Unit of competency Outline
Date retreived
22/07/2026 3:17 PM AWST
22/07/2026 3:17 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.
Monitor and overview the production of processed meats and smallgoods
Monitor and overview the production of processed meats and smallgoods
Unit of competency
National Code
MTMPS412C
MTMPS412C
State Code
D9002
D9002
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
80
Description
This unit covers the skills and knowledge required to understand and monitor the production processes of smallgoods
Notes
Elements and Performance Criteria
1. Overview the production of further processed meats and smallgoods
- 1.1. Range of further processed meat products and smallgoods is identified and explained.
- 1.2. Processing techniques involved in the production of these products are identified and explained.
- 1.3. Hygieneand sanitation and quality hazards associated with the production of these products are identified and explained.
- 1.4. Regulatory requirements associated with the production of these products are identified and explained.
2. Monitor the preparation of processing equipment and areas
- 2.1. Procedures for pre-operational equipment checks conducted are identified in accordance with workplace policies and procedures, and manufacturer's instructions.
- 2.2. Pre-operational checks and procedures carried out in accordance with workplace and regulatory requirements are monitored.
3. Monitor the production of smallgoods and further processed meat products
- 3.1. Ingredients are identified by type and quality according to product specifications and their function in the process is explained.
- 3.2. Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.
- 3.3. Handling requirements for ingredients to prevent contamination and to ensure product quality and safety are demonstrated.
- 3.4. Relevant processing equipment is identified and operating procedures are explained according to manufacturer and work specifications.
- 3.5. Relevant temperature, consistency, appearance and texture requirements are described and monitored in accordance with product specifications and regulatory requirements.
- 3.6. Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements.
- 3.7. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory 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.
Product may include:
comminuted product
cooked and uncooked product
dried product
pickled or brined product
smoked product.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
Equipment may include:
atomising generators
cookers
friction generators
liquid smoke jet
moulds
probe thermometers
sawdust or woodchip burning generators
smoke generators
smokers
sock
wet bulb reservoir.
Product specifications may:
vary according to customer and workplace requirements.
Communication may include:
communication with people from a range of cultural, social and ethnic backgrounds
interpreting customer requirements
listening and understanding
speaking clearly and directly
using negotiation, persuasion and assertiveness skills where applicable
reading and interpreting workplace documentation
sharing information
writing to audience needs.
Mathematical skills may include:
collection
estimation
calculation and interpretation of deviations within cycle
internal temperature
humidity
ambient temperature
weights.
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.
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.
Options for chilling product may include:
chill cabinets
immersing in ambient running water
placing in coolrooms
showering with ambient water
use of intensive coolers
washing in water or brine.
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.
Product may include:
comminuted product
cooked and uncooked product
dried product
pickled or brined product
smoked product.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
Equipment may include:
atomising generators
cookers
friction generators
liquid smoke jet
moulds
probe thermometers
sawdust or woodchip burning generators
smoke generators
smokers
sock
wet bulb reservoir.
Product specifications may:
vary according to customer and workplace requirements.
Communication may include:
communication with people from a range of cultural, social and ethnic backgrounds
interpreting customer requirements
listening and understanding
speaking clearly and directly
using negotiation, persuasion and assertiveness skills where applicable
reading and interpreting workplace documentation
sharing information
writing to audience needs.
Mathematical skills may include:
collection
estimation
calculation and interpretation of deviations within cycle
internal temperature
humidity
ambient temperature
weights.
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.
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.
Options for chilling product may include:
chill cabinets
immersing in ambient running water
placing in coolrooms
showering with ambient water
use of intensive coolers
washing in water or brine.
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
Competency must be demonstrated while monitoring a commercial smallgoods or processed meats operation.
Resources may include:
smoking equipment, machinery or production facility
product specifications and ingredients
equipment meeting safety requirements
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 over time and under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Competency must be demonstrated while monitoring a commercial smallgoods or processed meats operation.
Resources may include:
smoking equipment, machinery or production facility
product specifications and ingredients
equipment meeting safety requirements
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 |
|---|---|---|---|
| AVW21 | AMPX402 | Monitor and overview the production of processed meats and smallgoods | 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 |