Qualification Outline
22/07/2026 6:02 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 IV in Meat Processing (General)
Certificate IV in Meat Processing (General)
MTM40411
D611
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 6.00 | 20/04/2013 | Current | Approved |
Description
This qualification covers work activities undertaken by workers at supervisory or post-trade level in the meat industry. It is designed to enable candidates to select a mix of technical and leadership units to suit their job roles and career requirements. This qualification is also designed to enable candidates to gain cross-sectoral experience in the meat industry.
Job roles
Job role titles covered by this qualification may include:
meat retailing supervisor
smallgoods production supervisor
meat processing production supervisor
responsible UCFM officer
meat processing assessor
lairage supervisor
rendering supervisor.
Schedule
Packaging Rules
Complete eighteen (18) units of competency in total.- ten (10) core units of competency
- eight (8) elective units of competency.
- At least one (1) elective unit must be selected from Group A and one from at least one other Group.
Up to three (3) of the eight (8) technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Selected units must be relevant to the identified meat processing job and must not duplicate units already contained within the qualification.
1. Core Units
All ten (10) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D8750 | MTMCOR202A | Apply hygiene and sanitation practices | 40 | Unit of competency |
| D8751 | MTMCOR203A | Apply Quality Assurance practices | 40 | Unit of competency |
| D8753 | MTMCOR205A | Communicate in the workplace | 40 | Unit of competency |
| D8758 | MTMCOR404A | Facilitate hygiene and sanitation performance | 30 | Unit of competency |
| D8756 | MTMCOR402C | Facilitate Quality Assurance process | 30 | Unit of competency |
| D8752 | MTMCOR204A | Follow safe work policies and procedures | 40 | Unit of competency |
| D8749 | MTMCOR201A | Maintain personal equipment | 20 | Unit of competency |
| D8755 | MTMCOR401C | Manage own work performance | 20 | Unit of competency |
| D8754 | MTMCOR206A | Overview the meat industry | 20 | Unit of competency |
| D8757 | MTMCOR403A | Participate in OH&S risk control process | 20 | Unit of competency |
2. Group A: Technical Elective Units
At least one (1) unit must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
3. Group B: Management Elective Units
The remaining units to bring the total to eight (8) may be chosen from Group B.
Please refer to the packaging rules for the full details of available options.
4. Group C: Leadership Elective Units
The remaining units to bring the total to eight (8) may be chosen from Group C.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D9023 | MTMPSR405C | Build productive and effective workplace relationships | 50 | Unit of competency |
| D0797 | BSBLED401A | Develop teams and individuals | 40 | Unit of competency |
| D9022 | MTMPSR404C | Foster a learning culture in a meat enterprise | 50 | Unit of competency |
| D9029 | MTMPSR411A | Lead communication in the workplace | 20 | Unit of competency |
| D0758 | BSBINN301A | Promote innovation in a team environment | 30 | Unit of competency |
| D1031 | BSBWOR402A | Promote team effectiveness | 40 | Unit of competency |
| D8987 | MTMP407B | Supervise new recruits | 30 | Unit of competency |
5. Group D: Auditing Elective Units
The remaining units to bring the total to eight (8) may be chosen from Group D.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D4539 | FDFAU4001A | Assess compliance with food safety programs | 60 | Unit of competency |
| D4540 | FDFAU4002A | Communicate and negotiate to conduct food safety audits | 40 | Unit of competency |
| D9004 | MTMPS415A | Conduct an internal audit of a documented program | 40 | Unit of competency |
| D4541 | FDFAU4003A | Conduct food safety audits | 80 | Unit of competency |
| D4542 | FDFAU4004A | Identify, evaluate and control food safety hazards | 80 | Unit of competency |
6. Group E: Training Units
The remaining units to bring the total to eight (8) may be chosen from Group E.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S7805 | TAEASS402B | Assess competence | 15 | Unit of competency |
| S7787 | TAEASS401B | Plan assessment activities and processes | 20 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W318 | MTM40407 | Certificate IV in Meat Processing (General) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AYV0 | AMP40215 | Certificate IV in Meat Processing (General) | Qualification |
VET Info Notes
Entry Requirements
Not Applicable
Traineeships and Apprenticeships
