Unit of competency Outline
Date retreived
22/07/2026 3:10 PM AWST
22/07/2026 3:10 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.
Maintain abattoir design and construction standards
Maintain abattoir design and construction standards
Unit of competency
National Code
MTMP409A
MTMP409A
State Code
D8989
D8989
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
080399 - Business And Management, N.e.c.
Original Release Date
03/10/2011
Nominal Hours
40
Description
This unit covers the skills and knowledge required to assess the suitability of abattoir design and construction.
Notes
Elements and Performance Criteria
1. Assess a proposed site for a meat processing plant
- 1.1. Identify workplace production requirements.
- 1.2. Site suitability for a meat processing establishment is assessed in terms of meeting all regulatory requirements.
- 1.3. Factors that will affect all key stakeholders in the site are identified.
2. Assess the design and construction of a proposed meat processing establishment
- 2.1. All regulatory requirements and importing country requirements, where relevant, for the design and construction of meat processing establishments are identified and applied to the design.
- 2.2. Statutory and practical requirements for Quality Assurance (QA), animal welfare, Occupational Health and Safety (OH&S), and hygiene and sanitation are identified and applied to the design.
- 2.3. Design is assessed in terms of achieving an effective and efficient product flow and separation of edible and inedible products.
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
hygiene and sanitation requirements
relevant Australian Standards
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.
Stakeholders may include:
Australian Quarantine and Inspection Service (AQIS)
Environmental Protection Authority (EPA)
health departments
local councils
'market'
state meat authorities
utility authorities.
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.
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.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
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
hygiene and sanitation requirements
relevant Australian Standards
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.
Stakeholders may include:
Australian Quarantine and Inspection Service (AQIS)
Environmental Protection Authority (EPA)
health departments
local councils
'market'
state meat authorities
utility authorities.
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.
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.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
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
Plans are assessed in simulated situations but must be assessed against current legislation and codes.
Context of and specific resources for assessment
Assessment must be undertaken utilising realistic plans for slaughtering or boning facilities.
Method of assessment
Recommended methods of assessment are:
assignment
debrief
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
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
Plans are assessed in simulated situations but must be assessed against current legislation and codes.
Context of and specific resources for assessment
Assessment must be undertaken utilising realistic plans for slaughtering or boning facilities.
Method of assessment
Recommended methods of assessment are:
assignment
debrief
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
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 |
|---|---|---|---|
| W6876 | MTMMP81C | Maintain abattoir design and construction standards | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX22 | AMPA407 | Contribute to abattoir design and construction processes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |