Unit of competency Outline
Date retreived
22/07/2026 2:01 PM AWST
22/07/2026 2:01 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.
Manage/oversee an external audit of the establishment's quality system
Manage/oversee an external audit of the establishment's quality system
Unit of competency
National Code
MTMPS417A
MTMPS417A
State Code
D9006
D9006
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
080317 - Quality Management
Original Release Date
03/10/2011
Nominal Hours
20
Description
This unit covers the skills and knowledge required to prepare for and respond to an audit of a quality system conducted by an external party.
Notes
Elements and Performance Criteria
1. Identify audit dates
- 1.1. Known or expected dates of external audits are documented on a schedule according to workplace procedures and practice.
- 1.2. Dates are confirmed and all company personnel affected by the external audit are notified.
2. Identify audit scope
- 2.1. Audit scope is described and conveyed to people affected by the external audit process.
3. Identify audit team size and length/duration of the external audit
- 3.1. Audit team size and audit duration are identified and necessary notifications are made throughout the workplace.
4. Review internal audit reports to check areas expected to be covered in the external audit
- 4.1. Internal audits are conducted, where necessary, and reported in accordance with workplace policy and procedures.
- 4.2. Previous internal audit reports and production reports are reviewed to identify past problem areas.
- 4.3. Past problem areas are monitored and reviewed.
5. Make arrangements for the external audit process
- 5.1. Arrangements for the days of the external audit are made and confirmed with the auditors.
- 5.2. Arrangements for greeting the external auditors and provision of workplace guide are made in accordance with workplace requirements.
- 5.3. Internal departments subject to the external audit are notified of the arrangements.
- 5.4. Roles and responsibilities of enterprise personnel in the process are determined.
6. Accompany the external auditors
- 6.1. Entry and exit interviews are facilitated.
- 6.2. External auditors are escorted throughout the duration of the audit in accordance with arrangements and workplace procedures.
7. Report on the external audit
- 7.1. Findings of the external audit are reported in accordance with workplace requirements.
- 7.2. Findings of the external audit are communicated to everyone affected or involved in the external audit procedure.
- 7.3. Findings of the external audit are followed up and corrective action is taken, where appropriate.
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
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting the needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation and persuasion techniques
working with diverse individuals and groups
writing to audience needs.
Problem-solving skills may include:
applying a range of strategies in solving problems
being creative in response to workplace challenges
developing innovative solutions
developing practical and creative solutions to workplace problems
generating a range of options in response to workplace matters
identifying opportunities that might not be obvious to others
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy skills to solve problems.
OHSrequirements 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:
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
requirements set out in AS 5008:2001/Amdt 1-2003 Hygienic rendering of animal products
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
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting the needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation and persuasion techniques
working with diverse individuals and groups
writing to audience needs.
Problem-solving skills may include:
applying a range of strategies in solving problems
being creative in response to workplace challenges
developing innovative solutions
developing practical and creative solutions to workplace problems
generating a range of options in response to workplace matters
identifying opportunities that might not be obvious to others
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy skills to solve problems.
OHSrequirements 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:
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
requirements set out in AS 5008:2001/Amdt 1-2003 Hygienic rendering of animal products
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 when complying with the actual requirements of a regulator or a customer.
Context of and specific resources for assessment
Assessment can involve actual or simulated audits.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
verified work log or diary
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 when complying with the actual requirements of a regulator or a customer.
Context of and specific resources for assessment
Assessment can involve actual or simulated audits.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
verified work log or diary
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 |
|---|---|---|---|
| W6883 | MTMMP90C | Manage/oversee an external audit of the establishment's quality system | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW17 | AMPX406 | Manage or oversee an external audit of the establishment's quality system | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |