Unit of competency Outline
Date retreived
22/07/2026 8:29 PM AWST
22/07/2026 8:29 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.
Collect and prepare standard samples
Collect and prepare standard samples
Unit of competency
National Code
MTMR322A
MTMR322A
State Code
D9081
D9081
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
110111 - Food Hygiene
Original Release Date
24/05/2013
Nominal Hours
40
Description
This unit covers the skills and knowledge required to collect and prepare standard samples to meet regulatory and workplace requirements.
Notes
Elements and Performance Criteria
1. Receive, handle and store samples
- 1.1. Samples are registered upon receipt in accordance with quality and workplace procedures.
- 1.2. Labelling and history of sampling are checked in accordance with laboratory procedures.
- 1.3. Sample information is recorded and cross-referenced with current or previous test data according to workplace requirements.
- 1.4. Universal precautions and relevant legislative requirements are observed during the handling and storage of all samples.
- 1.5. Samples requiring analysis by external laboratories are recorded and forwarded following workplace procedures.
- 1.6. Unwanted samples are disposed of in accordance with workplace and hygiene standards.
2. Prepare for sample collection
- 2.1. Type of sample required is confirmed prior to collection.
- 2.2. Prescribed procedures to ensure representative sampling are followed and details recorded to workplace requirements.
- 2.3. Appropriate sampling equipment is prepared or assembled to safety and workplace requirements.
3. Perform sample collection
- 3.1. Gross samples are collected in accordance with workplace procedures.
- 3.2. Sample integrity is preserved throughout all aspects of sampling.
- 3.3. Samples are placed in suitable containers and labelled to clearly identify sample type, location, date and any other workplace-specific information.
- 3.4. Samples are stored, preserved and transported in accordance with relevant regulations and laboratory procedures.
- 3.5. Sampling equipment is maintained in clean, safe and sterile working order.
- 3.6. Unusual or non-standard observations made during sampling are recognised and reported.
4. Perform standard chemical or biological sample preparation (where applicable)
- 4.1. Samples and controls are prepared for analysis.
- 4.2. Action is taken to minimise loss of analyses from sample.
- 4.3. Separation equipment is used to provide the required sample fractions.
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.
Samples may include
blood
blood products
animal tissue and fluids
solids, liquids, and gases that involve raw materials,
products, by-products, waste or naturally-occurring substances.
Their exact nature will depend on the ambit of the laboratory and the workplace.
Workplace procedures may include:
enterprise-specific requirements
SOPs
work instructions.
Samples requiring analysis by external laboratories are:
forwarded in accordance with relevant regulations and procedures.
Relevant regulations 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.
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.
Communication skills may include
applying numeracy skills to workplace requirements
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups
reading and interpreting workplace related documentation.
SOPs may include those covering:
collection
preparation
storage
transport.
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.
Samples may include
blood
blood products
animal tissue and fluids
solids, liquids, and gases that involve raw materials,
products, by-products, waste or naturally-occurring substances.
Their exact nature will depend on the ambit of the laboratory and the workplace.
Workplace procedures may include:
enterprise-specific requirements
SOPs
work instructions.
Samples requiring analysis by external laboratories are:
forwarded in accordance with relevant regulations and procedures.
Relevant regulations 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.
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.
Communication skills may include
applying numeracy skills to workplace requirements
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups
reading and interpreting workplace related documentation.
SOPs may include those covering:
collection
preparation
storage
transport.
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
Sample collection techniques must comply with the relevant meat industry regulations and standards.
Context of, and specific resources for assessment
Assessment may be conducted in a real or simulated situation.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
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
Sample collection techniques must comply with the relevant meat industry regulations and standards.
Context of, and specific resources for assessment
Assessment may be conducted in a real or simulated situation.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
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 |
|---|---|---|---|
| W6861 | MTMMP53C | Collect and prepare standard samples | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW40 | AMPR321 | Collect and prepare standard samples | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |