Unit of competency Outline
Date retreived
22/07/2026 2:38 PM AWST
22/07/2026 2:38 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.
Make and sell sausages
Make and sell sausages
Unit of competency
National Code
MTMR210B
MTMR210B
State Code
D9057
D9057
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
110105 - Butchery
Original Release Date
24/05/2013
Nominal Hours
10
Description
This unit covers the skills and knowledge required to make and sell sausages.
Notes
Elements and Performance Criteria
1. Prepare meat for sausages
- 1.1. Meat is selected and weighed according to product and workplace specifications.
- 1.2. Meat is processed in preparation for forming according to product specifications.
2. Select ingredients for sausages
- 2.1. Ingredients are selected and weighed according to product specifications and workplace and regulatory requirements.
3. Combine selected ingredients
- 3.1. Selected ingredients are combined according to product specifications and workplace and regulatory requirements.
4. Prepare casings
- 4.1. Casings are prepared according to product specifications.
- 4.2. Casings are used and stored according to workplace requirements and health and hygiene requirements.
- 4.3. Defective casings are identified and reported where appropriate according to workplace requirements.
5. Fill casings
- 5.1. Casings are filled to consistency required by product specifications.
- 5.2. Defective product is identified and reported, where appropriate, according to workplace requirements.
6. Link, tie and hang sausages
- 6.1. Sausages are linked and tied to product specifications.
- 6.2. Excess casings are trimmed according to product specifications.
- 6.3. Sausages are hung or stored according to product specifications and workplace requirements.
7. Prepare, operate, disassemble and clean equipment
- 7.1. Sausage making equipment is prepared, adjusted and operated to Occupational Health and Safety (OH&S), workplace and hygiene requirements, and manufacturer specifications.
- 7.2. Equipment is disassembled and cleaned, and parts are stored in line with OH&S, workplace and regulatory requirements, and manufacturer specifications.
8. Sell a variety of sausages
- 8.1. Information, including cooking, storage and serving suggestions, is provided to customers on a variety of sausages.
- 8.2. Sausage range is promoted to customers.
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.
Workplace specifications may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Product specifications may relate to species of meat, which may include:
beef
buffalo
chicken
emu
game meat
kangaroo
lamb
mutton
pork
veal.
Product specifications may include:
according to recipe
fat content, which may be measured by
chemical lean (CL)
visual estimation (VL)
filling yield
iced water
individual dry ingredients
length of links
method and order of blending
pre-mix
species of meat
triple or single link
type and thickness of casing.
Ingredients may include:
binders
meat
phosphates
preservatives
seasonings, salt or flavourings
water.
Regulatory requirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian standards.
Casings may include:
collagen casings
natural casings.
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.
Variety of sausages must include:
at least two gourmet sausages
two other varieties, including:
beef
chicken
game
Italian
lamb
pork
veal.
Information on sausages may include:
cooking methods for different varieties of sausage
dietary information, including kilojoules per average serving size
identifying allergies associated with ingredients and additives in product
identifying ingredients, additives and preservatives in meat product
interpreting nutritional panels
shelf life of different varieties of sausage
storage and handling of different varieties of sausage.
Mathematical skills 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 clocks, scales, pressure gauges, thermometers and cash registers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
Explanations may:
be completed with the assistance of others
be directly related to problem solving in own work and work area
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Communication skills may include:
applying mathematical skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Processing equipment may include:
bowl or silent cutter
mincer
sausage filler.
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.
Workplace specifications may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Product specifications may relate to species of meat, which may include:
beef
buffalo
chicken
emu
game meat
kangaroo
lamb
mutton
pork
veal.
Product specifications may include:
according to recipe
fat content, which may be measured by
chemical lean (CL)
visual estimation (VL)
filling yield
iced water
individual dry ingredients
length of links
method and order of blending
pre-mix
species of meat
triple or single link
type and thickness of casing.
Ingredients may include:
binders
meat
phosphates
preservatives
seasonings, salt or flavourings
water.
Regulatory requirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian standards.
Casings may include:
collagen casings
natural casings.
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.
Variety of sausages must include:
at least two gourmet sausages
two other varieties, including:
beef
chicken
game
Italian
lamb
pork
veal.
Information on sausages may include:
cooking methods for different varieties of sausage
dietary information, including kilojoules per average serving size
identifying allergies associated with ingredients and additives in product
identifying ingredients, additives and preservatives in meat product
interpreting nutritional panels
shelf life of different varieties of sausage
storage and handling of different varieties of sausage.
Mathematical skills 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 clocks, scales, pressure gauges, thermometers and cash registers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
Explanations may:
be completed with the assistance of others
be directly related to problem solving in own work and work area
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Communication skills may include:
applying mathematical skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Processing equipment may include:
bowl or silent cutter
mincer
sausage filler.
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 under typical operating conditions.
The candidate must be able to make at least four varieties of sausages including two gourmet varieties.
Where the candidate cannot make and sell sausages in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
simulation
verified work log or diary
workplace project
workplace referee or third-party report of performance over time
demonstration with assessor.
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 under typical operating conditions.
The candidate must be able to make at least four varieties of sausages including two gourmet varieties.
Where the candidate cannot make and sell sausages in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
simulation
verified work log or diary
workplace project
workplace referee or third-party report of performance over time
demonstration with assessor.
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 |
|---|---|---|---|
| S6293 | MTMR210A | Make and sell sausages | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW63 | AMPR208 | Make and sell sausages | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D597 | MTM20311 | Certificate II in Meat Processing (Meat Retailing) | Qualification |
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |
| D605 | MTM30811 | Certificate III in Meat Processing (Retail Butcher) | Qualification |