Unit of competency Outline
Date retreived
22/07/2026 9:52 AM AWST
22/07/2026 9:52 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.
Produce and sell value-added products
Produce and sell value-added products
Unit of competency
National Code
MTMR211B
MTMR211B
State Code
D9058
D9058
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
110105 - Butchery
Original Release Date
24/05/2013
Nominal Hours
10
Description
This unit covers the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made from prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients.
Notes
Elements and Performance Criteria
1. Select ingredients for formulation of value-added products
- 1.1. Ingredients are selected according to workplace recipes, policy and practice.
- 1.2. Ingredients are weighed according to regulatory requirements.
- 1.3. Unused ingredients are labelled according to workplace and regulatory requirements.
2. Prepare meat, stuffings, seasonings and forcemeat for value-added products
- 2.1. Meat is prepared according to recipes, policy and practices.
- 2.2. Stuffings, seasonings and forcemeat are prepared according to recipes, policy and practices.
3. Mix ingredients
- 3.1. Ingredients are added according to recipe and product specifications.
- 3.2. Ingredients are blended to achieve product consistency or substance according to recipe and product specifications.
4. Produce value-added products
- 4.1. Ingredients are added to meat according to instructions or recipe.
- 4.2. Product is formulated according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements.
- 4.3. Product is presented according to product specifications and workplace requirements.
- 4.4. Product is labelled according to product specifications, and regulatory and workplace requirements.
5. Store products and ingredients
- 5.1. Products are stored according to workplace and regulatory requirements.
- 5.2. Ingredients are stored according to workplace and regulatory requirements.
- 5.3. Shelf life of product is identified.
- 5.4. Effects of ingredients on shelf life are identified.
6. Sell meat product
- 6.1. Information, including cooking, preparation, storage and serving suggestions, is provided to customers on meat product.
- 6.2. Product is promoted to customers.
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.
Ingredients vary depending on the products and may include:
brines
fruit
glazes
marinades
meat
nuts
satays
sauces
sprinkles
stuffings
vegetables.
Value-added products may include:
forced, stuffed or seasoned meat products
other products to recipe.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
relevant Australian standards.
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Labels may include:
'best before' date
composition labelling
directions for use and storage
list of ingredients in descending order, where necessary
mandatory warning labels
name and address of your business
name of product
nutritional panels.
Information on meat product may include:
interpreting nutritional panels
identifying allergies associated with ingredients in product
identifying ingredients and preservatives in meat product
dietary information, including kilojoules per average serving size
how to handle product
how to store product
shelf life of product
cooking methods, times and temperatures
serving suggestions.
Explanations may:
be completed with the assistance of others
be directly related to problem solving in own work and work area
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Species may include:
beef
buffalo
chicken
emu
game meat
kangaroo
lamb
mutton
pork
veal.
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
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.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers and cash registers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
Communication skills may include:
applying mathematical skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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.
Ingredients vary depending on the products and may include:
brines
fruit
glazes
marinades
meat
nuts
satays
sauces
sprinkles
stuffings
vegetables.
Value-added products may include:
forced, stuffed or seasoned meat products
other products to recipe.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
relevant Australian standards.
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Labels may include:
'best before' date
composition labelling
directions for use and storage
list of ingredients in descending order, where necessary
mandatory warning labels
name and address of your business
name of product
nutritional panels.
Information on meat product may include:
interpreting nutritional panels
identifying allergies associated with ingredients in product
identifying ingredients and preservatives in meat product
dietary information, including kilojoules per average serving size
how to handle product
how to store product
shelf life of product
cooking methods, times and temperatures
serving suggestions.
Explanations may:
be completed with the assistance of others
be directly related to problem solving in own work and work area
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally
include information from several sources.
Species may include:
beef
buffalo
chicken
emu
game meat
kangaroo
lamb
mutton
pork
veal.
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
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.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers and cash registers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
Communication skills may include:
applying mathematical skills to workplace requirements
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 under typical operating conditions.
The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.
Where the candidate is unable to produce the required volume of value-added products in their workplace they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
verified work log or diary
workplace project
workplace referee or third-party report of performance over time
demonstration with assessor.
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 under typical operating conditions.
The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.
Where the candidate is unable to produce the required volume of value-added products in their workplace they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
verified work log or diary
workplace project
workplace referee or third-party report of performance over time
demonstration with assessor.
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 |
|---|---|---|---|
| S6294 | MTMR211A | Product and sell value-added products | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW62 | AMPR209 | Produce and sell value-added products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D597 | MTM20311 | Certificate II in Meat Processing (Meat Retailing) | Qualification |
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |
| D605 | MTM30811 | Certificate III in Meat Processing (Retail Butcher) | Qualification |