Unit of competency Outline
Date retreived
22/07/2026 1:18 AM AWST
22/07/2026 1:18 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.
Assess product in chillers
Assess product in chillers
Unit of competency
National Code
MTMPS300A
MTMPS300A
State Code
D9000
D9000
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/10/2011
Field of Education
110105 - Butchery
Original Release Date
13/10/2011
Nominal Hours
80
Description
This unit covers the skills and knowledge required to manage product in chillers, in terms of specifications and hygienic storage.
Notes
Elements and Performance Criteria
1. Assess meat colour, fat colour and marbling
- 1.1. Product sample is assessed to achieve meat and fat colour scores and marbling scores within the workplace-specified range.
2. Ensure cleaning program is followed
- 2.1. Cleaning program is established and maintained to ensure product safety, and health and hygiene requirements are met.
- 2.2. Cleaning schedule is set up and followed for daily, weekly or regular fumigation.
3. Monitor chiller temperature
- 3.1. Temperature of product is monitored daily to meet product specifications, workplace procedures and regulatory requirements.
- 3.2. Temperature of chiller is maintained to ensure product safety and to meet product specifications.
- 3.3. Changes to temperature are corrected to maintain product specifications.
4. Monitor product handling and identification
- 4.1. Products are identified and labelled in accordance with product specification, customer and workplace requirements.
- 4.2. Customer requirements are confirmed to determine product order delivery arrangements.
- 4.3. Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.
- 4.4. Documentation for orders is correctly completed.
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.
Products may include:
carcase and split carcases
the range of animals processed for human consumption.
Chiller temperature may:
be monitored with automatic data loggers or manual temperature gauges.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Mathematical concepts may include:
carcase grades
dates, times
fat depth, colour and marbling scores
processes of estimation and calculation to monitor, adjust and calibrate equipment
product descriptions
temperature
weight.
Communication skills may include:
applying numeracy skills to workplace requirements
communicating and working with diverse individuals and groups
listening and understanding
reading and writing workplace-related information
sharing information
speaking clearly and directly.
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.
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.
Products may include:
carcase and split carcases
the range of animals processed for human consumption.
Chiller temperature may:
be monitored with automatic data loggers or manual temperature gauges.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Mathematical concepts may include:
carcase grades
dates, times
fat depth, colour and marbling scores
processes of estimation and calculation to monitor, adjust and calibrate equipment
product descriptions
temperature
weight.
Communication skills may include:
applying numeracy skills to workplace requirements
communicating and working with diverse individuals and groups
listening and understanding
reading and writing workplace-related information
sharing information
speaking clearly and directly.
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.
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 utilising documented product specifications and a significant number of carcases.
Context of and specific resources for assessment
Assessment must be conducted in an operating meat processing plant.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
workplace referee or third-party report of performance 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 utilising documented product specifications and a significant number of carcases.
Context of and specific resources for assessment
Assessment must be conducted in an operating meat processing plant.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
workplace referee or third-party report of performance 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 |
|---|---|---|---|
| W6866 | MTMMP67C | Assess product in chillers | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAX82 | AMPX301 | Assess product in chillers | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |