Unit of competency Outline
Date retreived
22/07/2026 1:10 PM AWST
22/07/2026 1:10 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.
Process pet meat
Process pet meat
Unit of competency
National Code
MTMP2177C
MTMP2177C
State Code
D8889
D8889
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030307 - Food Processing Technology
Original Release Date
Nominal Hours
40
Description
This unit covers the skills and knowledge required to process and pack pet meat either in an abattoir or knackery.
Notes
Elements and Performance Criteria
1. Examine meat and offal for pet meat
- 1.1. Meat and offal for pet meat is inspected for abnormalities or defects.
- 1.2. Abnormalities or defects are identified and appropriate action is taken according to workplace requirements.
- 1.3. Infected or affected products are isolated for disposal according to regulatory and workplace requirements.
2. Prepare meat and offal for pet meat
- 2.1. Meat and offal is prepared for pet consumption or further processing in accordance with regulatory and workplace requirements.
- 2.2. Product is trimmed and processed to meet customer specifications.
3. Package and store pet meat
- 3.1. Pet meat is packaged in tubs, bins or containers in accordance with regulatory and workplace requirements, and customer specifications.
- 3.2. Pet meat is stored 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.
Offal may include:
bones
brain
cheek
chitterlings
diaphragm
fat (tallow)
glands
heart
kidney
liver
lungs
small intestines
stomach
tail
tendons
tongue
tripe.
Abnormalities or defects may include:
abscesses
grass seeds
parasite damage
pathological lesions.
Workplace requirements may include:
disposal of waste products
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state regulations regarding meat processing.
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.
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.
Offal may include:
bones
brain
cheek
chitterlings
diaphragm
fat (tallow)
glands
heart
kidney
liver
lungs
small intestines
stomach
tail
tendons
tongue
tripe.
Abnormalities or defects may include:
abscesses
grass seeds
parasite damage
pathological lesions.
Workplace requirements may include:
disposal of waste products
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state regulations regarding meat processing.
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.
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 at normal production speeds.
Context of, and specific resources for assessment
Assessment must be conducted in a meat processing plant.
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 at normal production speeds.
Context of, and specific resources for assessment
Assessment must be conducted in a meat processing plant.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ57 | AMPA2154 | Process pet meat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D595 | MTM20111 | Certificate II in Meat Processing (Abattoirs) | Qualification |