Unit of competency Outline
Date retreived
22/07/2026 12:11 PM AWST
22/07/2026 12:11 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 stock
Manage stock
Unit of competency
National Code
MTMR304C
MTMR304C
State Code
D9063
D9063
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
24/05/2013
Nominal Hours
10
Description
This unit covers the skills and knowledge required to receive and rotate stock, undertake stock controls and re-order stock.
Notes
Elements and Performance Criteria
1. Receive stock
- 1.1. Carcases or cartons are weighed or checked on receipt in accordance with the number and quality ordered
- 1.2. Ticketing and labels are checked to ensure they comply with meat ordered
- 1.3. Meat quality is checked in accordance with workplace requirements
- 1.4. Dry goods are received and checked to ensure they are in accordance with order placed
- 1.5. Problems with receivals are recorded and reported in accordance with workplace requirements
2. Check stock
- 2.1. Quantity of existing stock is determined in accordance with workplace requirements
- 2.2. Meat is inspected to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements
- 2.3. State of stock is communicated promptly to supervisor or manager
- 2.4. Outdated or deteriorated stock is discarded in accordance with workplace requirements
- 2.5. Future stock needs are determined in accordance with workplace requirements
3. Participate in stocktake
- 3.1. Stocktaking and cyclical counts are assisted with, in accordance with workplace requirements
- 3.2. Stock records documentation is completed in accordance with workplace stock control system
- 3.3. Discrepancies in stock are recorded and reported
- 3.4. Electronic recording equipment is operated and maintained according to manufacturer's specifications, as appropriate
4. Re-order stock
- 4.1. Minimum stock levels are identified in accordance with workplace requirements
- 4.2. Stock requisition forms or electronic orders are completed accurately
- 4.3. Undelivered stock orders are identified on stock system and followed up without undue delay
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.
Stock may include:
carton meats
dry products, such as herbs and spices, skewers, netting, salt, flour, skins
frozen goods
pre-packaged goods
whole carcases
sides of carcases
Ticketing and labels may include:
AUS-MEAT language
other processor specification data
Meat is checked for:
abnormal condition
ageing
ante-mortem trauma
classification
colour
composition
contamination
fat colour and dimension
fat depth
muscle
post-mortem trauma
weight
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions
Documentation may include:
claim and credit forms
invoices
order forms
OH&Srequirements 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
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
hygiene and sanitation requirements
relevant Australian Standards
Weighing machines may include:
computerised
manual
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.
Stock may include:
carton meats
dry products, such as herbs and spices, skewers, netting, salt, flour, skins
frozen goods
pre-packaged goods
whole carcases
sides of carcases
Ticketing and labels may include:
AUS-MEAT language
other processor specification data
Meat is checked for:
abnormal condition
ageing
ante-mortem trauma
classification
colour
composition
contamination
fat colour and dimension
fat depth
muscle
post-mortem trauma
weight
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions
Documentation may include:
claim and credit forms
invoices
order forms
OH&Srequirements 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
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
hygiene and sanitation requirements
relevant Australian Standards
Weighing machines may include:
computerised
manual
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 conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
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 conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
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 |
|---|---|---|---|
| W6796 | MTMR304B | Manage stock | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW54 | AMPR304 | Manage stock | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |
| D605 | MTM30811 | Certificate III in Meat Processing (Retail Butcher) | Qualification |