Unit of competency Outline

Date retreived
23/07/2026 12:56 AM AWST

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Participate in product recall

Participate in product recall

Unit of competency
National Code
MTMPSR412A
State Code
D9030
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
13/10/2014
Field of Education
080317 - Quality Management
Original Release Date
13/10/2014
Nominal Hours
40
Description
This unit covers the skills and knowledge required to initiate and participate in a product recall.
Notes
Elements and Performance Criteria
1. Participate in decision about disposition
  • 1.1. Decision is made in relation to whether product is recalled according to workplace and product specifications.
2. Simulate a product recall
  • 2.1. Criteria for a product recall are identified according to product specifications and workplace requirements.
  • 2.2. Product to be recalled is identified and traced according to product specifications and workplace requirements.
  • 2.3. Individuals or groups involved in a product recall are identified and their role described.
  • 2.4. Steps in recall are identified and described.
  • 2.5. Product development is reviewed in consultation with those responsible.
  • 2.6. Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.
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 procedures
OH&S requirements
QA requirements
standard operating procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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
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
state and territory regulations regarding meat processing.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
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 utilising a documented product recall procedure and realistic data.
Context of and specific resources for assessment
Assessment can be based on participation in a comprehensive simulation.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
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
W6873 MTMMP77C Participate in product recall Unit of competency
Replaced By
State Code National Code Title Type
AVW04 AMPX419 Participate in product recall Unit of competency