Unit of competency Outline
Date retreived
22/07/2026 11:09 PM AWST
22/07/2026 11:09 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.
Select/identify and prepare casings
Select/identify and prepare casings
Unit of competency
National Code
MTMS210A
MTMS210A
State Code
W6817
W6817
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
25/11/2010
Field of Education
030307 - Food Processing Technology
Original Release Date
25/11/2010
Nominal Hours
50
Description
This unit covers the skills and knowledge required to select/ identify and prepare casings.
Notes
Elements and Performance Criteria
1. Select casings
- 1.1. Casings are identified according to casing specifications.
- 1.2. Casings are selected to suit product requirements.
- 1.3. Casings are checked for faults according to workplace requirements.
2. Prepare casings
- 2.1. Casings are calibrated according to product specifications and workplace requirements.
- 2.2. Casings are prepared as required according to workplace requirements.
- 2.3. Casings are flushed thoroughly with clean water in accordance with workplace requirements.
- 2.4. Casings are spooled or pulled into filling tube or nozzle in preparation for further processing.
- 2.5. Correct quantity of casings is prepared in accordance with production specifications.
- 2.6. Casings are prepared according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements.
- 2.7. Casings are stored according to manufacturer specifications and hygiene 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.
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.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Product specifications may include:
colour
consistency or firmness
shape
size
thickness
weight.
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
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 skills may include:
asking questions
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
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
routine estimations and calculations using a range of specified formulas and procedures
routine estimation and calculation involving percentages, comparisons, variations.
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.
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.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Product specifications may include:
colour
consistency or firmness
shape
size
thickness
weight.
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
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 skills may include:
asking questions
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
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
routine estimations and calculations using a range of specified formulas and procedures
routine estimation and calculation involving percentages, comparisons, variations.
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 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
manufacturer's instructions
product specifications
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
demonstration of casing preparation
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 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
manufacturer's instructions
product specifications
workplace environment
workplace procedures.
Method of assessment
Recommended methods of assessment include:
demonstration of casing preparation
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1971 | MTMS202A | Prepare and fill casings | Unit of competency |
| E1654 | MTMPS202A | Re-inspect boneless meat | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9089 | MTMS210B | Select, identify and prepare casings | Unit of competency |
