Unit of competency Outline
Date retreived
22/07/2026 4:59 PM AWST
22/07/2026 4:59 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.
Operate forklift in a specific workplace
Operate forklift in a specific workplace
Unit of competency
National Code
MTMPS206C
MTMPS206C
State Code
D8999
D8999
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030717 - Plant And Machine Operations
Original Release Date
Nominal Hours
60
Description
This unit covers the skills and knowledge required to operate forklifts in specific work areas such as freezers, cold stores, loadout, skin sheds, smallgoods and rendering plants which may require fitting forklifts with specialised lifting attachments or shifting hazardous materials.
Notes
Elements and Performance Criteria
1. Identify load characteristics
- 1.1. Characteristics of the load are taken into account and appropriate attachments are employed.
- 1.2. Hazardous materials are identified and workplace, industry and regulatory requirements are taken into account when operating a forklift carrying hazardous materials.
2. Consider specific features of workplace in transporting product
- 2.1. Product is transported and loaded, taking into consideration specific features of the workplace environment.
3. Transport and store product
- 3.1. Specific Occupational Health and Safety (OH&S) requirements for work area are identified and followed.
- 3.2. Forklift and pallets are handled in accordance with the requirements of specific work locations.
- 3.3. Product is transported in accordance with workplace, Quality Assurance (QA), and hygiene and sanitation requirements.
- 3.4. Product is stored in accordance with workplace, QA, and hygiene and sanitation requirements.
- 3.5. Products and pallets are racked or stored in accordance with work instructions.
4. Maintain equipment records
- 4.1. Equipment records are maintained in accordance with 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.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations and Australian Standards
federal, state and territory regulations regarding meat processing.
Workplace environment may include:
chillers
cold stores
freezers
loadout areas
overall workplace
rendering plant
skin sheds.
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.
Communication skills may include:
communicating and working with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly.
Mathematical skills may include:
acceptable limits, tolerances
calculation
estimation
measurement and interpretation relating to time, temperature, moisture, humidity, ratios, percentages, weight, mass and volume.
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 requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations and Australian Standards
federal, state and territory regulations regarding meat processing.
Workplace environment may include:
chillers
cold stores
freezers
loadout areas
overall workplace
rendering plant
skin sheds.
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.
Communication skills may include:
communicating and working with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly.
Mathematical skills may include:
acceptable limits, tolerances
calculation
estimation
measurement and interpretation relating to time, temperature, moisture, humidity, ratios, percentages, weight, mass and volume.
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 in specific meat processing plant environments such as freezers and under normal operating conditions.
Context of, and specific resources for assessment
Assessment must be conducted in an operating meat processing plant and assessment tools must be customised to the workplace-specific OH&S procedures and work instructions.
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 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 in specific meat processing plant environments such as freezers and under normal operating conditions.
Context of, and specific resources for assessment
Assessment must be conducted in an operating meat processing plant and assessment tools must be customised to the workplace-specific OH&S procedures and work instructions.
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 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 |
|---|---|---|---|
| W6749 | MTMPS206B | Operate forklift in a specific workplace | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAX89 | AMPX206 | Operate forklift in a specific workplace | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D595 | MTM20111 | Certificate II in Meat Processing (Abattoirs) | 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 |