Unit of competency Outline
Date retreived
22/07/2026 3:09 PM AWST
22/07/2026 3:09 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.
Despatch meat product
Despatch meat product
Unit of competency
National Code
MTMSR204C
MTMSR204C
State Code
D9117
D9117
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
24/05/2013
Nominal Hours
20
Description
This unit covers the skills and knowledge required to place orders at a despatch point and load into transportation.
Notes
Elements and Performance Criteria
1. Arrange and consolidate orders
- 1.1. Orders picked from separate areas are consolidated.
- 1.2. Products and/or batches are placed in correct despatch area.
- 1.3. Information about despatch scheduling requirements is acquired.
- 1.4. Products are arranged and secured.
- 1.5. Product is stored in despatch area according to schedule.
- 1.6. Correct methods for efficient and safe loading are used.
2. Loadout product
- 2.1. Product is transported to loadout according to Occupational Health and Safety (OH&S), hygiene and sanitation, Quality Assurance (QA) and workplace requirements.
- 2.2. Product is loaded according to OH&S, hygiene, QA and workplace production requirements.
- 2.3. Products are documented and recorded according to workplace and production requirements.
- 2.4. Product loadout is completed according to OH&S, QA, and workplace requirements.
3. Maintain clean holding rooms
- 3.1. Holding rooms are maintained to workplace, regulatory, and hygiene and sanitation 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.
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
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.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Recording of loadout documentation may be:
manual or electronic.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
regulations and legislation pertaining to the storage of product types
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Communication skills may include:
communicating with people from a range of cultural, social and ethnic backgrounds
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may include:
routine estimation and calculation
percentages
comparisons
variations
use of calculators.
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.
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
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.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Recording of loadout documentation may be:
manual or electronic.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
regulations and legislation pertaining to the storage of product types
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Communication skills may include:
communicating with people from a range of cultural, social and ethnic backgrounds
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may include:
routine estimation and calculation
percentages
comparisons
variations
use of calculators.
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 conditions similar to the speed of production and within the parameters of the role and responsibilities.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
Resources may include:
enterprise inventory and despatch systems, access to product holding and loadout areas, orders
workplace environment.
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 and 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 conditions similar to the speed of production and within the parameters of the role and responsibilities.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
Resources may include:
enterprise inventory and despatch systems, access to product holding and loadout areas, orders
workplace environment.
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 and 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 |
|---|---|---|---|
| W6843 | MTMSR204B | Despatch meat product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW30 | AMPX213 | Despatch meat product | 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 |
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |