Unit of competency Outline
Date retreived
22/07/2026 10:30 PM AWST
22/07/2026 10:30 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.
Rotate stored meat
Rotate stored meat
Unit of competency
National Code
MTMS214B
MTMS214B
State Code
D9093
D9093
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/10/2011
Field of Education
110111 - Food Hygiene
Original Release Date
13/10/2011
Nominal Hours
10
Description
This unit covers the skills and knowledge required to rotate stored meat in a meat establishment.
Notes
Elements and Performance Criteria
1. Store meat
- 1.1. Meat is stored at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements.
- 1.2. Meat storage time and shelf life are documented for each meat product according to regulatory requirements.
- 1.3. Meat is checked to ensure it is labelled in accordance with workplace and regulatory requirements.
2. Rotate stored meat
- 2.1. Meat is selected for rotation according to label documentation and workplace requirements.
- 2.2. Meat is handled hygienically during rotation in accordance with regulatory and hygiene requirements.
- 2.3. Meat is rotated according to regulatory, hygiene and workplace requirements.
- 2.4. Shelf life of meat is considered in relation to the storage and rotation of meat and meat product.
- 2.5. Meat is handled according to Occupational Health and Safety (OH&S) requirements.
3. Maintain clean holding room
- 3.1. Holding room is cleaned according to regulatory, OH&S, hygiene and workplace 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.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
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.
Meat product could include:
fresh meat
meat emulsion
pre-salted meat.
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.
Explanations may:
be in everyday workplace language including mathematical language and some commonly used technical terms
be presented in writing using standard formats, proformas, charts and diagrams
be presented orally
include mathematical and other information from several sources.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
require reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may:
include routine estimation and calculation
involve percentages, comparisons and variations
involve the use of calculators.
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.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
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.
Meat product could include:
fresh meat
meat emulsion
pre-salted meat.
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.
Explanations may:
be in everyday workplace language including mathematical language and some commonly used technical terms
be presented in writing using standard formats, proformas, charts and diagrams
be presented orally
include mathematical and other information from several sources.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
require reading and interpreting workplace-related documentation
speaking clearly and directly.
Mathematical skills may:
include routine estimation and calculation
involve percentages, comparisons and variations
involve the use of calculators.
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
Assessment must occur in the workplace under normal production conditions.
Resources may include:
real work environment
relevant documentation such as:
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
observation of performance over time
quiz of underpinning knowledge.
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
Assessment must occur in the workplace under normal production conditions.
Resources may include:
real work environment
relevant documentation such as:
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
observation of performance over time
quiz of underpinning knowledge.
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 |
|---|---|---|---|
| W6821 | MTMS214A | Rotate stored meat | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY16 | AMPS208 | Rotate stored meat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |