Unit of competency Outline
Date retreived
22/07/2026 6:52 AM AWST
22/07/2026 6:52 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.
Develop and implement work instructions and SOPs
Develop and implement work instructions and SOPs
Unit of competency
National Code
MTMPSR415A
MTMPSR415A
State Code
WE714
WE714
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030307 - Food Processing Technology
Original Release Date
Nominal Hours
40
Description
This Unit covers the skills and knowledge required to develop and implement work instructions and Standard Operating Procedures (SOPs). It addresses the planning and consultation process for development, validation and implementation. Work instructions and SOPs will be in written form and may utilise photographs or illustrations to emphasise a particular characteristic or feature required from the performance of the task. Format is sequential and uses a Plain English approach.
Notes
Elements and Performance Criteria
1. Identify and scope the requirements of the work instructions and SOPs
- 1.1 Format is developed or selected according to enterprise requirements.
- 1.2 Individual tasks/responsibilities to be covered are accurately identified.
- 1.3 The sequence of tasks is determined to ensure efficiency is achieved.
- 1.4 The sequencing of information is consistent with current or desired performance.
- 1.5 Regulatory and customer requirements are identified.
2. Write work instruction or SOP
- 2.1 Work instruction or SOP identifies key roles and responsibilities.
- 2.2 Document is prepared using a format and language consistent with enterprise procedures.
- 2.3 Corrective actions and/or critical control points are included in the documentation.
- 2.4 Safe work practices and/or hygiene requirements related to the task are included.
- 2.5 Photographs or illustrations are included as appropriate.
- 2.6 Document version control procedures are implemented.
3. Validate work instruction or SOP
- 3.1 Written document is tested for consistency with identified requirements and supports workplace performance.
- 3.2 Written document is trialled with personnel to confirm clarity and language is appropriate to literacy needs.
- 3.3 Written document addresses WHS, hygiene and regulatory requirements as appropriate.
- 3.4 Written document is amended, as necessary, based on feedback from validation activities.
- 3.5 Images and diagrams are examined for accuracy and conformance to workplace and regulatory requirements.
4. Implement work instruction or SOP
- 4.1 Required approvals are obtained and recorded.
- 4.2 Plan for implementation is developed and communicated to appropriate personnel.
- 4.3 Training requirements are identified and addressed.
- 4.4 Work instruction or SOP is implemented.
- 4.5 Effectiveness of implementation is evaluated.
- 4.6 Records of implementation are stored appropriately.
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.
Regulatory and customer requirements may include:
AS4696:2007 Australian standard for the hygienic production and transportation of meat and meat products
other relevant Australian Standards
Export Control Act
DAFF Biosecurity notices
Approved Arrangement
Ecologically Sustainable Development (ESD) principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control
inspection arrangements for DAFF Biosecurity and the Australian Customs Service (ACS)
business or workplace operations, policies and practices
WHS hazard identification, risk assessment and control.
Format and language may include:
cultural diversity and/or special language needs of the workplace
photographic illustrations to identify particular characteristics
pictograms to demonstrate particular activities
using Plain English.
Corrective actions and/or critical control points may relate to:
food safety standards
HACCP
product specifications.
Safe work practices may include:
enterprise WHS policies, procedures and programs
WHS legal requirements
hazard assessments
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.
Conformance to workplace and regulatory requirements of images and diagrams may include:
copyright permissions acknowledgement
ensuring depiction conforms to workplace requirements.
Required approvals may include:
approval for inclusion in the Approved Arrangement
enterprise corporate approvals.
Regulatory and customer requirements may include:
AS4696:2007 Australian standard for the hygienic production and transportation of meat and meat products
other relevant Australian Standards
Export Control Act
DAFF Biosecurity notices
Approved Arrangement
Ecologically Sustainable Development (ESD) principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control
inspection arrangements for DAFF Biosecurity and the Australian Customs Service (ACS)
business or workplace operations, policies and practices
WHS hazard identification, risk assessment and control.
Format and language may include:
cultural diversity and/or special language needs of the workplace
photographic illustrations to identify particular characteristics
pictograms to demonstrate particular activities
using Plain English.
Corrective actions and/or critical control points may relate to:
food safety standards
HACCP
product specifications.
Safe work practices may include:
enterprise WHS policies, procedures and programs
WHS legal requirements
hazard assessments
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.
Conformance to workplace and regulatory requirements of images and diagrams may include:
copyright permissions acknowledgement
ensuring depiction conforms to workplace requirements.
Required approvals may include:
approval for inclusion in the Approved Arrangement
enterprise corporate approvals.
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
Assessment must confirm the ability to:
perform tasks necessary to develop and validate work instructions or SOP
implement the work instructions or SOPs
assess implementation against the product specification, WHS requirements, and as meeting the learning needs of intended staff.
Assessment must confirm knowledge of:
enterprise Standard Operating Procedures (SOPs)
HACCP planning
product specifications, quality objectives and production parameters
sources of information relating to equipment and personnel capability
special language requirements of the workplace
the manageable tasks capable of completion within the time available and to the requirements of the product specification
the processes for validating documents
workplace WHS requirements
version control
workplace chain of communication
implementation processes
record keeping requirements.
Context of and specific resources for assessment
Assessment must be conducted in the workplace.
Resources may include:
applicable regulations and customer specifications
access to processing or production facilities
enterprise WHS policy
enterprise product specifications
equipment operating parameters
relevant food safety standards
translator or translations of material written in a language other than English
video or other projection equipment for materials not in written form.
Method of assessment
The following assessment methods are suggested:
project writing work instructions or SOPs (work or scenario based), completing a validation process and developing an implementation plan
project rewriting or modifying existing work instructions or SOPs, completing a validation process and then implementing the revised versions
workplace referee’s report
written or oral questions.
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.
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
Assessment must confirm the ability to:
perform tasks necessary to develop and validate work instructions or SOP
implement the work instructions or SOPs
assess implementation against the product specification, WHS requirements, and as meeting the learning needs of intended staff.
Assessment must confirm knowledge of:
enterprise Standard Operating Procedures (SOPs)
HACCP planning
product specifications, quality objectives and production parameters
sources of information relating to equipment and personnel capability
special language requirements of the workplace
the manageable tasks capable of completion within the time available and to the requirements of the product specification
the processes for validating documents
workplace WHS requirements
version control
workplace chain of communication
implementation processes
record keeping requirements.
Context of and specific resources for assessment
Assessment must be conducted in the workplace.
Resources may include:
applicable regulations and customer specifications
access to processing or production facilities
enterprise WHS policy
enterprise product specifications
equipment operating parameters
relevant food safety standards
translator or translations of material written in a language other than English
video or other projection equipment for materials not in written form.
Method of assessment
The following assessment methods are suggested:
project writing work instructions or SOPs (work or scenario based), completing a validation process and developing an implementation plan
project rewriting or modifying existing work instructions or SOPs, completing a validation process and then implementing the revised versions
workplace referee’s report
written or oral questions.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW01 | AMPX422 | Develop and implement work instructions and SOPs | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D608 | MTM40111 | Certificate IV in Meat Processing (Leadership) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |