Unit of competency Outline
Date retreived
23/07/2026 12:56 AM AWST
23/07/2026 12:56 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.
Inspect wild game meat
Inspect wild game meat
Unit of competency
National Code
MTMP411B
MTMP411B
State Code
WE005
WE005
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2012
Field of Education
030307 - Food Processing Technology
Original Release Date
04/07/2012
Nominal Hours
40
Description
This unit covers the skills and knowledge required to inspect wild game field shot meat during processing.
Notes
Elements and Performance Criteria
1. Describe wild game meat classification requirements
- 1.1. Animal habitat is identified to workplace requirements.
- 1.2. Wild game meat is identified and classified in accordance with workplace and regulatory requirements.
2. Identify distinguishing characteristics and features of game animals
- 2.1. Differences between game and non-game species are identified.
- 2.2. Structure, locations and function of varying body systems are identified.
- 2.3. Organoleptic or sensory differences between game and non-game animals are identified.
3. Inspect wild game meat
- 3.1. Wild game meat is inspected in accordance with regulatory requirements, hygiene and sanitation, and Occupational Health and Safety (OH&S) standards.
- 3.2. Abnormalities in wild game meat are detected and identified.
- 3.3. Major diseases and defects of game are identified.
- 3.4. Carcase parts and organs are examined during inspection, according to workplace and regulatory requirements.
- 3.5. Dispositions are made according to regulatory and workplace requirements.
- 3.6. Reporting and recording requirements are completed.
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.
Wild game meat may include:
feral pigs
kangaroos
wallabies
any other wild game field shot animal.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
domestic and importing country requirements
Export Control Act
federal, state and territory regulations regarding meat processing
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.
Reporting and recording may:
be oral, written (with accurate transcription)
be manual or electronic
be complex and contain information from a range of sources
include graphs, tables, charts, diagrams
include technical workplace and mathematical language and data.
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.
Mathematical operations may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume
the use of calculators or electronic aids.
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.
Wild game meat may include:
feral pigs
kangaroos
wallabies
any other wild game field shot animal.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
domestic and importing country requirements
Export Control Act
federal, state and territory regulations regarding meat processing
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.
Reporting and recording may:
be oral, written (with accurate transcription)
be manual or electronic
be complex and contain information from a range of sources
include graphs, tables, charts, diagrams
include technical workplace and mathematical language and data.
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.
Mathematical operations may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume
the use of calculators or electronic aids.
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
Competency need only be demonstrated on the inspection of one game species.
Context of and specific resources for assessment
Assessment must include utilising wild game field shot carcases.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
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
Competency need only be demonstrated on the inspection of one game species.
Context of and specific resources for assessment
Assessment must include utilising wild game field shot carcases.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY33 | AMPA408 | Inspect wild game meat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |