Unit of competency Outline
Date retreived
22/07/2026 1:33 PM AWST
22/07/2026 1:33 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.
Participate in product recall
Participate in product recall
Unit of competency
National Code
MTMMP77C
MTMMP77C
State Code
W6873
W6873
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
29/02/2012
Field of Education
080317 - Quality Management
Original Release Date
29/02/2012
Nominal Hours
40
Description
This unit covers the skills and knowledge required to initiate and participate in a product recall.
Notes
Elements and Performance Criteria
1 Participate in decision about disposition
- 1.1 Decision is made in relation to whether product is recalled according to workplace and product specifications.
2 Simulate a product recall
- 2.1 Criteria for a product recall are identified according to product specifications and workplace requirements.
- 2.2 Product to be recalled is identified and traced according to product specifications and workplace requirements.
- 2.3 Individuals or groups involved in a product recall are identified and their role described.
- 2.4 Steps in recall are identified and described.
- 2.5 Product development is reviewed in consultation with those responsible.
- 2.6 Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.
RANGE STATEMENT
The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Workplace requirements may include:
Enterprise-specific procedures
OH&S requirements
QA requirements
standard operating procedures
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:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state regulations regarding meat processing
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs
The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Workplace requirements may include:
Enterprise-specific procedures
OH&S requirements
QA requirements
standard operating procedures
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:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state regulations regarding meat processing
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs
The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this 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 when utilising a documented product recall procedure and realistic data.
Context of and specific resources for assessment
Assessment can be based on participation in a comprehensive simulation.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
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, 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
Resource materials available from MINTRAC, telephone 1800 817 462.
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 when utilising a documented product recall procedure and realistic data.
Context of and specific resources for assessment
Assessment can be based on participation in a comprehensive simulation.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
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, 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
Resource materials available from MINTRAC, telephone 1800 817 462.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1700 | MTMMP77B | Participate in product recall | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9030 | MTMPSR412A | Participate in product recall | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W315 | MTM40107 | Certificate IV in Meat Processing (Leadership) | Qualification |