Unit of competency Outline

Date retreived
22/07/2026 9:08 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.

Oversee plant compliance with the Australian Standards for meat processing

Oversee plant compliance with the Australian Standards for meat processing

Unit of competency
National Code
MTMP403A
State Code
W6848
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
15/10/2007
Field of Education
030307 - Food Processing Technology
Original Release Date
15/10/2007
Nominal Hours
20
Description
This unit covers the skills and knowledge required to oversee compliance with the relevant Australian Standards for meat processing in abattoirs and boning rooms.Some state meat authorities will require competency in this unit to prove currency when meat inspectors, who have been out of the industry for some time, seek re-registration.
Notes
Elements and Performance Criteria
1. Identify the major regulatory requirements relevant to meat processing plants supplying the domestic market
  • 1.1. Relevant legislation and its application to meat processing plants is identified.
  • 1.2. Relevant Australian Standards called up in this legislation are identified.
  • 1.3. Agency responsible for the enforcement of this legislation is identified.
  • 1.4. Process for registration of a domestic meat processing plant is explained.
  • 1.5. Registration process for meat inspectors is described.
2. Identify and describe the requirements of the Australian Standard
  • 2.1. Nature of approved arrangements and pre-requisite programs is described.
  • 2.2. Meat inspection requirements of the Australian Standard are described and explained.
  • 2.3. Disposition requirements of the Australian Standard are described and explained.
  • 2.4. Requirements for reporting exotic or notifiable diseases are described.
3. Identify government review and audit processes
  • 3.1. Relevant government agencies regulating the meat industry at state level are identified.
  • 3.2. Review and audit processes used by the agencies to ensure compliance with the Australian Standard are described.
4. Oversee compliance with the Australian Standard
  • 4.1. Internal verification activities for compliance are participated in.
  • 4.2. External review or audit is prepared for.
  • 4.3. External review or audit of compliance is managed.
  • 4.4. Corrective action requests from external or internal audits are closed out.
The range statement relates to the unit of competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Communication skills may:
involve speaking clearly and directly; listening and understanding
involve communicating with people from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace-related documentation
involve the preparation of documentation for a specified audience
involve the use of negotiation and persuasion skills, and being appropriately assertive
require the sharing of information.

Mathematical skills include:
graphs of microbial growth
logging of aritmetic growth rates
model parameters
percentiles
predictive models
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards, codes of practice etc.

Regulatory requirements may include:
Export Control Act
Export Meat Orders (EMOs)
hygiene and sanitation requirements
relevant regulations and Australian Standards
AS 4696:2002 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption
state legislation and regulations regarding meat processing.

Workplace requirements will include:
enterprise-specific requirements
OH&S requirements
quality assurance requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the assessment guidelines for this Training Package.

Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency in this unit must be demonstrated in terms of specific legislation relevant to export or domestic meat processing plants.

Context of and specific resources for assessment
Assessment must occur in the context of simulated breaches and simulated review processes.

Method of assessment
Assessment must involve utilising the current Australian Standards.
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
workplace demonstration of competency
workplace project
workplace referee report of performance over time.

Guidance information for assessment
Resource materials available from MINTRAC, telephone 1800 817 462.
Replaced By
State Code National Code Title Type
D8983 MTMP403B Oversee plant compliance with the Australian Standards for meat processing Unit of competency