Unit of competency Outline
Date retreived
22/07/2026 1:10 PM AWST
22/07/2026 1:10 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.
Loadout meat product
Loadout meat product
Unit of competency
National Code
MTMP2132C
MTMP2132C
State Code
D8854
D8854
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
17/07/2012
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
17/07/2012
Nominal Hours
40
Description
This unit covers the skills and knowledge required to load meat products onto trucks and/or containers.
Notes
Elements and Performance Criteria
1. Identify product
- 1.1. Product required for order is identified in accordance with workplace requirements and customer specifications.
- 1.2. Temperature of product is correctly recorded in accordance with workplace requirements.
- 1.3. Brands or labels are checked against order.
2. Consolidate order
- 2.1. Product order is checked to ensure it is complete before loading.
- 2.2. Carcases are assembled in hanging yard or carton meat is palletised in accordance with workplace and OH&S requirements, where required.
3. Loadout product
- 3.1. Order is handled in accordance with hygiene and sanitation, and food safety requirements.
- 3.2. Product is loaded into transport vehicle, container or refrigerated storage in accordance with workplace requirements.
- 3.3. OH&S requirements are identified and met.
- 3.4. Security requirements for products (e.g. seals on trucks and containers) are met in accordance with 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:
be from a variety of species
include varying types of product in a single order.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Brands may include:
Australian Quarantine Inspection Service AQIS
Australian Inspection brands
crown
strip brands
two-tooth.
Labels may include:
carcase labels
carton labels.
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.
Security requirements may include:
seals on trucks and containers.
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
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to workplace requirements.
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:
be from a variety of species
include varying types of product in a single order.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Brands may include:
Australian Quarantine Inspection Service AQIS
Australian Inspection brands
crown
strip brands
two-tooth.
Labels may include:
carcase labels
carton labels.
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.
Security requirements may include:
seals on trucks and containers.
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
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to workplace requirements.
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 at the normal rate of production.
Context of, and specific resources for assessment
Assessment must be conducted in a registered operating meat processing plant or game depot.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
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 at the normal rate of production.
Context of, and specific resources for assessment
Assessment must be conducted in a registered operating meat processing plant or game depot.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
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 |
|---|---|---|---|
| W6971 | MTMP2132B | Loadout meat product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ91 | AMPA2108 | Loadout meat product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D595 | MTM20111 | Certificate II in Meat Processing (Abattoirs) | Qualification |