Unit of competency Outline
Date retreived
23/07/2026 7:43 AM AWST
23/07/2026 7:43 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.
Blend meat product
Blend meat product
Unit of competency
National Code
MTMS315A
MTMS315A
State Code
D9113
D9113
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/10/2011
Field of Education
110105 - Butchery
Original Release Date
13/10/2011
Nominal Hours
60
Description
This unit covers the skills and knowledge required to prepare and operate blending equipment.
Notes
Elements and Performance Criteria
1. Prepare blending equipment
- 1.1. Blending equipment is prepared according to workplace, hygieneand sanitation, and Occupational Health and Safety (OH&S) requirements.
- 1.2. Recognition and reporting of faults is carried out to ensure equipment is maintained to an operating level which meets manufacturer's specifications and workplace requirements.
- 1.3. Equipment and tools are used according to manufacturer's specifications.
2. Make adjustments to, and operate, blending equipment
- 2.1. Blending equipment is adjusted when necessary according to workplace, hygiene and sanitation, and OH&S requirements.
- 2.2. Tools and equipment for adjusting processing equipment are used according to workplace, hygiene and sanitation, and OH&S requirements.
- 2.3. Blending equipment is operated in accordance with OH&S, workplace and manufacturer's requirements.
- 2.4. Blending equipment is used to blend a variety of products to production requirements.
3. Blend products
- 3.1. A range of products is blended to workplace, OH&S, hygiene and sanitation, and Quality Assurance (QA) requirements and product specifications, at a speed similar to production requirements.
4. Clean and maintain blending equipment
- 4.1. Blending equipment is cleaned and maintained according to work instructions.
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.
Equipment may be automatic or manual and include:
blenders
choppers
driers
fat measuring devices
machines or vats
mixers
pressure cookers
pumps, conveyors
scales
storage tanks
tables
wash-down equipment.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
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.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, dials, thermometers
routine estimations and calculations using a range of specified formulas and procedures.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
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.
Equipment may be automatic or manual and include:
blenders
choppers
driers
fat measuring devices
machines or vats
mixers
pressure cookers
pumps, conveyors
scales
storage tanks
tables
wash-down equipment.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
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.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, dials, thermometers
routine estimations and calculations using a range of specified formulas and procedures.
Communication skills may include:
communicating with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking clearly and directly.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
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.
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policy and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
observation of performance over time
quiz, question and answer.
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.
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policy and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
observation of performance over time
quiz, question and answer.
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 |
|---|---|---|---|
| W6812 | MTMS201B | Blend meat product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAX94 | AMPS315 | Blend meat product | 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 |