Unit of competency Outline
Date retreived
22/07/2026 1:17 PM AWST
22/07/2026 1:17 PM 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.
Fill casings
Fill casings
Unit of competency
National Code
MTMS303B
MTMS303B
State Code
D9101
D9101
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/04/2013
Field of Education
030307 - Food Processing Technology
Original Release Date
04/04/2013
Nominal Hours
20
Description
This unit covers the skills and knowledge required to prepare and fill casings.
Notes
Elements and Performance Criteria
1. Prepare casings
- 1.1. Casings are calibrated according to product specifications and workplace requirements.
- 1.2. Specifications of casings are confirmed for each product.
- 1.3. Casings are checked for faults according to workplace requirements.
- 1.4. Casings are prepared as required according to workplace requirements.
- 1.5. Casings are flushed thoroughly with clean water in accordance with workplace requirements.
- 1.6. Casings are spooled or pulled into filling tube or nozzle in preparation for further processing.
- 1.7. Correct quantity of casings is prepared in accordance with production specifications.
- 1.8. Casings are prepared according to Occupational Health and Safety (OH&S) and hygiene and sanitation requirements.
- 1.9. Casings are stored according to manufacturer's specifications and hygiene requirements.
2. Prepare filling machinery
- 2.1. Requirements in preparation for start-up of filling machine are completed to workplace requirements.
- 2.2. Machine requirements are set correctly.
- 2.3. Start-up procedures are followed to workplace requirements.
- 2.4. Filling materials are attached and changed to workplace requirements and product specifications.
- 2.5. OH&S, hygiene and sanitation requirements are followed.
3. Fill casings
- 3.1. Appropriate casings and filling nozzle are selected according to requirements and product specifications.
- 3.2. Filler is loaded and casings are filled to consistency required by product specifications.
- 3.3. Defective product is identified, removed and reported according to workplace requirements.
4. Clean equipment
- 4.1. Equipment is cleaned according to manufacturer's specifications and workplace requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Product specifications may include:
colour
consistency and firmness
shape
size
thickness
weight.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Casing specifications may include:
natural
synthetic.
Possible casing faults may include:
breakage
contamination
fluctuations in diameter
incorrect label information
poor cleanliness
poor colour
tearing
thick ends
weakness
webbing
whiskers
worm holes
wrong diameter.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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 and codes of practice.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Communication may include:
communicating and working with diverse individuals and groups
listening and understanding, speaking clearly and directly
reading and interpreting workplace-related communication.
Mathematical skills may include:
accurate recording of volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
percentages, comparisons, variations
routine estimations and calculations using a range of specified formulas and procedures.
Descriptions may:
be in everyday workplace language including mathematical language and some commonly used technical terms
be presented in writing using standard formats, proformas, charts and diagrams
be presented orally
include mathematical and other information from several sources.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Product specifications may include:
colour
consistency and firmness
shape
size
thickness
weight.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Casing specifications may include:
natural
synthetic.
Possible casing faults may include:
breakage
contamination
fluctuations in diameter
incorrect label information
poor cleanliness
poor colour
tearing
thick ends
weakness
webbing
whiskers
worm holes
wrong diameter.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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 and codes of practice.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Communication may include:
communicating and working with diverse individuals and groups
listening and understanding, speaking clearly and directly
reading and interpreting workplace-related communication.
Mathematical skills may include:
accurate recording of volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
percentages, comparisons, variations
routine estimations and calculations using a range of specified formulas and procedures.
Descriptions may:
be in everyday workplace language including mathematical language and some commonly used technical terms
be presented in writing using standard formats, proformas, charts and diagrams
be presented orally
include mathematical and other information from several sources.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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 must be demonstrated over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources may include:
filling equipment, casings
manufacturer's instructions
product specifications
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
demonstration of casing preparation and filling
quiz of underpinning knowledge
workplace referee report over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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 must be demonstrated over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Resources may include:
filling equipment, casings
manufacturer's instructions
product specifications
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
demonstration of casing preparation and filling
quiz of underpinning knowledge
workplace referee report over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY06 | AMPS303 | Fill casings | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |