Unit of competency Outline
Date retreived
22/07/2026 3:10 PM AWST
22/07/2026 3:10 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.
Communicate in the workplace
Communicate in the workplace
Unit of competency
National Code
MTMCOR205A
MTMCOR205A
State Code
D8753
D8753
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
120505 - Work Practices Programmes
Original Release Date
24/05/2013
Nominal Hours
40
Description
This unit covers the skills and knowledge required to carry out workplace communication practices. It includes the competencies to identify the enterprise's communication channels, use communication skills to undertake and complete workplace requirements, and contribute to positive workplace relations.
Notes
Elements and Performance Criteria
1. Contribute to the maintenance and improvement of workplace operations and requirements
- 1.1. Problems are solved by communicating with others.
- 1.2. Information is exchanged to perform workplace tasks and take appropriate action.
- 1.3. Spoken and written reports (where applicable) are provided clearly and promptly.
2. Identify key personnel in the workplace
- 2.1. Organisational structure of the workplace, mission statements and strategic plan are identified.
- 2.2. Key personnel and their roles in the organisation are identified.
- 2.3. Role of trainees is identified.
3. Contribute to positive workplace relations
- 3.1. Communication styles of cultural, social and ethnic groups are recognised and considered.
- 3.2. Appropriate communication style for context, audience and purpose is applied.
- 3.3. Regulatory and workplace ethical standards are considered in verbal and non-verbal communications.
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.
Communication may be:
in English
in languages other than English
spoken, written, non-verbal and include signs and signals
with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties
information relating to own work, including:
AUS-MEAT language charts
codes of practice
customer service standards
diagrams
grading specifications
Hazard Analysis Critical Control Point (HACCP) charts
industry and agency newsletters
inspection schedules
labels and tags
messages
notices
orally provided information
orders
packaging, loadout and repackaging documentation
policies
posters
pricing schedules and tickets
procedures
sample data
scales and dials in analogue or digital formats
voltage meters and readings
work instructions.
Audience may include:
business associates
clients
colleagues
customers
external parties
superiors.
Workplace information may be:
in English
in everyday workplace language, including some mathematical language
in languages other than English
presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches
presented orally
provided visually (e.g. video, OH&S signs, symbols and other pictorial presentations)
routine, simple and brief.
Written information may include:
any written information relevant to own work requirements
job requirements
messages
policies
procedures
reports
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
Federal, state and territory regulations regarding meat processing
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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.
Communication may be:
in English
in languages other than English
spoken, written, non-verbal and include signs and signals
with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties
information relating to own work, including:
AUS-MEAT language charts
codes of practice
customer service standards
diagrams
grading specifications
Hazard Analysis Critical Control Point (HACCP) charts
industry and agency newsletters
inspection schedules
labels and tags
messages
notices
orally provided information
orders
packaging, loadout and repackaging documentation
policies
posters
pricing schedules and tickets
procedures
sample data
scales and dials in analogue or digital formats
voltage meters and readings
work instructions.
Audience may include:
business associates
clients
colleagues
customers
external parties
superiors.
Workplace information may be:
in English
in everyday workplace language, including some mathematical language
in languages other than English
presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches
presented orally
provided visually (e.g. video, OH&S signs, symbols and other pictorial presentations)
routine, simple and brief.
Written information may include:
any written information relevant to own work requirements
job requirements
messages
policies
procedures
reports
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
Federal, state and territory regulations regarding meat processing
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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 in the workplace and over a period of time.
Context of and specific resources for assessment
Assessment may involve simulation or actual demonstration of competency.
Method of assessment
Recommended methods of assessment include:
assignment
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 in the workplace and over a period of time.
Context of and specific resources for assessment
Assessment may involve simulation or actual demonstration of competency.
Method of assessment
Recommended methods of assessment include:
assignment
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6862 | MTMMP5C | Communicate in the workplace | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX10 | AMPCOR205 | Communicate in the workplace | Unit of competency |