Unit of competency Outline
Date retreived
22/07/2026 8:20 PM AWST
22/07/2026 8:20 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.
Manage new product/process development
Manage new product/process development
Unit of competency
National Code
MTMPSR5604C
MTMPSR5604C
State Code
D9034
D9034
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/06/2014
Field of Education
080315 - Project Management
Original Release Date
30/06/2014
Nominal Hours
100
Description
This unit covers the skills and knowledge required to cost, develop, evaluate and manage the commercial production of new products or processes. The development of new products and processes can provide the business with a competitive edge and lead to new markets.
Notes
Elements and Performance Criteria
1. Identify potential for new product or process development
- 1.1. Internal and external environments including legislative framework, industry directions, enterprise goals and consumer trends are analysed to identify emerging opportunities.
- 1.2. Enterprise goals for the development of new product or process are clearly described.
- 1.3. Potential products or processes are identified and evaluated, consistent with the goals and directions of the enterprise.
- 1.4. Enterprise estimates and forecasts of required production levels, costs, sales and required rate of return are obtained.
- 1.5. Regulatory requirements for the development and sale of new product or process are identified.
2. Develop and test product or process
- 2.1. Schedules and plans for the development and trial of new product are prepared.
- 2.2. Sources of technical expertise and information are identified.
- 2.3. Product or process concept is researched and refined.
- 2.4. Prototype is developed and evaluated for impact on meat quality and food safety.
- 2.5. Specifications for new product or process are refined and confirmed.
3. Evaluate feasibility of product or process for the enterprise
- 3.1. Bench top samples of new products are prepared.
- 3.2. Trials and tests of product or processes are coordinated, monitored and evaluated for commercial operation.
- 3.3. Customer and consumer feedback is gathered and analysed.
- 3.4. Enterprise capacity to support new product or process is assessed and system strengths and weaknesses are identified.
- 3.5. Resource analyses and proposals for the introduction of new product or process are prepared.
- 3.6. New product is costed for commercialimplementation and evaluated against enterprise forecasts of production, costs, sales and rate of return.
- 3.7. Risks are identified, measured and analysed.
- 3.8. Recommendations including risk management strategies are prepared and presented to stakeholders.
4. Scale up operations for commercial implementation
- 4.1. Resources for commercial operation are obtained and scheduled.
- 4.2. Action plans for the scale up to commercial operations are prepared, in consultation with enterprise personnel.
- 4.3. Communication and consultation strategies to inform stakeholders of progress and gain commitment to the process are prepared and implemented.
- 4.4. Food safety requirements of new product or process are identified and included in food safety system and plans.
- 4.5. Monitoring and control systems are developed and implemented.
- 4.6. Contingency plans are prepared.
- 4.7. Personnel are trained in new product or processes, systems and procedures.
- 4.8. Product or process is commissioned with minimum disruption to other operations.
5. Evaluate market impact of new product
- 5.1. Product information and samples are prepared for marketing and promotion.
- 5.2. Targets for new product or process are determined in consultation with relevant personnel, within enterprise goals and operations.
- 5.3. Product or process performance is measured against targets.
- 5.4. Causes of non-achievement of targets are analysed and recommendations for improvement prepared.
- 5.5. Customer or consumer feedback is gathered, analysed and included in recommendations for improvement.
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.
New product or process developments may include:
development of products or processes totally new to the market
introduction of products or processes already in the market and used by competitors
product or process extensions (e.g. pack sizes, mild and hot salamis, restructured meat products)
product or process improvements including convenience (e.g. easy carve), eating quality (e.g. taste) and extended shelf life.
Internal and external environments and information may include:
changes in legislation (e.g. export, environment, food safety)
competitors' practices
enterprise goals and requirements for by-product utilisation, increased market share, diversification
market research and consumer feedback
technical advances.
Trials and tests of products or processes:
are conducted within the framework of enterprise and industry ethical and legal standards
may include:
chemical, microbiological, nutritional, physical, organoleptic or other sensory evaluations and tests
customer or consumer evaluations
instrumental and non-instrumental tests.
