Qualification Outline

Date retreived
22/07/2026 5:17 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Meat Processing (Slaughtering)

Certificate III in Meat Processing (Slaughtering)

Qualification
National Code:
MTM30507
State Code:
W310
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
31/01/2008
Approved Date
20/05/2009
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
550
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
31/01/2008
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 31/01/2008 Current Approved
Description
Schedule
Packaging Rules
Complete all six compulsory core units.
Complete technical units to the value of 30 points.
1.

COMPULSORY CORE UNITS
Complete all six compulsory core units.

State Code National Code Title Hours Type
W6855 MTMMP2C Apply hygiene and sanitation practices 40 Unit of competency
W6857 MTMMP3C Apply Quality Assurance practices 40 Unit of competency
W6862 MTMMP5C Communicate in the workplace 40 Unit of competency
W6860 MTMMP4C Follow safe work policies and procedures 40 Unit of competency
W6854 MTMMP1C Maintain personal equipment 20 Unit of competency
W6869 MTMMP6C Overview the meat industry 20 Unit of competency
2.

TECHNICAL UNITS
Slaughter Floor Operations

State Code National Code Title Hours Type
W6673 MTMP3001B Knock and stun animal 40 Unit of competency
W6674 MTMP3002B Stick and bleed animal 40 Unit of competency
3.

PRE-REQUISITE
Note: MTMMP11C Sharpen knives is a pre-requisite for all units requiring the use of a knife

State Code National Code Title Hours Type
W6684 MTMP3021B Explain opening cuts 10 Unit of competency
W6853 MTMMP11C Sharpen knives 40 Unit of competency
4.

TECHNICAL UNITS
Seal Digestive Tract

State Code National Code Title Hours Type
W6677 MTMP3008B Ring bung 40 Unit of competency
W6675 MTMP3006B Rod weasand 20 Unit of competency
W6678 MTMP3009B Seal bung 20 Unit of competency
W6676 MTMP3007B Seal weasand 10 Unit of competency
5.

TECHNICAL UNITS
Perform Opening Cuts

State Code National Code Title Hours Type
W6684 MTMP3021B Explain opening cuts 10 Unit of competency
W6700 MTMP3043A Operate air knife 10 Unit of competency
W6686 MTMP3023B Perform brisket cuts 40 Unit of competency
W6685 MTMP3022B Perform flanking cuts 60 Unit of competency
Replaces
State Code National Code Title Type
E230 MTM30500 Certificate III in Meat Processing (Slaughtering) Qualification
Replaced By
State Code National Code Title Type
D603 MTM30511 Certificate III in Meat Processing (Slaughtering) Qualification
VET Info Notes
This training program is a representation of the qualification code MTM30507 taken from the Australian Meat Industry MTM07 which should be consulted for fill description of requirements.

1. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd.

2. This qualification was entered on to the STARS by the VET Teaching and Learning Directorate of the WA Department of Education and Training on 11 September 2007
Entry Requirements
No information
Traineeships and Apprenticeships
(TR07850) MEAT PROCESSING - SLAUGHTERING (LEVEL 3) Traineeship