Qualification Outline

Date retreived
22/07/2026 4:25 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 (Leadership)

Certificate IV in Meat Processing (Leadership)

Qualification
National Code:
MTM40111
State Code:
D608
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
21/12/2012
Approved Date
30/09/2011
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
640
Duration
2 Semesters
Current Release Number
4.00
Current Release Date
21/12/2012
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
4.00 21/12/2012 Current Approved
Description

This qualification covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.
Job roles
Job role titles covered by this qualification may include:
meat processing supervisor
meat processing team leader
smallgoods supervisor
boning room supervisor
meat department supervisor
meat processing assessor.

Schedule
Packaging Rules
Complete eighteen units of competency in total.
- ten (10) core units of competency
- eight (8) elective units of competency

A maximum of three (3) units can be selected from other Certificate IV or Diploma qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat processing job roles 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. Elective Units

At least five (5) of the eight (8) units required must be chosen from the elective units list.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
S8074 BSBCUS402B Address customer needs 30 Unit of competency
S7805 TAEASS402B Assess competence 15 Unit of competency
D9023 MTMPSR405C Build productive and effective workplace relationships 50 Unit of competency
S6144 SIRXINV004A Buy merchandise 50 Unit of competency
S6145 SIRXINV005A Control inventory 35 Unit of competency
D9019 MTMPSR401C Coordinate contracts 50 Unit of competency
WE714 MTMPSR415A Develop and implement work instructions and SOPs 40 Unit of competency
D0797 BSBLED401A Develop teams and individuals 40 Unit of competency
D9021 MTMPSR403C Facilitate achievement of enterprise environmental policies and goals 50 Unit of competency
D9022 MTMPSR404C Foster a learning culture in a meat enterprise 50 Unit of competency
D0843 BSBMGT403A Implement continuous improvement 50 Unit of competency
D0842 BSBMGT402A Implement operational plan 50 Unit of competency
D0754 BSBINM401A IMPLEMENT WORKPLACE INFORMATION SYSTEM 40 Unit of competency
D9029 MTMPSR411A Lead communication in the workplace 20 Unit of competency
D9024 MTMPSR406C Manage and maintain a food safety plan 50 Unit of competency
S6128 SIRXFIN004A Manage financial resources 35 Unit of competency
D9003 MTMPS414B Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) 30 Unit of competency
D9030 MTMPSR412A Participate in product recall 40 Unit of competency
S7787 TAEASS401B Plan assessment activities and processes 20 Unit of competency
D9020 MTMPSR402C Prepare and evaluate resource proposals 50 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
Replaces
State Code National Code Title Type
W315 MTM40107 Certificate IV in Meat Processing (Leadership) Qualification
Replaced By
State Code National Code Title Type
AYV6 AMP40315 Certificate IV in Meat Processing (Leadership) Qualification
No information
Entry Requirements

Not Applicable

Traineeships and Apprenticeships
(TR07880) MEAT PROCESSING - LEADERSHIP (LEVEL 4) Traineeship