Unit of competency Outline
Date retreived
22/07/2026 6:32 AM AWST
22/07/2026 6:32 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.
Pack smallgoods product
Pack smallgoods product
Unit of competency
National Code
MTMS102C
MTMS102C
State Code
D9084
D9084
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/09/2011
Field of Education
030307 - Food Processing Technology
Original Release Date
30/09/2011
Nominal Hours
30
Description
This unit covers the skills and knowledge required to hand-weigh, arrange and bag meat products as required.
Notes
Elements and Performance Criteria
1. Weigh product
- 1.1. Product is inspected and graded according to workplace requirements.
- 1.2. Product outside specifications is handled according to workplace requirements.
- 1.3. Corrective action is taken according to workplace requirements if product is outside specifications.
- 1.4. Product is weighed according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions.
2. Arrange product
- 2.1. Product is arranged according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.
3. Bag and seal product
- 3.1. Product is bagged according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions.
4. Inspect product
- 4.1. Product is inspected for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.
- 4.2. Appropriate action is taken for defects according to workplace requirements.
5. Place product into container
- 5.1. Product is prepared for containers according to workplace, hygiene and sanitation, QA and regulatory requirements.
- 5.2. Product is packed into containers according to workplace, hygiene and sanitation, QA and regulatory 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.
Product may include:
bacon
frankfurts
kabanas and mini kabanas
sliced product.
Workplace requirements may include:
enterprise-specific requirements
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.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Explanations may be:
completed with the assistance of others
directly related to own work area
in everyday workplace language, including some mathematical language
presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches, codes and everyday workplace language
presented orally
routine, simple and brief.
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
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:
interacting with people from a range of cultural, social and ethnic backgrounds
listening and understanding
the use of communications technology.
Mathematical skills may include:
using calculators and with the assistance of others
recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity.
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.
Product may include:
bacon
frankfurts
kabanas and mini kabanas
sliced product.
Workplace requirements may include:
enterprise-specific requirements
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.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Explanations may be:
completed with the assistance of others
directly related to own work area
in everyday workplace language, including some mathematical language
presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches, codes and everyday workplace language
presented orally
routine, simple and brief.
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
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:
interacting with people from a range of cultural, social and ethnic backgrounds
listening and understanding
the use of communications technology.
Mathematical skills may include:
using calculators and with the assistance of others
recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity.
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 |
|---|---|---|---|
| W6810 | MTMS102B | Pack smallgoods product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY19 | AMPS102 | Pack smallgoods 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 |
| D593 | MTM10111 | Certificate I in Meat Processing (Smallgoods) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |