Unit of competency Outline
Date retreived
22/07/2026 7:31 AM AWST
22/07/2026 7:31 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.
Order stock in a meat enterprise
Order stock in a meat enterprise
Unit of competency
National Code
MTMR314A
MTMR314A
State Code
W6806
W6806
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
19/10/2007
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
19/10/2007
Nominal Hours
18
Description
This unit covers the skills and knowledge required to order stock while working under the supervision of the store buyer in a meat enterprise.
Notes
Elements and Performance Criteria
1. Process order
- 1.1. Orders for stock are processed or raised as requested according to workplace requirements.
- 1.2. Ordering and recording system is accurately maintained according to workplace requirements.
- 1.3. Orders and delivery requirements are recorded accurately and filed for retrieval according to workplace procedures.
2. Follow up order
- 2.1. Delivery process is monitored to meet agreed deadlines.
- 2.2. Routine supply problems are handled or referred to management as required by workplace requirements.
- 2.3. Continuous liaison with buyers and suppliers is maintained to ensure continuity of supply.
- 2.4. Stock is distributed according to workplace allocation.
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 ethical standards, values and obligations
enterprise-specific procedures, policies and plans
hygiene and sanitation requirements
staff training policies and procedures
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions
workplace merchandise and marketing policies
working with local, national or international suppliers.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
identifying opportunities that might not be obvious to others
showing independence and initiative in identifying problems
solving problems individually or in teams
testing assumptions and taking context into account
using numeracy skills to solve problems.
Communication may involve:
applying negotiation and persuasion skills
being appropriately assertive
empathising
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
speaking clearly and directly
sharing information
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
estimation and calculation
the use of calculators and computer software packages
the use of familiar and unfamiliar complex formula
own work and work area problem-solving and monitoring
product formulations and specifications
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts
monitoring, adjusting and calibrating formula, specifications, outputs and equipment
synthesis and analysis of mathematical information from more than one source.
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:
Export Control Act
relevant regulations
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 ethical standards, values and obligations
enterprise-specific procedures, policies and plans
hygiene and sanitation requirements
staff training policies and procedures
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions
workplace merchandise and marketing policies
working with local, national or international suppliers.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
identifying opportunities that might not be obvious to others
showing independence and initiative in identifying problems
solving problems individually or in teams
testing assumptions and taking context into account
using numeracy skills to solve problems.
Communication may involve:
applying negotiation and persuasion skills
being appropriately assertive
empathising
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
speaking clearly and directly
sharing information
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
estimation and calculation
the use of calculators and computer software packages
the use of familiar and unfamiliar complex formula
own work and work area problem-solving and monitoring
product formulations and specifications
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts
monitoring, adjusting and calibrating formula, specifications, outputs and equipment
synthesis and analysis of mathematical information from more than one source.
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:
Export Control Act
relevant regulations
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 over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions.
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
simulation
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 over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions.
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
simulation
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 |
|---|---|---|---|
| N0037 | WRRI.3A | Order stock | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9073 | MTMR314B | Order stock in a meat enterprise | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W312 | MTM30807 | Certificate III in Meat Processing (Meat Retailing) | Qualification |