Unit of competency Outline
Date retreived
22/07/2026 8:36 PM AWST
22/07/2026 8:36 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.
Smoke product
Smoke product
Unit of competency
National Code
MTMSR303A
MTMSR303A
State Code
D9120
D9120
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
030307 - Food Processing Technology
Original Release Date
24/05/2013
Nominal Hours
20
Description
This unit covers the skills and knowledge required to prepare products which are smoked, such as ham, bacon and smallgoods products.
Notes
Elements and Performance Criteria
1. Select meat
- 1.1. Meat is selected according to product specifications.
- 1.2. Meat is prepared according to product specifications. where part of the work instructions.
2. Prepare ingredients
- 2.1. Ingredients are prepared according to product specifications and workplace requirements.
3. Prepare facility
- 3.1. Machinery and equipment are prepared according to product and manufacturer's specifications.
4. Load products
- 4.1. Product is checked to ensure correct spacing prior to loading.
- 4.2. Product is loaded in a manner that ensures even cooking.
- 4.3. Product is handled at all times according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements.
5. Smoke product
- 5.1. Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements.
- 5.2. Machinery is programmed, where applicable in accordance with manufacturer's and product specifications.
- 5.3. A variety of products is smoked to workplace requirements and customer specifications at a speed similar to production requirements.
- 5.4. Process is monitored and recorded according to workplace requirements.
6. Monitor smoke cycle
- 6.1. Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected.
- 6.2. Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken.
- 6.3. When product type and processing procedures require, a shower cycle is initiated according to process specifications.
7. Chill product
- 7.1. On completion of smoke cycle, product is correctly weighed and either chilled immediately or cooled at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements.
- 7.2. Product is held at a specific and constant temperature according to product specifications.
- 7.3. Product is stored according to product specifications.
- 7.4. Product is identified and stacked according to product specifications and 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 specifications may vary according to:
customer and workplace requirements.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Machinery and equipment may include:
atomising generators
automatic or manual machinery
cookers
friction generators
liquid smoke jet
moulds
probe thermometers
sawdust or woodchip burning generators
smoke generators
smokers
sock
wet bulb reservoir.
Product may include:
beef (e.g. brisket and tongue)
game meat
lamb (e.g. legs and tongue)
mutton
other meat species or products
pork (e.g. hand and spring)
veal.
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.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Product may be chilled by:
chill cabinets
immersing in ambient running water
placing in cool room
showering with ambient water
use of intensive coolers
washing in water or brine.
Communication skills may include:
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse groups and individuals
writing to audience needs.
Mathematical skills may include:
collection
estimation
calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
Descriptions and explanations may:
be in diagrammatic, sketch, tabular or graphic formats
be presented in writing, using standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Smoke-producing raw materials may include:
liquid smoke
powder
sawdust
solid timber
woodchips.
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 specifications may vary according to:
customer and workplace requirements.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Machinery and equipment may include:
atomising generators
automatic or manual machinery
cookers
friction generators
liquid smoke jet
moulds
probe thermometers
sawdust or woodchip burning generators
smoke generators
smokers
sock
wet bulb reservoir.
Product may include:
beef (e.g. brisket and tongue)
game meat
lamb (e.g. legs and tongue)
mutton
other meat species or products
pork (e.g. hand and spring)
veal.
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.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Product may be chilled by:
chill cabinets
immersing in ambient running water
placing in cool room
showering with ambient water
use of intensive coolers
washing in water or brine.
Communication skills may include:
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse groups and individuals
writing to audience needs.
Mathematical skills may include:
collection
estimation
calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
Descriptions and explanations may:
be in diagrammatic, sketch, tabular or graphic formats
be presented in writing, using standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Smoke-producing raw materials may include:
liquid smoke
powder
sawdust
solid timber
woodchips.
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 normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions in a simulated environment.
Resources may include:
equipment that meets safety requirements
product specifications and ingredients
smoking equipment, machinery or production facility.
Method of assessment
Recommended methods of assessment include:
demonstration
quiz of underpinning knowledge
workplace referee 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 over time and under normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions in a simulated environment.
Resources may include:
equipment that meets safety requirements
product specifications and ingredients
smoking equipment, machinery or production facility.
Method of assessment
Recommended methods of assessment include:
demonstration
quiz of underpinning knowledge
workplace referee 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 |
|---|---|---|---|
| W6838 | MTMS38C | Smoke product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW26 | AMPX305 | Smoke product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W986 | SFI30111 | Certificate III in Aquaculture | Qualification |
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D623 | SFI30511 | Certificate III in Seafood Processing | Qualification |