Unit of competency Outline
Date retreived
22/07/2026 10:23 AM AWST
22/07/2026 10:23 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.
Follow safe work policies and procedures
Follow safe work policies and procedures
Unit of competency
National Code
MTMCOR204A
MTMCOR204A
State Code
D8752
D8752
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
061301 - Occupational Health And Safety
Original Release Date
24/05/2013
Nominal Hours
40
Description
This unit covers the skills and knowledge required to work safely in a meat establishment.
Notes
Elements and Performance Criteria
1. Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel
- 1.1. OH&S responsibilities are met according to regulatory and workplace requirements.
- 1.2. OH&S responsibilities of key personnel are recognised and explained.
2. Follow workplace OH&S policies and procedures
- 2.1. Workplace OH&S policies, procedures and programs are followed.
- 2.2. Personal Protective Equipment (PPE) is used, maintained and stored as appropriate.
3. Follow legal provisions related to OH&S
- 3.1. Relevant provisions of OH&S legislation and codes of practice are followed.
4. Contribute to OH&S
- 4.1. OH&S issues are raised with designated personnel in accordance with workplace requirements and relevant OH&S legislation.
- 4.2. Participative arrangements for OH&S are contributed to in the workplace within the organisational procedures and scope of responsibilities and competencies.
5. Follow workplace requirements for hazard identification and risk control
- 5.1. Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace requirements.
- 5.2. Workplace requirements for controlling risks to health and safety are accurately followed.
6. Follow emergency procedures
- 6.1. Emergency procedures are followed according to workplace requirements.
- 6.2. Appropriate reporting procedures for emergencies are followed according to workplace requirements.
7. Operate machinery safely
- 7.1. Machinery is operated according to safe work practices and procedures, where applicable.
- 7.2. Machinery is operated and maintained according to manufacturer specifications and workplace requirements, where applicable.
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.
Regulatoryrequirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
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.
Workplace requirements may include:
emergency, fire and accident procedures
enterprise-specific procedures
hazard policy and procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Workplace OH&S policies, procedures and programs may include:
confined spaces entry permit
drug and alcohol policies and programs
emergency procedures
evacuation plans
hazardous substances policies and programs
manual handling policies and programs
noise reduction policies and programs
OH&S inspectors and audits checklists
OH&S policies and programs
sexual harassment policies and programs.
Personal Protective Equipment (PPE) 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.
Participative arrangements for OH&S may include:
OH&S committees
OH&S representatives
workplace meetings.
Emergency procedures may include:
accident and incident reporting and investigation procedures
evacuation plans
first aid procedures.
Routine explanations and reports may:
be completed with the assistance of others
be directly related to own work and work area problem solving
be in English
be in everyday workplace language and include mathematical language and commonly used technical terms
be in languages other than English
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources
include the use of visual aids (e.g. video, OH&S signs and other pictorial presentations).
Work site includes:
immediate working area
overall workplace.
Hazards may include:
alcohol abuse
chemicals
communicable diseases
confined spaces
dust
electrical faults
equipment malfunctions
excessive noise
extremes of temperatures
fatigue
hazards associated with knives
hazards associated with manual handling
poor or inadequate lighting
poor ventilation
radiation
stress
substances
use of illicit drugs
zoonotic diseases.
Communication may:
be spoken, written, non-verbal and include signs and signals
be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties
include reading and interpreting workplace documentation.
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.
Regulatoryrequirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
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.
Workplace requirements may include:
emergency, fire and accident procedures
enterprise-specific procedures
hazard policy and procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Workplace OH&S policies, procedures and programs may include:
confined spaces entry permit
drug and alcohol policies and programs
emergency procedures
evacuation plans
hazardous substances policies and programs
manual handling policies and programs
noise reduction policies and programs
OH&S inspectors and audits checklists
OH&S policies and programs
sexual harassment policies and programs.
Personal Protective Equipment (PPE) 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.
Participative arrangements for OH&S may include:
OH&S committees
OH&S representatives
workplace meetings.
Emergency procedures may include:
accident and incident reporting and investigation procedures
evacuation plans
first aid procedures.
Routine explanations and reports may:
be completed with the assistance of others
be directly related to own work and work area problem solving
be in English
be in everyday workplace language and include mathematical language and commonly used technical terms
be in languages other than English
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources
include the use of visual aids (e.g. video, OH&S signs and other pictorial presentations).
Work site includes:
immediate working area
overall workplace.
Hazards may include:
alcohol abuse
chemicals
communicable diseases
confined spaces
dust
electrical faults
equipment malfunctions
excessive noise
extremes of temperatures
fatigue
hazards associated with knives
hazards associated with manual handling
poor or inadequate lighting
poor ventilation
radiation
stress
substances
use of illicit drugs
zoonotic diseases.
Communication may:
be spoken, written, non-verbal and include signs and signals
be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties
include reading and interpreting workplace documentation.
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
Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.
Context of and specific resources for assessment
Assessment may involve simulation or actual demonstration of competency where competencies involve identifying, reacting to and reporting hazards.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
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
Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.
Context of and specific resources for assessment
Assessment may involve simulation or actual demonstration of competency where competencies involve identifying, reacting to and reporting hazards.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
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 |
|---|---|---|---|
| W6860 | MTMMP4C | Follow safe work policies and procedures | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX11 | AMPCOR204 | Follow safe work policies and procedures | Unit of competency |