volume three certificate iii meat processing abattoirs & food … · 2006-06-21 · certificate...

MTM00 Australian Meat Industry National Training Package

VOLUME THREE

Certificate III Meat Processing Abattoirs & Food Services Sectors

The material contained within this volume is part of the Endorsed component of the Training Package.

This volume must be read in conjunction with information contained within the sector specific companion volumes, which are: • National Training Package MTM00 Australian Meat Industry Volume One including assessment

guidelines • National Training Package MTM00 Australian Meat Industry Volume Two: Certificate II Meat

Processing (Abattoirs and Food Services Sectors) • National Training Package MTM00 Australian Meat Industry Volume Four: Certificate IV Meat

Processing, Diploma and Advanced Diploma of Meat Processing (Abattoirs and Food Services Sectors)

• National Training Package MTM00 Australian Meat Industry Volume Five: Certificates I – III Meat Processing (Smallgoods Sector)

• National Training Package MTM00 Australian Meat Industry Volume Six: Certificate IV Meat Processing, Diploma and Advanced Diploma of Meat Processing (Smallgoods Sector)

• National Training Package MTM00 Australian Meat Industry Volume Seven: Certificates I – III Meat Processing (Meat Retailing Sector)

• National Training Package MTM00 Australian Meat Industry Volume Eight: Certificate IV Meat Processing, Diploma of Meat Processing (Meat Retailing Sector)

PROCESSING SERVICES SMALLGOODS RETAILING

NATIONAL MEAT INDUSTRY TRAINING ADVISORY COUNCIL

Endorsed by the National Training Quality Council and agreed by Ministers November 2000. This Training Package is to be reviewed by November 2003.

Volume 3

ii © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

This Training Package has been produced on behalf of the national training system. It was funded under National Programmes administered by the Department of Education Science & Training until 25 August 2005 and subsequently by the Commonwealth of Australia from that date. © Commonwealth of Australia 2006 This work is Copyright. It may be reproduced in whole or in part for study or training purposes, subject to the inclusion of an acknowledgement of the source and it is not used for commercial use or sale. Reproduction for purposes other than those indicated above requires the prior written permission from the Commonwealth. Requests and enquiries concerning reproduction and copyright should be addressed to: Branch Manager Technology and Information Services Branch Industry Skills Development Group Department of Education, Science and Training GPO Box 9880 CANBERRA CITY ACT 2601 This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of the Commonwealth or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, the Commonwealth and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. The Commonwealth and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. This Training Package should not be regarded as professional advice and it should not be relied upon in any important matter without obtaining appropriate advice relevant to your circumstances. Published by: Australian Training Products Ltd PO Box 12211 MELBOURNE VIC 8006 Level 25 150 Lonsdale St MELBOURNE VIC 3000 Telephone: (03) 9655 0600 Facsimile: (03) 9639 4684 E-mail: [email protected] Website: http://www.atpl.net.au First published: August 1999 Stock Code Number: ATP12064D ISBN: 0 642 80569 5 Printed by: Document Printing Australia AEShareNet Code: FfE Print Version No: 2.0 Release Date: April, 2006

Volume 3

© Commonwealth of Australia iii MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Important Training Packages are living documents. Changes are periodically made to reflect the latest industry practices.

As a user of the Training Package, and before commencing any form of training or assessment, you must ensure delivery is from the current version.

Ensure you are complying with this requirement by: • checking the version identifier code of the version you currently have

(located on the imprint page, just below the copyright statement) • accessing the Australian Training Products (ATP) website and comparing the version identifier.

This information is displayed in the first few pages of the Training Package.

Where the ATP website shows a different version, the Modification History, again shown on the ATP website in the first few pages of the Training Package, will display the changes made in versions. ATP website for version comparison: http://www.atpl.net.au

Changes in units of competency and packaging of qualifications are reflected on the National Training Information Service which displays only current information: http://www.ntis.gov.au

Volume 3

iv © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Volume 3

© Commonwealth of Australia v MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Table of contents

Introduction 2 Summary of qualifications for abattoirs and food services sectors .........................................................................2 Overview of the meat processing abattoirs and food services structure..................................................................2 Overview of meat processing qualifications ...........................................................................................................2

SECTION 1 The Meat Processing Standards Structure for the Abattoirs & Food Services Sectors 2 MTM20100 Certificate II Meat Processing (Abattoirs) ..........................................................................................2 MTM30500 Certificate III Meat Processing (Slaughtering) MTM30100 Certificate III Meat Processing (Boning) MTM30300 Certificate III Meat Processing (Meat Safety) MTM30400 Certificate III Meat Processing (Rendering) MTM30600 Certificate III Meat Processing (General) ...........................................................................................2 MTM40200 Certificate IV Meat Processing (Meat Safety) MTM40300 Certificate IV Meat Processing (Quality Assurance) MTM40100 Certificate IV Meat Processing (Leadership) MTM40400 Certificate IV Meat Processing (General)...........................................................................................2 MTM50100 Diploma of Meat Processing...............................................................................................................2 MTM60100 Advanced Diploma of Meat Processing..............................................................................................2 MTM20400 Certificate II Meat Processing (Food Services) ..................................................................................2 MTM30200 Certificate III Meat Processing (Food Services) .................................................................................2

SECTION 2 The Minimum Requirements for Meat Processing Abattoirs & Food Services Qualifications 2

MTM20100 Certificate II Meat Processing (Abattoirs) ..........................................................................................2 MTM20400 Certificate II Meat Processing (Food Services) ..................................................................................2 MTM30500 Certificate III Meat Processing (Slaughtering) MTM30100 Certificate III Meat Processing (Boning) MTM30400 Certificate III Meat Processing (Rendering) MTM30300 Certificate III Meat Processing (Meat Safety) MTM30600 Certificate III Meat Processing (General) ...........................................................................................2 MTM30200 Certificate III Meat Processing (Food Services) .................................................................................2 PML30199 Certificate III Laboratory Skills ...........................................................................................................2 MTM40200 Certificate IV Meat Processing (Meat Safety) ....................................................................................2 MTM40300 Certificate IV Meat Processing (Quality Assurance)..........................................................................2 MTM40100 Certificate IV Meat Processing (Leadership)......................................................................................2 MTM40400 Certificate IV Meat Processing (General)...........................................................................................2 MTM50100 Diploma of Meat Processing...............................................................................................................2 MTM60100 Advanced Diploma of Meat Processing..............................................................................................2

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vi © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

SECTION 3 Model Training Programs 2 MTM20400 Certificate II Meat Processing (Food Services) ..................................................................................2 MTM20400 Certificate II Meat Processing (Food Services) MTM30200 Certificate III Meat Processing (Food Services) .................................................................................2 MTM40100 Certificate IV Meat Processing (Leadership)......................................................................................2 MTM50100 Diploma of Meat Processing...............................................................................................................2 MTM60100 Advanced Diploma of Meat Processing..............................................................................................2

SECTION 4 The Meat Processing Abattoirs & Food Services Units of Competency 2 What are Competency Standards? ...........................................................................................................................2 Coding of units of competence ................................................................................................................................2 Integration of the key competencies within training packages................................................................................2 Units of competency................................................................................................................................................2

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© Commonwealth of Australia 1 MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Introduction

Overview of document

Section 1: The Meat Processing Standards Structure for the Abattoirs and Food Services Sectors

Section 2: The Minimum Requirements for Meat Processing (Abattoirs and Food Services) Qualifications

Section 3: Model Training Programs

Section 4: The Abattoirs Units of Competency

Summary of qualifications for abattoirs and food services sectors National qualification code National qualification title

AQF2

MTM20100

MTM20400

Certificate II Meat Processing (Abattoirs)

Certificate II Meat Processing (Food Services)

AQF3

MTM30100

MTM30200

MTM30300

MTM30400

MTM30500

MTM30600

PML30199

Certificate III Meat Processing (Boning)

Certificate III Meat Processing (Food Services)

Certificate III Meat Processing (Meat Safety)

Certificate III Meat Processing (Rendering)

Certificate III Meat Processing (Slaughtering)

Certificate III Meat Processing (General)

Certificate III Laboratory Skills

AQF4

MTM40100

MTM40200

MTM40300

MTM40400

Certificate IV Meat Processing (Leadership)

Certificate IV Meat Processing (Meat Safety)

Certificate IV Meat Processing (Quality Assurance)

Certificate IV Meat Processing (General)

AQF5

MTM50100 Diploma of Meat Processing

AQF6

MTM60100 Advanced Diploma of Meat Processing

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2 © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Overview of the meat processing abattoirs and food services structure This diagram shows the streams available in the abattoirs and food services sectors.

AQF Compulsory core units

Technical units

2 Core General Technical Food Services

3 Slaughter-ing

Boning Rendering General Meat Safety

Laboratory Food Services

4 Core Leadership General Meat Safety

Quality Assurance

5 Leadership

6 Leadership

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Overview of meat processing qualifications This diagram shows the qualifications available for each sector.

Abattoirs Smallgoods Food Services Meat Retailing

Certificate I MTM10100 Smallgoods

MTM10200 Meat Retailing

Certificate II MTM20100 Abattoirs

MTM20200 Smallgoods

MTM20400 Food Services


Certificate III MTM30100 Boning

MTM30700 Smallgoods

MTM30200 Food Services


MTM30300 Meat Safety

MTM30400 Rendering

MTM30500 Slaughtering

MTM30600 General

PML30199 Laboratory

PML30199 Laboratory

Certificate IV MTM40100 Leadership

MTM40100 Leadership

MTM40100 Leadership

MTM40100 Leadership

MTM40200 Meat Safety

MTM40300 Quality Assurance

MTM40300 Quality Assurance

MTM40400 General

Diploma MTM50100 Meat Processing

MTM50100 Meat Processing



Advanced Diploma MTM60100 Meat Processing


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Volume 3


SECTION 1

The Meat Processing Standards Structure for the

Abattoirs & Food Services Sectors

This section shows: • compulsory core units • technical units • packaging requirements for qualifications.

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Volume 3


MTM20100 Certificate II Meat Processing (Abattoirs) Standards structure

AQF Compulsory core units Technical units

2 Identify with the industry MTMMP1B Maintain personal

equipment MTMMP2B Apply hygiene and

sanitation practices MTMMP3B Apply quality

assurance practices MTMMP4B Follow safe work

policies and procedures

MTMMP5B Communicate in the workplace

MTMMP6B Overview the Meat Industry

Handle animals MTMP2001A Overview animal

welfare and handling requirements * 2

MTMP2002A Prepare animals for slaughter 4

MTMP2003A Feed race and restrain animal 2

Prepare the carcase MTMP2011A Identify animals using

electronic systems 2 MTMP2012A Shackle animal 2 MTMP2013A Operate electrical

stimulator 1 MTMP2014A Remove head 1 MTMP2015A Cut hocks 1 MTMP2016A Mark brisket 1 MTMP2017A Skin head 4 MTMP2018A Complete changeover

operation 1 MTMP2019A Bag tail and remove

tag 2 MTMP2020A Trim pig pre-

evisceration 4 MTMP2021A Number carcase and

head 1 MTMP2022A Punch pelts 2 MTMP2023A Remove brisket

wool 1 MTMP2024A Prepare hide/pelt for

removal 2

Trim carcase MTMP2051A Trim neck 2 MTMP2052A Trim forequarter to

specification 2 MTMP2053A Trim hindquarter to

specification 2 MTMP2054A Inspect hindquarter

and remove contamination 2

MTMP2055A Inspect forequarter and remove contamination 2

MTMP2056A Perform retain rail operations 2

MTMMP11B Sharpen knives # 4

Despatch carcase from slaughter floor MTMP2061A Grade carcase 8 MTMP2062A Weigh carcase 2 MTMP2063A Operate semi-

automatic tagging machine 4

MTMP2064A Measure fat 2 MTMP2065A Label and stamp

carcase 2 MTMP2066A Wash carcase 1

Dress head MTMP2091A Assess dentition 1 MTMP2092A Drop tongue 1 MTMP2093A Wash head 1 MTMP2094A Bone head 4 MTMP2095A Remove cheek meat 2 MTMP2096A Bar head and remove

cheek meat 2

Process edible offal MTMP2101A Overview edible offal

processing * 2 MTMP2102A Process thick skirts 1 MTMP2115A Process thin skirts 1 MTMP2103A Process heart 1 MTMP2104A Process lips 1 MTMP2105A Process head meat 1 MTMP2106A Process weasand 1 MTMP2108A Process tongue 1 MTMP2107A Process kidney 1 MTMP2109A Process liver 1 MTMP2110A Process brains 1 MTMP2111A Process tail 1 MTMP2112A Process runners (gold

beaters) 4 MTMP2113A Process tendons 1 MTMP2114A Process spinal cord 1

Process offal on slaughter floor MTMP2141A Overview offal

processing on slaughter floor * 2

MTMP2142A Present offal for inspection 2

MTMP2143A Separate offal 2 MTMP2144A Trim offal fat 1 MTMP2145A Separate and tie

runners 1 MTMP2146A Remove thick skirts

(flares in pigs) 2 MTMP2147A Recover thin skirts 2

Process animal covering MTMP2151A Overview hide/pelt/

skin processing * 2 MTMP2152A Trim hide or skin 4 MTMP2153A Salt hide or skin 4 MTMP2154A Grade hide or skin 6 MTMP2155A Despatch hide or

skin 4

* Pre/co-requisite for units under this heading. Note: # Sharpen Knives is a pre-requisite for all units requiring the use of a knife.

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Standards structure – continued …


2

Operate mechanical aids MTMP2031A Operate scalding/

dehairing equipment 4 MTMP2032A Operate whizzard

knife 1 MTMP2033A Operate rise and fall

platform 1 MTMP2034A Operate vacuum

blood collection process 2

MTMP2035A Operate nose roller 2 MTMP2036A Operate pneumatic

cutter 1 MTMP2037A Operate circular saw 1 MTMPR201A Prepare and operate

bandsaw 2 MTMP2038A Prepare carcase and

equipment for hide/pelt puller 1

MTMP2039A Operate tenderiser 1 MTMP2040A Operate mincer 2 MTMP2041A De-rind/de-nude meat

cuts 1 MTMP2042A Operate new

technology or process 2

MTMPSR301A Cure and corn product 2

MTMP2043A Operate sterivac equipment 2

Pack meat products MTMP2071A Inspect meat for

defects 4 MTMP2072A Assemble and prepare

cartons 2 MTMPS202A Re-inspect boneless

meat 4 MTMP2074A Identify cuts and

specifications 6 MTMP2075A Pack meat product 6 MTMP2082A Operate carton

scales 2

Operate packaging machinery MTMPSR201A Vacuum pack

product 8 MTMP2081A Operate carton

sealing machine 2 MTMPS203A Operate scales and

semi-automatic labelling machinery 8

MTMP2083A Operate strapping machine 2

MTMP2084A Operate carton forming machine 2

MTMP2085A Operate automatic CL determination machine 2

Maintain records MTMPS204A Maintain production

records 10

Perform tripe processing operations MTMP2121A Prepare and trim

honeycomb 3 MTMP2122A Recover mountain

chain 3 MTMP2124A Trim processed tripe 2 MTMP2123A Further process tripe 3 MTMP2125A Process small stock

tripe 2 MTMP2126A Process bibles 2

Load out product MTMP2131A Prepare and despatch

meat product orders 8 MTMP2132A Load out meat

product 4 MTMP2133A Store carcase

product 2 MTMP2134A Store carton product 2 MTMP2135A Locate storage areas

and product 2 MTMP2136A Complete repack

operation 4

Operate fellmongering process MTMP2161A Overview

fellmongering operations 2

MTMP2162A Chemically treat skins for fellmongering process 2

MTMP2163A Prepare chemicals for fellmongering process 3

MTMP2164A Operate wool drier and press 3

MTMP2165A Perform sweating operation on fellmongered skins 3

MTMP2166A Perform skin fleshing operation 3

MTMP2167A Skirt and weigh fellmongered wool 2

Clean work area MTMPS201A Clean work area

during operations 4 MTMP2191A Clean iron work 2


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2

Clean after operations MTMP2196A Overview cleaning

program * 2 MTMP2197A Clean after operations

– boning room 4 MTMP2198A Clean after operations

– slaughter floor 4 MTMPS205A Clean chillers 2

Dispose of condemned carcase MTMP2171A Dispose of condemned

carcase * 1 MTMP2172A Skin condemned

carcase 4 MTMP2173A Eviscerate condemned

carcase 2

Process by-products MTMP2175A Process paunch 4 MTMP2176A Process slink by-

products 10 MTMP2177A Process pet meat 4

Render product MTMP2181A Overview rendering

process * 2 MTMP2182A Operate hogger 4 MTMP2183A Operate blow line 4 MTMP2184A Operate meat meal

mill 4 MTMP2185A Operate waste

recovery systems 3 MTMP2186A Pack and despatch

rendered products 4 MTMP2188A Operate air filtration

system 4 MTMP2187A Break down and bone

carcase for pet meat or rendering 4

Operate vehicle TDTD1097A Operate a forklift 4 MTMPS206A Operate forklift in

specific workplace 6 MTMP2201A Transport food 4 TDTD2097A Care for livestock in

transit 6 TDTC597B Drive heavy

combination vehicles 6

TDTC497B Drive heavy rigid vehicles 6

TDTC297B Drive light rigid vehicles 6

General TDTF897B Provide first aid in the

workplace 2 BSATEC203A Operate a computer to

produce simple documents 2

Complete all units Complete units to a minimum value of 20 points.


Qualifications requirements

MTM20100 Certificate II Meat Processing (Abattoirs) Complete all 6 compulsory core units. In addition select technical units to the value of 20 points.

Note: Up to 15 points from AQF3 may be selected for the qualification at AQF2.

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MTM30500 Certificate III Meat Processing (Slaughtering) MTM30100 Certificate III Meat Processing (Boning) MTM30300 Certificate III Meat Processing (Meat Safety) MTM30400 Certificate III Meat Processing (Rendering) MTM30600 Certificate III Meat Processing (General)

Standards structure

AQF Technical units

3 SLAUGHTERING

Slaughter floor operations MTMP3001A Knock and stun animal 4MTMP3002A Stick and bleed animal 4

Seal digestive tract MTMP3006A Rod weasand 2MTMP3007A Seal weasand 1MTMP3008A Ring bung 4MTMP3009A Seal bung 2

Perform legging MTMP3011A Explain legging operation * 1MTMP3012A Make first leg opening cuts 4MTMP3013A Make second leg opening cuts 3MTMP3014A Perform legging on small stock 4

Perform opening cuts MTMP3021A Explain opening cuts * 1MTMP3022A Perform flanking cuts 6MTMP3023A Perform brisket cuts 4MTMP3024A Perform rumping cuts 4MTMP3025A Perform rosette cuts 4MTMP3026A Perform midline cuts 4MTMP3031A Scald and dehair carcase 4

BONING

Boning room operations MTMP3051A Bone small stock carcase

– shoulder and middle 15MTMP3052A Bone small stock carcase

– leg 15MTMP3053A Slice and trim shoulder and

middle – small stock 15MTMP3054A Slice and trim leg

– small stock 15MTMP3055A Bone carcase forequarter 15MTMP3056A Bone carcase hindquarter 15MTMP3057A Slice and trim forequarter 15MTMP3058A Slice and trim hindquarter 15MTMP3059A Break carcase using

a bandsaw 15MTMP3060A Operate leg boning machine 10MTMP3061A Operate trunk boning machine 10

MEAT SAFETY

MTMMP73B Maintain food safety of meat 5MTMP3071A Perform ante-mortem inspection

and make disposition 6MTMMP48B Handle animals humanely while

conducting ante-mortem inspection 2

MTMP3072A Perform post-mortem inspection and make disposition 9

PMLTEST302A Calibrate testing equipment and assist with maintenance 2

PMLDATA300A Process and record data 2PMLSAMP400A Obtain representative samples in

accordance with a sampling plan 3MTMMP80B Inspect transportation

container/vehicle 1

RENDERING

MTMP3081A Operate batch cooker 8 MTMP3082A Operate continuous cooker 7 MTMP3083A Operate press 5 MTMP3084A Operate wet rendering process 10 MTMP3085A Monitor boiler operation 4 MTMP3086A Operate tallow processing plant 6 MTMP3087A Operate blood processing plant 6 MTMP3088A Produce rendered products

hygienically 6 MTMP3089A Render edible products 2 MTMMP46B Develop and implement a QA

program for rendering plant 6

* Compulsory units under heading. Note: # Sharpen Knives is a pre-requisite for all units requiring the use of a knife.

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AQF Technical units

3 SLAUGHTERING

MTMP3032A Operate pelt puller 4MTMP3033A Operate hide puller 6MTMP3034A Remove pelt manually 6MTMP3036A Bed dress carcase 16MTMP3037A Eviscerate animal carcase 8MTMP3039A Eviscerate game shot carcase 4MTMP3038A Operate brisket cutter/saw 4MTMMP68B Bone neck 3MTMMP38B Split carcase 4MTMP3041A Back down pig carcase 2MTMP3042A Prepare head for inspection 4

GENERAL

MTMMP67B Assess product in chillers 8MTMMP64B Specify beef product using

AUS-MEAT language 4MTMMP65B Specify sheep product using

AUS-MEAT language 3MTMMP66B Specify pork product using

AUS-MEAT language 3BSZ404A Train small groups 3

GENERAL

MTMP3096A Overview of meat science relating to eating qualities of meat 3

MTMP3097A Specify beef product to Meat Standards Australia requirements 4

MTMP3098A Grade beef carcases to Meat Standards Australia requirements 3

GENERAL

PMLMAIN300A Maintain the laboratory fit for purpose 3

PMLORG300A Follow established work plan 3 PMLTEAM300A Work efficiently as part of a

team 3 PMLSAMP300A Handle and transport samples 3 PMLTEST300A Perform basic tests 3 PMLTEST303A Prepare working solutions 3 PMLTEST304A Prepare culture media 3 PMLTEST305A Perform aseptic techniques 3

Complete unit to a minimum value of 30 points.



Complete all 6 compulsory core units at Certificate II. In addition select technical units from Certificate III to the value of 30 points. If you select units from a variety of different columns you will receive a General qualification. To receive stream qualifications for Certificate III Meat Processing you must meet the requirements for each qualification as set out below:

Volume 3


MTM30500 Certificate III in Meat Processing (Slaughtering) Complete technical units at AQF3 from Slaughtering to the value of 30 points

MTM30100 Certificate III in Meat Processing (Boning) Complete technical units at AQF3 from Boning to the value of 30 points.

MTM30300 Certificate III in Meat Processing (Meat Safety) Complete all technical units at AQF3 from Meat Safety.

MTM30400 Certificate III in Meat Processing (Rendering) Complete technical units at AQF3 from Rendering to the value of 30 points.

MTM30600 Certificate III in Meat Processing (General) Complete technical units at AQF3 to the value of 30 points. The 3 Meat Safety units (marked +) from Certificate IV may be used in a Certificate III (General) at a value of 3 points each.

Volume 3


MTM40200 Certificate IV Meat Processing (Meat Safety) MTM40300 Certificate IV Meat Processing (Quality Assurance) MTM40100 Certificate IV Meat Processing (Leadership) MTM40400 Certificate IV Meat Processing (General)

Standards structure


4 MTMMP70B Participate in OH&S risk control process

MTMCOR402A Facilitate quality assurance process

MTMMP72B Facilitate hygiene and sanitation performance

MTMCOR401A Manage own work performance

MEAT SAFETY

MTMMP81B Maintain abattoir design and construction standards 4

MTMMP82B Collect evidence for prosecution 2 MTMMP83B Establish sampling program 4 MTMMP78B Conduct an internal audit of a

quality system 4 MTMMP84B Oversee humane handling of

animals MTMPS411A Monitor meat preservation process 4 MTMPS412A Monitor and overview the

production of processed meats and smallgoods

MTMMP87B Inspect game meat + 4 MTMMP88B Inspect poultry + 4 MTMMP89B Inspect ratites + 2 MTMMP91B Oversee export requirements MTMPS413A Conduct external audit of a quality

assurance system

MTMP401A Utilise refrigeration Index MTMP 402A Implement a meat hygiene

assessment program MTMP403A Oversee plant compliance with the

Australian Standards for meat processing +

MTMPS414A Monitor and overview the production in Uncooked

QUALITY ASSURANCE

MTMMP76B Conduct statistical analysis of process *

MTMMP77B Participate in product recall * MTMMP78B Conduct an internal audit of a

quality system * MTMMP79B Participate in ongoing development

and implementation of a HACCP & QA System *

MTMMP90B Manage/oversee an external audit of the establishment’s quality system *

MTMPS413A Conduct external audit of a quality assurance system

MTMP401A Utilise refrigeration Index MTMP 402A Implement a meat hygiene

assessment program MTMP403A Oversee plant compliance with the

Australian Standards for meat processing +

MTMPS414A Monitor and overview the production in Uncooked Comminuted Fermented Meat

LEADERSHIP

BSX023/04A Address customer requirements BSX023/05A Manage business operations BSX023/06A Manage self and staff MTMPSR401A Coordinate contracts MTMPSR402A Prepare and evaluate resource

proposals MTMPSR403A Facilitate achievement of enterprise

environmental policies and goals MTMPSR404A Foster a learning culture in a meat

enterprise MTMPSR405A Build productive and effective

workplace relationships MTMPSR406A Manage and maintain a food safety

plan WRRF.4A Prepare payroll WRRI.4A Buy merchandise WRRO.5A Control inventory THHGLE13A Manage finances within a budget FDFCORWP4A Manage workplace information MTMMP69B Lead communication in the

workplace BSXFMI402A Provide leadership in the workplace BSXFMI404A Participate in, lead and facilitate

work teams

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AQF Compulsory core units Technical units Comminuted Fermented Meat

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4

LEADERSHIP – continued …

BSXFMI405A Manage operations to achieve planned outcomes

BSXFMI407A Manage quality customer service BSXFMI409A Implement and monitor continuous

improvements to systems and process

BSXFMI410A Facilitate and capitalise on change and innovation

BSZ401A Plan assessment BSZ402A Conduct assessment BSZ403A Review assessment MTMP407A Supervise new recruits.

* Compulsory units for quality assurance qualification. + These units may also be used in a Certificate III (General).


Complete all 6 compulsory core units at Certificate II and all 4 compulsory core units at Certificate IV. In addition you must meet the requirements for one of the following qualifications:

Volume 3


MTM40200 Certificate IV Meat Processing (Meat Safety) Complete 8 Meat Safety technical units at Certificate IV. Note: Certificate III in Meat Safety is an entry requirement for this qualification.

OR

MTM40300 Certificate IV Meat Processing (Quality Assurance) Complete 8 units in total; 5 asterisked (*) quality assurance technical units and another 3 from anywhere in the technical units at Certificate IV. Note: Certificate II or Certificate III is an entry requirement for this qualification.

OR

MTM40100 Certificate IV Meat Processing (Leadership) Select 8 units from Leadership technical units. Note: One of the 8 units may be selected from this or any other Training Package at AQF4 or AQF5.

OR

MTM40400 Certificate IV Meat Processing (General) Select 8 units from the technical units at Certificate IV.

Volume 3



Standards structure

AQF Technical units

5 MTMPS5601A Assess and purchase livestock MTMPS5602A Analyse and develop enterprise systems for new opportunities MTMPS5603A Develop, manage and maintain quality systems MTMPS5604A Manage maintenance systems MTMPS5605A Manage utilities and energy MTMPS5606A Benchmark enterprise performance MTMPS5607A Manage and improve meat industry plant operations MTMPS5608A Manage environmental impacts of meat processing operations MTMPS5609A Manage, maintain and continuously improve occupational health and safety plans and systems MTMPS5610A Manage transportation of meat, meat products and meat by-products CHCORG11A Lead and develop others PSPHR604A Manage employee relations strategies and plans PMLORG602A Manage complex projects FDFOPTFP5A Manage financial planning and performance to achieve business plans MTMPSR5601A Design and manage the food safety system MTMPSR5602A Manage meat processing systems for meat and meat product quality MTMPSR5603A Control cold chain (refrigeration) operations MTMPSR5604A Manage new product/process development MTMPSR5605A Establish new markets MTMPSR5606A Monitor legal requirements and business compliance


MTM50100 Diploma of Meat Processing Complete all 4 compulsory core units for Certificate IV. Complete 6 technical units from the Diploma of Meat Processing units. Note: Candidates may substitute one unit from this qualification with one unit from this or any other Training Package at AQF5 or AQF6.

Volume 3



Standards structure

AQF Technical units

6 MTMPS5601A Assess and purchase livestock MTMPS5602A Analyse and develop enterprise systems for new opportunities MTMPS5603A Develop, manage and maintain quality systems MTMPS5604A Manage maintenance systems MTMPS5605A Manage utilities and energy MTMPS5606A Benchmark enterprise performance MTMPS5607A Manage and improve meat industry plant operations MTMPS5608A Manage environmental impacts of meat processing operations MTMPS5609A Manage, maintain and continuously improve occupational health and safety plans and systems MTMPS5610A Manage transportation of meat, meat products and meat by-products CHCORG11A Lead and develop others PSPHR604A Manage employee relations strategies and plans PMLORG602A Manage complex projects FDFOPTFP5A Manage financial planning and performance to achieve business plans MTMPSR5601A Design and manage the food safety system MTMPSR5602A Manage meat processing systems for meat and meat product quality MTMPSR5603A Control cold chain (refrigeration) operations MTMPSR5604A Manage new product/process development MTMPSR5605A Establish new markets MTMPSR5606A Monitor legal requirements and business compliance


MTM60100 Advanced Diploma of Meat Processing Complete the requirements for the Diploma of Meat Processing and 4 additional units from the technical units above.

Note: Candidates may substitute one unit from this qualification with one unit from this or any other Training Package at AQF5 or AQF6.

Volume 3


MTM20400 Certificate II Meat Processing (Food Services)

Standards structure


1 or

2

Certificate II Meat Processing (Abattoirs)

OR

Certificate I Meat Processing (Meat Retailing)

OR

Certificate I Meat Processing (Smallgoods)

Meat Processing (Abattoirs) packaged at AQF2 *

AND/OR

Meat Processing (Meat Retailing) packaged at AQF1 and AQF2

AND/OR

Meat Processing (Smallgoods) packaged at AQF1 and AQF2

AND/OR

Food Processing packaged at AQF1 and AQF2


MTM20400 Certificate II Meat Processing (Food Services) Complete all 6 compulsory core units from Abattoirs, Smallgoods or Meat Retailing. Select 8 technical units which can be made up from Abattoirs, Smallgoods, Meat Retailing and/or Food Processing packaged at AQF1 and AQF2, or a mixture of units from any of these sectors.

* Units selected from the Abattoirs sector must be worth 2 or more points.

Volume 3


MTM30200 Certificate III Meat Processing (Food Services)

Standards structure


3 Certificate II Meat Processing (Abattoirs)

OR

Certificate I Meat Processing (Meat Retailing)

OR

Certificate I Meat Processing (Smallgoods)

Meat Processing (Abattoirs) packaged at AQF3 *

AND/OR

Meat Processing (Meat Retailing) packaged at AQF3

AND/OR

Meat Processing (Smallgoods) packaged at AQF3

AND/OR

Food Processing packaged at AQF3


MTM30200 Certificate III Meat Processing (Food Services) Complete all 6 compulsory core units from Abattoirs, Smallgoods or Meat Retailing. Select 6 technical units which can be made up from Abattoirs, Smallgoods, Meat Retailing and/or Food Processing packaged at AQF3, or a mixture of units from any of these sectors.

* Units selected from the Abattoirs sector must be worth 4 or more points.

Volume 3


Volume 3


SECTION 2

The Minimum Requirements for Meat Processing

Abattoirs & Food Services Qualifications

This section shows: • the pathway requirements for the qualification.

Volume 3


Volume 3


MTM20100 Certificate II Meat Processing (Abattoirs)

Minimum requirements

Compulsory core units Certificate II

Complete all 6 compulsory core units.

+

Technical units

Complete technical units to the value of 20 points.

* MTMMP11B Sharpen knives is a pre-requisite for any unit of competency that requires knife skills.

Note: Up to 15 points from AQF3 may be selected for a qualification at AQF2.

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Compulsory core units Certificate I or II Complete all 6 compulsory core units from Abattoirs, Smallgoods or Meat Retailing.

+

Technical units Select 8 units which can be made up from Abattoirs #, Smallgoods, Meat Retailing or Food

Processing packaged at AQF1 and AQF2 or a mixture of units from any of these sectors.

* MTMMP11B Sharpen knives is a pre-requisite for any unit of competency that requires knife skills.

# Units selected from the Abattoirs sector must be worth 2 or more points.

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MTM30500 Certificate III Meat Processing (Slaughtering) MTM30100 Certificate III Meat Processing (Boning) MTM30400 Certificate III Meat Processing (Rendering) MTM30300 Certificate III Meat Processing (Meat Safety) MTM30600 Certificate III Meat Processing (General)


Compulsory core units Certificate II Complete all 6 compulsory core units.

+

Technical units

Select technical units to the value of 30 points.

MTM30500 Slaughtering Select technical units to the value of 30 points from the Slaughtering units.

MTM30100 Boning Select technical units to the value of 30 points from the Boning units.

MTM30400 Rendering Select technical units to the value of 30 points from the Rendering units.

MTM30300 Meat Safety Complete all technical units in Meat Safety units.

MTM30600 General Select technical units to the value of 30 points which may come from anywhere in the structure at Certificate III. The Certificate IV Meat Safety units marked + may be used. Each unit carries a value of 3 points.

Volume 3


MTM30200 Certificate III Meat Processing (Food Services)


Compulsory core units Certificate I or II Complete all 6 compulsory core units.

+

Technical units Select 6 units packaged at AQF3 from Abattoirs #, Smallgoods, Meat Retailing or Food Processing

or units from a mixture of any of these sectors.

# Units selected from the Abattoirs sector must be worth 4 or more points.

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PML30199 Certificate III Laboratory Skills

Minimum requirements Minimum requirements

Complete the following 8 compulsory core units. PMLCOM300A Communicate with other people

PMLDATA300A Process and record data

PMLMAIN300A Maintain the laboratory fit for purpose

PMLOHS300A Work safely in accordance with defined policies and procedures

PMLORG300A Follow established work plan

PMLQUAL300A Contribute to the achievement of quality objectives

PMLTEAM300A Work efficiently as part of a team

PMLTEST302A Calibrate testing equipment and assist with maintenance

+ Elective units of competency

Complete:

PMLTEST300A Perform basic tests

and 3 other units which may be selected from the Laboratory Operations Training Package at Certificate III or IV or from units in any Training Package that relate to core functions or roles in the candidate’s current processes including information technology, frontline management, and workplace training and assessment

Meat processing workers may for example select 3 units from the following units which are relevant to the meat processing industry:

PMLQUAL301A Apply critical control point requirements

PMLSAMP300A Handle and transport samples

PMLSAMP400A Obtain representative samples in accordance with a sampling plan

PMLTEST303A Prepare working solutions

PMLTEST304A Prepare culture media

PMLTEST305A Perform aseptic techniques

PMLTEST306A Assist with fieldwork

MTMMP67B Assess product in chillers

BSZ404A Train small groups

BSZ4301A Plan assessment

BSZ402A Conduct assessment

BSZ403A Review assessment

In order to maintain currency of these units, readers are directed to Manufacturing Learning Australia, the source industry. Information is also available on the National Training Information Service (NTIS) website: http://www.ntis.gov.au.

Note: PMLTEST501A may also be relevant in a meat industry context.

Volume 3


MTM40200 Certificate IV Meat Processing (Meat Safety)



+

Complete requirements for Certificate III Meat Safety

+

Compulsory core units Certificate IV Complete all 4 compulsory core units.

+

Meat Safety units Certificate IV Complete 8 units from Meat Safety units.

Volume 3


MTM40300 Certificate IV Meat Processing (Quality Assurance)


Certificate II Meat Processing Qualification

OR

Certificate III Meat Processing Qualification

+

Compulsory core units Certificate IV Meat Processing Complete all 4 compulsory core units.

+

Quality Assurance units Certificate IV Complete all 5 asterisked * units from the Quality Assurance units.

+

Complete 3 units from anywhere in the technical units at Certificate IV.

Volume 3


MTM40100 Certificate IV Meat Processing (Leadership)



+

Compulsory core units Certificate IV Complete all 4 compulsory core units.

+

Leadership units Certificate IV Select a minimum of 8 units from the Leadership stream *.

* Note: One of the 8 units may be selected from this or any other Training Package at AQF4 or AQF5.

Volume 3


MTM40400 Certificate IV Meat Processing (General)


Compulsory core units Certificate II


+

Compulsory core units Certificate IV


+

General units Certificate IV

Select a minimum of 8 units from anywhere in the technical units at Certificate IV.

Volume 3






+

Diploma of Meat Processing

Select a minimum of 6 units from the Diploma of Meat Processing.


Volume 3






+

Diploma of Meat Processing

Complete Diploma of Meat Processing.

+

Advanced Diploma of Meat Processing

Select a minimum of 4 additional units from Advanced Diploma of Meat Processing.


Volume 3


Volume 3


SECTION 3

Model Training Programs

This section shows: • examples of combinations of units selected in accordance with the packaging rules to achieve

qualifications for specific groups of workers in the meat processing industry.

The packaging rules allow for other combinations of units to achieve a qualification.

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Volume 3



Model training programs

This is a model training program appropriate for packers in retail meat establishments.


2 MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP5B Communicate in the workplace MTMMP6B Overview the meat industry MTMS2B Apply mathematical concepts

Select 8 from the following 10 units:

MTMMP1B Maintain personal equipment MTMR101A Identify species and meat cuts MTMR103A Store meat product MTMR102A Trim meat for further processing MTMR203A Select, weigh and package meat for sale MTMR204A Package product using manual packing and

labelling equipment MTMSR203A Package product using automatic packing and

labelling equipment MTMPSR201A Vacuum pack product MTMSR204A Despatch meat product BSATEC203A Operate a computer to produce simple documents

This is a model training program appropriate for sales staff in retail meat establishments.


2 MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP5B Communicate in the workplace MTMMP6B Overview the meat industry MTMS2B Apply mathematical concepts

Select 8 from the following 10 units:

MTMMP1B Maintain personal equipment MTMR101A Identify species and meat cuts MTMR102A Trim meat for further processing MTMR103A Store meat product MTMR106A Provide service to customers MTMR107A Process sales transactions MTMR202A Provide advice on cooking and storage of meat

products MTMR203A Select, weigh and package meat for sale THHBCC01A Use basic methods of cookery BSATEC203A Operate a computer to produce simple documents

Volume 3


MTM20400 Certificate II Meat Processing (Food Services) MTM30200 Certificate III Meat Processing (Food Services)

Model training program

These are model training programs appropriate for meat wholesalers and food services establishments.


2 MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP5B Communicate in the workplace MTMMP6B Overview the meat industry

As a minimum complete the compulsory core units at AQF2 and complete the following 8 units:

MTMP101A Identify cuts and specifications MTMP2071A Inspect meat for defects MTMP2082A Operate carton scales MTMPSR201A Vacuum pack product MTMP2072A Assemble and prepare cartons MTMSR203A Package product using automatic packaging and

labelling equipment MTMMP11B Sharpen knives MTMPS201A Clean work area during operations

3

As a minimum complete the compulsory core units at AQF2 and complete the following 6 units:

MTMP3057A Slice and trim forequarter – cattle MTMP3058A Slice and trim hindquarter – cattle MTMR312A Prepare portion control to specification MTMR311A Cost and price meat products MTMR309A Prepare, roll, sew and net products MTMR308A Prepare and produce value added products

Volume 3


MTM40100 Certificate IV Meat Processing (Leadership)


This is a model training program appropriate to managers in traditional micro retail meat establishments.


4 MTMMP70B Participate in OH&S risk control process MTMCOR402A Facilitate quality assurance process MTMMP72B Facilitate hygiene and sanitation performance MTMCOR401A Manage own work performance

BSX023/04A Address customer requirements BSX023/05A Manage business operations BSX023/06A Manage self and staff MTMPSR406A Manage and maintain a food safety plan WRRF.4A Prepare payroll WRRI.4A Buy merchandise WRRO.5A Control inventory THHGLE13A Manage finances within a budget

This is a model training program appropriate to managers in combined retail meat/smallgoods/food services/abattoir establishments.



BSX023/05A Manage business operations MTMPSR401A Coordinate contracts MTMPSR404A Foster a learning culture in a meat enterprise MTMPSR405A Build productive and effective workplace

relationships MTMPSR406A Manage and maintain a food safety plan THHGLE13A Manage finances within a budget WRRI.4A Buy merchandise WRRO.5A Control inventory

This is a model training program appropriate to managers in supermarket retail meat departments.



BSXFMI404A Participate in, lead and facilitate work teams BSXFMI405A Manage operations to achieve planned outcomes FDFCORWP4A Manage workplace information MTMPSR402A Prepare and evaluate resource proposals MTMPSR405A Build productive and effective workplace

relationships MTMPSR406A Manage and maintain a food safety plan THHGLE13A Manage finances within a budget WRRO.5A Control inventory

Volume 3


This is a model training program appropriate to team leaders and supervisors in medium to large smallgoods, food services and abattoir establishments.



BSXFMI404A Participate in, lead and facilitate work teams BSXFMI405A Manage operations to achieve planned outcomes FDFCORWP4A Manage workplace information MTMPSR401A Coordinate contracts MTMPSR402A Prepare and evaluate resource proposals MTMPSR404A Foster a learning environment in a meat

enterprise MTMPSR405A Build productive and effective workplace

relationships MTMPSR406A Manage and maintain a food safety plan

This is a model training program appropriate to team leaders, supervisors and foremen in medium to large smallgoods, food services and abattoir establishments.



BSXFMI402A Provide leadership in the workplace BSXFMI404A Participate in, lead and facilitate work teams BSXFMI405A Manage operations to achieve planned outcomes BSXFMI407A Manage quality customer service BSXFMI409A Implement and monitor continuous

improvements to systems and processes MTMPSR403A Facilitate achievement of enterprise

environmental policies and goals MTMPSR404A Foster a learning culture in a meat enterprise MTMPSR405A Build productive and effective workplace

relationships

Candidates may select one unit from this or any other Training Package at AQF4 or AQF5 level.

Relevant packages include: • food processing • retailing • tourism and hospitality • laboratory.

Volume 3



Model training programs This is a model training program appropriate to an individual enterprise.



5 CHCORG11A Lead and develop others MTMPS5604A Manage maintenance systems MTMPS5605A Manage utilities and energy MTMPS5608A Manage environmental impacts of meat

processing operations MTMPSR5603A Control cold chain (refrigeration) operations MTMPSR5606A Monitor legal requirements and business

compliance

Candidates may substitute one unit from this or any other Training Package at AQF5 or AQF6 level.

Relevant packages include: • food processing • utilities – water • manufacturing, engineering and related services. This is a model training program appropriate to an individual enterprise.



5 MTMPS5603A Develop, manage and maintain quality systems MTMPS5606A Benchmark enterprise performance MTMPSR5602A Manage meat processing systems for meat

and meat product quality MTMPSR5604A Manage new product/process development PMXORG602A Manage complex projects WRRPL.3A Initiate and implement change


Relevant packages include: • food processing • laboratory • manufacturing, engineering and related services.

Volume 3


This is a model training program appropriate to an individual enterprise.



5 MTMPS5601A Assess and purchase livestock MTMPS5604A Manage maintenance systems MTMPS5607A Manage and improve meat industry plant

operations MTMPS5608A Manage environmental impacts of meat

processing operations MTMPS5610A Manage transportation of meat, meat products

and meat by-products MTMPSR5602A Manage meat processing systems for meat and

meat product quality


Relevant packages include: • food processing • rural • business services.




5 MTMPS5602A Analyse and develop enterprise systems for new opportunities

MTMPS5606A Benchmark enterprise performance MTMPS5607A Manage and improve meat industry plant

operations MTMPSR5604A Manage new product/process development MTMPSR5605A Establish new markets PMXORG602A Manage complex projects



Volume 3





5 CHCORG11A Lead and develop others MTMPS5606A Benchmark enterprise performance MTMPS5609A Manage, evaluate and continuously improve

occupational health and safety plans and systems MTMPSR5606A Monitor legal requirements and business

compliance PSPHR604A Manage employee relations strategies and plans WRRPL.2A Set strategic plans


Relevant packages include: • food processing • community services • business services.

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5

CHCORG11A Lead and develop others MTMPS5604A Manage maintenance systems MTMPS5605A Manage utilities and energy MTMPS5608A Manage environmental impacts of meat

processing operations MTMPSR5603A Control cold chain (refrigeration) operations MTMPSR5606A Monitor legal requirements and business

compliance

6

MTMPSR5602A Manage meat processing systems for meat and meat product quality

MTMPSR5607A Manage and improve meat industry plant operations

PMXORG602A Manage complex projects FDFOPTFP5A Manage financial planning and performance to

achieve business plans



Volume 3





5

MTMPS5603A Develop, manage and maintain quality systems MTMPS5606A Benchmark enterprise performance MTMPSR5602A Manage meat processing systems for meat and

meat product quality MTMPSR5604A Manage new product/process development PMXORG602A manage complex projects WRRPL.3A Initiate and implement change

6

CHCORG11A Lead and develop others MTMPS5609A Manage, evaluate and continuously improve

occupational health and safety plans and systems MTMPSR5602A Manage meat processing systems for meat

and meat product quality MTMPSR5606A Monitor legal requirements and business

compliance


Relevant packages include: • food processing • laboratory • manufacturing, engineering and related services • business services.

Volume 3





5

MTMPS5601A Assess and purchase livestock MTMPS5604A Manage maintenance systems MTMPS5607A Manage and improve meat industry plant

operations MTMPS5608A Manage environmental impacts of meat

processing operations MTMPS5610A Manage transportation of meat, meat products

and meat by-products MTMPSR5602A Manage meat processing systems for meat and

meat product quality

6

CHCORG11A Lead and develop others MTMPSR5604A Manage new product/process development MTMPSR5606A Monitor legal requirements and business

compliance FDFOPTFP5A Manage financial planning and performance to

achieve business plans

Candidates may substitute one unit from this or any other Training Package at AQF5 OR AQF6 level.


Volume 3





5

MTMPS5602A Analyse and develop enterprise systems for new opportunities

MTMPS5606A Benchmark enterprise performance MTMPS5607A Manage and improve meat industry plant

operations MTMPSR5604A Manage new product/process development MTMPSR5605A Establish new markets PMXORG602A Manage complex projects

6

CHCORG11A Lead and develop others MTMPSR5603A Control cold chain (refrigeration) operations MTMPS5605A Manage utilities and energy WRRPI.2A Set strategic plans

Candidates may substitute one unit from this or any other Training Package at AQF5 or AQF6 levels.

Relevant packages include: • food processing • retail • manufacturing, engineering and related services • business services.

Volume 3


Volume 3


SECTION 4

The Meat Processing Abattoirs & Food Services

Units of Competency

Volume 3


Volume 3


What are Competency Standards? The broad concept of competency is related to realistic work practices, expressed as an outcome, and understandable to all people in the workplace as well as trainers and assessors. It is important that the meaning of competency is interpreted and understood in the same way by different users of the standards, and in different situations.

Competency comprises the specification of knowledge and skills relevant to an industry, and the application of that knowledge and skills to the standard of performance required in the workplace.

The Department of Education Science & Training’s definition of competency encompasses several features:

“The concept of competency focuses on what is expected of an employee in the workplace rather than the learning process, and embodies the ability to transfer and apply skills and knowledge to new situations and environments”.

A Training Package has as one component the competency standard, which is made up of a number of units of competency. Each unit of competency comprises a title, unit descriptor, elements, performance criteria, a range of variables and an evidence guide.

Unit title

The unit title is a succinct statement of the broad area of competency covered by the unit expressed in outcome terms.

Unit descriptor

The unit descriptor should expand as necessary on the title of the unit to accurately and clearly reflect the complete purpose and intent of the unit.

Elements of competency

Elements of competency are the basic building blocks of the unit. Elements describe, in outcome terms, significant functions and groups of tasks that a person in a particular area of work is able to perform.

Performance criteria

Performance criteria are evaluative statements that specify the work activities to the required level of performance. It is here that all the relevant tasks, roles, skills, and applied knowledge and understanding that demonstrate competent performance are specified.

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Range of variables

The range of variables statement contextualises the competency to provide a link to the required knowledge and organisational and technical requirements. They describe contextual variables that will be utilised or encountered when applying the competency in work situations.

Evidence guide

The evidence guide specifies how the assessment of the unit of competency should be conducted in the workplace and/or training environment. The guide provides reliable and succinct information about how the quality and level of performance could be determined. The evidence must relate directly to the elements, performance criteria and range of variables.

The evidence guide includes advice on the following: • Critical aspects of evidence to be considered – aspects of applying the competency that that are

essential to effective performance and must be verified in any assessment process. • Interdependent assessment of units – any direct assessment relationships between different units to

indicate where consecutive or concurrent assessment is advisable to ensure all aspects of competency, such as task management and contingency skills are captured.

• Knowledge and skills – essential knowledge and skills that a person needs to have and apply effectively to perform work to the required standard in all likely situations.

• Resource implications – particular resources, infrastructure or conditions that are required to conduct valid and reliable assessment.

• Consistency in performance – used to indicate any requirement to demonstrate competency over time, in a number of contexts and involving a range of evidence.

• Context for assessment – explanation of the environment under which assessment should take place.

Key competencies

Key competencies must be identified in the competency standard, either within each unit of competency or at the qualification level. There are seven key competencies that underpin successful activity in life and work defined by the Mayer Committee. These competencies are: • Collecting, analysing and organising information. • Communicating ideas and information • Planning and organising activities. • Working with others in teams. • Solving problems. • Using mathematical ideas and techniques. • Using technology.

They have three levels of performance that should be specified when identifying where they apply in industry competencies.

For the units in this volume the following context of assessment and unit assessment applies.

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Unit assessment

Evidence is most relevant when provided through an holistic assessment activity which integrates the elements of competency for each unit. The unit assessment activity will require the candidate to gather evidence of ability to: • Apply knowledge and skills that underpin the process required to demonstrate competence,

including the appropriate key competencies. • Integrate knowledge and skills critical to demonstrating competence in this unit.

Resource implications and support materials

This refers to the resources that are necessary for undertaking the assessment. All resources must be provided for the assessment. Workplace based resources should relate specifically to workplace requirements including policies, procedures and programs.

Resources may include: • a real work environment • relevant equipment and materials • relevant documentation such as:

– workplace policy and procedures – manufacturers’ instructions/operations manuals – regulatory requirements.

Volume 3


Coding of units of competence Units of competency all have a unique identifying code. This code is assigned at the time of endorsement of the initial Training Package or when a new sector or new units are added to an existing endorsed Training Package. The code has in-built intelligence in that specific components of the code have a meaning.

A typical code consists of up to 12 characters. These characters normally consist of a mixture of capital letters and numbers. A typical style of code may be MTMP2014A. The first three letters indicate that the unit was originally developed as part of a Training Package. The code for that Training Package would also have commenced with MTM. The last letter (A) in the code is the letter used for the version control. The ‘A’ indicates the unit is the original unit.

Where a unit has had changes incorporated since it was first endorsed, with the outcomes of the unit not having changed, the version identifier shows as ‘B’ with further changes adopting the next letter. The different version identifier usually means that minor changes have been incorporated in the unit and that these changes do not effect the overall unit outcome. Normally this has meant that wording has changed in the range of variables or the evidence guide which has resulted in providing greater clarity of intent.

Where changes are incorporated which alter the unit outcome, a new code is allocated and changes are made to the unit title. Differences in version identifier of units of competence on Statements of Attainment issued by Registered Training Organisations are not significant as outcomes of the unit have not changed significantly.

The letters or numbers between the first three alpha characters and the version control letter are allocated by the developer of the unit and may have some intelligence incorporated. This intelligence usually relates to an industry sector or skill area.

Coding of meat industry units

In the Training Package for the Australian Meat Industry MTM00: • the prefix MTM identifies the training package and industry for which the unit has been developed,

ie the training package for the Australian Meat Industry • following the prefix MTM, the letters P, S and R indicates the industry sector for which the unit has

been developed (P = meat processing sector (abattoirs), S = smallgoods, R = meat retailing). Combinations of P, S and R indicate that the unit is common to those sectors.

• following the industry identifier, COR indicates that the unit has been developed as a core unit • following the industry and sector/core identifiers, the numbers identify the unit. • in all units, the letter suffix identifies the version. Units developed for this package have the suffix

A. Units retained from MTM98 have the version marker B.

Volume 3


Integration of the key competencies within training packages The key competencies are a set of generic capabilities prepared by the Mayer Committee in Putting Education to Work: The Key Competencies Report (Mayer 1992). The key competencies are described in the Mayer Report as being fundamental to the transfer and application of learning and defined as a set of capabilities which enable people to transfer and apply knowledge and skills developed in classrooms and other learning situations to the workplace.

The Department of Education Science & Training has recognised the critical role of the key competencies in ensuring that the Australian workforce is equipped with the necessary skills for effective participation in current and emerging forms of work organisation. It specifies that all Training Packages “require the effective integration of key competencies”.

The seven key competencies identified in the Mayer (1992) report are:

1. Collecting, analysing and organising information The capacity to locate, sift and sort information in order to select what is required and to present

it in a useful way, and evaluate both the information itself and the sources and methods used to collect it.

2. Communicating ideas and information The capacity to communicate effectively with others using the range of spoken, written, graphic

and other non-verbal means of expression.

3. Planning and organising activities The capacity to plan and organise one’s own work activities, including making good use of time

and resources, sorting out priorities and monitoring one’s own performance.

4. Working with others and in teams The capacity to interact effectively with other people both on a one-to-one basis and in groups,

including understanding and responding to the needs of a client and working effectively as a member of a team to achieve a shared goal.

5. Solving problems The capacity to apply problem solving strategies in purposeful ways both in situations where the

problem and the solution are clearly evident and in situations requiring creative thinking and a creative approach to achieve an outcome.

6. Using mathematical ideas and techniques The capacity to use mathematical ideas, such as number and space, and techniques such as

estimation and approximation, for practical purposes.

7. Using technology The capacity to apply technology, combining the physical and sensory skills needed to operate

equipment with the understanding of scientific and technological principles needed to explore and adapt systems.

Volume 3


Key competencies are competencies essential for effective participation in the emerging patterns of work and work organisation. They focus on the capacity to apply knowledge and skills in an integrated way in work situations. Key competencies are generic in that they apply to work generally rather than being specific to work in particular occupations or industries.

(Mayer 1992, p. 5)

Levels of performance

The Mayer committee (1992, p. 13) established three levels of performance in each of the seven Key Competencies. These are stand alone levels and do not correspond to levels in the Australian Qualifications Framework (AQF).

Performance Level 1 describes the competence needed to undertake activities efficiently and with sufficient self-management to meet the explicit requirements of the activity and to make judgements about the quality of outcome against established criteria.

Performance Level 2 describes the competence needed to manage activities requiring the selection, application and integration of a number of elements and to select from established criteria to judge quality of process and outcome.

Performance Level 3 describes the competence needed to evaluate and reshape processes, to establish and use principles in order to determine appropriate ways of approaching activities, and to establish criteria for judging quality of process and outcome.

In simple terms: • Level 1 is concerned with the level of competence needed to undertake tasks effectively. • Level 2 is concerned with the ability to manage tasks. • Level 3 is concerned with concepts of evaluating and reshaping tasks.

Although the levels are designed and used within competency standards to indicate levels of complexity, the current definitions are problematic. The industry or workplace context is generally seen as far more indicative in determining the degree of difficulty of the application of the key competencies than the prescribed and abstracted performance levels above.

Where the key competencies are explicitly embedded within the units of competence, then the level of performance for the group of key competencies involved will align to the AQF level of that unit of competency. Such a linkage will be more readily understood by those delivering training and/or assessment for that unit rather than the performance levels outlined in the units themselves.

Volume 3


Implications of key competencies for vocational education and training

The skills identified by the Mayer committee describe capabilities which are commonly used as key selection criteria by employers and which underpin the ability of employees to adapt to technological, organisational, societal and functional change.

The key competencies need to be explicitly developed and applied in vocational education and training, in both delivery and assessment, in order to ensure the flexibility and adaptability of staff to respond effectively to current and future directions and challenges within Australian workplaces. This means that the key competencies cannot be considered as supplementary to vocational competence but are integral to them. They are part of good learning and they are essential to good practice. It is, therefore, critical that Training Package developers, training program developers, teachers and trainers deliberately incorporate the key competencies into the design, customisation, delivery and assessment of vocational education and training programs.

A deliberate effort is required to incorporate the key competencies explicitly into every stage of the training cycle, represented in Figure 1, through competency standard and Training Package development, delivery, learning, assessment and reflection.

Figure 1 – Training cycle

Competency Standards

Learning Outcomes

Reflection

Workplace Activities

Assessment Strategies

Learning Strategies

Integration of

Key Competencies

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Volume 3


Units of competency

Volume 3


MTM30100 Certificate III Meat Processing (Boning) 63 Unit – MTMP3051A Bone small stock carcase – shoulder and middle.................................................65 Unit – MTMP3052A Bone small stock carcase – leg.............................................................................70 Unit – MTMP3053A Slice and trim shoulder and middle – small stock................................................75 Unit – MTMP3054A Slice and trim leg – small stock ...........................................................................79 Unit – MTMP3055A Bone carcase – forequarter...................................................................................83 Unit – MTMP3056A Bone carcase – hindquarter ..................................................................................88 Unit – MTMP3057A Slice and trim forequarter.....................................................................................93 Unit – MTMP3058A Slice and trim hindquarter ....................................................................................97 Unit – MTMP3059A Break carcase using a bandsaw ..........................................................................101 Unit – MTMP3060A Operate leg boning machine...............................................................................105 Unit – MTMP3061A Operate trunk boning machine ...........................................................................109

MTM30600 Certificate III Meat Processing (General) 113 Unit – BSZ404A Train small groups ....................................................................................................115 Unit – MTMMP64B Specify beef product using AUS-MEAT language ............................................123 Unit – MTMMP65B Specify sheep product using AUS-MEAT language ..........................................128 Unit – MTMMP66B Specify pork product using AUS-MEAT language............................................132 Unit – MTMMP67B Assess product in chillers ...................................................................................137 Unit – MTMP3096A Overview of meat science relating to eating qualities of meat ..........................141 Unit – MTMP3097A Specify beef product to Meat Standards Australia requirements.......................146 Unit – MTMP3098A Grade beef carcases to Meat Standards Australia requirements ........................150 Unit – PMLMAIN300A Maintain the laboratory fit for purpose .........................................................155 Unit – PMLORG300A Follow established work plan..........................................................................161 Unit – PMLSAMP300A Handle and transport samples .......................................................................165 Unit – PMLTEAM300A Work efficiently as part of a team ................................................................170 Unit – PMLTEST300A Perform basic tests .........................................................................................176 Unit – PMLTEST303A Prepare working solutions..............................................................................181 Unit – PMLTEST304A Prepare culture media.....................................................................................186 Unit – PMLTEST305A Perform aseptic techniques ............................................................................192

MTM30300 Certificate III Meat Processing (Meat Safety) 199 Unit – MTMMP48B Handle animals humanely while conducting ante-mortem inspection ...............201 Unit – MTMMP73B Maintain food safety of meat ..............................................................................206 Unit – MTMMP80B Inspect transportation container/vehicle .............................................................211 Unit – MTMP3071A Perform ante-mortem inspection and make disposition.....................................215 Unit – MTMP3072A Perform post-mortem inspection and make disposition.....................................220 Unit – PMLDATA300A Process and record data ................................................................................226 Unit – PMLSAMP400A Obtain representative samples in accordance with a sampling plan.............232 Unit – PMLTEST302A Calibrate testing equipment and assist with maintenance..............................238

Volume 3


MTM30400 Certificate III Meat Processing (Rendering) 243 Unit – MTMMP46B Develop and implement a QA program for rendering plant............................... 245 Unit – MTMP3081A Operate batch cooker ......................................................................................... 249 Unit – MTMP3082A Operate continuous cooker ................................................................................ 253 Unit – MTMP3083A Operate press...................................................................................................... 257 Unit – MTMP3084A Operate wet rendering process........................................................................... 260 Unit – MTMP3085A Monitor boiler operation .................................................................................... 264 Unit – MTMP3086A Operate tallow processing plant......................................................................... 267 Unit – MTMP3087A Operate blood processing plant.......................................................................... 271 Unit – MTMP3088A Produce rendered products hygienically ............................................................ 274 Unit – MTMP3089A Render edible products ...................................................................................... 277

MTM30500 Certificate III Meat Processing (Slaughtering) 281 Unit – MTMMP38B Split carcase........................................................................................................ 283 Unit – MTMMP68B Bone neck ........................................................................................................... 286 Unit – MTMP3001A Knock and stun animal....................................................................................... 289 Unit – MTMP3002A Stick and bleed animal ....................................................................................... 293 Unit – MTMP3006A Rod weasand ...................................................................................................... 298 Unit – MTMP3007A Seal weasand...................................................................................................... 301 Unit – MTMP3008A Ring bung........................................................................................................... 305 Unit – MTMP3009A Seal bung............................................................................................................ 308 Unit – MTMP3011A Explain legging operation .................................................................................. 312 Unit – MTMP3012A Make first leg (opening) cuts ............................................................................. 316 Unit – MTMP3013A Make second leg (opening) cuts ........................................................................ 320 Unit – MTMP3014A Perform legging on small stock ......................................................................... 324 Unit – MTMP3021A Explain opening cuts.......................................................................................... 328 Unit – MTMP3022A Perform flanking cuts......................................................................................... 332 Unit – MTMP3023A Perform brisket cuts ........................................................................................... 336 Unit – MTMP3024A Perform rumping cuts ........................................................................................ 339 Unit – MTMP3025A Perform rosette cuts ........................................................................................... 342 Unit – MTMP3026A Perform midline cuts.......................................................................................... 345 Unit – MTMP3031A Scald and dehair carcase .................................................................................... 348 Unit – MTMP3032A Operate pelt puller.............................................................................................. 352 Unit – MTMP3033A Operate hide puller............................................................................................. 355 Unit – MTMP3034A Remove pelt manually ....................................................................................... 359 Unit – MTMP3036A Bed dress carcase ............................................................................................... 363 Unit – MTMP3037A Eviscerate animal carcase .................................................................................. 367 Unit – MTMP3038A Operate brisket cutter/saw.................................................................................. 371 Unit – MTMP3039A Eviscerate game shot carcase............................................................................. 374 Unit – MTMP3041A Backdown a pig carcase..................................................................................... 378 Unit – MTMP3042A Prepare head for inspection................................................................................ 381

Volume 3


MTM30100 Certificate III Meat Processing (Boning)

Volume 3


MTMP3051A Bone small stock carcase – shoulder and middle – Volume 3


Unit – MTMP3051A Bone small stock carcase – shoulder and middle

Unit descriptor This unit deals with the competencies required for the removal of primal cuts from the trunk of a small stock carcase. Species that are covered by this unit include sheep, goats, pigs, kangaroos and any other small stock species processed.

ELEMENTS PERFORMANCE CRITERIA

1 Identify specifications for cuts 1.1 Specifications for cuts determined using cut descriptions according to regulatory standards and workplace requirements.

2 Bone middle and shoulder 2.1 Primal cuts are sliced and removed from the carcase according to work instructions and specifications.

2.2 Primal cuts are sliced and removed from the carcase according to OH&S requirements including the safe and effective use of a knife and following safe manual handling techniques.

2.3 Primal lines cut in compliance with regulatory requirements.

2.4 Meat safety and quality hazards handled according to procedures.

2.5 Primals cut to maximise yield.

3 Identify and remove defects 3.1 Defects and contamination are identified, removed and reported according to workplace requirements.

3.2 Persistent defects reported to supervisor in accordance with work instructions.

RANGE OF VARIABLES The Range of Variables Statement provides details of the scope of the Elements and Performance Criteria to allow for differences within enterprises and workplaces, including practices, knowledge and requirements. The Range of Variables also provides a focus for assessment and relates to the unit as a whole.

OH&S requirements may include: • OH&S legal requirements • enterprise OH&S policies, procedures and programs • requirements set out in standards, codes of practice etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’.



Regulatory requirements may include: • requirements set out in the ‘Australian Standard for Hygienic Production of Meat for Human

Consumption’ • requirements in the ‘Australian Standard for Transport of Meat for Human Consumption’ • requirements set out in ‘ANZFA Food Standards Code’ • state regulations regarding meat processing • relevant regulations • Export Control Act.

Hygiene and sanitation requirements may include: • relevant government regulations • workplace requirements.

Personal Protective Equipment (PPE) may include: • uniforms • waterproof clothing • work, safety or waterproof footwear • protective head and hair covering • lifting assistance • eye and facial protection • protective hand and arm covering • mesh apron • ear plugs/muffs • coat and apron • head wear • protective boot covers.

Worksite includes: • immediate working area • overall workplace.

Workplace requirements will include: • work instructions • standard operating procedures • enterprise-specific requirements • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements.



Boning systems/methods may include: • mechanical de-boning • table boning • side boning.

Equipment may include: • rise and fall platforms • stands • tables • bone cutters • knives • pouches • hooks • bandsaw.

Abnormalities/hazards may include: • product contamination • bruising • ingesta • pathological lesions • abscesses.

Product may include: • hot boned product • chilled product.

Specifications may be derived from: • AUS-MEAT • workplace requirements • customer requirements • species (this unit may be used for large non beef food animals such as buffalo, deer and bison).

Meat cut specifications relate to • standard primals • muscle groups.

Different species including sheep, goats, kangaroos and any other species processed for human consumption.



PRE/CO-REQUISITES MTMMP1B Maintain personal equipment

MTMMP2B Apply hygiene and sanitation practices

MTMMP3B Apply quality assurance practices

MTMMP4B Follow safe work policies and procedures

MTMMP11B Sharpen knives

EVIDENCE GUIDE The following components of the Evidence Guide relate directly to the Performance Criteria and the Range of Variables for the unit of competency and will inform and provide guidance for assessment of the workplace and/or training program.

Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions and specifications. • Describe the structure of the carcase and identify primal cutting lines. • Explain procedure for removal of all primals to desired specifications. • Explain the importance of and technique required to maximise yield from a carcase. • Explain work instructions and dropped meat procedures. • Explain sources of contamination and cross-contamination and the ways of minimising it. • Identify and explain carcase defects and the appropriate corrective actions. • Identify and explain OH&S requirement.

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify contamination or carcase defects and handle according to workplace and regulatory

requirements. • Remove the primals from the middle and shoulder (trunk) according to specifications and work

instructions. • Comply with OH&S requirements. • Check, and correct where necessary, the accuracy of cutting lines.



KEY COMPETENCIES This refers to the seven areas of generic competency that underpin effective workplace practices. The Key Competencies cover the three levels of performance in the following areas: • Collecting, analysing and organising ideas and information ...............................................................2 • Communicating ideas and information ................................................................................................2 • Planning and organising activities........................................................................................................2 • Working with others and in teams........................................................................................................2 • Solving problems..................................................................................................................................2 • Using mathematical ideas and techniques............................................................................................1 • Using technology..................................................................................................................................1

CONTEXT OF ASSESSMENT AND UNIT ASSESSMENT Refer to Section 4: What are Competency Standards? regarding Context of Assessment and Unit Assessment.

RESOURCE IMPLICATIONS AND SUPPORT MATERIALS Refer to Section 4: What are Competency Standards? regarding Resource Implications and Support Materials.

MTMP3052A Bone small stock carcase – leg – Volume 3


Unit – MTMP3052A Bone small stock carcase – leg

Unit descriptor This unit deals with the competencies required for the removal of primal cuts from the leg of a small stock carcase. Species that are covered by this unit include sheep, goats, pigs, kangaroos and any other small stock species processed.


1 Identify specifications for cuts 1.1 Specifications for cuts are determined using cut descriptions according to regulatory standards, customer specifications and workplace requirements.

2 Bone leg 2.1 Primal cuts are sliced and removed from leg according to work instructions and specifications.

2.2 Primal lines are cut in compliance with regulatory requirements.

2.3 Meat safety and quality hazards are handled according to workplace procedures.

2.4 Primals are cut to maximise yield. 2.5 Product is boned in accordance with OH&S requirements

including the use of safe manual handling techniques and the safe and effective use of a knife.

3 Identify and remove defects 3.1 Defects are identified and trimmed according to workplace requirements.

3.2 Persistent defect problems are reported to a supervisor in accordance with work instructions.





Boning systems/methods may include: • mechanical de-boning • table boning • side boning.



Product may include: • hot boned product • chilled product. • Specifications may be derived from: • AUS-MEAT • workplace requirements • customer requirements • species (this unit may be used for large non beef food animals such as buffalo, deer and bison).

Meat cut specifications relate to: • standard primals • muscle groups.

Different species including sheep, pigs, kangaroos and any other species processed for human consumption.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain workplace and customer specifications. • Identify finished primal cuts. • Explain the structure of the carcase and identify the cutting lines. • Explain the work instruction for the removal of all primals to desired specifications. • Explain procedure for cuts required to maximise yields for a given carcase. • Explain dropped meat procedures. • Explain OH&S requirements for boning. • Identify carcase defects and explain corrective actions to be taken. • Identify sources of contamination and cross-contamination and the ways of minimising the

contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify primals containing contamination or abnormalities and handle according to workplace and

regulatory requirements. • Bone out the legs according to specifications and work instructions. • Comply with OH&S requirements. • Check the accuracy of cutting lines.



KEY COMPETENCIES This refers to the seven areas of generic competency that underpin effective workplace practices. The Key Competencies cover the three levels of performance in the following areas: • Collecting, analysing and organising ideas and information ............................................................... 2 • Communicating ideas and information................................................................................................ 2 • Planning and organising activities ....................................................................................................... 2 • Working with others and in teams ....................................................................................................... 2 • Solving problems ................................................................................................................................. 2 • Using mathematical ideas and techniques ........................................................................................... 1 • Using technology ................................................................................................................................. 1



MTMP3053A Slice and trim shoulder and middle – small stock – Volume 3


Unit – MTMP3053A Slice and trim shoulder and middle – small stock

Unit descriptor This unit deals with the competencies required for the slicing and trimming of the relevant cuts of meat from the shoulder and middle (trunk) of a small stock carcase.



2 Slice and trim primary meat cuts

2.1 Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.

2.2 Primary meat cuts sliced into finished meat cuts with OH&S requirements including the use of safe manual handling techniques and the safe and effective use of knives.

2.3 Dropped meat procedures are followed in accordance with workplace requirements.

2.4 Corrective action taken to ensure out of specification product is not forwarded for packing.

3 Identify and remove defects 3.1 Defects identified, removed and reported according to government regulations and workplace standards.

3.2 Persistent defects reported to supervisor in accordance with work instructions.





Specifications may be derived from: • species (this unit may be used for any small stock ) • AUS-MEAT specifications • workplace requirements • customer requirements.

Fat trim requirements may achieve chemical lean or visual lean specifications.

Different species include, but are not limited to, sheep, pigs, goats and kangaroos.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Describe the primal/sub-primal cutting lines as they relate to workplace specifications and

regulatory requirements. • Identify primal cuts. • Explain basic anatomy relevant to cutting lines. • Identify OH&S requirements. • Explain the causes of defects and out of specification products.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate slicing and trimming of finished meat cuts from small stock legs according to

specifications and work instructions. • Identify and comply with OH&S requirements. • Identify out of specification product. • Check and adjust the accuracy of cutting lines. • Report defects accurately, promptly and in accordance with work instructions.

MTMP3054A Slice and trim leg – small stock – Volume 3


Unit – MTMP3054A Slice and trim leg – small stock

Unit descriptor This unit deals with the competencies required for the slicing and trimming of the relevant cuts of meat from small stock legs (this includes sheep, pigs, goats, game animals such as kangaroos, wallabies and other small stock processed for human consumption or pet meat).



2 Slice and trim legs into finished meat cuts

2.1 Primary meat cuts are sliced into finished meat cuts according to specifications, and work instructions.

2.2 OH&S requirements are met including the safe and effective use of knives and safe manual handling techniques.


3 Identify and remove defects 3.1 Defects are identified, removed and reported according to government regulations and workplace standards.

3.2 Persistent defects are reported to a supervisor in accordance with work instructions.





Specifications may be derived from: • species (this unit may be used for any small stock ) • AUS-MEAT specifications • workplace requirements • customer requirements.


Different species include, but are not limited to, sheep, pigs, goats and kangaroos.








regulatory requirements. • Explain basic anatomy relevant to cutting lines. • Identify OH&S requirements. • Explain regulatory requirements as they relate to carcase cutting lines.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Explain the relevant specifications for meat cuts sliced and trimmed from legs. • Demonstrate slicing and trimming of finished meat cuts from small stock legs according to work

instructions and specifications. • Comply with OH&S requirements.

MTMP3055A Bone carcase – forequarter – Volume 3


Unit – MTMP3055A Bone carcase – forequarter

Unit descriptor This unit deals with the competencies required for the removal of primal cuts from the forequarter of large stock carcase (eg, beef, horse, buffalo).


1 Identify specifications for cuts 1.1 Specifications for forequarter cuts are determined using cut descriptions according to regulatory standards, customer specifications and workplace requirements.

2 Remove primal cuts from forequarter of carcase

2.1 Primal cuts are removed from carcase according to workplace requirements and specifications.

2.2 Primal lines cut in compliance with regulatory requirements.

2.3 Meat safety and quality hazards dealt with according to workplace procedures.

2.4 Primal cuts are removed from carcase according to OH&S requirements including safe manual handling techniques and safe effective use of a knife.

2.5 Primals cut from a carcase using a technique that maximises yield.

3 Identify and remove defects 3.1 Defects and contamination identified and dealt with according to workplace requirements.

3.2 Persistent defects in carcases are reported to a supervisor in accordance with work instructions.





Boning systems/methods may include: • mechanical de-boning • table boning • quarter boning • side boning.



Forequarter cuts may include: • shin/bola • brisket • chuck/blade • ribset.


This unit is also applicable to the boning of large animals such as buffalo, camel, bison and deer forequarters.

Specifications may include mathematical concepts and terms including measures for: • fat depth • chemical lean • weight.

Explanations, reports and descriptions may: • be presented orally • be presented in writing in a standard format.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain regulatory, workplace and meat safety procedures and specifications. • Explain primal cutting lines as they relate to the structure of the carcase. • Explain the procedure for removal of all forequarter primals to desired specifications. • Explain personal hygiene, dropped meat and OH&S procedures. • Explain the procedure for cuts that is required to maximise yield for a given carcase. • Identify and explain carcase defects and the corrective action to be taken.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the procedure for boning beef carcase forequarter primal cuts in accordance with

workplace requirements. • Identify primals containing contamination or abnormalities and handle according to workplace and

regulatory requirements. • Maintain the accuracy of cutting lines. • Bone product in a safe and hygienic manner. • Identify, remove and trim defects. • Report persistent defects accurately and promptly in accordance with work instructions.

MTMP3056A Bone carcase – hindquarter – Volume 3


Unit – MTMP3056A Bone carcase – hindquarter

Unit descriptor This unit deals with the competencies required for the removal of primal cuts from the hindquarter of a carcase from large stock including beef, horse and buffalo.


1 Identify specifications for cuts 1.1 Specifications for hindquarter cuts including those from the silverside, rumps and flanks are identified using cut descriptions according to regulatory standards, customer and workplace requirements.

2 Remove primal cuts from hindquarter of carcase

2.1 Primal cuts are removed from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications.

2.2 Product is boned in accordance with OH&S requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

2.3 Primal lines are cut in compliance with regulatory requirements.

2.4 Meat safety and quality hazards are dealt with according to work instructions procedures.

2.5 Primals cut to maximise yield.

3 Identify and remove defects 3.1 Defects and contamination trimmed and dealt with according to workplace requirements.

3.2 Persistent defects reported to supervisors in accordance with work instructions.








Personal Protective Equipment (PPE) may include: • uniforms • waterproof clothing • work, safety or waterproof footwear • protective head and hair covering • lifting assistance • eye and facial protection • protective hand and arm covering • mesh apron • ear plugs/muffs • coat and apron • headwear • protective boot covers.

Workplace requirements will include: • work instructions • standard operating procedures • enterprise specific procedures • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements.




Boning systems/methods may include: • mechanical de-boning • table boning • quarter boning • side boning.



Hindquarter cuts may include: • thinflank • tenderloin/shortloin • striploin • rump • thickflank • knuckle • inside • silverside • shin.


This unit is also applicable to the boning of buffalo and other large animals for human consumption.




Meat cut specifications relate to: • standard primals • muscle groups.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain primal specifications. • Describe the structure of the carcase as it relates to cutting lines. • Explain primal cutting lines as they relate to the structure of the carcase. • Explain procedure for removal of all primals to desired specifications. • Explain personal hygiene and dropped meat procedures. • Identify and explain OH&S requirements. • Explain procedure for cuts required to maximum yield for a given carcase.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Confirm specifications including customer and workplace requirements. • Demonstrate procedure for boning a hindquarter into a broad range of primal cuts from the rump,

silverside and flank in accordance with workplace requirements. • Identify primals containing contamination or abnormalities and handle according to workplace and

regulatory requirements. • Check and correct the accuracy of cutting lines. • Comply with OH&S requirements.




MTMP3057A Slice and trim forequarter – Volume 3


Unit – MTMP3057A Slice and trim forequarter

Unit descriptor This unit deals with the competencies required for slicing and trimming of forequarter cut to specification.


1 Identify specifications for cuts 1.1 Specifications for cuts are determined using cut descriptions according to regulatory standards, customer and workplace requirements.

2 Slice and trim forequarter primary meat cuts into finished meat cuts

2.1 Primary meat cuts sliced into finished meat cuts according to specifications and work instructions.

2.2 Primary meat cuts sliced in accordance with workplace OH&S requirements including safe knife and manual handling techniques.

2.3 Persistent defects are reported to a supervisor in accordance with work instructions.

3 Follow dropped meat procedures

3.1 Dropped meat procedures are followed according to workplace requirements.

4 Identify and remove defects 4.1 Defects are identified, removed and reported according to government regulations and workplace standards.











Minimum cuts required for this unit are the slicing and trimming of all forequarter primary cuts prepared at the workplace including those sliced and trimmed from the chuck, brisket, blade, spencer roll, and chuck tender.



Specifications may be derived from: • species (this unit may be used for large non beef food animals such as buffalo, deer and bison) • AUS-MEAT specifications • workplace requirements • customer requirements.

Different species may include beef, horse, buffalo and any other large species processed for human consumption.


PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP11B Sharpen knives



regulatory requirements. • Explain carcase anatomy as it relates to cutting lines. • Outline product slicing and trimming requirements as identified in customer and workplace

specifications. • Identify and explain the nature of defects that can occur on forequarters and the corrective action

required for each. • Explain personal hygiene and sanitation and dropped meat procedures. • Identify OH&S requirements for slicing.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate slicing and trimming of all forequarter primals prepared at the workplace according to

work instructions. • Report defects according to work instructions promptly, accurately and clearly. • Identify and comply with OH&S requirements.

MTMP3058A Slice and trim hindquarter – Volume 3


Unit – MTMP3058A Slice and trim hindquarter

Unit descriptor This unit deals with the competencies required for slicing and trimming of hindquarter cuts to specification from large carcases such as beef, horse and buffalo.



2 Slice and trim hindquarter primary meat cuts into finished meat cuts

2.1 Hindquarter primary meat cuts sliced into finished meat cuts according to work instructions and specifications.


2.3 OH&S requirements are met including safe knife and manual handling techniques.

3 Monitor defects and contamination

3.1 Defects are identified and corrective action taken according to work instructions.

3.2 Persistent defects reported to a supervisor in accordance with work instructions.





Minimum cuts will involve the slicing and trimming of all hindquarter primary cuts processed in the plant including those sliced and trimmed from the flank, the knuckle, silverside, rump and tenderloin.


Specifications may include mathematical concepts and terms including measures for: • fat depth • chemical lean • weight.

Explanations, reports and descriptions may • be presented orally • be presented in writing in a standard format.


PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP11B Sharpen knives


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Describe the primal/sub primal cutting lines as they relate to workplace specifications and

regulatory requirements. • Explain personal hygiene and sanitation and dropped meat procedures. • Identify OH&S requirements for slicing. • Recognise and explain mathematical information contained in specifications. • Explain the relevant specifications for the slicing and trimming of all hindquarter primals prepared

in the workplace.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the slicing and trimming of all hindquarter primals to work instructions. • Accurately follow cutting lines according to specifications. • Comply with OH&S procedures for slicing.




MTMP3059A Break carcase using a bandsaw – Volume 3


Unit – MTMP3059A Break carcase using a bandsaw

Unit descriptor This unit deals with the competencies required for breaking a carcase using a bandsaw. The unit MTMPR201A Prepare and operate a bandsaw is a pre-requisite for this unit.



2 Break carcase using a bandsaw

2.1 Carcase is positioned securely and safely. 2.2 Carcase is split then shoulders, middles and legs are

removed according to work instructions and specifications. 2.3 Carcase is split in accordance with OH&S requirements

including the use of safe manual handling techniques and the safe use of a bandsaw.

3 Identify and remove defects 3.1 Defects and contamination are trimmed and dealt with according to workplace requirements.

3.2 Persistent defects reported to supervisors in accordance with work instructions.








Personal Protective Equipment (PPE) may include: • waterproof clothing • work, safety or waterproof footwear • protective head and hair covering • lifting assistance • eye and facial protection • protective hand and arm covering • mesh apron • ear plugs/muffs • coat and apron • headwear • protective boot covers.



Minimum cuts include: • shoulders, middle and legs.



Abnormalities/hazards may include: • product contamination • bruising • ingesta • pathological lesions • abscesses • species.

Product may include: • hot boned product • chilled product • different species.

PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMPR201A Prepare and operate bandsaw


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain work instructions for breaking a carcase in the workplace. • Explain cutting lines as they relate to the structure of the carcase. • Explain procedure for removal of all primals to desired specifications. • Explain dropped meat procedures. • Identify and explain OH&S requirements for breaking a carcase using a bandsaw.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate procedure for breaking a carcase using a bandsaw according to work instructions and

specifications. • Identify and comply with OH&S requirements for using a bandsaw to break a carcase. • Identify primals containing contamination or abnormalities and handle according to workplace and

regulatory requirements. • Check and adjust the accuracy of cutting lines.

MTMP3060A Operate leg boning machine – Volume 3


Unit – MTMP3060A Operate leg boning machine

Unit descriptor This unit describes the competencies required to operate a leg boning machine.


1 Perform preparatory cuts 1.1 Legs are selected for de-boning according to workplace specifications.

1.2 Legs are inspected for defects and trimmed or disposed of in accordance with workplace requirements.

1.3 Preparatory cuts are made prior to mechanical boning.

2 Prepare and maintain boning machinery

2.1 Routine checks and maintenance performed according to manufacturer’s requirements and work instructions.

2.2 Faulty or out of specification performance of machinery reported to appropriate personnel.

3 De-bone legs 3.1 Legs secured safely and securely. 3.2 Mechanical boning machinery operated in accordance with

work instructions, to minimise waste and meet workplace product quality requirements.

3.3 OH&S requirements are identified and followed. 3.4 Bones are disposed of in accordance with workplace

requirements. 3.5 Workplace housekeeping requirements are completed.





Reports may: • be presented orally • be presented in writing, in standard formats • use diagrams or sketches • include information and mathematical data.

Mathematical information may be included on: • digital or analogue controls • manufacturer’s instructions • cleaning and sanitising regimes and formulas • MSDS’s • Specifications.

Species may vary.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain specifications for mechanically boned leg product. • Identify and explain work instructions relating to mechanical leg boning. • Explain the purpose of, and locate preparatory cuts on leg to be boned. • Identify potential defects and explain their causes. • Explain operation of boning machine including routine checks and maintenance included in

workplace requirements. • Explain OH&S requirements for mechanical boning, including emergency shut down procedures. • Explain hygiene and sanitation requirements for the operation of a mechanical boner.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Prepare leg boner for operation. • Operate machine in accordance with work instructions. • Disassemble, clean, sanitise and maintain machine to workplace requirements. • Perform preparatory cuts according to work instructions. • Inspect legs for specifications and contamination defects. • Trim defects as required in work instructions. • Dispose of bones and trimmings to workplace requirements.




MTMP3061A Operate trunk boning machine – Volume 3


Unit – MTMP3061A Operate trunk boning machine

Unit descriptor This unit describes the competencies required to operate a trunk boning machine.


1 Perform preparatory cuts 1.1 Trunks are taken from the chain and selected for de- boning according to workplace specifications.

1.2 Trunks are inspected for defects and trimmed or disposed of in accordance with workplace requirements.

1.3 Preparatory cuts along the spine are made prior to mechanical boning in accordance with work instructions.

2 De-bone trunks mechanically 2.1 Trunk is positioned in accordance with work instruction. 2.2 Mechanical trunk boning machinery is operated in

accordance with work instructions. 2.3 Routine equipment checks, cleaning and maintenance are

performed according to work instructions. 2.4 OH&S requirements are identified and followed. 2.5 Bones and trunk meat are disposed of in accordance with

workplace requirements, keeping the work area neat and tidy.

2.6 Out of specification performance by the boning machinery is reported to a supervisor in accordance with work instruction.


OH&S requirements may include: • OH&S legal requirements, enterprise OH&S policies, procedures and programs • requirements set out in standards, codes of practice etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’.



Species may vary.

Trunk boning machinery may vary.

Reports may: • be presented orally • be presented in writing, in standard formats • use diagrams or sketches • include information and mathematical data.

Mathematical information may be included on: • digital or analog controls • manufacturer’s instructions • cleaning and sanitising regimes and formulas • MSDS’s • specifications.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain specifications for trunks to be de-boned. • Identify and explain work instructions. • Explain and identify cutting lines for preparatory cuts. • Explain operation of boning machine including routine checks and maintenance included in

workplace requirements.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Prepare machinery according to manufacturer’s specification and workplace requirements. • Monitor and report machinery performance. • Operate machine in accordance with work instructions. • Identify and comply with OH&S requirements. • Inspect trunks for out of specification and contamination defects. • Perform preparatory cuts according to work instructions. • Dispose of bones and trimmings according to workplace requirements.




MTM00 Australian Meat Industry – Volume 3


MTM30600 Certificate III Meat Processing (General)

BSZ404A Train small groups – Volume 3


Unit – BSZ404A Train small groups

Unit descriptor This unit covers the requirements for planning, delivering and reviewing training provided for the purposes of developing competency on a one-to-one or small group basis. This unit is a contextualisation for the meat industry of the units BSZ404A Train small groups and contains a range statement specific to the meat industry. The unit outcomes remain unchanged.


1 Prepare for training 1.1 Specific needs for training are identified and confirmed through consultation with appropriate personnel.

1.2 Training objectives are matched to identified competency development needs.

1.3 Training approaches are planned and documented.

2 Deliver training 2.1 Training is conducted in a safe and accessible environment. 2.2 Training delivery methods are selected appropriate to

training participants(s) needs, trainer availability, location and resources.

2.3 Strategies and techniques are employed which facilitate the learning process.

2.4 Objectives of the training, sequence of activities and assessment processes are discussed with training participants.

2.5 A systematic approach is taken to training and the approach is revised and modified to meet specific needs of training participants.

3 Provide opportunities for practice

3.1 Practice opportunities are provided to ensure that the participant achieves the components of competency.

3.2 Various methods for encouraging learning are implemented to provide diverse approaches to meet the individual needs of participants.




4 Review training 4.1 Participants are encouraged to self evaluate performance and identify areas for improvement.

4.2 Participants’ readiness for assessment is monitored and assistance provided in the collection of evidence of satisfactory performance.

4.3 Training is evaluated in the context of self-assessment, participant feedback, supervisor comments and measurements against objectives.

4.4 Training details are recorded according to enterprise and legislative requirements.

4.5 Results of evaluation are used to guide further training.











Meat establishments may include: • meat processing plants • abattoirs • slaughter floors • boning rooms • smallgoods establishments • retail meat outlets • supermarkets • meat wholesalers • food services establishments.



Relevant information to identify training needs include: • industry/enterprise or other performance competency standards • endorsed components of relevant industry training package • industry/workplace training practices • job description • results of training needs analyses • business plans of the organisation which identify skill development requirements • standard operating and/or other workplace procedures.

Appropriate personnel may include: • team leaders/supervisors/technical experts • managers/employers • training and assessment co-ordinators • training participants • representative government regulatory bodies • union/employee representatives • consultative committees • assessors.

Training delivery methods and opportunities for practice may include: • presentations • demonstrations • explanations • problem solving • mentoring • experiential learning • group work • on the job coaching • job rotation • a combination of the above.

Components of competency include: • task skills • task management skills • contingency management skills • job/role environment skills • transfer and application of skills and knowledge of new contents.



Characteristics of training participant may include information in relation to: • language, literacy and numeracy needs • cultural, language and educational background • gender • physical ability • level of confidence, nervousness or anxiety • age • previous experience with the topic • experience in training and assessment. • Training sessions may include: • one–to-one demonstration • small group demonstration (2 to 5 persons).

Resources may include: • time • location • personnel • materials and equipment • OH&S and other workplace requirements • enterprise/industry standard operating procedures • finances/costs.

Strategies and techniques may include: • active listening • targeted questioning • points of clarification • group discussions.

PRE/CO-REQUISITES There are no pre or co-requisites required for this unit.




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit.

Required knowledge and skills: • Competency in the units being taught. • Workplace application of the relevant competencies. • Identification of evidence of competency. • Planning of own work including predicting consequences and identifying improvements. • Application of relevant workplace policies (eg, OH&S and Equal Employment Opportunity) and

any relevant legislative or regulatory requirements. • Correct use of equipment, and any other processes and procedures appropriate for the training. • Ethical handling of performance issues. • Language, literacy and numeracy skills required to:

– conduct discussions and ask probing questions to review the training – gather information (in spoken or written form) for review purposes – make verbal recommendations for delivery of future training – adjust language to suit target audience (training participant/appropriate personnel) – complete records on training – provide verbal feedback and report on training outcomes – follow and model examples of written texts – promote training in verbal or written form.

• Communication skills appropriate to the culture of the workplace, appropriate personnel and training participants.

Consistency in performance: • Competency in this unit needs to be assessed over a period of time, in a range of contexts and on

multiple occasions involving a combination of direct, indirect and supplementary forms of evidence.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. Evidence may be provided verbally or in written form.

Assessment requires evidence of the following products to be collected: • Description of the specific training need and required competency outcomes. • Outline of the training approach and steps to be followed. • Description of training participants(s) and delivery method(s) to be used. • Specific resources required. • Outline of the evidence to be collected for monitoring training participant progress. • Trainer’s self assessment of training delivery. • Evaluation of review comments against plan of training. • Records/documentation for monitoring progress of training participants(s) may be collected using

proformas or templates.

Assessment requires evidence of the following processes to be provided: • How the specific training need was determined. • How the sequence of the training was determined. • How appropriate personnel were identified. • Why particular delivery methods(s) were selected. • How the characteristics of training participant(s) were identified. • How the resource requirements were established. • How participant(s) progress was monitored. • Why and how the training resources were selected. • Appropriate personnel confirmed training arrangements. • How participant(s) were informed of:

– intended training outcomes – competencies to be achieved – on and/or off the job practice opportunities – benefits of practices – learning activities and tasks – assessment tasks and requirements.

• How constructive feedback was provided to training participant about progress toward competency to be acquired.

• How training participant readiness for assessment was determined and confirmed. • How records were maintained to ensure confidentiality, accuracy and security.

Independent assessment of units: • This unit may be assessed in conjunction with other units that form part of a job function.






Support materials for training may include: • Access to records system for training information and training participants and supervisory staff

(where appropriate). • Information may be obtained by phoning 03 9824 0866 or visiting the website www.bsitab.org.

MTMMP64B Specify beef product using AUS-MEAT language – Volume 3


Unit – MTMMP64B Specify beef product using AUS-MEAT language

Unit descriptor This unit deals with the competencies required for the use of AUS-Meat language in defining beef specifications.


1 Check beef product complies with written specification

1.1 Beef product compliance with written specification is checked and principles of quality assurance described.

1.2 Sections of workplace quality assurance system related to ensuring beef product compliance are described to AUS-MEAT standards.

1.3 Non-conforming product is defined and described in relation to workplace requirements.

1.4 Critical control points are identified and monitored in accordance with workplace requirements.

2 Assess product compliance 2.1 Product compliance with written specification is assessed in accordance with workplace requirements and AUS-MEAT standards.

2.2 Product description given in written specifications is identified and understood.

2.3 Corrective action is taken in the event of non-conformance to beef product specifications.

3 Describe the skeletal structure and other anatomical features of the beef carcase

3.1 Skeletal structure and other anatomical features of beef carcase is described in accordance with beef product cutting lines.

3.2 Skeletal structure and other anatomical features of beef carcase is named and related to cutting lines for beef product.

4 Identify the major muscles of the beef carcase

4.1 Major muscles of beef carcase are identified and related to beef product cutting lines.

5 Check product compliance against written specifications

5.1 Cutting lines and muscle content is checked in accordance with written specifications.

5.2 Non-conforming product that can be made to comply with the specification is identified.




Specification may include: • AUS-MEAT • measurement • communication • technical accuracy • approval system.

Measurement and checking: • frequency • monitoring sheets • sample size • non conforming product • taking measurements • data collection • interpreting data.

Mathematical operations and tasks relate to own work and work area problem solving.

Calculators and computer software packages may be used.

Beef product: • product name • muscle content • foreign muscles • points of specification • product compliance.

Muscles may include: • forequarter (majors) • hindquarter (majors) • hind limb • blade.



Routine explanations and reports may be: • in everyday workplace language and include mathematical language and commonly used technical

terms • presented orally • presented in writing using standard formats or proformas, diagrams, symbols and charts • include information from several sources • directly related to own work and work area problem solving • completed with the assistance of others.

PRE/CO-REQUISITES MTMMP2B Apply hygiene and sanitation practices




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain corrective action procedures for non-conforming product. • Describe product specifications accordingly. • Explain product specification points.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify skeletal and anatomical structures and features of beef product. • Identify and explain AUS-MEAT language specifications on beef product label. • Identify non-conforming product in accordance with specifications.






Phone AUS-MEAT Training on 1800 072 622 for further information.

MTMMP65B Specify sheep product using AUS-MEAT language – Volume 3


Unit – MTMMP65B Specify sheep product using AUS-MEAT language

Unit descriptor This unit deals with the competencies required for the use of AUS-Meat language in defining sheep specifications. This unit may also be used to specify goat product.


1 Outline mandatory requirements of AUS-MEAT language

1.1 AUS-MEAT language appearing on product label is specified.

1.2 Accuracy of label is checked against AUS-MEAT language specification.

1.3 Minimum requirements for labelling of bagged and cartoned product are stated.

2 Verify customer country requirements of AUS-MEAT language

2.1 Customer country requirements included on product labels are verified according to AUS-MEAT standards.

2.2 Specifications are reviewed to verify all customer country requirements are included.

2.3 Product labels are monitored for accuracy and completeness of customer country requirements.

2.4 Consequences for workplace loading out incorrect product are outlined.

3 Outline methods of separating product

3.1 Product with different basic categories in the boning room is identified and separated to ensure product description integrity.

3.2 Method used to separate product is identified in accordance with workplace and customer requirements.

3.3 Check points for product integrity identified in accordance with workplace requirements.

RANGE OF VARIABLES The Range of Variables statement provides details of the scope of the Elements and Performance Criteria to allow for differences within enterprises and workplaces, including practices, knowledge and requirements. The Range of Variables also provides a focus for assessment and relates to the unit as a whole.



OH&S requirements may include: • OH&S legal requirements • enterprise OH&S policies, procedures and programs • requirements set out in standards, codes of practice, etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’.











Importing country requirements may include: • product name • cutting lines • dentition • prohibited products • slaughter and delivery dates • language • points of specification • Halal slaughter • refrigeration statements • weight ranges • shipping marks.

This unit may be used to specify sheep and goat product.

PRE/CO-REQUISITES MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures MTMMP5B Communicate in the workplace




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify skeletal and anatomical structures and features of sheep product to be specified. • Explain corrective action procedures for non-conforming product. • Describe product specification requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and explain AUS-MEAT language specifications on sheep product label. • Identify non-conforming product in accordance with specifications. • Explain product specification points.





MTMMP66B Specify pork product using AUS-MEAT language – Volume 3


Unit – MTMMP66B Specify pork product using AUS-MEAT language

Unit descriptor This unit deals with the competencies required for the use of AUS-MEAT language in defining pork specifications.


1 Outline mandatory requirements of AUS-MEAT language

1.1 AUS-MEAT language appearing on product label is specified.

1.2 Accuracy of label is checked against AUS-MEAT language specification.

1.3 Minimum requirements for labelling of bagged and carton product are stated.

2 Verify customer country requirements

2.1 Customer country requirements included on product labels are verified according to AUS-MEAT standards.

2.2 Specifications are reviewed to verify all customer country requirements are included.

2.3 Product labels are monitored for accuracy and completeness of customer country requirements.

2.4 Consequences for workplace loading out incorrect product are outlined.

3 Outline methods for separating product

3.1 Product with different basic categories in the boning room are identified and separated to ensure product description integrity.

3.2 Method used to separate product is identified in accordance with workplace and customer requirements.

3.3 Check points for product integrity are identified in accordance with workplace requirements.






Mathematical operations and tasks relate to own work and work area problem solving.

Calculators and computer software packages may be used.

Mathematical operations, tasks and language may include: • routine estimations and calculations using a range of specified formula and procedures • operations involving percentages, comparisons and variations • accurate recording of temperature, time, volume, weight and quantity in standard formats/proformas • reading and interpreting analog and digital measures including clocks, scales, pressured gauges,

thermometers, cash registers • interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc.

Importing country requirements may include: • product name • cutting lines • prohibited products • slaughter and delivery dates • language • points of specification • refrigeration statements • weight ranges • shipping marks.








MTMMP5B Communicate in the workplace


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify skeletal and anatomical structures and features of pork product to be specified. • Explain corrective action procedures for non-conforming product. • Describe product specification requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and explain AUS-MEAT language specifications on pork product label. • Identify non-conforming product in accordance with specifications. • Identify product specification points.

MTMMP67B Assess product in chillers – Volume 3


Unit – MTMMP67B Assess product in chillers

Unit descriptor This unit deals with the competencies required for the management of product in chillers in terms of specifications and hygienic storage.


1 Assess meat colour, fat colour and marbling

1.1 Product sample is assessed to achieve meat and fat colour scores and marbling scores within the workplace specified range.

2 Ensure cleaning program is followed

2.1 Cleaning program is established and maintained to ensure product safety and health and hygiene requirements are met.

2.2 Cleaning schedule is set up and followed for daily, weekly and regular fumigation.

3 Monitor temperature 3.1 Temperature of product is monitored daily to meet product specifications, workplace procedures and regulatory requirements.

3.2 Temperature of chiller is constantly maintained to ensure product safety and to meet product specifications.

3.3 Changes to temperature are corrected to maintain product specifications.

4 Monitor product handling and identification

4.1 Products are identified and labelled in accordance with product specification, workplace and customer requirements.

4.2 Customer requirements are confirmed to determine the product order delivery arrangements.

4.3 Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.

4.4 Documentation for orders is correctly completed.





Chiller temperature may be monitored with automatic data loggers or manual temperature gauges.

Products may be stored in cartons or on racks.

Maths processes include estimation and calculation to monitor, adjust and calibrate equipment.

Species may vary.

Mathematical concepts and terms may be included in specifications, orders, fumigation and cleaning schedules, product labels, monitoring data and include: • temperature • dates, times • product descriptions • weight • fat depth, colour and marbling scores • carcase grades.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain carcase grading system employed in plant. • Explain the importance of fat depth, carcase colour and other grading parameters. • Outline the process involved in assessing chillers in the workplace. • Outline product quality monitoring processes. • Explain product transfer and storage methods. • Apply maths processes to monitoring procedures eg, temperature checks and adjustments. • Complete documentation, including labelling, accurately and legibly. • Use available technology to record, gather and interpret product monitoring data.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Assess carcases according to workplace, regulatory and where appropriate AUS-MEAT

requirements. • Identify product chiller requirements. • Identify product health and hygiene requirements. • Outline rejection procedures.





MTMP3096A Overview of meat science relating to eating qualities of meat – Volume 3


Unit – MTMP3096A Overview of meat science relating to eating qualities of meat

Unit descriptor This module provides the trainee with the knowledge of meat science relating to the eating qualities of beef and the skills to collect, and interpret scientific data to predict probable impacts of the qualities on beef eating quality.


1 Identify the issues which influence consumer choice in the selection of beef cuts

1.1 Factors affecting the palatability of meat are identified. 1.2 Attitudes which influence consumer preference are

described and identified.

2 Describe anatomical and biochemical factors which impact on the eating qualities of meat

2.1 Relevant anatomical features of a carcase are described and identified.

2.2 Quality implications of bio chemical factors are identified. 2.3 Factors affecting pH post-slaughter and its effect on meat

quality are identified. 2.4 Factors which affect water holding capacity of beef are

explained. 2.5 The impact of marbling on beef palatability is explained.

3 Describe the factors during slaughter, dressing and chilling which impact on beef palatability.

3.1 The electrical stimulation process and its impact on quality is identified.

3.2 The characteristics of dark cutting beef are identified. 3.3 The effects of post mortem shortening on palatability are

identified. 3.4 The effect of temperature on muscle shortening including

cold, thaw and heat shortening are described.




4 Identify the impact of storage, packaging and further processing on the palatability of meat

4.1 The effects of the ageing or conditioning processes on palatability are identified.

4.2 The enhancement of tenderisation during ageing is identified.

4.3 The benefits of using the tender-stretch method is identified.

4.4 Ways of enhancing storage life of fresh meats by packaging methods are identified.

4.5 Signals which indicate spoilage of vacuum packaged meat are identified.

4.6 Problems associated with vacuum packaging meat are identified.

4.7 The effects of grinding, pumping and marinating can have on palatability are described.

5 Measure beef palatability 5.1 Methods of measuring beef palatability are demonstrated to Meat Standards Australia requirements.

6 Describe how cooking affects beef palatability

6.1 Physical and chemical changes that take place during cooking are described.

6.2 Effects that method of cooking and rate of heat application can have on beef tenderness and juiciness are identified.

RANGE OF VARIABLES The Range of Variables statement provides details of the scope of the Elements and Performance Criteria to allow for differences within enterprises and workplaces, including practices, knowledge and requirements. The Range of Variables also provides a focus for assessment and relates to the unit as a whole.





Consumption’ • requirements in the ‘Australian Standard for Transport of Meat for Human Consumption’ • requirements set out in ‘ANZFA Food Standards Code’ • State regulations regarding meat processing • relevant regulations • Export Control Act.



Workplace requirements will include: • work instructions • standard operating procedures • enterprise specific procedures • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements. Worksite includes: • immediate working area • overall workplace.



Factors that affect the palatability of meat may include: • anatomical factors • biochemical factors • pH • fat distribution • Bos Indicus • grain feeding • transport • temperature • starvation • social regrouping of cattle • stress • post mortem shortening • electrical stimulation.

PRE/CO-REQUISITES There are no pre co-requisites for this unit.


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the determinants of the palatability of meat. • Describe the issues involved in developing the tasting protocol for the MSA grading system. • Explain the content of the MSA database and identify the scope of the records. • Describe the MSA pathways protocols including on-farm, lairage, abattoir (including post slaughter

and chiller assessment) and carcase criteria. • Explain the types of husbandry and feed regimes that cattle are subject to and the implications for

eating quality. • Explain the impact of stress on animals. • Describe the growth and development of beef tissue and the relationships of this to its eating

quality. • Describe the current research process to develop a grading system aimed at predicting beef

palatability. • Identify the slaughter floor procedures which can impact on the palatability of meat. • Identify the health aspects of beef consumption.



• Identify the anatomical features of a carcase that impact on palatability. • Explain the major bio chemical factors impacting on meat palatability. • Explain the impact of temperature and storage times on palatability. • Identify types of packaging and the impact of packaging on palatability. • Explain how cooking affects beef palatability.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify anatomical and bio chemical determinants of meat palatability . • Identify the factors in animal husbandry, transport, lairage, slaughter, carcase storage, packaging,

further processing and cooking that will impact on the tenderness and palatability. • Measure beef palatability to Meat Standards Australia requirements.


CONTEXT OF ASSESSMENT AND UNIT ASSESSMENT Refer to Section 4: The Abattoirs Units of Competency regarding the Context of Assessment, Unit Assessment and Resource Implications.


Support materials for training include MSA Grader Training Handbook and are available from Meat Standards Australia (phone 07 3842 3114).

MTMP3097A Specify beef product to Meat Standards Australia requirements – Volume 3


Unit – MTMP3097A Specify beef product to Meat Standards Australia requirements

Unit descriptor This unit describes the skills and knowledge required for the identification of Meat Standards Australia related cuts and enables a trainee to describe and explain to others the cutting lines, points of specification and the location of product defects.


1 Identify the steps through grading, storage, boning and slicing for the preparation of Meat Standards Australia cuts

1.1 Steps in the production of Meat Standards Australia cuts are identified.

1.2 The effects of the tender-stretch process on Meat Standards Australia-related cuts are identified.

2 Identify primal and sub primal cuts relevant to the MSA program

2.1 Required attributes for Meat Standards Australia related primal and sub primal cuts are described.

2.2 Primal and sub primal cuts used in the Meat Standards Australia system are identified.

3 Communicate points of specification for Meat Standards Australia-related primal and sub primal cuts

3.1 Meat products in the export and domestic markets are specified.

3.2 Points of specification of Meat Standards Australia-related primal and sub primal cuts are communicated to industry personnel.

3.3 Terms used to describe cutting line directions and the location of defects are identified and explained clearly to meat processors and/or retailers.

3.4 Anatomical terms are used to identify cutting lines, points of specification and location of defects on Meat Standards Australia-related cuts.

RANGE OF VARIABLES The Range of Variable statement provides details of the scope of the Elements and Performance Criteria to allow for differences within enterprises and workplaces, including practices, knowledge and requirements. The Range of Variables also provides a focus for assessment and relates to the unit as a whole.



OH&S requirements may include: • OH&S legal requirements • enterprise OH&S policies, procedures and programs • requirements set out in standards, codes of practice, etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’

Regulatory requirements may include: • requirements in the ‘Australian Standard for the Hygienic Production of Meat for Human




Worksite includes: • immediate working area • overall work place.



Workplace requirements may include: • work instructions • standard operating procedures • enterprise-specific requirements • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements.

Meat Products may be specified in accordance with: • AUS-MEAT language • ‘Handbook of Australian Meat’ • or any other specifications required in the workplace.

PRE/CO-REQUISITES MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work policies and procedures


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Describe the issues involved in developing the tasting protocol for the MSA grading system. • Explain the content of the MSA database and identify the scope of the records. • Describe the MSA pathways protocols including on-farm, lairage, abattoir (incl. post slaughter &

chiller assessment) and carcase criteria. • Explain the rationale behind the need to develop a cuts based system for MSA. • Identify how consumer sensory results influenced the cut selection process. • Describe the three categories the MSA database information has been grouped into. • Explain the basic criteria for carcase eligibility for the MSA program. • Identify the other criteria used by the predictive model for MSA. • Describe the impact that the introduction of the MSA grading system will have on the consumer,

retail, processing and production sectors of the Australian beef industry. • Explain the process of converting beef sides to retail ready product. • Describe the cutting lines of the primal cuts used in the MSA system. • Access industry reference material used to describe meat product.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify the primal cuts used in the MSA system. • Communicate MSA primal cut points of specification and relevant personnel. • Identify points of specification and location of defects.




Meat Standards Australia publications are available from Meat and Livestock Australia (phone 02 9463 9333).

MTMP3098A Grade beef carcases to Meat Standards Australia requirements – Volume 3


Unit – MTMP3098A Grade beef carcases to Meat Standards Australia requirements

Unit descriptor This unit covers the knowledge and skills to grade beef to Meat Standards Australia requirements. Note: Successful completion of this unit does not necessarily qualify a participant for registration as an Meat Standards Australia grader.


1 Describe the Meat Standards Australia system

1.1 The Meat Standard Australia pathways and grading concept is described.

1.2 The vendor declaration system is described. 1.3 The system for ensuring program integrity is identified.

2 Operate and maintain grading equipment

2.1 Care and maintenance (including calibration) procedures for nominated pieces of grading equipment is carried out to workplace requirements and manufacturer’s specifications.

2.2 Grading equipment is operated to workplace requirements and manufacturer’s specifications.

3 Grade beef carcase to Meat Standards Australia requirements

3.1 Meat Standards Australia carcase specifications are identified and explained.

3.2 Carcases are graded to Meat Standards Australia requirements.

4 Take samples for DNA sampling

4.1 The role that DNA sampling plays in the Meat Standards Australia program is identified and explained.

4.2 Samples are collected, identified and stored to workplace and Meat Standards Australia requirements.

5 Stamp, ticket or label Meat Standards Australia carcase product

5.1 The system for identifying MSA product (carcases, primals, portions) after grading is identified and explained.

5.2 Meat Standards Australia carcase product is stamped, ticketed and labelled to Meat Standards Australia and workplace requirements.




OH&S requirements may include: • OH&S legal requirements • enterprise OH&S policies, procedures and programs • requirements set out in standards, codes of practice etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’

Regulatory requirements may include: • requirements in the ‘Australian Standard for the Hygienic Production of Meat for Human






Grading equipment may include: • pH meter • Data Capture Unit (DCU) • meat colour chips • marbling chips (USDA and AUS-MEAT) • standards card • torch • EMA grid • steel ruler.

Worksite includes: • immediate working area • overall work place.


Meat Standards Australia product may include: • carcases • primals • portions.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the Meat Standards Australia pathways concept. • Describe the issues involved in developing the tasting protocol for the MSA grading system. • Explain the content of the MSA database and identify the scope of the records. • Describe the similarities and differences between the MSA program and the USDA grading system. • Describe the Meat Standards Australia pathways protocols including on-farm, lairage, abattoir

(including post slaughter & chiller assessment) and carcase criteria. • Explain the function of each piece of equipment used by graders in the MSA program. • Describe the minimum Meat Standards Australia requirements for grading. • Describe the similarities and differences between the Meat Standards Australia program and the

USDA grading system. • Describe the vendor declaration system. • Describe the system for ensuring program integrity. • Demonstrate how a vendor declaration form is completed. • Explain the process to be followed when checking a completed vendor declaration form. • Explain the legal structure underpinning the MSA program, including the licensing system. • Briefly explain the quality assurance arrangements in place for each of the sectors in the program. • Explain the system in place for registering customer complaints. • Explain the function of each piece of grading equipment used by graders in the Meat Standards

Australia program. • Explain and demonstrate the correct technique to be employed when using each piece of grading

equipment. • Explain the role that DNA sampling plays in the Meat Standards Australia program.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Complete a vendor declaration form. • Check vendor declaration forms. • Demonstrate sample collection, identification and storage procedures for DNA samples. • Operate, care and maintain grading equipment. • Grade beef carcases to Meat Standards Australia requirements. • Indicate carcase gradings using appropriate MSA stamps, labels or tickets .






The MSA Grading Booklet and other publications are available from Meat Standards Australia (phone 07 3842 3114).

PMLMAIN300A Maintain the laboratory fit for purpose – Volume 3


Unit – PMLMAIN300A Maintain the laboratory fit for purpose

Unit descriptor This unit of competency covers the general cleaning of work surfaces, cleaning and storage of equipment, and the monitoring of laboratory stocks. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Clean work preparation areas 1.1 Clean preparation areas using appropriate cleaning agents and recommended procedures.

1.2 Remove spillages as per the Australian Dangerous Goods Code, Sections 1 to 3, using appropriate agents and protective equipment.

1.3 Dispose of wastes in accordance with enterprise procedures and relevant codes and regulations.

1.4 Report large spillages and then remove material in accordance with the Australian Code for Transport of Dangerous Goods.

2 Clean and store glassware and equipment

2.1 Collect contaminated glassware and equipment for cleaning and, where necessary, for sanitisation.

2.2 Examine glassware for faults and remove from service where appropriate.

2.3 Use appropriate reagents and recommended procedures to remove residues from glassware and equipment.

2.4 Operate automatic cleaning apparatus in accordance with workplace procedures.

2.5 Store clean glassware and equipment in the designated locations and manner.

3 Monitor stocks of laboratory materials and equipment

3.1 Perform stock checks and maintain records of usage as directed.

3.2 Store labelled stocks for safe and efficient retrieval.

4 Contribute to maintenance of laboratory hygiene

4.1 Follow regulations regarding protective clothing, personal hygiene, movement of people and materials, and work/cleaning sequences to prevent contamination and cross-contamination.

4.2 Inform other people of potential hazards and contamination in own work area.

4.3 Perform hygiene monitoring in accordance with laboratory procedures.




Typical equipment may include: • autoclaves • balances • blenders • centrifuges and separating equipment • dishwashers • freezers • fume hoods, biological safety cabinets • gas cylinders • glassware (burettes, pipettes) • plasticware • hydrometers • glass, plastic, quartz cuvettes • hotplates, mantles, burners • mocrotomes, tissue processors • instrument chart recorders • incubators • light and fluorescence microscopes • muffle furnaces • ovens, microwave ovens • refrigerators • thermohygrographs • thermometers • ultrasonic cleaners • water baths • pH meters and ion selective electrodes • cell counters • staining machines.



Typical materials may include: • reagents • disinfectants • detergents • agar media and plates • disposable clothing.

Enterprise materials acquisition and laboratory procedures, documentation and quality standards will vary.

All actions (cleaning, storing, prevention of contamination) are carried out according to established laboratory procedures.

Stock records include: • breakage • loans • calibrations • data sheets • handbooks • usage • maintenance history • catalogues • manuals • standards • warranty documents.

Hygiene requirements will vary according to the type of laboratory.

Preparation areas include benches, sinks and fume cupboard.

Spillages include chemicals and biologically active materials.

Wastes include broken glass, sharps, micro-organisms, solvents and excess test samples.

Reagents for cleaning include decontaminants, organic solvents and cleaning solutions.

Automatic cleaning apparatus include pipette washer, ultrasonic cleaner and dishwasher.

References for handling and transport of dangerous goods include: • AS 2243 Safety in laboratories • AS 2508 Safe storage and handling information cards • AS 3780 Storage and handling of corrosive substances • AS 1940 Storage and handling of flammable and combustible liquids • AS 4452 Storage and handling of toxic substances • AS 4332 Storage and handling of gases in cylinders • Hazchem codes • confined space legislation.



Communication may involve: • other people such as:

– laboratory – production – administration – cleaning staff

• issues such as: – spillages – stock requirements – potential hazards – hygiene issues – waste disposal.

Cleaning work areas and/or equipment surfaces contaminated with food residues (eg fat, protein) or micro-organisms.

Specialised procedures for cleaning and/or autoclaving glassware and equipment, for example: • treatments required for killing/deactivating micro-organisms • treatment required for killing spores • types of detergents used for glassware (eg, phosphates free) • preparation of plugged pipettes • correct disposal of waste materials (such as pipette tips, disposable containers, gloves and tubes).

Changes in codes of practice and applicable standards should be noted.



Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain procedures for cleaning, decontamination and/or disinfection of work surfaces. • Explain procedures for cleaning, decontamination and/or disinfection and storage of equipment. • Explain procedures for the minimisation and disposal of waste. • Explain procedures relating to the monitoring of laboratory stocks.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Safely clean work preparation areas and equipment using appropriate cleaning agents and

equipment. • Safely remove spillages and dispose of wastes. • Disinfect and/or decontaminate work areas and equipment as required. • Minimise the risk of contamination of self, others and the laboratory. • Safely store laboratory equipment and materials. • Monitor and report stock levels and the condition of laboratory equipment. • Demonstrate the ability to keep accurate records and report potential hazards.

Food and beverage processing industries A laboratory assistant regularly uses standard pH solutions to calibrate the laboratory’s pH meters. The assistant is aware from the label that the shelf life of these solutions after opening is two months and records the opening and disposal dates on the container. The assistant is also aware that the shelf life of these particular buffer solutions is twelve months from the date of manufacture and monitors this by noting the production date on the bottle. Requests for stock replacement take into account the normal rate of use of these buffer solutions so that unopened bottles have not reached their expiry date before use.




Resources may include: • work preparation areas, stocks, glassware and equipment • cleaning, decontamination and/or disinfection agents and apparatus • personal protection equipment • stock order forms, labels and records.

PMLORG300A Follow established work plan – Volume 3


Unit – PMLORG300A Follow established work plan

Unit descriptor The unit covers the ability to complete tasks individually or in a team context. The tasks involve established routines and procedures using allocated resources with access to readily available guidelines and advice. Work plans may need to be modified with supervisor agreement to suit changing conditions and priorities. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Organise daily work activities 1.1 Clarify allocated work activities and required resources if necessary.

1.2 Prioritise work activities as directed. 1.3 Break down work activities into small achievable

components and efficient sequences.

2 Follow work plan 2.1 Locate relevant workplace procedures for required tasks. 2.2 Undertake task(s) following prescribed and routine work

related sequences. 2.3 Seek assistance from relevant personnel when difficulties

arise beyond own capacity. 2.4 Record completion of activities to confirm outputs in

accordance with plan.

3 Modify work plan 3.1 Clarify changes in requests, conditions and priorities, if required.

3.2 Review tasks and priorities in line with changed circumstances, urgent requests or with a change of instruction from appropriate personnel.

3.3 Update work plan and communicate changes to appropriate personnel.

3.4 Confirm that all tasks have been completed in the required timeframe.





Includes the following types of information sources and documentation: • standard operating procedures (SOPs) • job cards, batch cards, production schedules • job descriptions • methods, recipes, procedures and protocols.

Workplace activities may include, but are not limited to, performing: • set up and pre-use checks of laboratory equipment • calibration checks • sampling and testing following standard procedures • maintenance and cleaning tasks.

Includes communication with relevant personnel to: • work effectively with others in teams • clarify individual responsibilities • modify work plan to cope with urgent tests, abnormal results, problems with equipment and

reagents, problems with production and quality control.


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Ability to apply and explain workplace procedures covering customer service. • Explain workplace procedures covering quality. • Explain OH&S and environmental legislative requirements. • Describe technical work that the candidate routinely performs.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit and achieve work objectives efficiently. • Clarify job outcomes and recognise resource needs. • Follow relevant procedures. • Recognise non-standard behaviour in samples and equipment. • Recognise potential disruptions or changed circumstances and modify work plan in conjunction

with relevant personnel. • Compensate for a variety of working environments (eg indoor, outdoor and night work). • Seek assistance from relevant personnel when difficulties arise. • Achieve quality outcomes within timelines.




PMLSAMP300A Handle and transport samples – Volume 3


Unit – PMLSAMP300A Handle and transport samples

Unit descriptor This unit covers the ability to pick up and transport samples in accordance with enterprise procedures designed to ensure that subsequent test results reflect the state of a sample source at the time it was sampled. The person transporting the samples is not responsible for sampling or testing. It does not cover the ability to handle and transport animals as might be defined under prevailing animal care and ethics legislation and practices. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Prepare for sample pickup 1.1 Confirm pickup sequence with supervisor. 1.2 Check that vehicle and communication devices are in

working order. 1.3 Check that required transport containers and materials are

in the vehicle.

2 Pick up samples 2.1 Confirm the number and nature of samples to be picked up on arrival.

2.2 Ensure samples match paperwork. 2.3 Apply enterprise requirements to the transport of biological

samples. 2.4 Alert laboratory personnel to any special needs that are

identified on sample documents. 2.5 Complete required documentation at pickup point. 2.6 Stow samples at the required temperature in the specified

transport containers.

3 Transport samples 3.1 Drive in a safe manner at all times. 3.2 Check sample viability during transport where required,

avoiding unnecessary handling. 3.3 Deliver samples to reception point in accordance with

enterprise procedures.

4 Transport samples (continued)

4.1 Maintain confidentiality of all information. 4.2 Clean up spills using appropriate techniques to protect

personnel, work area and environment. 4.3 Report any misadventures to supervisor.




5 Maintain equipment 5.1 Maintain vehicle according to enterprise requirement. 5.2 Maintain state of transport containers to ensure they are fit

for purpose. 5.3 Requisition stocks of consumable material as required. 5.4 Replenish stocks of collecting equipment at collection

centres.










The worker would have access to: • enterprise protocols regarding customer liaison and communication • vehicle log books • protocols for use of pagers, mobile telephones and two way radios • precautions for safe handling and handling of biological materials • precautions for the transport of volatile and unstable fluids • incident/accident report forms • spillage and waste containment and disposal protocols and containment materials • where a laboratory routinely posts of couriers samples for testing, the following regulations must be

met: – International Air Transport Association (IATA) Dangerous Goods Regulations – Australia Post Regulations.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the relationship between effective communication with clients and customers and enterprise

business. • Describe the need for appropriate and timely transport. • Explain the labile nature of biological and environmental samples. • Explain the effect of heat or cold, or changes in environmental conditions, on samples. • Describe the possible infectivity of biological materials. • Explain the procedures for the containment and cleanup of spillages and breakages. • Describe the need for efficient waste containment and disposal practices. • Explain the need for maintenance of equipment used in the processes of handling and transporting

samples.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Plan the picking up of samples in conjunction with a supervisor. • Prepare the vehicle for the required journey. • Check communication devices so contacts possible between the courier, reception centre, and

routine pickup locations (as necessary). • Deal with individuals, customers, clients and reception staff effectively and courteously. • Record details of sample exchange in relevant sections of chain of custody forms (as required). • Maintain the integrity of collected samples during transport. • Contain and clean up spillage or breakages. • Use appropriate techniques and equipment to safely dispose of waste materials. • Maintain confidentiality in all aspects of work. • Report difficulties and misadventures to supervisors.

PMLTEAM300A Work efficiently as part of a team – Volume 3


Unit – PMLTEAM300A Work efficiently as part of a team

Unit descriptor This unit deals with the competencies required for effective teamwork. This is a contextualisation of this unit for the meat industry from the PML99 Laboratory operations package. The range statement includes variables specific to the meat industry. Unit outcomes remain unchanged.


1 Work in a team environment 1.1 Co-operate with team members to negotiate and achieve agreed outcomes, timeliness and priorities.

1.2 Recognise personal abilities and limitations when undertaking team tasks.

1.3 Confirm personal role and responsibility within the team for particular outputs.

1.4 Demonstrate sensitivity to the diversity of other team members’ backgrounds and beliefs.

1.5 Demonstrate awareness of the impact of personal work on the team’s output.

2 Complete allocated work 2.1 Organise and manage allocated work to meet time and resource restraints.

2.2 Adapt tasks in response to new information, changed situations or instructions.

2.3 Follow enterprise standards of quality, safety and ethical practice in all work.

3 Identify and resolve work problems

3.1 Recognise problems or examples of sub-optimal performance within the work of the team.

3.2 Apply agreed problem solving strategies to consider possible causes and solutions.

3.3 Identify and access appropriate sources of help. 3.4 Consider available alternatives and keep them open before

agreeing on the most appropriate action.





Meat establishments may include: • meat processing plants • abattoirs • slaughter floors • boning rooms • smallgoods establishments • retail meat outlets • supermarkets • meat wholesalers • food services establishments.

Every team member assists the rest of the team to organise and manage its workload. The team may: • be ongoing with responsibility for particular services or functions, or project based • have a mixture of full and part-time employees and contractors, laboratory, construction and

production personnel • be separated by distance and work at sites outside laboratory facilities.

The team operates within: • small, medium and large contexts • internal and external environments • enterprise guidelines, covering access and equity principles and practices, licensing requirements,

industrial awards, enterprise bargaining agreements, code of practice • agreed responsibility and accountability requirements • appropriate goals, objectives • given resource parameters.

The work tasks of individual team members will vary according to the size of enterprise, the scope of the laboratory and their level of responsibility.

The team gains feedback from: • team members • customers • other personnel within the enterprise.



The team uses a variety of learning strategies: • coaching, mentoring, shadowing • task rotation • structured training.

The team uses a variety of strategies to maintain work flow: • communicating critical events on shifts • recognising shortages in reagents and problems with equipment • communicating quality breakdowns • recognising urgent and abnormal results to be processed • communicating and behaving in a courteous manner • being punctual.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Accept responsibility for their own work input by, for example:

– working to requirements for quality, customer service, resources and timelines – performing duties in line with enterprise policies and procedures – recognising personal abilities and limitations – organising and prioritising tasks.

• Participate by, for example: – promoting co-operation and good relations in the team – active listening and using inclusive language – sharing information – helping to overcome problems and conflict by tolerating the view of others.

• Works well with other people within the enterprise by, for example: – communicating clearly – comprehending and implementing instructions.

• Participates in workplace change by, for example: – accepting changes – making suggestions for improvement – working safely.

• Identifies and resolves problems by, for example: – accessing relevant documentation – identifying inputs and outputs – sequencing a process – identifying and rectifying a problem step – obtaining timely help – implementing preventative strategies whenever possible.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrates the ability to apply and explain the organisational structure and layout of the

laboratory workplace. • Demonstrates the ability to apply and explain enterprise/statutory policies, procedures, agreements

which affect the team such as: – equal opportunity – anti-harassment – anti-discrimination – industrial awards, enterprise agreements.

• Demonstrates the ability apply and explain performance standards which affect the team such as quality customer service.

• Demonstrates the ability to apply and explain staff/workgroup practices. • Demonstrates the ability to apply and explain teamwork techniques. • Demonstrates the ability to apply and explain problem solving strategies. • Demonstrates the ability to apply and explain interpersonal communication and conflict resolution

techniques.

PMLTEST300A Perform basic tests – Volume 3


Unit – PMLTEST300A Perform basic tests

Unit descriptor The unit covers the ability to perform basic tests and/or procedures using standard methods. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Receive, label and store samples for testing

1.1 Label laboratory samples to ensure all required information is transcribed accurately and legibly.

1.2 Register samples into laboratory system. 1.3 Record sample testing requirements. 1.4 Maintain sample integrity and eliminate cross-

contamination.

2 Prepare sample 2.1 Identify materials to be tested, appropriate standard method and safety requirements.

2.2 Use personal protective equipment as specified for standard method and material to be tested.

2.3 Record sample description, compare with specification, record and report discrepancies.

2.4 Prepare sample in accordance with appropriate standard methods.

3 Perform tests on samples 3.1 Check calibration status of equipment and calibrate if applicable.

3.2 Perform sequence of tests to be performed as per standard method.

3.3 Identify, prepare and weigh or measure sample and standards to be tested.

3.4 Set up test reagents or equipment/instrumentation as per standard method.

3.5 Conduct tests in accordance with enterprise procedures.

4 Perform tests on samples (continued)

4.1 Record results in accordance with enterprise procedures. 4.2 Identify and report “out of specification” or atypical results

promptly to appropriate personnel. 4.3 Clean and care for test equipment. 4.4 Store unused reagents as required by relevant regulations

and codes. 4.5 Dispose of wastes in accordance with safety, enterprise and

environmental requirements.





These procedures include or have been prepared from: • Australian and international standards, such as:

– AS/NZS 2243.2 Chemical aspects – AS 2243.6 Mechanical aspects – AS 2243.10 Storage of Chemicals – AS 2830 Good laboratory practice

• Codes of Practice (such as GLP and GMP) • National Measurement Act • material safety data sheets (MSDS’s) • standard operating procedures (SOPs) • equipment manuals • equipment startup, operation and shutdown procedures • calibration and maintenance schedules • quality manuals • enterprise recording and reporting procedures • production and laboratory schedules • material, production and product specifications.

All operations are subject to stringent OH&S requirements. Relevant standards may include: • sections of the Occupational Health and Safety legislation • enterprise safety rules and procedures • relevant State and federal legislation • national standards • codes of practice.

Preparation of samples can include: • sub-sampling or splitting using procedures such as riffling, coning and quartering, manual and

mechanical splitters. • physical treatments such as ashing, dissolving, filtration, sieving, centrifugation and comminution.



Typical tests carried out by personnel at this level include: • appearance, colour, identity • melting points, boiling points, refractive indices, densities including compacted densities, viscosity

measurements • ashes including sulphated ashes • Emerson class, pinhole dispersion, wet dry variation, Los Angeles abrasion, compression strength

and flexural strength • spot tests, gravimetric tests, time/temperature, texture, pH and dipsticks.



Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of the test. • Explain the principles of the standard method. • Describe the calibration procedures and their basis. • Describe the relevant standards/specifications and their interpretation. • Explain the source of uncertainty in measurement and methods for control. • Explain the importance and appropriate use of certified reference materials. • Describe the relevance of the National Measurement Act to laboratory measurement. • Understanding of interpretation and recording of test result, including calibration of results from

test data where required. • Describe procedures for recognition of unexpected or unusual results and likely causes. • Describe OH&S procedures for sample testing.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Applies standard operating procedures to efficiently prepare samples for test and analyses. • Uses safety information (eg, material safety data sheets) and performs procedures safely. • Checks testing equipment calibration status. • Complete all tests within required timeline without sacrificing safety, accuracy or quality. • Calculates, records and presents results accurately and legibly. • Cleans and maintains equipment.

PMLTEST303A Prepare working solutions – Volume 3


Unit – PMLTEST303A Prepare working solutions

Unit descriptor This unit of competency covers the ability to prepare working solutions and to check that existing stocks are suitable for use. This unit assumes that calculations of quantities, choice of reagent grades and required dilutions will be specified by the supervisor. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Safely use laboratory chemicals, glassware and equipment

1.1 Apply appropriate safety precautions for use of laboratory equipment and hazardous chemical materials.

1.2 Use appropriate laboratory glassware and measuring equipment.

1.3 Clean and store glassware and equipment in accordance with enterprise procedures.

2 Make up working solution 2.1 Identify the relevant standard methods for solution preparation.

2.2 Assemble specified laboratory equipment. 2.3 Select and prepare materials and solvent of specified

purity. 2.4 Measure appropriate quantities of reagents for solution

preparation and record data. 2.5 Prepare labels and log solution details in laboratory

register. 2.6 Transfer solutions to appropriately labelled containers.

3 Check existing stock solutions 3.1 Monitor shelf-life of working solutions as per laboratory procedures.

3.2 Replace out-of-date or reject solutions as per laboratory procedures.

3.3 Conduct routine titrimetric analyses, if appropriate, to determine if solutions are fit for purpose.




Test solutions include those required to perform laboratory tests. All operations must comply with relevant standards, appropriate procedures and/or enterprise requirements. These procedures include or have been prepared from: • Australian and international standards such as:

– AS 2162.1 General – volumetric glassware – AS 2163 Laboratory glassware – measuring cylinders – AS 2165 Laboratory glassware – burettes

• codes of practice (such as GLP and GMP) • material safety data sheets (MSDS’s) • National Measurement Act • standard operating procedures (SOP’s) • equipment manuals • equipment startup, operation and shutdown procedures • calibration and maintenance schedules • quality manuals • enterprise recording and reporting procedures • production and laboratory schedules • material, production and product specifications.

All operations are subject to stringent OH&S requirements. Relevant standards may include sections of the occupational health and safety legislation, enterprise safety rules and procedures, relevant State and Federal legislation, national standards or codes of practice.

The nature of test solutions covered by this competency will depend on the enterprise and the range of testing carried out. Typical test solutions may include solutions required for diagnostic/analytical and limit tests in food and chemical laboratories (eg, sulphates, chlorides, heavy metals).

This unit of competency may include the use of items of equipment such as: • pH meters • balances • magnetic stirrers, waterbaths and hot plates • measuring cylinders, beakers, conical flasks, volumetric flasks, pipettes, burettes • filter papers and funnels • fume cupboards.

Monitoring quality of solutions can include: • noting turbidity to exclude absorption of moisture • noting deposits to exclude microbial contamination or chemical degradation • noting crystals to exclude evaporation • titration to check concentration • colour changes indicating a pH shift with solutions containing indicators.



Concentration terms may include: • % w/w • % w/v • % v/v • ppm (mg/L) • molarity.




Ability to apply and explain: • relevant biological, chemical, food and laboratory terminology as applicable • basic theory of acids, bases, salts, buffers and neutralisation • enterprise procedures for preparing solutions • calculations required to prepare specified amounts of solutions of specified concentration • appropriate OH&S procedure for preparing, handling and disposal of solutions • use of MSDS’s.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit.

Competency must be demonstrated in the ability to prepare working solutions and check solution stocks to ensure that they are suitable for use. In particular, the assessor should look to see that the candidate: • uses appropriate materials, equipment and procedures to prepare solutions • follows appropriate OH&S and hygiene and sanitation procedures • uses all equipment safely, appropriately and efficiently • uses enterprise procedures to calculate concentrations • identifies solutions not fit for use • uses titrations to determine the concentration of solutions • label and stores solutions appropriately • records and presents data appropriately.






Resources may include: • standard laboratory equipped with appropriate equipment and reagents. • standard operating procedures and testing methods.

PMLTEST304A Prepare culture media – Volume 3


Unit – PMLTEST304A Prepare culture media

Unit descriptor This unit of competency covers the ability to prepare culture media free of contamination, and facilitate optimal growth of organisms and cells. It also includes the ability to organise the materials, equipment and environment. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Prepare culture media 1.1 Prepare mixture of media and solvent to ensure solution and even settling of heat soluble materials.

1.2 Label media to allow tracking in subsequent processes. 1.3 Dispense media into vessels for sterilisation, leaving room

for expansion during heating and cooling.

2 Sterilise media 2.1 Load the steriliser in keeping with maximum permitted loads and appropriate positions of materials.

2.2 Ensure a sterilisation indicator is correctly placed with the load to monitor the sterilisation process.

2.3 Operate sterilisation cycle in accordance with manufacturer’s requirements to achieve sterilisation at the required settings.

2.4 Wear appropriate personal protective equipment when removing molten or hot media.

2.5 Cool media to the temperature specified in the media formulation procedures.

3 Pour, label and store media 3.1 Add labile constituents where necessary, under conditions that will not lead to their denaturation or contamination of media.

3.2 Ensure even mixing of additives and media before dispensing.

3.3 Aseptically dispense media to minimise occurrence of procedural contamination.

4 Pour, label and store media (continued)

4.1 Label media to allow for selection, avoiding areas of the culture vessel required for examination of colony growth.

4.2 Store media to maximise shelf life and minimise contamination.

4.3 Date batch media to ensure correct batch rotation. 4.4 Incubate control plates as a sterility check.




5 Perform quality control checks

5.1 Inspect media for any evidence of possible contamination or problems with structure or sterilisation.

5.2 Check useability of selective media by growth of expected organism.

5.3 Check stored stocks at regular intervals for conformance to required standards.

6 Maintain work area and equipment to prevent contamination and cross-infection

6.1 Apply practices to ensure occupational health and safety of self and others.

6.2 Place disposable and reuseable items into relevant receptacles.

6.3 Clean and disinfect work area and equipment after use. 6.4 Transport disposable and reusable contaminated materials

to relevant areas for disinfection, sterilisation and cleaning or disposal.










The range of equipment may include: • balance • pH meter • hot plate stirrer • autoclave • Arnold steamer • membrane filtration equipment • measuring cylinders • distilled water • automatic agar pourers • flasks and glass wear • media storage bottles • labelling equipment • refrigerators • consumables



• sterilisation indicators • self refilling syringes • bunsen burners • petri dishes • Falcon dishes • tissue culture bottles.

Workplace information may include: • standard operating procedures (SOP’s) • specifications • AQIS requirements for safe disposal of plates and media • operation and maintenance manuals for automated media preparation equipment • production schedules and instructions • material safety data sheets (MSDS’s) • good laboratory practice (GLP) and good manufacturing practice (GMP) • manufacturer’s instructions or verbal direction from laboratory manager, supervisor or senior

technician. • Food Standards Code.

The media could be prepared from formulated powders obtained from microbiological companies or from first principles under supervision of a technical officer or scientist.

Cell and tissue culture media may include: • agars • broths • solutions • slopes • basic balanced salt solutions such as Hank’s or Kerb-Ringer’s • deeps • enriched media such as blood sugar, chocolate agar, tetrathionate broth, selenite broth • control media • differential media such as eosin-methylene blue agar, MacConkey’s agar • selective media such as deoxycholate-citrate agar, Lowenstein-Jensen medium.

Labile constituents could include blood, hormones or antibodies.

Sterilising techniques could include autoclaves, steamers and membrane filtration equipment.







Competency includes the ability to apply and/or explain: • the relationship between the correct preparation of culture media and the optimal growth of

organisms or cells • the purpose and features of culture media • range of biological media • accurate measuring techniques • mathematical skills to calculate mass and volume • the relationship between sterile practices, hygiene procedures and the ability to obtain growth free

of contamination • temperature control requirements • basic microbiological concepts and terminology • the importance of physical requirements such as pH and isotonicity on optimal growth of organisms

and cells • importance of D, L isomers in media ingredients • methods for purifying water for use in the preparation of culture media • role of cell growth regulators/inhibitors in the culture medium • role of macronutrients and micronutrients in the culture medium • the effect of inappropriate storage on culture media quality and performance • cleaning and sanitising requirements of equipment and work area.


Competency must be demonstrated in the ability to prepare culture media to specification and within the required timeframe. In particular, the assessor should look to see that the candidate is able to: • use appropriate personal protective clothing and/or equipment • use a vessel large enough to endure adequate mixing and heating of the media • prevent cross-contamination • follow procedure consistently • confirm sterility of media, by using appropriate sterilisation techniques • maintain adequate space between containers to ensure efficient sterilisation • allow the chamber pressure of the autoclave to return to zero and temperature to cool to 80-90°C

before opening autoclave door to prevent boil over of plugs/caps being blown off flasks or tubes



• carry out post sterilisation procedures such as dispensing or adding using aseptic technique • ensure the sterilised media has cooled down sufficiently to ensure that heat labile constituents such

as blood, hormones or antibodies are not inactivated when added to the media • select media suitable for isolating and/or growth of a specified organism • label and store culture media according to enterprise procedures • accurately record data • report non-compliance, anomalies or out-of-specification results • sort, collect, treat, recycle or dispose of waste • demonstrate ability of media to support growth of relevant microorganism.




PMLTEST305A Perform aseptic techniques – Volume 3


Unit – PMLTEST305A Perform aseptic techniques

Unit descriptor This unit of competency covers the ability to perform aseptic techniques during sampling, and generic microbiological procedures in field and laboratory work, to maintain the integrity of the sample source and the sample and to produce reliable microbiological test data. This unit has been contextualised for the meat industry from the PML99 Laboratory operations training package and includes a meat industry range of variables. The outcomes are unchanged.


1 Prepare for aseptic sampling or transfer

1.1 Ensure that any sampling procedure conforms with the requirements of the sampling plan.

1.2 Wear required protective apparel suitable to the procedure. 1.3 Prepare the work area for safe and effective sample

transfer. 1.4 Select equipment and materials specified by the procedure. 1.5 Organise equipment to minimise contamination during

manipulations. 1.6 Label containers for clear identification. 1.7 Record details in relevant log or database.

2 Transfer materials aseptically 2.1 Protect the integrity of the sample source by sterilising the sampling site and flaming the mouth of transport or culture vessel.

2.2 Sterilise inoculating loops and/or pipette where used to prevent contamination.

2.3 Perform transfer minimising opportunities for contamination and cross-infection.

2.4 After transfer, and before sealing the transport or culture vessel, flame the vessel mouth to maintain sterility.

2.5 Re-sterilise inoculating loops, minimising the generation of aerosols.

3 Transfer materials aseptically (continued)

3.1 Streak plate inoculations to maximise potential for single colony growth and to avoid contamination.

3.2 Label transport or culture vessels for clear identification.

4 Maintain work area and equipment to prevent contamination and cross-infection

4.1 Place disposable and reuseable items into relevant receptacles.

4.2 Clean and disinfect work area and equipment after use. 4.3 Transport disposable and reusable contaminated materials

to relevant areas for disinfection, sterilisation and cleaning or disposal.




Aseptic sampling and transfers will typically involve accessing a sample source, using specified equipment to remove a sample and transferring it to a specified vessel without: • contamination of the sample source • contamination of the sample • cross-contamination.

Sampling transfers may include sample pot and transfer media and the subculturing and/or passaging of culture to: • sterile broth • media for isolation of colony • tissue culture media • media for continuous systems.

Samples may include: • body fluids and liquids • water and soil • sterile pharmaceuticals • yeasts and moulds • milk and yoghurt • swabs and smears • propagation tissue • plant material • bacterial cultures • fermented foods and beverages.



Equipment may include: • transfer equipment, such as inoculating loops, pipettes (quantitative and qualitative), flasks, tubes

and spatulas • bunsen burners and bench incinerators • anaerobic jars • incubators, waterbaths, refrigerators, freezers and possibly dry ice and liquid nitrogen cylinders • laminar flow units and biohazard cabinets • personal protective equipment such as gloves, gown, mask and safety glasses • autoclave or pressure cooker • swabs • continuous culture systems.

The range of material may involve: • solid and/or liquid media • supplied media (eg, media manufactured in the enterprise or raw material supplies for media) • disinfecting and sterilising agents and materials (eg, Methylated spirits, ethanol and ether) • disposable equipment and clothing • tissue culture media • growth media in broths, plates, deeps or slopes • receptacles for safe disposal of wastes and for processing of reuseable materials • bar coding material and labels.

Workplace hazards and hazardous events may include: • accessing the sample from difficult or dangerous areas • dry ice and liquid nitrogen vapour • UV light sources • bunsen burners • molten agar • sharps • chemical, biological and radioactive spills.

Workplace information may include: • standard operating procedures (SOP’s) • specifications for safe waste disposal of biohazardous materials • production schedules and instructions • work notes • material safety data sheets (MSDS’s) • manufacturer’s instructions • verbal instructions from laboratory manager, supervisor or senior technician • guidelines for small scale genetic manipulation work.



It is expected that all procedures including recording of samples, operation of equipment and cleaning/decontamination will be carried out according to established laboratory procedures and these may vary across sectors. All sterilising equipment must meet Workcover requirements.

All samples and wastes must be handled in accordance with OH&S guidelines and Australian Standards AS 2243.3.




Competency includes the ability to apply and/or explain: • principles of infection control related to OH&S and to sampling and transfer of materials in

microbiological investigations • disinfection and sterilisation procedures used in the collection, processing and safe disposal of

samples and materials • importance of pure culture techniques and aseptic transfer to the successful microbiological

investigation and correct interpretation of laboratory results • growth requirements of micro-organisms (bacteria, fungi, protozoans, viruses and multicellular

parasites) in terms of their laboratory culture • effect of physical and chemical agents on microbial growth and death.

The candidate must be able to follow defined OH&S policies and procedures. In some instances the candidate may also need to apply: • environmental requirements • infection control procedures • food safety principles. • food spoilage symptoms • beneficial/detrimental organisms relevant to specific food industry sector.




Competency must be demonstrated in the ability to perform aseptic techniques to preserve the integrity of samples and preventing contamination of personnel, work area and environment. In particular, the assessor should look to see that the candidate: • prevents cross-contamination of sample source and sample • manipulates equipment to prevent contamination of culture medium during transfer • sterilises equipment as required to prevent cross-contamination of work area, personnel and

environment.




Resources may include: • workplace procedures • Food Standards Code • State Dairy Corporation standards • medical/pathology documentation • material safety data sheets (MSDS’s).



MTM30300 Certificate III Meat Processing (Meat Safety)

MTMMP48B Handle animals humanely while conducting ante-mortem inspection – Volume 3


Unit – MTMMP48B Handle animals humanely while conducting ante-mortem inspection

Unit descriptor This unit deals with the competencies required for the safe and humane handling of animals prior to slaughter.


1 Identify animal species and breeds and their behavioural characteristics

1.1 Species and breeds are identified. 1.2 Normal behavioural characteristics are understood.

2 Identify handling requirements and facilities

2.1 Animal welfare regulatory requirements are identified and explained.

2.2 Reasons/objective of handling the stock understood (ie, outcome).

2.3 Workplace and regulatory requirements for lairage are identified and explained.

2.4 Facilities and equipment identified and confirmed as suitable for use.

3 Handle animals to achieve objective/outcome required

3.1 Animals moved and ‘processed’ (eg, for ante-mortem inspection) and sorted as required by workplace and regulatory standards.

3.2 OH&S requirements for handling animals are identified and explained.

3.3 Animals are handled appropriately to prevent injury, minimise stress and maintain the quality of hides or pelts.

4 Handle contingencies 4.1 Sick or injured stock are handled in accordance with workplace and regulatory requirements.

4.2 Wild or unco-operative animals are handled humanely without disturbing or injuring other animals or people.

5 Deal with affected animals appropriately

5.1 Affected animals are treated in accordance with: – regulatory requirements – workplace requirements – OH&S requirements.





Includes all animal welfare guides and legislation.

Animal welfare requirements may include Australian regulatory requirements, workplace requirements and importing country requirements.

Explanations, descriptions and reports may: • be presented orally • be presented in writing, in standard formats • be in diagrammatic sketch, tabular graphic formats • include information and mathematical data gathered interpreted and summarised from a range of

complex and unfamiliar sources.

Enterprise recording systems may be manual or electronic.

Applies to all livestock of various temperaments, from very tame to the wild, which are unused to human contact or any handling procedures.

Applies to all species and breeds of livestock (also all ages) handled in an establishment for slaughter.

Establishments could include: • abattoirs • knackers yards • stockyards • paddocks • transport, races and pens, knocking box • any establishment handling live animals.

Applies to all activities involving handling of livestock up to and including the knocking box or where live animals are killed.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain regulatory and workplace requirements for animal welfare. • Describe how to handle livestock in a calm and stress free manner. • Describe the impact of stress during handling on the ultimate pH of meat. • Explain the economic impact of poor handling. • Outline procedures for dealing with animal handling emergencies. • List the regulatory requirements when dealing with animals affected by common and

exotic/notifiable diseases. • Demonstrate effective interpersonal skills in a range of contexts including stressful situations.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate humane handling of animals during ante-mortem inspection. • Take steps to minimise stress and injury to stock during handling procedures. • Handle sick and injured animals in accordance with workplace and regulatory requirements. • Apply emergency procedures as required. • Identify and comply with OH&S requirements for handling stock.

MTMMP73B Maintain food safety of meat – Volume 3


Unit – MTMMP73B Maintain food safety of meat

Unit descriptor This unit deals with the competencies required to maintain food safety in a meat processing plant.


1 Identify micro-biological hazards for meat and meat safety

1.1 Types of micro-organisms eg, bacteria, virus, yeast and mould, are identified.

1.2 Major threats to meat ie, bacteria and relevant yeasts/moulds, are identified.

1.3 Types of bacteria causing food poisoning and meat spoilage are identified.

1.4 Effects of bacterial contamination for food poisoning (ie, impact on people) and food spoilage (ie, shelf life) are identified.

1.5 Sources of bacterial contamination are identified. 1.6 Growth characteristics and requirements of bacteria are

identified. 1.7 Critical control points and control points for prevention and

control of bacterial contamination (eg, process controls and systems) are identified.

2 Identify chemical hazards for meat and meat safety

2.1 Chemical hazards which may affect meat are identified. 2.2 Common sources of chemical hazards/contamination are

identified eg, cleaning chemicals, drug residues. 2.3 Control methods which prevent chemical contamination

locally and relevant national programs (eg, residue testing) are explained.

2.4 Effects/impact of chemical residues on meat (eg, poisoning, tainting, rejections) are explained.

3 Identify physical hazards on meat and meat products

3.1 Physical hazards which may affect meat are explained. 3.2 Common sources of physical hazards and/or contamination

are identified. 3.3 Control methods to prevent contamination are explained. 3.4 Effects/impact of physical hazards on meat are explained.




Explanations, descriptions and reports are prepared according to enterprise requirements and may: • be presented orally • be presented in writing, in standard formats • be in diagrammatic, sketch, tabular, graphic formats • include information and mathematical data gathered, interpreted and summarised from a range of

sources.

Mathematical applications may include calculation, estimation, collation and recording of data relating to cell counts, time, temperature, humidity, quantity, etc.

Control screens and panels, dials and controls may be analogue or digital and contain mathematical information.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and culture different types of micro-organisms. • Define the aerobic and anaerobic requirements of micro-organisms. • Compile the growth traits of different types of micro-organisms. • Identify the habitat of different types of micro-organisms and their ability to survive outside the

host animal. • Explain the effect each requirement has on microbial growth. • List the steps to limit and remove contamination. • Explain the effects of incorrect removal of contamination. • Explain how bacterial contamination can be prevented. • Explain how bacterial growth can be controlled. • Describe the bacterial contamination testing programs used in abattoirs. • Explain the effects on microbial growth of wet carcase surfaces. • Explain the effects on microbial growth of refrigeration, handling techniques etc. • Explain various preservation techniques. • Explain the impact of chemicals on meat and meat products. • List and explain the systems of bacterial food poisoning. • List and explain the conditions under which food poisoning occurs. • Identify and explain major sources of physical contamination. • Identify monitoring and control methods employed such as inspection and metal detectors. • Identify major sources of chemical contamination. • Identify major chemical contamination control programs. • Literacy and numeracy skills to read and interpret test results and monitoring data. • Literacy and numeracy skills to follow, apply monitoring and control methods and procedures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Explain the symptoms, effects and means of prevention of microbial infection contamination of

meat. • Identify and describe features of major types of micro-organisms affecting the meat industry. • List and explain the actions to prevent physical and chemical contamination of meat.

MTMMP80B Inspect transportation container/vehicle – Volume 3


Unit – MTMMP80B Inspect transportation container/vehicle

Unit descriptor This unit deals with the regulatory and workplace requirements for the inspection of meat transport containers/vehicles.


1 Inspect meat transport container/vehicle

1.1 Regulatory and workplace requirements for vehicles/containers are identified.

1.2 Sources of potential contamination are identified and explained.

1.3 Meat transport vehicle/container is inspected for compliance with licensing requirements.

1.4 Meat transport vehicle/container is inspected for compliance with regulatory and workplace requirements.

1.5 Corrective action is taken if vehicles/containers do not meet workplace or regulatory requirements.

1.6 Reports are completed to workplace requirements.











Types of container/vehicle may include: • truck • ship • container • rail • air.



Reports may be: • presented orally • presented in writing, in standard formats • diagrammatic, sketch, tabular, graphic • prepared using information and mathematical data from a range of sources.

Literacy and numeracy tasks include: • recognition and interpretation of signs, symbols, codes, numbers • accurate transcription and collation of data from a variety of sources.

Mathematical applications may: • include calculation, estimation, collation and recording of data • relate to percentages, decimal numbers, time, temperate, humidity, quantity, frequency, ratio,

viscosity, density, etc.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain regulatory and enterprise hygiene and sanitation requirements related to inspection of meat

transport containers/vehicles. • Explain and identify potential sources of contamination. • Identify and explain licensing and registration requirements for meat transport containers/vehicles.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Follow enterprise and regulatory inspection procedures requirements for meat transport

containers/vehicles. • Identify non conformances in hygiene and sanitation, OH&S and licensing requirements. • Take corrective action if container/vehicle does not meet workplace or regulatory requirements. • Prepare reports clearly and concisely in standard formats.

MTMP3071A Perform ante-mortem inspection and make disposition – Volume 3


Unit – MTMP3071A Perform ante-mortem inspection and make disposition

Unit descriptor This unit deals with the competencies required for the detection of abnormalities and diseases in the major livestock species (cattle, sheep and pigs) prior to slaughter. This unit will be endorsed for the species for which competency is demonstrated in the workplace. (Note: Poultry, game and ratites are covered by separate units).


1 Identify types of stock and market requirements of food animals commonly slaughtered for meat

1.1 Major breeds of commonly slaughtered domestic animals are identified.

1.2 Distinguishing features of major breeds are identified. 1.3 Market requirements of commonly slaughtered domestic

animals are identified.

2 Identify the main reasons for ante-mortem inspection

2.1 Reasons for ante-mortem inspection are identified. 2.2 Regulatory requirements associated with ante-mortem

inspection are identified.

3 Perform an ante-mortem inspection on live animals

3.1 Procedures and principles of humane handling of animals are identified.

3.2 Signs of common conditions seen at ante-mortem are detected and identified as abnormal.

3.3 Procedures for emergency and suspect slaughter are identified.

3.4 Ante-mortem inspection is performed on at least one species according to relevant OH&S, workplace and regulatory requirements.

3.5 Quality assurance aspects of ante-mortem inspection are identified.

4 Identify and isolate animal requiring testing for residue

4.1 Reason for residue testing identified. 4.2 Procedures for identifying and isolating animals for testing.

5 Make disposition as a result of inspection and take appropriate action

5.1 Common diseases/conditions responsible for abnormalities are identified, detected and documented.

5.2 Segregate suspect stock according to regulatory and workplace requirements.

5.3 Signs of major exotic/notifiable diseases are identified. 5.4 Exotic/notifiable disease procedures followed in

accordance with regulatory requirements.




Reports may: • be presented orally • be presented in writing, in standard formats • be in diagrammatic, sketch, tabular, graphic formats • include information and mathematical data gathered, interpreted and summarised from a range of


Dispositions may be made in prescribed formats, according to regulatory requirements.


Characteristics of livestock include: • species • breed • sex • age.

Diseases detected at ante-mortem inspection include exotic/notifiable diseases.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify the major breeds of commonly slaughtered domestic animals. • Identify and explain the market requirements for commonly slaughtered animals. • Outline legislation related to ante-mortem inspection, emergency and suspect slaughter. • Identify the steps and procedures for emergency and suspect kill. • Identify and explain the regulatory requirements for suspect stock, hygiene and sanitation standards

and workplace standards associated with ante-mortem inspection. • List and explain the main reasons for an ante-mortem inspection. • Identify and explain the segregation requirements for suspect animals. • List major exotic/notifiable diseases. • Identify suspect animals that may be suffering from a notifiable disease on ante-mortem

examination according to Australian Standards. • List the steps to be taken to notify of suspect exotic/notifiable disease. • List the regulatory requirements associated with exotic/notifiable diseases. • List the principles and procedures for humane handling of livestock.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Perform ante-mortem inspection to Australian Standards and other relevant regulatory requirements

on at least one major domestic food species in a workplace environment under normal operating conditions.

• Perform tasks to workplace requirements. • Identify animals using brand, tags, tattoos and electronic identification devices. • Identify the steps in ante-mortem inspection and recognise abnormal conditions. • Identify common conditions. • Identify major exotic/notifiable diseases. • Demonstrate procedures for humane handling of livestock. • Segregate suspect animals according to workplace requirements. • Make disposition according to workplace and regulatory requirements. • Report notifiable diseases promptly and accurately according to regulatory requirements.

MTMP3072A Perform post-mortem inspection and make disposition – Volume 3


Unit – MTMP3072A Perform post-mortem inspection and make disposition

Unit descriptor This unit deals with the competencies required for the identification and disposition of diseases detected in a post-mortem inspection carried out on major food species in accordance with regulatory requirements for animals slaughtered for human consumption. This unit will be endorsed for the species for which competency is demonstrated in the workplace.


1 Identify base anatomical structure systems of domestic food animals

1.1 Organs of animals are identified. 1.2 Lymphatic, circulatory, digestive, urinary, nervous and

respiratory systems are identified and explained. 1.3 Basic skeletal structure is identified.

2 Identify the main reasons for post-mortem inspection

2.1 Reasons for post-mortem inspection are identified. 2.2 Regulatory requirements associated with post-mortem

inspection are identified.

3 Perform post-mortem inspection of major food animals

3.1 Procedures for post-mortem inspection are identified. 3.2 Abnormalities are identified and detected. 3.3 Post-mortem inspection performed on at least one species

in accordance with regulatory requirements, hygiene and sanitation requirements and OH&S requirements, in a work environment and under normal production conditions

3.4 Quality assurance issues of post-mortem inspection identified.

4 Make disposition 4.1 Common diseases/conditions responsible for abnormalities are identified, detected and documented.

4.2 Symptoms of exotic/notifiable diseases identified and explained.

5 Treat affected carcase appropriately

5.1 Carcase treated in accordance with: – regulatory requirements – hygiene and sanitation requirements – OH&S requirements.

5.2 Anatomical knowledge of carcase demonstrated in disposition process.




6 Monitor stunning of animals 6.1 Identify requirements for effective stunning are identified. 6.2 Stunning of animals according to workplace and/or

regulatory requirements are identified. 6.3 Corrective action is taken in the event of ineffective

stunning.

7 Describe the procedures followed for retained carcase on the slaughter floor

7.1 Procedures for retained carcase are identified and described in accordance with workplace and regulatory requirements.

8 Identify and use equipment and protective clothing required to perform post-mortem inspection

8.1 Equipment for post-mortem inspection is identified and described.

8.2 Equipment used in accordance with QA and workplace requirements.

8.3 Use, maintenance and storage of protective equipment is demonstrated to OH&S requirements.

9 Take pathological and residue samples to assist in determining disposition.

9.1 Lesions and tissues necessary for determining dispositions are identified.

9.2 Procedures for collection and submission of specimen are identified.

9.3 Results are interpreted. 9.4 Procedure for retention of carcases awaiting results are

identified.





Reports may: • be presented orally • be presented in writing, in standard formats • be in diagrammatic, sketch, tabular, graphic formats • include information and mathematical data gathered, interpreted and summarised from a range of


Dispositions may be made in prescribed formats, according to regulatory requirements.


Characteristics of livestock include breeds, age and sex of species.

Animal diseases may include a range of common as well as exotic/notifiable diseases.

Different species of animals processed for human consumption.

Specimen collecting tools and equipment may include: • forceps • scalpel or surgical knife • cutting board • vacuum tubes • specimen advice sheet • specimen jars • preservatives • plastic bags • polysterene boxes.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • List the reasons for post-mortem inspection. • Identify and explain regulatory requirements, hygiene and sanitation standards, and OH&S

requirements related to post-mortem inspection. • Identify and demonstrate procedures for retained carcase. • List workplace and regulatory requirements associated with retained carcase. • Identify and demonstrate procedures for disposal of carcase. • List OH&S and other relevant regulatory requirements associated with the disposal of carcase. • List and describe equipment used for post-mortem inspection. • Describe use of equipment to meet hygiene and sanitation, OH&S and workplace requirements. • List and describe protective equipment and clothing used in post-mortem inspection. • Describe use, maintenance and storage of protective equipment to meet OH&S requirements. • Identify and describe carcase parts and organs incised during post-mortem inspection . • Explain correct technique for incision of parts and organs. • List major exotic/notifiable diseases and their signs. • List the regulatory requirements associated with exotic/notifiable diseases. • Identify and explain the function of the lymphatic, circulatory and respiratory systems. • Identify and label diagrams of the structure of animal cells. • State the functions of animal cells. • Identify the properties of living cells. • State the two types of cellular reproduction and differentiate between them. • Explain the basic structure and locations of animal tissues.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Perform post-mortem in accordance with Australian Standards. • Identify steps in post mortem inspection. • Demonstrate procedures for disposal of carcase. • Identify exotic/notifiable diseases on post-mortem examination. • Identify common diseases/conditions seen at post-mortem inspection. • Identify and demonstrate procedures for making disposition of carcase. • Explain reporting procedures for exotic/notifiable disease detected according to regulatory

requirements. • Perform post-mortem inspections to meet QA, OH&S and regulatory requirements. • Make disposition in accordance with Australian Standards. • Identify and demonstrate procedures for identification, collection and submitting of specimens.

NB: Post-mortem inspection and disposition must be undertaken on at least one species in a workplace environment at normal production speed.

PMLDATA300A Process and record data – Volume 3


Unit – PMLDATA300A Process and record data

Unit descriptor This unit describes the competencies required to record and store data, perform basic laboratory computations and accurately present and interpret information in tables and graphs. This unit has been contextualised for the meat industry from the PML99 Laboratory operations package and includes a meat industry specific range of variables. The outcomes remain unchanged.


1 Record and store data 1.1 Code and transcribe data as directed. 1.2 Record data in accordance with document traceability

requirements. 1.3 Enter data into laboratory information system or record

sheets as directed. 1.4 Rectify errors in data using enterprise procedures. 1.5 Store and retrieve data using appropriate files and/or

application software.

2 Perform laboratory computations

2.1 Calculate expressions involving fractions, decimals, percentages, proportions, and concentrations.

2.2 Calculate the mean, median, mode and standard deviation for given data.

2.3 Calculate scientific quantities and associated uncertainties using given formulae and data.

2.4 Ensure calculated quantities are consistent with estimations.

2.5 Report all calculated quantities using the appropriate units and correct number of significant figures.

3 Present data in tables, charts and graphs

3.1 Present data accurately in clearly labelled tables and charts. 3.2 Graph data accurately using the most appropriate scales to

span the range of data or display trends. 3.3 Report all data using the appropriate units and number of

significant figures.

4 Interpret data in tables, charts and graphs

4.1 Retrieve data from appropriate sources. 4.2 Interpret significant features of graphs such as gradients,

intercepts, maximum and minimum values, and limit lines. 4.3 Recognise and report trends in data.




5 Keep accurate records and maintain their confidentiality

5.1 Transcribe required information accurately and by the specified time.

5.2 Verify the accuracy of records following enterprise procedures.

5.3 File and store workplace records in accordance with enterprise procedures.

5.4 File all reference documents logically and keep them up to date and safely secured.

5.5 Maintain enterprise confidentiality standards.











Data may be recorded on: • worksheets • entered into spreadsheets • databases linked to information management systems.

Data includes the results of: • observations • analyses • quality assurance and control assessments • tests and measurements • surveys.



Data may be presented in the form of: • graphs • histograms • bar charts • tables • pie charts • control charts.

Data could also take the form of semi-quantitative observations and be expressed on a scale (eg, 1 to 4 or + to ++++).

Computations may be performed with or without a calculator or computer software. Examples of calculates scientific quantities could include: • % and absolute uncertainties in measurements and test results • areas (m2) and volumes (mL, L,m3) of regular shapes (eg, packaging) • dose (mg), average weight, weight %, density, specific gravity, moisture, relative and absolute

humidity, viscosity, permeability • ratios (such as, mass to mass, mass to volume and volume to volume percentages) • concentration (eg, molarity, g/mL, mg/L, mg/μL, ppm, ppb, dilution mL/L) • average count, colonies per swab surface, cell counts (live and deal/total) • process variables (such as, pressure, gauge pressure, velocity, flow rates) • biological oxygen demand (BOD), chemical oxygen demand (COD), total organic carbons (TOC) • % content of moisture, ash, fat, protein, alcohol, sulphur dioxide, trace metals (such as calcium or

zinc). • food properties (such as % concentration (dry), friability, bitterness, brix, free amino nitrogen,

diastatic power, calorific content and yeast viability).

Records could include information associated with: • purchase of equipment and materials, service records • safety procedures • history of calibration and test results.

Reference materials could include: • material safety data sheets (MSDS’s) • equipment manuals and warranty, supplier catalogues, handbooks • sampling and test procedures, standard operating procedures (SOPs) • enterprise quality manual, customer quality plan • validation of the equipment and associated software where applicable • validation of spreadsheets developed in house for assay and process calculations • OH&S regulations, guidelines and procedures • Australian and International Standards, NATA technical notes, National Measurement Act.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain procedures for coding, entering, storing, retrieving and communicating data. • Explain procedures for verifying data and rectifying mistakes. • Explain procedures for maintaining and filing records, security of data. • Explain relevant scientific and technical terminology (such as: specification, precision, accuracy,

“out of control”). • Perform calculations involving fractions, decimals, ratios, proportions and percent. • Perform calculation of mean, median, mode, range and standard deviation. • Perform calculation of perimeters, areas, volumes and angles. • Perform calculation of scientific quantities (eg, concentration). • Use of scientific notation, unit conversion, multiples and submultiples. • Use of significant figures, rounding off, estimation and approximation. • Perform calculation and interpretation of absolute and percentage uncertainties. • Transpose and evaluate formulae. • Prepare and interpret trends in graphs, tables and charts (pie, bar, nistogram). • Prepare and interpret straightforward process control charts.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Code, record and check the documentation of data. • Use a simple spreadsheet or database program to store and retrieve data reliably. • Calculate scientific quantities relevant to their laboratory work and present accurate results in the

required format. • Recognise anomalies and trends in data. • Maintain the confidentiality of data in accordance with workplace and regulatory requirements. • Keep records up to date and secure.

PMLSAMP400A Obtain representative samples in accordance with a sampling plan – Volume 3


Unit – PMLSAMP400A Obtain representative samples in accordance with a sampling plan

Unit descriptor This unit describes the competencies to obtain a range of samples that are representative of the source material in a state suitable for further processing and testing. This unit has been contextualised for the meat industry from the PML99 Laboratory operations package and includes a meat industry specific range of variables. The outcomes remain unchanged.


1 Prepare for sampling 1.1 Receive and confirm instructions from appropriate sampling plan, safety procedures and reporting procedures.

1.2 Select sampling equipment and conditions to preserve sample integrity during collection, storage and transit.

1.3 Ensure equipment is in working order. 1.4 Confirm the procedure and frequency of sampling in

accordance with enterprise requirements and/or relevant standards.

2 Obtain the samples 2.1 Inspect materials to ensure materials are fit for sampling. 2.2 Recognise and report atypical observations made during

sampling. 2.3 Collect samples ensuring that sample types, sampling

locations and sampling times are in accordance with sampling plan.

2.4 Record all information in accordance with chain of custody requirements.

2.5 Maintain the integrity of the samples and source during sampling.

3 Prepare sample for testing 3.1 Prepare subsample(s) to ensure that they are representative. 3.2 Follow approved safety procedures to limit hazard or

contamination to self, work area and environment. 3.3 Prepare sample for transport in accordance with hazardous

goods legislation.

4 Store backup samples 4.1 Prepare subsample as a backup. 4.2 Label backup sample(s) and record information to maintain

chain of custody.




5 Dispose of waste and spent samples

5.1 Dispose of waste and surplus/spent samples in accordance with enterprise procedures.

5.2 Clean equipment, containers and work area in accordance with enterprise procedures.











Cover laboratories or processing sites which may involve: • a range of sampling plans, tests and procedure, which apply to the enterprise site, plant laboratory

or field sites. • different products/materials • a range of sampling points • test methods and enterprise procedures, which may be written to meet enterprise and/or

regulatory/certifying body requirements.

Samplers usually have access to information such as: • enterprise procedures • material safety data sheets (MSDS’s) • Australian Standards • enterprise sampling schemes and sampling plans • enterprise recording and reporting procedures.



Sampling tools and equipment may include but are not limited to: • shovels • sampling frames • sampling tubes • weighted sample bottles • dip tubes • spears • flexible bladders • syringes • access valves • sample thief • bottles, plastic containers and disposal buckets • scalpel or surgical knife • sterile containers, pipettes, inoculating loops, disposal spoons.

Maintenance of integrity of samples could include: • appropriate container:

– glass – plastic – amber – opaque

• sampling tools • preservatives (such as sodium azide, toluene or antibiotics) • wrapping container in foil • temperature control, which may involve insulation of sample without direct contact with coolant • transfer of sterile sample into sterile container • monitoring of storage conditions.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the links between correct OH&S procedures and personal and environmental safety,

particularly at high risk sites. • Explain the basic principles of sampling including:

– representative samples – preservation of integrity of samples – maintaining identification of samples relative to their source – cost effectiveness of sampling – consistency of sampling procedures.

• Explain characteristics of product/material to be sampled and likely contaminants. • Explain links between quality control, quality assurance and quality management systems and

sampling procedures. • Explain workplace procedures dealing with legislative requirements for the handling, labelling and

transport of hazardous goods.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Take the specified quantity of sample to enable all processing and testing to occur and backup

samples to be stored. • Obtain a sample that is representative to the rest of the material not sampled. • Preserve or protect the sample to minimise change by closely adhering to procedures. • Supply enough information on the label to link the sample to its origins in the bulk material. • Identify atypical materials and samples and take appropriate action. • Maintain sampling equipment in appropriate condition. • Complete sampling records. • Follow safety regulations. • Follow relevant legislative requirements for the disposal of waste and the preservation of the

environment.


PMLTEST302A Calibrate testing equipment and assist with maintenance – Volume 3


Unit – PMLTEST302A Calibrate testing equipment and assist with maintenance

Unit descriptor This unit deals with the competencies required to set up and pre-use checks, calibrate testing equipment and assist with its maintenance. This unit has been contextualised for the meat industry from the PML99 Laboratory operations package and includes a meat industry specific range of variables. This outcomes remain unchanged.


1 Perform set up and pre-use checks of laboratory equipment

1.1 Perform laboratory equipment set up and pre-use checks in accordance with enterprise procedures.

1.2 Perform safety checks in accordance with relevant enterprise and instrumental procedures.

1.3 Identify faulty or unsafe components and equipment and report to appropriate personnel.

1.4 Complete instrument log books to enterprise requirements.

2 Perform calibration checks 2.1 Start up equipment according to operating procedures. 2.2 Use specified standards for calibration check. 2.3 Check equipment as per calibration procedures and

schedules. 2.4 Record all calibration data accurately and legibly. 2.5 Quarantine out of calibration equipment.

3 Assist with equipment maintenance

3.1 Ensure all equipment work areas are clean during and after equipment use.

3.2 Perform basic maintenance in accordance with enterprise procedures.

3.3 Clean and store equipment as per enterprise and/or manufacturer’s specifications/procedures.

3.4 Identify and replace, repair or dispose of damaged/worn equipment as appropriate.

4 Maintain records 4.1 Record and report information on unsafe or faulty equipment as per enterprise procedures.





All operations must comply with relevant standards, appropriate procedures and/or enterprise requirements. These procedures include or have been prepared from Australian and international standards such as: • AS 2243.10 Storage of Chemicals, AS 2830 Good Laboratory Practice, AS 2243 Safety in

Laboratories • codes of practice (such as GLP and GMP) • material safety data sheets (MSDS's) • National Measurement Act • standard operating procedures (SOPs) • equipment manuals • equipment start up, operation and shutdown procedures • calibration and maintenance schedules • quality manuals • enterprise recording and reporting procedures • production and laboratory schedules • material, production and product specifications.

All operations are subject to stringent OH&S requirements. Relevant standards may include sections of the OH&S legislation, national standards or codes of practice.

Laboratory equipment and instruments will depend on the nature of the enterprise and the range of testing carried out. Typical equipment may include:

• balances, pipettes, burettes and volumetric glassware • optical microscopes • melting point apparatus, viscometers, hardness testing equipment • conductivity meters, pH meters • noise meters, blasting meters • disintegration apparatus, thermometers, incubators, waterbaths • colorimeters/spectrometers, polarimeters • compaction rammers, soil classification equipment • instrument chart recorders, penetrometers, force measuring equipment, tensiometers • mixing and separating equipment such as centrifuges, rifflers and splitters, mixers.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain principles and methods for equipment use. • Explain basic sources of error in equipment operation and their control. • Explain role and importance of correct calibration. • Explain basic equipment maintenance procedures. • Explain OH&S procedures. • Explain enterprise communication and reporting procedures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Perform set up pre-use checks and shutdown procedures. • Calibrate basic equipment using standard procedures. • Obtain readings of the required accuracy and precision. • Recognise non-standard behaviour of instruments. • Assist with maintaining equipment in working order. • Follow all relevant OH&S requirements. • Follow enterprise recording and reporting procedures.




MTM30400 Certificate III Meat Processing (Rendering)

MTMMP46B Develop and implement a QA program for rendering plant – Volume 3


Unit – MTMMP46B Develop and implement a QA program for rendering plant

Unit descriptor This unit deals with the competencies required to develop and implement a QA program for a rendering plant.


1 Develop a QA program for rendering plant

1.1 Process flow chart is developed for rendering plant. 1.2 Critical control points are identified. 1.3 Procedures to be carried out at critical control points are

identified. 1.4 Operations manual, monitoring sheets and verification

procedures are developed.

2 Implement the QA program at the rendering plant

2.1 Quality assurance procedures and requirements are clearly explained to relevant personnel.

2.2 Staff coached and monitored in the introduction of work instructions and operating procedures.

2.3 Verification and recording procedures are introduced and monitored.

2.4 Internal audit is conducted to validate program.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the process flow chart for the rendering operation. • Identify critical control points for QA monitoring. • Identify hazards. • Prepare a HACCP chart for rendering operations. • Identify corrective action. • Identify verification and validation procedures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Develop a QA program that meets regulatory and workplace requirements. • Implement the QA program. • Mentor staff implementing the procedures. • Verify the program using sampling, testing, and auditing.


MTMP3081A Operate batch cooker – Volume 3


Unit – MTMP3081A Operate batch cooker

Unit descriptor This unit deals with the competencies required to operate a batch cooker.


1 Load batch cooker 1.1 Batch cooker is loaded to correct quantity in accordance with workplace requirements.

1.2 Explain implications on product quality and productivity if cooker is incorrectly loaded.

1.3 Effect on outcome of different types of raw materials identified.

2 Cook raw materials 2.1 Flow into cooker monitored. 2.2 Temperature is monitored and adjusted in accordance with

workplace and OH&S requirements. 2.3 Out flow is monitored for workplace requirements.

3 Sterilise product 3.1 Pressure applied (if appropriate) in accordance with workplace and regulatory requirements.

4 Unload batch cooker 4.1 Product is tested to ensure batch cooked to workplace requirements.

4.2 Effects of overcooking are identified. 4.3 Empty cooker in accordance with workplace requirements. 4.4 Identify and comply with OH&S requirements for the

operation and unloading of a batch cooker.

5 Monitor environmental controls

5.1 Vapours are monitored to ensure they are condensed in accordance with regulatory requirements.

5.2 Non-condensed emissions to scrubber, bio-filter and/or after burner monitored in accordance with regulatory requirements.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify effects of overcooking. • Identify implications on product quality and productivity of incorrect load in cooker. • Apply maths processes to monitoring procedures. • Explain operating principles of cooker. • Explain QA aspects of cooked product. • Explain OH&S requirements of operating batch cooker.

Critical sspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate batch cooker in accordance with workplace requirements. • Monitor temperature and make adjustments according to work instructions and product

specifications. • Test product samples to ensure cooked to specifications. • Load and unload cooker to specifications. • Monitor vapour and emissions. • Comply with OH&S requirements of operating batch cooker.

MTMP3082A Operate continuous cooker – Volume 3


Unit – MTMP3082A Operate continuous cooker

Unit descriptor This unit deals with the competencies required to operate a continuous cooker.


1 Feed cooker 1.1 Start up process is carried out to manufacturers and workplace requirements.

2 Operate and monitor cooker 2.1 Operate cooker in accordance with work instructions. 2.2 Flow into cooker is monitored. 2.3 Level in cooker monitored. 2.4 Temperature is monitored and adjusted in accordance with

workplace and OH&S requirements. 2.5 Out flow is monitored for workplace requirements. 2.6 Identify and comply with OH&S requirements.

3 Monitor environmental controls

3.1 Vapours are monitored to ensure condensed in accordance with regulatory requirements.

3.2 Non-condensed emissions to scrubber, bio-filter and/or after burner are monitored in accordance with regulatory requirements.










Workplace requirements will include: • work instructions • standard operating procedures • enterprise-specific requirements • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements. • A variety of types of cookers at processing plants.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify effects of overcooking. • Apply maths processes to monitoring procedures. • Identify implications on product quality and productivity of incorrect load in cooker. • Explain QA requirements of operations. • Explain basic operating principles of worker. • Identify and explain OH&S requirements for operating cooker.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate cooker in accordance with work instructions. • Monitor temperature and make adjustments according to work instructions and product

specifications. • Test product samples to ensure cooked to specifications. • Load and unload cooker to specifications. • Comply with OH&S requirements. • Monitor vapour emissions.

MTMP3083A Operate press – Volume 3


Unit – MTMP3083A Operate press

Unit descriptor This unit deals with the competencies required to operate a press (batch or continuous).


1 Perform start up operation 1.1 Start up operation is performed to manufacturers and workplace requirements.

2 Monitor running of press 2.1 Flow of product is monitored. 2.2 Condition of press cake is monitored. 2.3 Build up of fines is monitored. 2.4 Fires removed in accordance with workplace requirements. 2.5 Press operated in accordance with work instructions. 2.6 Identify and comply with OH&S requirements.

3 Clean press and hood 3.1 Press and hood are cleaned regularly in accordance with workplace requirements.




Consumption’ • requirements in the ‘Australian Standard for Transport of Meat for Human Consumption’ • requirements set out in ‘ANZFA Food Standards Code state regulations regarding meat processing • relevant regulations • Export Control Act.







A variety of different types of presses.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain basic operating principles of the press. • Identify implications on product quality and productivity of incorrect press. • Apply maths processes to monitoring procedures. • Identify and explain OH&S requirements for operation of the press. • Identify and explain QA requirements for operation of the press.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate press in accordance with work instructions. • Test product samples to ensure pressed product meets specifications. • Load and unload press to specifications. • Comply with OH&S requirements




MTMP3084A Operate wet rendering process – Volume 3


Unit – MTMP3084A Operate wet rendering process

Unit descriptor This unit deals with the competencies required to operate wet rendering process.


1 Operate metal detector 1.1 Metal detector sensitivity is checked regularly. 1.2 Metal detector is operated in accordance with workplace

requirements.

2 Operate and maintain size reduction equipment

2.1 Mincer is operated in accordance with workplace requirements.

2.2 Change knives and plates daily in accordance with workplace requirements.

2.3 Identify and comply with OH&S requirements.

3 Monitor pre-heating unit 3.1 Start up procedure is performed in accordance with workplace and manufacturer’s requirements.

3.2 Feed rate is monitored. 3.3 In and out feed is balanced.

4 Monitor press or decanter 4.1 Press or decanter is monitored in accordance with workplace and manufacturer’s specifications.

5 Monitor movement of solids to dryer

5.1 Temperature is monitored in accordance with workplace requirements.

5.2 Feed rate is monitored.


OH&S requirements may include: • OH&S legal requirements • enterprise OH&S policies, procedures and program requirements set out in standards, codes of

practice etc • requirements in the ‘National Guidelines for Health and Safety in the Meat Industry’.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify implications of not following manufacturer’s instructions for operation and maintenance. • Explain operation and maintenance process. • Explain the need to change knives and plates daily and the replacement technique. • Identify OH&S requirements. • Identify QA requirements for rendered product. • Explain basic principles of wet rendering process.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Conduct pre-start checks and maintenance procedures according to work instructions. • Monitor feed rates. • Produce a rendered product according to workplace requirements. • Operate machinery according to work instructions. • Comply with OH&S requirements.


MTMP3085A Monitor boiler operation – Volume 3


Unit – MTMP3085A Monitor boiler operation

Unit descriptor This unit deals with the competencies required to monitor boiler operations.


1 Set up equipment 1.1 Equipment is checked prior to operation according to work instructions.

1.2 Cleanliness of equipment is ensured according to workplace requirements.

2 Operate equipment 2.1 Equipment is loaded and programmed according to work instructions.

2.2 Equipment is operated according to manufacturer’s specifications and workplace requirements.












Environmental protection standards, controls and protocols.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S requirements in operating boiler. • Explain effect on product and health and safety of incorrectly operating boiler. • Apply maths processes to monitoring procedures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Explain and demonstrate operation of boiler according to workplace requirements. • Comply with OH&S requirements.




MTMP3086A Operate tallow processing plant – Volume 3


Unit – MTMP3086A Operate tallow processing plant

Unit descriptor This unit deals with the competencies required to operate a tallow process.


1 Press extract tallow from cooked meal

1.1 Flow of cooked waste is monitored. 1.2 Presses are operated and monitored in accordance with

work instructions. 1.3 Identify and comply with OH&S requirements.

2 Process tallow 2.1 Start up and shut down procedure is carried out in accordance with workplace requirements.

2.2 Screening of solids from tallow is monitored. 2.3 Tallow is separated. 2.4 Tallow samples are taken. 2.5 Tallow quality is visually monitored and feedback

provided to supervisor. 2.6 Work instructions for tallow production are followed. 2.7 OH&S procedures are followed.

3 Ensure the quality of tallow 3.1 Tallow specifications are identified. 3.2 Processing conditions that affect tallow quality are

monitored.

4 Spillage contained 4.1 Any spillage of tallow is contained in accordance with workplace requirements.











Different processing plants.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S requirements associated with tallow processing plant. • Explain QA requirements associated with tallow processing plant. • Explain basic principles of tallow processing.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation of the tallow processing plant to workplace requirements. • Identify and comply with OH&S requirements. • Monitor tallow processing. • Monitor quality of tallow.


MTMP3087A Operate blood processing plant – Volume 3


Unit – MTMP3087A Operate blood processing plant

Unit descriptor This unit deals with the competencies required to operate a blood processing plant.


1 Process blood meal 1.1 Work instructions for processing blood are followed. 1.2 Blood from slaughter floor is pumped into feeder tanks and

the quality is visually monitored. 1.3 Coagulation of blood is monitored. 1.4 Blood dried and temperature is monitored. 1.5 Blood meal is monitored for quality. 1.6 Blood meal samples are taken for analysis. 1.7 Flow of blood for processing is regulated according to

work instructions. 1.8 Routine maintenance is undertaken in accordance with

workplace specifications. 1.9 Identify and comply with OH&S requirements for

operating a blood processing plant.




Consumption’ • requirements in the ‘Australian Standard for Transport of Meat for Human Consumption’ • requirements set out in ‘ANZFA Food Standards Code’ • State regulations regarding meat processing • relevant regulations • Export Control Act.




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S and QA requirements associated with the operation of blood processing plant. • Explain work instructions for the operation of blood processing plant. • Explain the general principles of blood processing. • Explain the qualities of raw materials and final product. • Outline workplace and customer blood meal specifications.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate the blood processing plant to workplace requirements. • Monitor quality of blood meal. • Comply with OH&S requirements.




MTMP3088A Produce rendered products hygienically – Volume 3


Unit – MTMP3088A Produce rendered products hygienically

Unit descriptor This unit deals with the competencies required to render products hygienically.


1 Control bacteria in rendered products

1.1 Micro-organisms in meat meal are identified and their impact on quality explained.

1.2 Risk assessment and control measures for micro-organisms are carried out.

1.3 Good house keeping practices are implemented to minimise risk of contamination.

1.4 Critical control points are identified and control measures implemented.

2 Implement cleaning program for rendering plant

2.1 Cleaning program for raw material processing areas are explained and implemented as per work instructions.

2.2 Cleaning program for dry meal processing areas is explained and implemented as per work instructions.












Different processing plants may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify critical control points for monitoring hygiene and sanitation of the process. • Explain cleaning program for rendering process. • Assess hygiene risks and take preventative action. • Identify OH&S requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify micro-organisms affecting meat meal and the control measures for these. • Explain and implement cleaning program. • Identify and comply with OH&S requirements.




MTMP3089A Render edible products – Volume 3


Unit – MTMP3089A Render edible products

Unit descriptor This unit describes the competencies necessary to operate rendering equipment and produce an edible product.


1 Prepare and maintain equipment

1.1 Pre operational checks are performed in accordance with workplace, OH&S and hygiene and sanitation requirements.

1.2 Routine maintenance is performed in accordance with workplace requirements.

2 Monitor and control flow of raw materials

2.1 The nature and quality of the raw materials is monitored to ensure compliance with workplace and regulatory requirements.

2.2 Defects in raw materials are reported promptly and corrective actions taken promptly in accordance with workplace requirements.

2.3 The flow of raw materials into bulk bins and/or the processing equipment is controlled in accordance with work instructions.

3 Render edible product 3.1 Equipment is operated in accordance with workplace regulations, OH&S requirements and manufacturers specifications.

3.2 Edible product is rendered to workplace and customer specifications.

3.3 Routine monitoring, record keeping and sampling is performed to ensure compliance with product specifications.

3.4 Sources of potential contamination of the product are identified. Preventative and corrective measures are taken in accordance with work instructions.

3.5 Cleanliness of work area is maintained in accordance with workplace requirements.









Workplace requirements may include: • work instructions • standard operating procedures • enterprise specific procedures.




Different types of edible rendered product.

Different types of processing equipment.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the relevant work instructions for the operation of the equipment. • Identify and explain the relevant product specifications. • Identify and explain the sampling and monitoring procedures relevant to the product. • Identify and explain the OH&S requirements for the operation of the rendering equipment. • Explain the regulatory requirements for the rendering of edible product. • Explain operating and maintenance procedures for the rendering equipment. • Identify possible sources of contamination of the product and the relevant preventative measures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Equipment is operated and maintained in accordance with workplace requirements and

manufacturers specifications. • Product is rendered in accordance with work instructions, hygiene and sanitation and regulatory

requirements. • Product quality is sampled and monitored to ensure product meets workplace and customer

requirements.



MTM30500 Certificate III Meat Processing (Slaughtering)

MTMMP38B Split carcase – Volume 3


Unit – MTMMP38B Split carcase

Unit descriptor This unit describes the skills and knowledge required to split the carcase.


1 Clean and prepare equipment 1.1 Equipment is sterilised and checked to ensure in operational order according to workplace and OH&S requirements.

1.2 Saw is cleaned and maintained according to work instructions.

2 Operate saw 2.1 Saw is used to split carcase according to customer specifications and workplace requirements.

2.2 Carcase is split according to OH&S requirements.




Consumption’ • requirements in the ‘Australian Standard for Transport of Meat for Human Consumption’ • requirements set out in ‘ANZFA Food Standards Code’ • state regulations regarding meat processing • relevant regulations • Export Control Act. • Hygiene and sanitation requirements may include: • relevant government regulations • workplace requirements.






May include a range of different saws.

Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation of the carcase splitting saw. • Explain routine maintenance that forms part of the work instruction for splitting the carcase. • Identify sources of contamination and cross-contamination for carcase splitting. • Identify and explain OH&S requirements for operating, cleaning and maintaining the saw.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to split carcases accurately and in accordance with workplace and OH&S

requirements. • Demonstrate the ability to perform routine cleaning and maintenance as specified in the work

instructions.




MTMMP68B Bone neck – Volume 3


Unit – MTMMP68B Bone neck

Unit descriptor This unit describes the competencies required to bone a neck. This task is usually, but not necessarily, performed on the slaughter floor.


1 Bone neck 1.1 Neck meat to be boned is identified. 1.2 Defects and contaminants are identified and trimmed in

accordance with work instructions. 1.3 Neck is boned in accordance with work instructions. 1.4 Neck is boned to maximise yield. 1.5 OH&S requirements are identified and complied with.











Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify relevant anatomical structure of the neck and neck area. • Identify neck meat to be recovered. • Identify and explain potential sources of contamination and cross-contamination. • Identify and explain specific OH&S requirements. • Explain techniques required to maximise yield.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Bone neck in accordance with work instructions to maximise yield. • Comply with OH&S requirements.




MTMP3001A Knock and stun animal – Volume 3


Unit – MTMP3001A Knock and stun animal

Unit descriptor This unit deals with the competencies required for the effective and hygienic stunning of animals.


1 Restrain animal 1.1 Animal is restrained humanely and safely in appropriate position in accordance with Animal Welfare Code of Practice.

1.2 Animal is restrained in correct position for stunning as required.

1.3 Animal is restrained with appropriate restraining equipment.

2 Operate stunning equipment 2.1 Stunning equipment is operated in accordance with workplace and regulatory requirements.

2.2 Stunning equipment and facilities are maintained in effective working order.

2.3 Stunning equipment operated humanely in accordance with the Animal Welfare Code of Practice.

3 Stun the animal 3.1 Animal is stunned in accordance with Animal Welfare Code of Practice.

3.2 Animal is stunned to workplace and OH&S requirements. Check for effective stun where part of the work instructions.

3.3 Corrective action is taken when effective stun not achieved.





Means of stunning may include: • captive bolt stunner • electric stunner • gas chamber.

Restraining equipment may include: • knocking (stunning) box • double rail restrainer • “V” belt conveyer • catching enclosure.

Measuring equipment for voltage and gas levels may be digital or analog.

Mathematical applications may include calculation, checking and calibrating equipment and relate to time, gas levels and time voltage ratios.

The recording of malfunctions may include maths symbols, figures and abbreviations.

Species may vary.

Animal welfare requirements may include: • Animal Welfare Code of Practice • European Union and other importing country animal welfare requirements • enterprise ethical standards.

PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work procedures and policies


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain animal welfare requirements including importing country requirements where appropriate. • Explain purpose of stunning animal. • Outline impact of ineffective restraining and stunning on product quality. • Identify OH&S consequences of not achieving an effective stun. • Identify and explain risks of potential contamination and cross-contamination during stunning.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Restrain animal effectively and safely, with minimum stress to the animal. • Check, operate and maintain stunning equipment according to workplace requirements. • Stun animal effectively in accordance with OH&S, workplace and regulatory requirements. • Demonstrate procedures if stun is not effective.




MTMP3002A Stick and bleed animal – Volume 3


Unit – MTMP3002A Stick and bleed animal

Unit descriptor This unit deals with the competencies required for the effective and hygienic bleeding of animals.


1 Stick and bleed the animal 1.1 Major blood vessels, trachea and or oesophagus are accurately located and identified.

1.2 Knife is used to sever the major blood vessels safely and hygienically to workplace requirements.

1.3 Animal is stuck in manner to avoid undue and unnecessary suffering to the animal.

1.4 Incision is made exposing trachea or oesophagus in accordance with the Animal Welfare Code of Practice, regulatory and workplace requirements (where part of work instruction).

1.5 Sticking procedures conducted to minimise risk of contamination to the carcase and to maintain product quality.

1.6 Threats of contamination and cross-contamination in the sticking process are identified and explained.

1.7 Animal is bled in a fast and complete process to avoid undue suffering.

1.8 Carcase is bled in accordance with workplace and regulatory requirements.








Personal Protective Equipment (PPE) may include: • waterproof clothing • work, safety or waterproof footwear • protective head and hair covering • lifting assistance • eye and facial protection • protective hand and arm covering • mesh apron • ear plugs/muffs • coat and apron • headwear • protective boot covers.

Worksite includes • immediate working area • overall workplace.




Species may include: • cattle • sheep • pigs • goats • deer.

Sticking/bleeding process employed may vary.

Religious requirements may apply to the bleeding process.

Fast and complete bleeding may include: • avoiding damage to the carcase • avoiding contamination of the carcase • making correct incisions • sterilisation techniques.

Animal welfare requirements may include: • Animal Welfare Code of Practice • European Union and other importing country animal welfare requirements • enterprise ethical standards.




MTMMP4B Follow safe work procedures and policies





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain purpose of sticking. • Identify anatomical structures relevant to sticking. • Identify and explain potential causes of contamination and cross-contamination. • Outline requirements of the Animal Welfare Code of Practice and enterprise ethical standards

relating to the bleeding of animals. • Outline regulatory requirements (including importing country requirements where applicable) for

the bleeding of animals. • Explain the purpose of a fast and complete bleed.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Maintain, clean and handle knives safely and hygienically. • Demonstrate effective sticking of animal in accordance with OH&S and workplace requirements. • Explain consequences of an incomplete bleed for the quality of the product. • Explain animal welfare considerations and comply with animal welfare requirements.






Support materials for training include: • ‘Break Carcase Meat into Primary Cuts’ Trainer’s Guide and Learner’s Workbook (available from

Australian Training Products 03 96309800).

OR • ‘Break Carcase Meat into Primary Cuts’ Meat Processing (Meat Retailing) Certificate 3 Learning

Resources (available from MINTRAC 02 97137639).

MTMP3006A Rod weasand – Volume 3


Unit – MTMP3006A Rod weasand

Unit descriptor This unit describes the skills and knowledge required to rod the weasand.


1 Prepare equipment 1.1 Equipment and materials are checked and prepared for processing.

1.2 Equipment is cleaned to workplace requirements.

2 Rod weasand 2.1 Sources of contamination and cross-contamination are identified.

2.2 Weasand is rodded in accordance with OH&S and workplace requirements.








Personal Protective Equipment (PPE) may include: • uniforms • waterproof clothing • work, safety or waterproof footwear • protective head and hair covering • lifting assistance • eye and facial protection • protective hand and arm covering • mesh apron • ear plugs/muffs • coat & apron • head wear • protective boot covers.



Species may vary.

Equipment and procedures may vary.





MTMMP11B Sharpen knives (if a knife is required for this work station)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions for rodding the weasand. • Explain the purpose of rodding the weasand. • Explain the potential for contamination and cross-contamination. • Explain anatomy relevant to rodding weasand. • Explain OH&S requirements for rodding the weasand.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to rod the weasand to workplace requirements. • Identify and comply with the OH&S requirements.




MTMP3007A Seal weasand – Volume 3


Unit – MTMP3007A Seal weasand

Unit descriptor This unit describes the competencies required to seal the weasand.


1 Prepare equipment and materials

1.1 Equipment and supplies of materials are arranged in preparation for the procedure according to workplace standards.

1.2 Equipment and materials are cleaned to workplace requirements.

1.3 Adequate stores of consumables are assembled prior to commencement of work.

2 Seal weasand 2.1 Weasand accurately located. 2.2 Weasand sealed in accordance with workplace

requirements. 2.3 Sources of contamination and cross-contamination are

identified and contamination minimised. 2.4 OH&S requirements are identified and met.











Species may vary.

