Unit of competency Outline
Date retreived
22/07/2026 11:22 AM AWST
22/07/2026 11:22 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.
Perform boning room Meat Hygiene Assessment
Perform boning room Meat Hygiene Assessment
Unit of competency
National Code
MTMP3076B
MTMP3076B
State Code
D8960
D8960
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
20
Description
This unit covers the skills and knowledge required to perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat or offal for contamination or defects as part of a Quality Assurance (QA) program. It deals with the understanding and implementation of specifications, critical limits, tolerances and sampling programs.
Notes
Elements and Performance Criteria
1. Inspect samples of carton meat for defects
- 1.1. Samples of product are taken from each line of product according to a pre-determined sampling plan.
- 1.2. Sample is inspected for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program.
- 1.3. Defects are reported in accordance with workplace requirements.
2. Assess samples against pre-determined defect tolerances
- 2.1. Levels of defects are assessed against established tolerances.
- 2.2. Samples outside tolerance are reported to supervisor and corrective action is taken.
- 2.3. Sampling program is adhered to and results are recorded according to workplace requirements.
- 2.4. Sampling area is kept clean and neat to avoid contamination between samples.
- 2.5. Dropped meat procedures are identified and followed 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.
Carton meat may include:
meat cuts and
offal.
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 requirements
hygiene and sanitation requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may:
involve accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
involve interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
involve use of calculators and computer software packages
include operations involving percentages, comparisons and variations
require reading and interpreting analogue and digital measures (e.g. clocks, scales, pressured gauges, thermometers, cash registers)
relate to own work and work area problem-solving
involve routine estimations and calculations using a range of specified formula and procedures.
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.
Carton meat may include:
meat cuts and
offal.
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 requirements
hygiene and sanitation requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may:
involve accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
involve interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc
involve use of calculators and computer software packages
include operations involving percentages, comparisons and variations
require reading and interpreting analogue and digital measures (e.g. clocks, scales, pressured gauges, thermometers, cash registers)
relate to own work and work area problem-solving
involve routine estimations and calculations using a range of specified formula and procedures.
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 while complying with:
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations
company procedures.
Context of, and specific resources for assessment
Assessment must take place in a meat processing plant under real working conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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 while complying with:
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations
company procedures.
Context of, and specific resources for assessment
Assessment must take place in a meat processing plant under real working conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY85 | AMPA3074 | Perform boning room Meat Hygiene Assessment | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |