Unit of competency Outline
Date retreived
22/07/2026 8:10 PM AWST
22/07/2026 8:10 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.
Manage transportation of meat, meat products and meat by-products
Manage transportation of meat, meat products and meat by-products
Unit of competency
National Code
MTMPS5610B
MTMPS5610B
State Code
W6761
W6761
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
08/04/2008
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
08/04/2008
Nominal Hours
80
Description
This unit covers the skills and knowledge required to schedule and monitor the hygienic, safe and secure transportation of meat, meat products and meat by-products, for domestic or international markets. The efficient transportation of meat, meat products and meat by-products results in the satisfaction of customer requirements.
Notes
Elements and Performance Criteria
1. Implement requirements for the transport of meat, meat products and meat by-products
- 1.1. Regulatory, customer and enterprise requirements for the hygienic, safe and timely transportation of meat, meat products and meat by-products are identified and followed.
- 1.2. Resource requirements are assessed and allocated.
2. Establish transport policies and procedures
- 2.1. Systems and procedures for the operation of meat transport vehicles for the hygienic and safe transport of meat, meat products and meat by-products are developed.
- 2.2. Security procedures and systems are developed.
- 2.3. Reporting and recording procedures are established and maintained.
- 2.4. Supplier quality requirements and standards are developed and monitored.
- 2.5. Personnel, including contractors, are informed and mentored in the performance of their obligations and responsibilities, including Occupational Health and Safety (OH&S).
3. Manage transport logistics
- 3.1. Transport options are analysed and selected.
- 3.2. Contracts and schedules are prepared and negotiated according to customer and production requirements.
- 3.3. Documentation is completed according to enterprise, customer and regulatory requirements.
- 3.4. Transport vehicles are maintained to ensure the hygienic transportation of meat.
- 3.5. Enterprise storage facilities are operated according to enterprise and regulatory requirements.
- 3.6. Consignments are tracked and monitored.
4. Determine and manage transport costs
- 4.1. Cost of storage and transport is calculated.
- 4.2. Transport budget is prepared and monitored.
- 4.3. Procedures for cost savings are reviewed.
5. Manage contingencies
- 5.1. Contingency plans are developed according to enterprise requirements.
- 5.2. Changing circumstances are analysed, and responses are prioritised and clarified.
- 5.3. Impacts of changed schedules are communicated to all relevant parties.
6. Review transport of meat, meat products and meat by-products to improve customer service
- 6.1. Resources, procedures and schedules are monitored and reviewed for effectiveness and efficiency.
- 6.2. Customer feedback and requirements are included in review of transport procedures and schedules.
- 6.3. Team is involved in continuous improvement processes.
7. Establish effective communication with customers
- 7.1. Customer requirements are determined.
- 7.2. Customer complaints are resolved promptly.
- 7.3. Communication strategies are inclusive of the cultural, ethnic and social diversity of individuals and groups.
8. Produce reports
- 8.1. Reports are produced according to legal and enterprise 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.
Transport may be:
intrastate
interstate
international
by road, rail, sea or air.
Meat, meat products and meat by-products may include:
carcase and carton meat
fresh, frozen, further processed and rendered products
noxious products
smallgoods
treated and untreated hides
value-added products.
Analysing and selecting transport options includes:
unit cost size and availability
customer requirements
product requirements and characteristics
route
speed.
Contracts and schedules may be developed for enterprise owned vehicles or contracted vehicles including:
air transport
rail or container
road transport
sea or container transport.
Regulatory requirements may include:
animal welfare
AS 4696:2002 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
environmental and waste management, and sustainable work practices
equal employment opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
HB 40.1:2001 The Australian Refrigeration and Air-Conditioning Code of Good Practice - Reduction of Emissions of Fluorocarbon Refrigerants in Commercial and Industrial Refrigeration and Air-Conditioning Applications
industrial awards and agreements
relevant regulations
state and federal transport regulations
state regulations regarding meat processing
taxation.
Communication may:
be formal or informal and involve face to face and technological or electronic methods
be with culturally, ethnically and socially diverse individuals and groups
involve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
involve reading and interpreting workplace documentation
occur in a variety of sensitive, conflictive, collaborative and supportive environments
require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats
require persuasion, negotiation and assertiveness skills.
Reports may be:
complex
contain information from a range of technical sources and include mathematical and graphic information and data.
Problem-solving skills may include:
applying a range of strategies
developing practical and creative solutions
resolving workplace and customer concerns
showing independence and initiative
solving problems individually or in teams
testing assumptions and taking context into account
using mathematical skills to resolve problems.
Stakeholders may include:
company owners, directors, shareholders and financiers
competitors
management and employees
suppliers, customers and consumers
unions and employer associations.
Mathematical skills may relate to:
technical and financial modelling
calculations
interpretation and analysis
complex actual and hypothetical mathematical information, such as:
product and product quality
financial operations
personnel
operations
sales and turnover
exports.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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.
Systems for the tracking and trace back of consignment may be manual or electronic and include:
communication systems
computerised tracking systems
consignment, despatch and delivery documentation
export documentation
log books
product certification.
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.
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.
Transport may be:
intrastate
interstate
international
by road, rail, sea or air.
Meat, meat products and meat by-products may include:
carcase and carton meat
fresh, frozen, further processed and rendered products
noxious products
smallgoods
treated and untreated hides
value-added products.
Analysing and selecting transport options includes:
unit cost size and availability
customer requirements
product requirements and characteristics
route
speed.
Contracts and schedules may be developed for enterprise owned vehicles or contracted vehicles including:
air transport
rail or container
road transport
sea or container transport.
Regulatory requirements may include:
animal welfare
AS 4696:2002 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
environmental and waste management, and sustainable work practices
equal employment opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
HB 40.1:2001 The Australian Refrigeration and Air-Conditioning Code of Good Practice - Reduction of Emissions of Fluorocarbon Refrigerants in Commercial and Industrial Refrigeration and Air-Conditioning Applications
industrial awards and agreements
relevant regulations
state and federal transport regulations
state regulations regarding meat processing
taxation.
Communication may:
be formal or informal and involve face to face and technological or electronic methods
be with culturally, ethnically and socially diverse individuals and groups
involve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
involve reading and interpreting workplace documentation
occur in a variety of sensitive, conflictive, collaborative and supportive environments
require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats
require persuasion, negotiation and assertiveness skills.
Reports may be:
complex
contain information from a range of technical sources and include mathematical and graphic information and data.
Problem-solving skills may include:
applying a range of strategies
developing practical and creative solutions
resolving workplace and customer concerns
showing independence and initiative
solving problems individually or in teams
testing assumptions and taking context into account
using mathematical skills to resolve problems.
Stakeholders may include:
company owners, directors, shareholders and financiers
competitors
management and employees
suppliers, customers and consumers
unions and employer associations.
Mathematical skills may relate to:
technical and financial modelling
calculations
interpretation and analysis
complex actual and hypothetical mathematical information, such as:
product and product quality
financial operations
personnel
operations
sales and turnover
exports.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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.
Systems for the tracking and trace back of consignment may be manual or electronic and include:
communication systems
computerised tracking systems
consignment, despatch and delivery documentation
export documentation
log books
product certification.
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.
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation, such as:
customer requirements or orders
manufacturer instructions and operations manuals
production and chilling schedules
regulatory requirements
workplace policy and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects which focus on company environment and conditions.
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation, such as:
customer requirements or orders
manufacturer instructions and operations manuals
production and chilling schedules
regulatory requirements
workplace policy and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects which focus on company environment and conditions.
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 |
|---|---|---|---|
| W1446 | MTMPS5610A | Manage transportation of meat, meat products and meat by-products | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9014 | MTMPS5610C | Manage transportation of meat, meat products and meat by-products | Unit of competency |