Equipment for sealing may include: • string • clips • rods • rings • bands • cones.



Sealing techniques may include: • knot • string tie • sealing cone • plastic clip • elastrator ring.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions. • Identify the equipment required. • Identify and explain OH&S requirements. • Explain the potential for contamination and cross-contamination. • Explain anatomy relevant to sealing weasand. • Explain the importance of correctly sealing weasand. • Explain the methods used for sealing the weasand.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Select and prepare appropriate equipment according to workplace requirements. • Demonstrate sealing of weasand according to the work instruction. • Comply with OH&S requirements.

MTMP3008A Ring bung – Volume 3


Unit – MTMP3008A Ring bung

Unit descriptor This unit describes the competencies required to open the hide/pelt from around the bung and free the bung.


1 Ring bung 1.1 OH&S requirements are identified and met. 1.2 Sources of contamination and cross-contamination are

identified. 1.3 Hide removed from around the anus and tail area in

accordance with work instructions. 1.4 Anus and vulva (bung) cut in accordance with work

instructions. 1.5 Tissue around anus and vulva severed and anus and vulva

freed with minimal damage. 1.6 Dags trimmed from around anus in accordance with work

instructions (where this forms part of the work instructions).











Species may vary.

Procedures for ringing and freeing the bung may vary.

PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work procedures and policies MTMMP11B Sharpen knives




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the work instruction for ringing the bung. • Explain the purpose of ringing the bung. • Explain the consequences of incorrectly performing this procedure. • Identify OH&S requirements. • Identify sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Remove hide cleanly from around the bung and without damage according to workplace

requirements. • Cut bung to workplace requirements. • Free bung with minimal damage and contamination. • Trim dags from around anus in accordance with hygiene and sanitation requirements (where this

forms part of the work instructions). • Comply with OH&S requirements.




MTMP3009A Seal bung – Volume 3


Unit – MTMP3009A Seal bung

Unit Descriptor This unit describes the competencies required to manually, or with the aid of a machine, seal the bung.


1 Prepare equipment and materials

1.1 Materials are selected and prepared for the procedure according to workplace standards.

1.2 Equipment and materials are cleaned to workplace requirements.

1.3 Machinery or equipment, if used, is checked and maintained in accordance with workplace requirements.

2 Seal the bung 2.1 Purpose and importance of sealing the bung is explained. 2.2 Bung is sealed in accordance with workplace requirements. 2.3 Sources of contamination and cross-contamination are

identified and contamination minimised. 2.4 OH&S requirements are identified and met.











Species may vary.

Equipment for sealing may include: • string • clips • rods • rings • bands • cones • bung bagging machines.



Sealing techniques may include: • knot • string tie • bags • plastic clip • elastrator ring.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions and OH&S requirements. • Explain the potential for contamination and cross-contamination. • Explain anatomy relevant to sealing the bung and the importance of correctly sealing the bung.

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate sealing of bung to workplace standards. • Comply with OH&S requirements.


MTMP3011A Explain legging operation – Volume 3


Unit – MTMP3011A Explain legging operation

Unit descriptor This unit describes the competencies required to understand the legging operation.


1 Explain legging operation 1.1 Elements of legging operation are identified and explained. 1.2 Sources of contamination and cross-contamination are

identified and explained. 1.3 Specific hygiene and sanitation requirements for legging

are identified. 1.4 Product or hide defects resulting from inaccurate cuts are

identified. 1.5 Specific OH&S risks associated with the legging area are

identified.











Contamination may include • roll back • hair • excreta • spillage.

Equipment may include • hock cutter • cleaver • knife.

Species may vary.



PRE/CO-REQUISITES MTMMP1B Maintain Personal Equipment

MTMMP2B Apply Hygiene and Sanitation Practices

MTMMP3B Apply Quality Assurance Practices

MTMMP4B Follow Safe Work Procedures and Policies

MTMMP11B Sharpen Knives


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the use and importance of the spear cut during legging operations. • Explain regulatory or importing country requirements. • Identify specific OH&S risks and requirements in the legging area. • Describe possible product or hide defects caused in legging operations. • Identify equipment used in legging and explain its purpose and care.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and explain legging process. • Prepare and maintain equipment required during legging operation. • Explain consequences to product or hide of inaccurate opening cuts. • Identify and explain sources of contamination and cross-contamination of product during legging

process.


MTMP3012A Make first leg (opening) cuts – Volume 3


Unit – MTMP3012A Make first leg (opening) cuts

Unit descriptor This unit describes the competencies required to perform first leg opening cuts and the removal of udders, pizzles and testicles of cattle, buffalo, deer and horses.


1 Make first leg cuts 1.1 Strip of hide is removed along the hock of the first leg in accordance with work instructions.

1.2 Hide is opened down the inside of the first leg with minimum contamination in accordance with work instructions.

1.3 Compliance with OH&S requirements for the legging area is maintained.

1.4 Udders are completely removed from lactating females leaving supramammary lymph nodes in accordance with work instructions.

1.5 Pizzles and testicles are removed in males in accordance with work instructions.

1.6 Hands are washed and knives sterilised before and after trimming.

1.7 Milk spillage or any other contamination trimmed and waste disposed of in accordance with work instructions.





Characteristics of livestock may vary according to: • species • breed • gender • age • size.

Contamination may include: • roll back • hair • excreta • spillage.

Equipment may include cleavers, knives and hock cutters.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the consequences of cutting the hide muscle structure and surfaces. • Outline relevant anatomy of different species. • Identify sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to cut the leg so that all cuts through the hide are directed outwards (spear cut). • Complete first leg opening cuts in accordance with work instructions. • Demonstrate methods used to achieve a hide with good shape and consistency. • Identify and comply with OH&S requirements.

MTMP3013A Make second leg (opening) cuts – Volume 3


Unit – MTMP3013A Make second leg (opening) cuts

Unit descriptor This unit describes the competencies required to perform second leg opening cuts on the hind leg of cattle, buffalo horses and deer.


1 Make second leg cuts 1.1 Strip of hide is removed along the hock of the second leg in accordance with work instructions.

1.2 Hide is opened down the inside of the second leg with minimum contamination in accordance with work instructions.

1.3 OH&S requirements for the legging area are identified and complied with.

1.4 Hands are washed and knives sterilised before and after trimming.

1.5 Contamination is trimmed and waste disposed of in accordance with work instructions.











Equipment may include hock cutter, cleaver and knife.

Contamination may include: • roll back • hair • excreta • spillage.

Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain second leg operations and work instructions. • Identify anatomical features of livestock relevant to second leg opening cuts. • Select equipment relevant to the task. • Describe the enterprise quality requirements for hides.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Complete second leg opening cuts in accordance with work instructions. • Dispose of any trimmings in accordance with work instructions. • Demonstrate methods used to achieve a hide with good shape and consistency. • Identify and comply with OH&S requirements for the legging area.


MTMP3014A Perform legging on small stock – Volume 3


Unit – MTMP3014A Perform legging on small stock

Unit descriptor This unit describes the competencies required to perform legging operations on small stock such as sheep and goats.


1 Open the pelt 1.1 Pelt is opened down the inside of the leg from the hock to the pit area in accordance with work instructions.

1.2 Pelt is opened applying the technique of cuts aimed outwards to minimise damage to tissue or pelt in accordance with work instructions.

2 Remove udders, testicles and pizzles

2.1 Pelt is opened between the tail and the cod or udder area and pizzle and testicles or udder removed with zero spillage in accordance with work instructions.

3 Remove the pelt 3.1 Pelt from the outside of the leg is removed down to the flank maintaining minimal damage to pelt or tissue in accordance with work instructions.

3.2 Hock is removed in accordance with workplace procedures and related equipment sterilised to avoid cross-contamination (where this operation forms part of the work instruction).





Species may vary.

Equipment may include: • knife • hoist • shackle.

Contamination may include: • excreta • contents of intestines • water • fibre • dust • chain fall-out.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the consequences of cutting the muscle structure and surfaces. • Identify OH&S requirements. • Describe the impact of damage to the carcase on product quality. • Identify sources of contamination and cross-contamination. • Describe methods used to avoid contamination.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Perform legging cuts in accordance with work instructions. • Direct all cuts through the pelt outwards (spear cuts). • Achieve a hide with good shape and consistency using appropriate methods. • Comply with OH&S requirements for the legging area.




MTMP3021A Explain opening cuts – Volume 3


Unit – MTMP3021A Explain opening cuts

Unit descriptor This unit describes the competencies required to explain the opening cut process, identify sources of contamination and the risks to hides/pelts and product.


1 Explain opening cuts 1.1 Steps involved in opening carcase hide/pelt are identified in accordance with work instructions.

1.2 Sources of contamination and cross-contamination are identified in accordance with hygiene and sanitation policies.

1.3 Hygiene and sanitation requirements are identified. 1.4 Purpose of spear cuts are explained. 1.5 Quality implications of defective opening cuts for product

and hide/pelt are identified and explained. 1.6 OH&S requirements associated with opening hides/pelts

are identified and met.











Species may vary.

Opening cuts may vary.

Contamination may include: • excreta • contents of intestines • water • hair • dust • chain fall out.



Equipment may include: • hide puller • rise and fall platform • air knife • hand knife.

Dressing methods may vary.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify regulatory or importing country requirements. • Identify implications of poor opening cuts on product/hide quality. • Explain relevant work instructions. • Explain hygiene, sanitation and OH&S requirements. • Explain economic impact for the enterprise of nicked, soiled or damaged hides/pelts and scored

meat.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Explain possible sources of contamination and cross-contamination during opening cut process. • Explain the process of opening hide prior to removal. • Explain the OH&S requirements for these workstations. • Explain the use of spear cuts in opening cuts.

MTMP3022A Perform flanking cuts – Volume 3


Unit – MTMP3022A Perform flanking cuts

Unit descriptor This unit describes the competencies required to split and clear the hide/pelt from the flank area of a carcase.


1 Split hides/pelts 1.1 Hides/pelts are split correctly in accordance with work instructions.

1.2 Hides/pelts are split avoiding contamination and puncturing.

1.3 Hides/pelts are split in accordance with OH&S and workplace requirements.

2 Flank the carcase 2.1 Carcase is flanked in accordance with work instructions. 2.2 Carcase is flanked using a knife or air knife with both left

and right hand sides flanked. 2.3 Carcase is flanked without damage to the hides/pelts or

contamination of the carcase. 2.4 Hides/pelts are removed from the area in accordance with

OH&S requirements.











Species may vary.



Equipment may include: • knives • air knives.

Damage to hide may include: • nicks or cuts caused by the blades • contamination.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain flanking work instructions. • Identify potential sources of contamination and cross-contamination. • Explain economic impact of nicked, soiled or damaged pelt and scored meat during flanking

operation. • Outline procedures for maintenance, cleaning and sterilisation of knives.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate effective knife skills. • Demonstrate correct cutting lines for flanking. • Flank carcase in accordance with work instructions. • Identify and comply with OH&S requirements.

MTMP3023A Perform brisket cuts – Volume 3


Unit – MTMP3023A Perform brisket cuts

Unit descriptor This unit describes the competencies required to perform the opening cuts for the brisket area of a carcase.


1 Open the hide/pelt 1.1 Hide/pelt is opened in accordance with workplace requirements.

1.2 Hide/pelt is opened in accordance with OH&S requirements

2 Clear the hide/pelt 2.1 Hide/pelt is cleared from around both forelegs in accordance with workplace requirements.

2.2 Hide/pelt is cleared from brisket area following OH&S requirements to avoid the risks of damage and contamination to the carcase.











Species may vary.

May include a range of different cuts.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain relevant work instructions for opening and clearing the brisket area. • Explain OH&S requirements. • Explain general economic impact of nicked, soiled or damaged hide/pelt and scored meat. • Outline general anatomy of carcase relevant to the task.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Perform opening cuts in accordance with workplace requirements. • Demonstrate correct cutting lines. • Meet OH&S requirements at all times.




MTMP3024A Perform rumping cuts – Volume 3


Unit – MTMP3024A Perform rumping cuts

Unit descriptor This unit describes the competencies required to remove the hide from the rump area.


1 Pocket the rump 1.1 Rump is pocketed to work instructions. 1.2 OH&S requirements are identified and met. 1.3 Hide is removed employing measures and techniques to

avoid damage to hide or contamination of the carcase.











Species may vary.

Positioning of the carcase may include hoisting, chaining and shackling.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Demonstrate the capacity to follow workplace requirements to critical aspects. • Explain relevant work instructions. • Explain OH&S requirements. • Outline general anatomy of carcase relevant to the task. • Identify and locate cutting lines for rumping. • Explain impact of nicked, soiled or damaged hide and scored meat for the business.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate effective knife skills. • Demonstrate correct cutting lines. • Complete rumping according to work instructions. • Meet OH&S requirement at all times.




MTMP3025A Perform rosette cuts – Volume 3


Unit – MTMP3025A Perform rosette cuts

Unit descriptor This unit describes the competencies required to open and clear the hides/pelts from the neck and shoulders.


1 Open the hides/pelts 1.1 Hides/pelts are opened around the shoulders. 1.2 Hides/pelts are opened in accordance with workplace

instructions. 1.3 Hides/pelts are opened in accordance OH&S requirements.

2 Clear the hides/pelts 2.1 Hides/pelts are cleared from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements.

2.2 Hides/pelts are cleared from shoulder area in accordance with OH&S requirements.

2.3 Hides/pelts are cleared without damaging the carcase or hides/pelts.











Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain relevant work instructions, including those relating to knives. • Explain OH&S and hygiene and sanitation requirements. • Outline general anatomy of carcase relevant to the task. • Identify sources of contamination and cross-contamination. • Explain the impact of damaged or contaminated hides/pelt/meat on the importance of product

quality and the implications for the business.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Fulfil OH&S requirements. • Make rosette cuts cleanly, safely and hygienically according to work instructions. • Demonstrate effective knife skills.




MTMP3026A Perform midline cuts – Volume 3


Unit – MTMP3026A Perform midline cuts

Unit descriptor This unit describes the skills required to perform midline cuts to open and release the hide/pelt from the belly area of a carcase.


1 Separate hides/pelts from belly area

1.1 Hides/pelts are separated from belly area according to workplace requirements.

1.2 Hides/pelts are correctly separated from belly area using spear cuts from inside of hide/pelt to avoid contamination from the hide/pelt, fleece or hair.

1.3 Sources of contamination and cross-contamination are identified.

1.4 OH&S requirements identified and complied with.











Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain relevant work instructions. • Identify OH&S requirements. • Describe correct cutting lines and techniques for midline cuts. • Explain the causes of damaged hides/pelts or meat. • Outline the consequence for the business of damaged or contaminated hides/pelts or meat. • Identify sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and locate midline cutting lines. • Perform midline cuts in accordance with work instructions. • Demonstrate correct cutting techniques. • Avoid damage to the hide/pelt and meat. • Meet OH&S requirements at all times.




MTMP3031A Scald and dehair carcase – Volume 3


Unit – MTMP3031A Scald and dehair carcase

Unit descriptor This unit deals with the competencies required for scalding and dehairing pigs and other species such as goats.

ELEMENTS PERFORMANCE CRITERIA 1 Scald exterior covering 1.1 Carcase is scalded according to workplace requirements.

1.2 Scalding procedures are carried out according to OH&S requirements.

2 Remove hair 2.1 Hair is removed according to workplace requirements. 2.2 Hair is removed according to OH&S requirements.

3 Clean/shave carcase 3.1 Carcase is shaved/cleaned. 3.2 Carcase is trimmed of contaminants. 3.3 Carcase is cleaned/shaved according to OH&S

requirements.











Equipment used in the removal of hair may include: • scalding vat • mechanical de-hairers • scrapers • gas burners for singeing.

Contaminants removed by cutting or washing may include: • hair • abscess • ingesta.



PRE/CO-REQUISITES MTMMP1B Maintain personal equipment MTMMP2B Apply hygiene and sanitation practices MTMMP3B Apply quality assurance practices MTMMP4B Follow safe work procedures and policies MTMMP11B Sharpen knives


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the potential for contamination and cross-contamination. • Outline work instructions. • Explain the implications of knife stalls. • Explain OH&S requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate shaving, washing, trimming and cleaning of carcase to meet workplace requirements. • Demonstrate scalding techniques. • Demonstrate de-hairing procedures to workplace requirements. • Demonstrate trimming of contaminants and correct disposal of trimming.


MTMP3032A Operate pelt puller – Volume 3


Unit – MTMP3032A Operate pelt puller

Unit descriptor This unit describes the competencies required to operate a pelt puller.


1 Clean and prepare equipment 1.1 Equipment is cleaned and operational according to workplace requirements.

1.2 Routine maintenance and checks are performed as laid down in work instructions.

2 Position carcase 2.1 Carcase is positioned and attached to pelt puller according to work instructions and OH&S requirements.

3 Operate pelt puller 3.1 Pelt puller is started and operated according to work instructions.

3.2 OH&S requirements identified and complied with. 3.3 Operation of puller monitored and damage to the carcase or

pelts reported to the supervisor. 3.4 Pelts disposed of in accordance with work instructions. 3.5 Work area kept neat and tidy.











Species may vary.





MTMMP11B Sharpen knives (if use of a knife forms part of work instructions)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain general operation of the puller. • Identify OH&S requirements. • Identify emergency procedures relating to pelt puller and positioning of carcase. • Explain work instructions for the operation and routine maintenance of the pelt puller. • Outline the potential of contamination and cross-contamination and the required corrective actions. • Report information of defective operation of puller clearly, accurately and promptly.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate a pelt puller to workplace standards. • Take corrective action as specified in work instructions. • Report malfunctions of puller or pelt removal not achieving workplace requirements. • Observe and apply relevant OH&S requirements. • Remove pelt in accordance with work instructions. • Keep work area clean and clear of pelts.




MTMP3003A Operate hide puller – Volume 3


Unit – MTMP3033A Operate hide puller

Unit descriptor This unit describes the competencies required to operate a hide puller.


1 Prepare equipment 1.1 Equipment is prepared and check for operation according to workplace requirements.

2 Position carcase 2.1 Carcase is chained according to workplace and OH&S requirements.

2.2 Chains (hide puller) are attached to hide in accordance with work instructions.

2.3 Opening cuts are completed (where included in work instructions).

3 Operate hide puller 3.1 Hide puller is operated to work instructions. 3.2 Rise and fall platform operated to workplace requirements

(if part of work instructions). 3.3 Knife or air knife used to ensure hide removal carried out

without damage to hide or carcase. 3.4 Compliance with OH&S requirements is achieved. 3.5 Hide is lowered and disconnected from chain (if part of

work instructions).





Species may include: • cattle • buffalo.





MTMMP11B Sharpen knives (if use of a knife forms part of work instructions)


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain general operation of the puller. • Identify maintenance requirements for hide puller. • Identify OH&S issues related to the operation of the hide puller. • Explain work instructions. • Outline the potential of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Position carcase securely and safely. • Operate a hide puller to achieve a hide with good shape and consistency. • Remove hide without damage to carcase. • Operate a hide puller according to workplace requirements. • Comply with OH&S requirements. • Demonstrate correct maintenance procedures for hide pulling equipment.

MTMP3034A Remove pelt manually – Volume 3


Unit – MTMP3034A Remove pelt manually

Unit descriptor This unit deals with the competencies required for removing a pelt or exterior covering manually without a mechanical aid.


1 Position carcase 1.1 Carcase is secured according to workplace procedures.

2 Complete opening cuts 2.1 Leg is cut so that all cuts to the pelt are directed outwards (if part of work instructions).

2.2 Pockets are punched down each flank without damage to muscles or selvedge (if part of work instructions).

2.3 Pelt is pulled from the carcase without damage or loss of value to either the carcase or the pelt (if part of work instructions)..

3 Clear covering from carcase 3.1 The covering is removed completely without damage to subcutaneous fat cover.

3.2 Covering is disposed of in accordance with work instructions.





Species may vary.

Covering may include hide, pelt or feathers.





MTMMP11B Sharpen knives (if required)


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the potential for contamination and cross-contamination. • Outline work instructions. • Explain OH&S requirements for pulling pelts manually. • Describe procedure for trimming of contaminants.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Pelt removed cleanly and in accordance with work instructions. • OH&S requirements identified and complied with. • Demonstrate methods used to work cleanly and to avoid the risks of contamination to the carcase.


MTMP3036A Bed dress carcase – Volume 3


Unit – MTMP3036A Bed dress carcase

Unit descriptor This unit describes the competencies required to bed dress cattle (or buffalo).


1 Position carcase 1.1 Carcase is positioned correctly in cradle to provide good access by operators in accordance with workplace requirements.

1.2 Carcase is positioned in accordance with OH&S requirements.

2 Complete opening cuts 2.1 Opening cuts are performed in accordance with workplace requirements.

2.2 OH&S requirements are identified and met. 2.3 Hide is split correctly from the udder/cod and to the point

of the brisket with outward cuts to avoid contamination and puncturing.

2.4 Carcase is flanked with both left and right sides split from the flank to the shoulder area.

2.5 Opening cuts are carefully made around both forelegs with incision from pit to hock.

2.6 Hide is cleared from both forelegs in accordance with workplace procedures.

2.7 Hide is opened to the neck along length of the brisket. 2.8 Hide is cleared from both sides of neck and deep into the

neck and shoulders clearing the brisket.

3 Remove hide 3.1 Hide is removed employing measures and techniques to avoid damage to or contamination of carcase.

3.2 Hide is disposed of in accordance with workplace requirements.

3.3 All operations are performed in accordance with OH&S requirements.





This unit may also cover bed dressing of buffalo and other large species of animals processed for either human consumption or pet food.

Equipment may include: • hand/air knife • cradle. • Contaminants may include: • excreta • ingesta • water • fibre • chain fallout • dust.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain relevant work instructions. • Explain OH&S requirements. • Explain general economic impact of nicked, soiled or damaged hide and scored meat. • Outline general anatomy of carcase relevant to the task. • Explain importance of correctly placing carcase in cradle.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Position carcase correctly in the cradle. • Demonstrate capacity to bed dress cattle according to work instructions. • Meets OH&S requirements at all times. • Remove hide without damage to hide or carcase




MTMP3037A Eviscerate animal carcase – Volume 3


Unit – MTMP3037A Eviscerate animal carcase

Unit descriptor This unit describes the competencies required to eviscerate an animal carcase.


1 Remove internal organs and tissues

1.1 Identify organs and tissues to be removed. 1.2 Pluck is removed without contaminating the carcase and in

accordance with work instructions. 1.3 Digestive tract removed in accordance with work

instructions. 1.4 Organs presented for inspection according to regulatory

requirements. 1.5 OH&S requirements identified and complied with. 1.6 Sources of contamination and cross-contamination

identified. 1.7 Corrective action taken in the event of contamination in

line with workplace requirements.











Species may vary.

Internal organs and tissue may be those associated with: • nervous system • reproductive and digestive systems • respiratory and circulatory systems • renal system • glands.



Sealing system may include the use of: • knot • string tie • plastic clip • elastrator ring.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions, including corrective action requirements. • Explain safe and hygienic use of knife. • Outline the relevant anatomy of the species, breed, sex and age of the animal being processed. • Outline the potential risks of contamination and cross-contamination of the carcase and the required

steps for corrective action.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Open carcase and remove internal organs to workplace and regulatory requirements. • Demonstrate secure sealing procedures to avoid fouling the carcase. • Take corrective action as specified in work instructions. • Identify and comply with OH&S requirements.

MTMP3038A Operate brisket cutter/saw – Volume 3


Unit – MTMP3038A Operate brisket cutter/saw

Unit descriptor This unit describes the competencies required to cut the brisket prior to evisceration using a pneumatic cutter, saw or any another mechanical aid.


1 Prepare, clean and maintain equipment

1.1 Pre-operational checks of equipment are completed according to workplace requirements.

1.2 Routine cleaning, sterilisation and maintenance are performed in accordance with work instructions.

2 Operate brisket saw/scissors 2.1 Brisket saw/scissors are positioned in the score mark at the top of the brisket in accordance with work instructions.

2.2 Score mark is followed to the base of the brisket using the brisket saw/scissors with no damage to the rib cavity or internal organs in accordance with work instructions.

2.3 OH&S requirements identified and complied with. 2.4 Corrective action procedures are followed in accordance

with work instructions.











Species and breeds may vary.





MTMMP11B Sharpen knives (if required in work instruction)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain operation of brisket saw/cutter. • Explain maintenance, cleaning and sterilisation of brisket saw/cutter in accordance with work

instructions. • Explain potential sources of contamination or cross-contamination. • Explain corrective action if contamination or cross-contamination of the carcase occurs. • Explain OH&S requirements related to operating brisket saw/scissors.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and comply with OH&S requirements. • Demonstrate correct cutting of brisket in accordance with work instruction. • Take corrective action as required.




MTMP3039A Eviscerate game shot carcase – Volume 3


Unit – MTMP3039A Eviscerate game shot carcase

Unit descriptor This unit describes the competencies required to eviscerate a carcase that has been game shot and forwarded to a meat works for processing. Such carcases may be required to have the pluck left in to enable meat inspection procedures to take place at the meat works.


1 Remove the internal organs and tissues left in the carcase

1.1 Identify organs and tissues to be removed. 1.2 Pluck removed without contaminating the carcase and in

accordance with work instructions. 1.3 Present organs for inspection according to regulatory

requirements. 1.4 OH&S requirements identified and complied with. 1.5 Sources of contamination and cross-contamination

identified. 1.6 Corrective action taken in the event of contamination in

line with work instructions.











Game shot carcase may include games such as: • kangaroo • wallaby • possum • pig.

Internal organs and tissue may be those associated with: • nervous system • reproductive and digestive systems • respiratory and circulatory systems • renal system • glands.



Sealing system may include the use of: • knot • string tie • plastic clip • elastrator ring.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the relevant work instructions. • Identify the organs to be removed. • Explain the purpose and method of presenting offal for inspection. • Outline the potential risks of contamination and cross-contamination of the carcase and the required

steps for corrective action. • Explain regulatory requirements applying to evisceration of game shot carcase.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to remove internal organs to workplace and regulatory requirements. • Demonstrate procedures for presenting offal for inspection. • Take corrective action as required. • Identify and comply with OH&S requirements.

MTMP3041A Backdown a pig carcase – Volume 3


Unit – MTMP3041A Backdown a pig carcase

Unit descriptor This unit describes the competencies required to do the preparatory knife work marking a pig carcase prior to splitting


1 Back down a pig carcase 1.1 Carcase is backed down according to workplace requirements.

1.2 OH&S requirements for backing down a pig carcase are identified and understood.

1.3 The sources of contamination and cross-contamination associated with backing down are identified and minimised.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of backing down. • Identify potential sources of contamination and cross-contamination. • Identify the OH&S requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Back down the carcase prior to splitting in accordance with work instructions. • Comply with OH&S requirements.




MTMP3042A Prepare head for inspection – Volume 3


Unit – MTMP3042A Prepare head for inspection

Unit descriptor This unit describes the competencies required to prepare a head for inspection by exposing the required glands and lymph nodes.


1 Prepare heads for inspection 1.1 Glands and lymph nodes to be exposed are identified. 1.2 Tissue is cut away to expose glands and lymph nodes in

accordance with work instructions and regulatory requirements.

1.3 Sources of potential contamination and cross-contamination are identified and minimised.

1.4 OH&S requirements for the preparation of heads for inspection are identified and followed.











Species may vary.

Pre-inspection preparatory work required will vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Describe basic anatomy associated with the location of glands and lymph nodes. • Explain purpose of head inspection procedures. • Identify OH&S requirements for this work. • Identify potential sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Prepare head for inspection in accordance with work instructions and regulatory requirements. • Demonstrate procedures for minimising contamination of product according to workplace

requirements. • Comply with OH&S requirements.




volume three certificate iii meat processing abattoirs & food … · 2006-06-21 · certificate...

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