Unit of competency Outline
Date retreived
23/07/2026 6:58 AM AWST
23/07/2026 6:58 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.
Perform carcase Meat Hygiene Assessment
Perform carcase Meat Hygiene Assessment
Unit of competency
National Code
MTMP3074B
MTMP3074B
State Code
D8958
D8958
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
20
Description
This unit covers the skills and knowledge required to monitor carcase hygiene.
Notes
Elements and Performance Criteria
1. Monitor carcase product
- 1.1. Samples are selected for assessment according to the approved sampling plan for sample size and frequency.
- 1.2. Assessment is conducted utilising appropriate facilities, lighting and time.
- 1.3. Products are monitored for defects according to the agreed criteria and classification.
- 1.4. Carcases are scanned using the approved scanning lines.
- 1.5. Defects are recorded accurately using the correct forms or electronic system.
- 1.6. Immediate corrective action is implemented according to the Meat Hygiene Assessment (MHA) program's requirements.
- 1.7. Carcases are monitored according to the workplacerequirements for hygiene and sanitation, and Occupational Health and Safety (OH&S).
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
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
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.
Enterprise recording systems may be:
manual or electronic.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
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
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
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.
Enterprise recording systems may be:
manual or electronic.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
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 while complying with:
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations
company procedures.
Context of, and specific resources for assessment
Assessment must take place in a meat processing plant under real working conditions.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulated demonstration
workplace demonstration of skills
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 while complying with:
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations
company procedures.
Context of, and specific resources for assessment
Assessment must take place in a meat processing plant under real working conditions.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulated demonstration
workplace demonstration of skills
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY87 | AMPA3072 | Perform carcase Meat Hygiene Assessment | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |