Unit of competency Outline
Date retreived
23/07/2026 8:23 AM AWST
23/07/2026 8:23 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.
Monitor meat preservation process
Monitor meat preservation process
Unit of competency
National Code
MTMPS411C
MTMPS411C
State Code
D9001
D9001
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
40
Description
This unit covers the skills and knowledge required to overview and monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.
Notes
Elements and Performance Criteria
1. Overview the meat preservation process
- 1.1. Types of preservation processes used by the meat industry are identified and explained.
- 1.2. Meat quality required for preservation processes are identified according to customer and workplace requirements.
- 1.3. Ingredients and equipment required for the preservation process are prepared according to product specifications, hygieneand sanitation, and safety requirements.
2. Monitor preservation process
- 2.1. Product and process are inspected and monitored to ensure meat is preserved to specifications, health, hygiene and customer requirements.
- 2.2. Equipment or processes involved in the preservation process are monitored regularly at critical control points.
- 2.3. Procedures to ensure quality and hygiene of the product are monitored and followed at all times.
- 2.4. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene requirements are implemented.
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.
Preservation methods may include:
canning
cooking
pickling
refrigeration
smoking.
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.
Equipment may include:
canning lines
chillers
cooking facility
injectors
smoke generators
steamers.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Communication skills may include:
communicating and working with diverse individuals and groups
interpreting customer requirements
listening and understanding
speaking clearly and directly
negotiation, persuasion and assertiveness where necessary
reading and interpreting workplace documentation
sharing information.
Mathematical skills may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation relating to time, temperature, moisture humidity, ratios, percentages, weight, mass and volume.
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.
Regulatory requirements may include:
domestic or importing country requirements
Export Control Act
hygiene and sanitation requirements
relevant state regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Reporting and recording may:
be oral or written (with accurate transcription)
be complex and contain information from a range of sources
include graphs, tables, charts and diagrams
include technical workplace and mathematical language and data.
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.
Preservation methods may include:
canning
cooking
pickling
refrigeration
smoking.
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.
Equipment may include:
canning lines
chillers
cooking facility
injectors
smoke generators
steamers.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Communication skills may include:
communicating and working with diverse individuals and groups
interpreting customer requirements
listening and understanding
speaking clearly and directly
negotiation, persuasion and assertiveness where necessary
reading and interpreting workplace documentation
sharing information.
Mathematical skills may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation relating to time, temperature, moisture humidity, ratios, percentages, weight, mass and volume.
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.
Regulatory requirements may include:
domestic or importing country requirements
Export Control Act
hygiene and sanitation requirements
relevant state regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Reporting and recording may:
be oral or written (with accurate transcription)
be complex and contain information from a range of sources
include graphs, tables, charts and diagrams
include technical workplace and mathematical language and data.
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 monitoring a commercial meat preservation operation.
Context of and specific resources for assessment
Assessment may involve a simulated monitoring role for the trainee.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
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
Competency must be demonstrated while monitoring a commercial meat preservation operation.
Context of and specific resources for assessment
Assessment may involve a simulated monitoring role for the trainee.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW22 | AMPX401 | Monitor meat preservation process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |