Unit of competency Outline
Date retreived
22/07/2026 11:27 AM AWST
22/07/2026 11:27 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.
Overview the meat industry
Overview the meat industry
Unit of competency
National Code
AMPCOR206
AMPCOR206
State Code
AVX09
AVX09
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment.This unit provides an introduction to the meat industry and all its sectors. It gives the individual an introduction to the types of products produced in a meat company, the conditions workers enjoy and their responsibilities to follow the company's policies and procedures.This unit can be used as part of an employee's induction or pre-employment training program.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Work within the industry sector
- 1.1 Examine composition and structure of the meat industry to provide an overview for work priorities
- 1.2 Examine major species and trade markets
- 1.3 Trace path of meat from paddock to plate
- 1.4 Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants
- 1.5 Identify products
2. Apply workplace policies
- 2.1 Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions
- 2.2 Identify role of trainees in relation to workplace policies
- 2.3 Obtain information on working conditions and identify important elements
3. Follow award or employment agreement provisions
- 3.1 Obtain and apply information about relevant award provisions and employment conditions
- 3.2 Obtain and explain information on employee rights and responsibilities
4. Identify appropriate industry organisations and associations
- 4.1 Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles
5. Follow Equal Employment Opportunity (EEO) legislative requirements
- 5.1 Obtain and apply relevant information about EEO provisions
- 5.2 Obtain information on sexual harassment policies and explain them in terms of personal responsibility
6. Demonstrate awareness of environmental issues in the meat industry
- 6.1 Identify relevant environmental regulatory requirements
- 6.2 Identify workplace environmental policies and practices
- 6.3 Identify consequences of not following workplace environmental policies and practices
7. Demonstrate awareness of industry animal welfare policies
- 7.1 Explain the importance of animal welfare considerations to the meat industry
- 7.2 Identify key industry policies and approaches to addressing animal welfare issues
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8754 | MTMCOR206A | Overview the meat industry | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OFI42 | AMPOPR205 | Complete orientation to meat processing | Unit of competency |