Unit of competency Outline
Date retreived
22/07/2026 9:58 AM AWST
22/07/2026 9:58 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.
Operate carton scales
Operate carton scales
Unit of competency
National Code
MTMP2082C
MTMP2082C
State Code
D8830
D8830
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
13/10/2011
Field of Education
030717 - Plant And Machine Operations
Original Release Date
13/10/2011
Nominal Hours
20
Description
This unit covers the skills and knowledge required to weigh carton meat, record carton details and check the meat cuts against the product description on the carton in accordance with workplace requirements.
Notes
Elements and Performance Criteria
1. Check scales
- 1.1. All scales are checked regularly according to operational procedures and regulatory requirements to ensure hot weights are accurate.
- 1.2. Scales are checked to ensure they read zero after taring.
- 1.3. Appropriate personnel are notified if scales are not accurate.
2. Test weights
- 2.1. Clean and undamaged mass is combined to determine maximum operational weight for production.
- 2.2. Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.
- 2.3. Test weights are certified in accordance with regulatory and workplace requirements.
3. Record check measure
- 3.1. All results of check measures are accurately recorded according to workplace requirements.
- 3.2. Results are verified according to workplace requirements.
4. Weigh carton
- 4.1. Carton is weighed and weight read.
- 4.2. Net weight of carton is checked to ensure compliance with workplace requirements and customer specifications.
- 4.3. Weight of carton is recorded (where this forms part of work instruction).
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.
Regulatory requirements may include:
Export Control Act
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.
Workplace requirements may include:
apply numeracy skills
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.
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.
Communication skills may include:
listening and understanding
reading and recording workplace data
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 requirements may include:
Export Control Act
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.
Workplace requirements may include:
apply numeracy skills
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.
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.
Communication skills may include:
listening and understanding
reading and recording workplace data
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 normal chain speed.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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 normal chain speed.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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 |
|---|---|---|---|
| W6947 | MTMP2082B | Operate carton scales | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBA17 | AMPA2073 | Operate carton scales | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D595 | MTM20111 | Certificate II in Meat Processing (Abattoirs) | Qualification |