Unit of competency Outline
Date retreived
23/07/2026 12:18 AM AWST
23/07/2026 12:18 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.
Manage and improve meat industry plant operations
Manage and improve meat industry plant operations
Unit of competency
National Code
MTMPS5607B
MTMPS5607B
State Code
W6758
W6758
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
19/10/2007
Field of Education
080301 - Business Management
Original Release Date
19/10/2007
Nominal Hours
100
Description
This unit covers the skills and knowledge required to plan and monitor an enterprise's operations from the receipt of stock and material, through processing and manufacturing options, transport, distribution and storage, to delivery to the customer. It also includes the skills and knowledge to ensure that the operations are managed in a cost efficient and effective way.
Notes
Elements and Performance Criteria
1. Assess operational requirements
- 1.1. Enterprise directions, goals and forecasts are analysed to establish the parameters for enterprise operations.
- 1.2. Industry, market and enterprise information is gathered and analysed to determine short and medium term implications for enterprise operations.
- 1.3. Operational budgets and strategies to achieve forecasts are prepared and resource requirements obtained.
- 1.4. Operational productivity and performance measures to meet enterprise goals are determined.
2. Plan operations for optimum efficiency and effectiveness
- 2.1. Work organisation and performance patterns are reviewed for safety, efficiency and to maximise team contribution and satisfaction.
- 2.2. Systems and technologies are developed to facilitate cost efficient and effective operations and to meet production, quality, waste, environmental and safety targets.
- 2.3. Product/process flows are reviewed for optimum performance.
- 2.4. Systems monitoring and control procedures are established to maximise performance.
- 2.5. Contingency plans are prepared.
- 2.6. Operational assets are identified and asset management strategies are recommended.
- 2.7. Action plans to implement change are prepared.
3. Manage operations
- 3.1. Operational requirements for inputs, personnel, equipment and transport are identified.
- 3.2. Plans and schedules are prepared to meet customer requirements.
- 3.3. Systems to control costs, energy consumption, waste, environmental impact, quality and food safety are implemented.
- 3.4. Work organisation strategies are planned and reviewed in consultation with the workforce.
- 3.5. Opportunities to maximise yield and gain commercial value from total production are identified and evaluated.
- 3.6. Operations are monitored and adjusted, consistent with operational plans and budgets.
- 3.7. Consultation and collaboration are used to identify and resolve problems promptly, efficiently and effectively.
4. Evaluate performance
- 4.1. Data is collected and analysed to determine achievement of operational performance targets.
- 4.2. Performance information and implications are conveyed to stakeholders.
- 4.3. Recommendations and outcomes are included in the review of enterprise business plans, directions and goals.
- 4.4. Systems and procedures are reviewed to facilitate the achievement of enterprise plans and goals.
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.
Operational budgets and expenditure may include:
asset management
capital expenditure
environmental management
equipment and technology
livestock, raw materials and ingredients, packaging and other supplies
replacement, repair and maintenance
risk management strategies
staffing levels
utilities.
Operational budgets may be developed using:
activity based costing approaches
limited input approaches or global budget approaches.
Forecasting methods may:
be qualitative and include market research, customer surveys, executive team consensus, sales staff information and feedback
be quantitative and include long range data from internal and external sources, statistical analysis methods of linear regression, moving averages, weighted moving averages and trend analysis
include data relating to:
livestock from contacts or cattle markets
manpower availability
prices, exchange rates and inflation
sales and consumption patterns
seasonality, cycles and growth patterns
other factors.
Resources to support operations may include:
administrative systems and procedures
buildings, plant and equipment, technology, and energy and water supply
financial resources
human resources
stock ingredients and materials.
Enterprise systems and technologies include:
customer service
food safety
production, processing, manufacturing or preparation
quality
resources (e.g. personnel and finances)
waste and environmental management
workplace safety.
Stakeholders may include:
company owners, directors, shareholders and financiers
competitors
management and employees
suppliers, customers and consumers
unions and employer associations.
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 the preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
require reading and interpreting workplace related 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.
OHS 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.
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.
By-products may include:
fellmongery skins and hide processing
food ingredients and processing (e.g. gelatins)
pharmaceutical and medical products (e.g. valves, organs, collection and processing of foetal blood)
rendered products (e.g. meat meal and tallow).
Mathematical skills may:
be complex and relate to product and product quality, financial operations, personnel, operations, sales and turnover, and exports
relate to complex actual and hypothetical technical and financial modelling, calculations and interpretation or analysis.
Scope of operations may include interactions with:
producers and suppliers
meat processing
further processing, including smallgoods manufacture
food service operations and wholesale and retail operations
storage
transport and distribution
customers.
Regulatory requirements may include:
animal welfare
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
environmental sustainability and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards and agreements
relevant regulations
state and territory regulations regarding meat processing
taxation.
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.
Operational budgets and expenditure may include:
asset management
capital expenditure
environmental management
equipment and technology
livestock, raw materials and ingredients, packaging and other supplies
replacement, repair and maintenance
risk management strategies
staffing levels
utilities.
Operational budgets may be developed using:
activity based costing approaches
limited input approaches or global budget approaches.
Forecasting methods may:
be qualitative and include market research, customer surveys, executive team consensus, sales staff information and feedback
be quantitative and include long range data from internal and external sources, statistical analysis methods of linear regression, moving averages, weighted moving averages and trend analysis
include data relating to:
livestock from contacts or cattle markets
manpower availability
prices, exchange rates and inflation
sales and consumption patterns
seasonality, cycles and growth patterns
other factors.
Resources to support operations may include:
administrative systems and procedures
buildings, plant and equipment, technology, and energy and water supply
financial resources
human resources
stock ingredients and materials.
Enterprise systems and technologies include:
customer service
food safety
production, processing, manufacturing or preparation
quality
resources (e.g. personnel and finances)
waste and environmental management
workplace safety.
Stakeholders may include:
company owners, directors, shareholders and financiers
competitors
management and employees
suppliers, customers and consumers
unions and employer associations.
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 the preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data
require reading and interpreting workplace related 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.
OHS 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.
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.
By-products may include:
fellmongery skins and hide processing
food ingredients and processing (e.g. gelatins)
pharmaceutical and medical products (e.g. valves, organs, collection and processing of foetal blood)
rendered products (e.g. meat meal and tallow).
Mathematical skills may:
be complex and relate to product and product quality, financial operations, personnel, operations, sales and turnover, and exports
relate to complex actual and hypothetical technical and financial modelling, calculations and interpretation or analysis.
Scope of operations may include interactions with:
producers and suppliers
meat processing
further processing, including smallgoods manufacture
food service operations and wholesale and retail operations
storage
transport and distribution
customers.
Regulatory requirements may include:
animal welfare
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
environmental sustainability and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards and agreements
relevant regulations
state and territory regulations regarding meat processing
taxation.
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:
manufacturer instructions and operations manuals
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 with 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:
manufacturer instructions and operations manuals
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 with 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 |
|---|---|---|---|
| W1443 | MTMPS5607A | Manage and improve meat industry plant operations | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9011 | MTMPS5607C | Manage and improve meat industry plant operations | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W319 | MTM50107 | Diploma of Meat Processing | Qualification |