Unit of competency Outline
Date retreived
22/07/2026 3:19 PM AWST
22/07/2026 3:19 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.
Sort meat
Sort meat
Unit of competency
National Code
MTMS307A
MTMS307A
State Code
D9105
D9105
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/10/2011
Field of Education
030307 - Food Processing Technology
Original Release Date
13/10/2011
Nominal Hours
70
Description
This unit covers the skills and knowledge required to select and sort meat products to specification in a meat establishment.
Notes
Elements and Performance Criteria
1. Sort products
- 1.1. Products are correctly selected by specification according to customer and workplace requirements.
- 1.2. Contaminated products are identified and dealt with according to workplace and hygiene requirements.
- 1.3. Products are correctly sorted by specification according to workplace requirements.
2. Classify products
- 2.1. Products are accurately measured to specification according to workplace requirements.
- 2.2. Products are described to specification according to 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 may be sorted according to:
age of meat
amount of fat
any blemishes
colour and texture of fat
colour of meat
conformation
differentiation of classes
sex
texture of meat
weight.
Specifications may be defined by:
customer specifications
industry standards
workplace procedures.
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.
Hygiene requirements may include:
relevant government regulations
workplace requirements.
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
safety precautions such as:
accident prevention
electrical fault
emergency evacuation
emergency procedures in case of injury
equipment malfunction.
Explanations may:
be presented orally, in writing using standard formats, or using a range of communications technology and media
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use workplace, mathematical and technical language.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 may be sorted according to:
age of meat
amount of fat
any blemishes
colour and texture of fat
colour of meat
conformation
differentiation of classes
sex
texture of meat
weight.
Specifications may be defined by:
customer specifications
industry standards
workplace procedures.
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.
Hygiene requirements may include:
relevant government regulations
workplace requirements.
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
safety precautions such as:
accident prevention
electrical fault
emergency evacuation
emergency procedures in case of injury
equipment malfunction.
Explanations may:
be presented orally, in writing using standard formats, or using a range of communications technology and media
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use workplace, mathematical and technical language.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
observation 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 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:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
observation 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 |
|---|---|---|---|
| W6835 | MTMS32C | Sort meat | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY02 | AMPS307 | Sort meat | 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 |