Costs of commercial implementation operation may include:
determining enterprise current and future capacity against projections
interpreting and analysing the results of product or process tests and trials
pre-production costs (e.g. capital), production costs and post production costs including marketing and distribution
resource requirements.
Causes of non-achievement of targets may include:
ingredient availability
packaging
palatability and quality
price point
production costs and levels
unit size.
Communication may:
be formal or informal and involve personal face-to-face methods and technological and/or electronic methods
involve communication and information technology that may include telephone, email, internet, software including testing and analysis programs, scheduling, financial packages, data bases etc
involve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
involve strategies that are inclusive of the cultural, ethnic and social diversity of individuals and groups
involve the use of negotiation, persuasion and assertiveness skills
occur in a variety of sensitive, conflictive, collaborative and supportive environments
require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats
require the establishment of appropriate industry and information networks.
Mathematical skills may relate to:
complex actual and hypothetical technical and financial modelling, calculations and interpretation and analysis
mathematical information, such as:
product and product quality
financial operations
personnel
operations
sales and turnover
exports.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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.
Regulatory requirements may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards, agreements
relevant Australian Standards
relevant regulations
state and territory regulations regarding meat processing
taxation.
Workplace requirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
Standard Operating Procedures (SOPs)
work instructions.
Additives may include:
alginates and calcium technology
binding agents
protein additives (meat and non meat).
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.
New product or process developments may include:
development of products or processes totally new to the market
introduction of products or processes already in the market and used by competitors
product or process extensions (e.g. pack sizes, mild and hot salamis, restructured meat products)
product or process improvements including convenience (e.g. easy carve), eating quality (e.g. taste) and extended shelf life.
Internal and external environments and information may include:
changes in legislation (e.g. export, environment, food safety)
competitors' practices
enterprise goals and requirements for by-product utilisation, increased market share, diversification
market research and consumer feedback
technical advances.
Trials and tests of products or processes:
are conducted within the framework of enterprise and industry ethical and legal standards
may include:
chemical, microbiological, nutritional, physical, organoleptic or other sensory evaluations and tests
customer or consumer evaluations
instrumental and non-instrumental tests.
Costs of commercial implementation operation may include:
determining enterprise current and future capacity against projections
interpreting and analysing the results of product or process tests and trials
pre-production costs (e.g. capital), production costs and post production costs including marketing and distribution
resource requirements.
Causes of non-achievement of targets may include:
ingredient availability
packaging
palatability and quality
price point
production costs and levels
unit size.
Communication may:
be formal or informal and involve personal face-to-face methods and technological and/or electronic methods
involve communication and information technology that may include telephone, email, internet, software including testing and analysis programs, scheduling, financial packages, data bases etc
involve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
involve strategies that are inclusive of the cultural, ethnic and social diversity of individuals and groups
involve the use of negotiation, persuasion and assertiveness skills
occur in a variety of sensitive, conflictive, collaborative and supportive environments
require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats
require the establishment of appropriate industry and information networks.
Mathematical skills may relate to:
complex actual and hypothetical technical and financial modelling, calculations and interpretation and analysis
mathematical information, such as:
product and product quality
financial operations
personnel
operations
sales and turnover
exports.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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.
Regulatory requirements may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards, agreements
relevant Australian Standards
relevant regulations
state and territory regulations regarding meat processing
taxation.
Workplace requirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
Standard Operating Procedures (SOPs)
work instructions.
Additives may include:
alginates and calcium technology
binding agents
protein additives (meat and non meat).
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
workplace policies and procedures
manufacturer instructions and operations manuals
regulatory requirements
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects which focus on company environment and conditions.
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
workplace policies and procedures
manufacturer instructions and operations manuals
regulatory requirements
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects which focus on company environment and conditions.
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 |
|---|---|---|---|
| W6774 | MTMPSR5604B | Manage new product/process development | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX03 | AMPMGT502 | Manage new product or process development | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D612 | MTM50111 | Diploma of Meat Processing | Qualification |
| D614 | MTM60111 | Advanced Diploma of Meat Processing | Qualification |
| D613 | MTM50211 | Diploma of Meat Processing (Meat Retailing) | Qualification |