Unit of competency Outline
Date retreived
22/07/2026 11:43 AM AWST
22/07/2026 11:43 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.
Prepare minced meat and minced meat products
Prepare minced meat and minced meat products
Unit of competency
National Code
MTMR104C
MTMR104C
State Code
D9045
D9045
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 prepare minced meat and minced meat products to regulatory requirements.
Notes
Elements and Performance Criteria
1. Clean and prepare processing equipment used in the preparation of minced meat products
- 1.1. Mincing equipment is prepared according to manufacturer's specifications and workplace, Occupational Health and Safety (OH&S), and hygiene and sanitation requirements.
- 1.2. Mincing equipment is cleaned according to manufacturer specifications, and workplace and OH&S requirements.
- 1.3. Mincing equipment is adjusted as required in accordance with manufacturer specifications and workplace, OH&S and hygiene requirements.
2. Mince meat
- 2.1. Trimmings are selected according to workplace policy.
- 2.2. Trimmings are cut to manufacturer specifications and workplace requirements to avoid blockages in mincer.
- 2.3. Trimmings are fed through mincer efficiently to avoid blockages and heat build-up.
- 2.4. Species are accurately identified.
- 2.5. Species are stored separately according to product description.
- 2.6. Product is maintained at correct temperature during processing.
- 2.7. Product is handled and stored at correct temperature and conditions.
3. Prepare minced meat products
- 3.1. Minced meat products are prepared according to regulatory, workplace, hygiene and OH&S requirements.
- 3.2. Ingredients are combined to workplace requirements.
- 3.3. Fat content is measured.
- 3.4. Meat is processed in preparation for forming to product specifications and regulatory requirements.
- 3.5. Product is formed to specifications and regulatory requirements.
- 3.6. Correct temperature of product is maintained during processing and handling.
- 3.7. Product is stored at correct temperature and conditions.
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.
Minced meat products may include:
burgers
meat loaves
pin wheels
rissoles
sizzle sticks
steakettes.
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.
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.
Meat may include:
beef
chicken
game meat
lamb
mutton
pork
veal.
Trimmings may include:
carton products
chilled or frozen product
single species offcuts.
Fat content may be measured by:
chemical lean (CL)
visual estimation (VL).
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing and food handling
relevant Australian Standards
relevant regulations.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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.
Minced meat products may include:
burgers
meat loaves
pin wheels
rissoles
sizzle sticks
steakettes.
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.
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.
Meat may include:
beef
chicken
game meat
lamb
mutton
pork
veal.
Trimmings may include:
carton products
chilled or frozen product
single species offcuts.
Fat content may be measured by:
chemical lean (CL)
visual estimation (VL).
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing and food handling
relevant Australian Standards
relevant regulations.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace or in a simulated environment under normal operating conditions.
Method of assessment
Recommended methods of assessment include:
verified work log or diary
workplace project
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 over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace or in a simulated environment under normal operating conditions.
Method of assessment
Recommended methods of assessment include:
verified work log or diary
workplace project
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6780 | MTMR104B | Prepare minced meat and minced meat products | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW75 | AMPR104 | Prepare minced meat and minced meat products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D594 | MTM10211 | Certificate I in Meat Processing (Meat Retailing) | Qualification |
| 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 |