Unit of competency Outline
Date retreived
22/07/2026 9:18 PM AWST
22/07/2026 9:18 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.
Monitor meat temperature from receival to sale
Monitor meat temperature from receival to sale
Unit of competency
National Code
MTMR109A
MTMR109A
State Code
S6292
S6292
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
01/05/2008
Field of Education
030307 - Food Processing Technology
Original Release Date
01/05/2008
Nominal Hours
10
Description
This unit covers the skills and knowledge required to monitor temperatures of meat product from the receival area to the display cabinet in a meat retail outlet.
Notes
Elements and Performance Criteria
1. Monitor temperature of meat product in receival area
- 1.1. Temperature of received meat product is checked and recorded in line with workplace requirements.
- 1.2. Supervisor is notified when meat product is delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements.
2. Monitor temperature of cool room
- 2.1. Temperature of cool room is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
- 2.2. Supervisor is notified when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
3. Monitor display cabinet temperature
- 3.1. Temperature of display cabinet is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
- 3.2. Supervisor is notified when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
4. Monitor temperature of meat product while moving between refrigerated storage locations
- 4.1. Temperature of meat product is monitored while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements.
- 4.2. Meat product is returned to refrigerated storage quickly and efficiently 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.
Monitoring temperatures may include:
reading temperatures
recording temperatures
reporting unacceptable temperatures, either verbally or in writing
using measuring equipment, such as thermometers and other measuring equipment, which may be digital or analogue
using mathematical skills appropriate to the task.
Workplace requirements may include:
enterprise-specific procedures
using measuring equipment
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
storage times and temperatures
performing task to production requirements
work instructions.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
relevant Australian standards.
Storage may include:
chiller
commercial freezer
cool room
display cabinet
personal refrigerator and freezer
refrigerated vehicle.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE), which may include:
clothing for refrigerated environment
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.
Explanations may:
be presented orally or in writing using standard formats
include information from several sources
be presented in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use a range of communications technology and media
use workplace, mathematical and technical language.
Communication may include:
interacting with people from a range of cultural, social and ethnic backgrounds
interacting with colleagues, superiors, customers, clients and external parties
empathising with customers and work colleagues
interpreting the needs of internal and external customers
listening and understanding, and speaking clearly and directly
reading and interpreting workplace-related documentation
the use of negotiation, persuasion and assertiveness skills
own work area and the wider work area
sharing of information
writing to audience needs.
Mathematicalskills may include:
accurate recording of temperature, time, volume, weight and quantity, in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
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.
Monitoring temperatures may include:
reading temperatures
recording temperatures
reporting unacceptable temperatures, either verbally or in writing
using measuring equipment, such as thermometers and other measuring equipment, which may be digital or analogue
using mathematical skills appropriate to the task.
Workplace requirements may include:
enterprise-specific procedures
using measuring equipment
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
storage times and temperatures
performing task to production requirements
work instructions.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
relevant Australian standards.
Storage may include:
chiller
commercial freezer
cool room
display cabinet
personal refrigerator and freezer
refrigerated vehicle.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE), which may include:
clothing for refrigerated environment
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.
Explanations may:
be presented orally or in writing using standard formats
include information from several sources
be presented in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use a range of communications technology and media
use workplace, mathematical and technical language.
Communication may include:
interacting with people from a range of cultural, social and ethnic backgrounds
interacting with colleagues, superiors, customers, clients and external parties
empathising with customers and work colleagues
interpreting the needs of internal and external customers
listening and understanding, and speaking clearly and directly
reading and interpreting workplace-related documentation
the use of negotiation, persuasion and assertiveness skills
own work area and the wider work area
sharing of information
writing to audience needs.
Mathematicalskills may include:
accurate recording of temperature, time, volume, weight and quantity, in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
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 under typical operating conditions within the parameters of role and responsibilities.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Resources may include:
freezer, cool room and refrigerated display cabinet
thermometers
digital or analogue equipment
work instructions.
Method of assessment
Recommended methods of assessment are:
quiz of underpinning knowledge
simulation
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 under typical operating conditions within the parameters of role and responsibilities.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Resources may include:
freezer, cool room and refrigerated display cabinet
thermometers
digital or analogue equipment
work instructions.
Method of assessment
Recommended methods of assessment are:
quiz of underpinning knowledge
simulation
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 |
|---|---|---|---|
| D9049 | MTMR109B | Monitor meat temperature from receival to sale | Unit of competency |
