VOLUME TWO Certificate II Meat Processing Abattoirs & Food

MTM00 Australian Meat Industry National Training Package

VOLUME TWO Certificate II 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: Policy , including

assessment information • National Training Package MTM00 Australian Meat Industry Volume Three: Certificate III 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.

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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

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© 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

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

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

Table of contents

Introduction 1 Summary of qualifications for abattoirs and food services sectors .........................................................................1 Overview of the meat processing abattoirs and food services structure..................................................................2 Overview of meat processing qualifications ...........................................................................................................3

SECTION 1 The Meat Processing Standards Structure for the Abattoirs & Food Services Sectors 5 MTM20100 Certificate II Meat Processing (Abattoirs) ..........................................................................................7 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) .........................................................................................10 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).........................................................................................13 MTM50100 Diploma of Meat Processing.............................................................................................................17 MTM60100 Advanced Diploma of Meat Processing............................................................................................18 MTM20400 Certificate II Meat Processing (Food Services) ................................................................................19 MTM30200 Certificate III Meat Processing (Food Services) ...............................................................................20

SECTION 2 The Minimum Requirements for Meat Processing Abattoirs & Food Services Qualifications 22

MTM20100 Certificate II Meat Processing (Abattoirs) ........................................................................................24 MTM20400 Certificate II Meat Processing (Food Services) ................................................................................25 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) .........................................................................................26 MTM30200 Certificate III Meat Processing (Food Services) ...............................................................................27 PML30199 Certificate III Laboratory Skills .........................................................................................................28 MTM40200 Certificate IV Meat Processing (Meat Safety) ..................................................................................29 MTM40300 Certificate IV Meat Processing (Quality Assurance)........................................................................30 MTM40100 Certificate IV Meat Processing (Leadership)....................................................................................31 MTM40400 Certificate IV Meat Processing (General).........................................................................................32 MTM50100 Diploma of Meat Processing.............................................................................................................33 MTM60100 Advanced Diploma of Meat Processing............................................................................................34

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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 36 MTM20400 Certificate II Meat Processing (Food Services) ................................................................................38 MTM20400 Certificate II Meat Processing (Food Services) MTM30200 Certificate III Meat Processing (Food Services) ...............................................................................39 MTM40100 Certificate IV Meat Processing (Leadership)....................................................................................40 MTM50100 Diploma of Meat Processing.............................................................................................................42 MTM60100 Advanced Diploma of Meat Processing............................................................................................45

SECTION 4 The Meat Processing Abattoirs & Food Services Units of Competency 50 What are Competency Standards? .........................................................................................................................52 Coding of units of competence ..............................................................................................................................55 Integration of the key competencies within training packages..............................................................................56 Units of competency..............................................................................................................................................60

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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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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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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 2


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.

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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 2


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.

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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.

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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 2


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 2


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.

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Volume 2


SECTION 2

The Minimum Requirements for Meat Processing

Abattoirs & Food Services Qualifications

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

Volume 2


Volume 2


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.

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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.

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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.

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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.

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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 2


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 2






+

Diploma of Meat Processing

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


Volume 2






+

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.


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Volume 2


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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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 2


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 2


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

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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 2



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 2


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 2





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 2





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 2





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 2





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 2


Volume 2


SECTION 4

The Meat Processing Abattoirs & Food Services

Units of Competency

Volume 2


Volume 2


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 2


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.

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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.

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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.

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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 2


Units of competency

Volume 2


MTM20100 Certificate II Meat Processing (Abattoirs) – Compulsory core units 65 Unit – MTMMP1B Maintain personal equipment..................................................................................67 Unit – MTMMP2B Apply hygiene and sanitation practices ..................................................................71 Unit – MTMMP3B Apply quality assurance practices...........................................................................76 Unit – MTMMP4B Follow safe work policies and procedures..............................................................82 Unit – MTMMP5B Communicate in the workplace ..............................................................................88 Unit – MTMMP6B Overview the meat industry ....................................................................................94

MTM20100 Certificate II Meat Processing (Abattoirs) – Technical units 101 Unit – BSATEC203A Operate a computer to produce simple documents...........................................103 Unit – MTMMP11B Sharpen knives ....................................................................................................108 Unit – MTMP2001A Overview animal welfare and handling requirements........................................113 Unit – MTMP2002A Prepare animals for slaughter.............................................................................118 Unit – MTMP2003A Feed race and restrain animal.............................................................................123 Unit – MTMP2011A Identify animals using electronic systems..........................................................127 Unit – MTMP2012A Shackle animal ...................................................................................................131 Unit – MTMP2013A Operate electrical stimulator ..............................................................................134 Unit – MTMP2014A Remove head......................................................................................................138 Unit – MTMP2015A Cut hocks............................................................................................................141 Unit – MTMP2016A Mark brisket .......................................................................................................144 Unit – MTMP2017A Skin head............................................................................................................147 Unit – MTMP2018A Complete changeover operation.........................................................................150 Unit – MTMP2019A Bag tail and remove tag......................................................................................153 Unit – MTMP2020A Trim pig pre-evisceration...................................................................................156 Unit – MTMP2021A Number carcase and head...................................................................................159 Unit – MTMP2022A Punch pelts .........................................................................................................162 Unit – MTMP2023A Remove brisket wool..........................................................................................165 Unit – MTMP2024A Prepare hide/pelt for removal.............................................................................168 Unit – MTMP2031A Operate scalding/dehairing equipment...............................................................172 Unit – MTMP2032A Operate whizzard knife ......................................................................................176 Unit – MTMP2033A Operate rise and fall platform ............................................................................179 Unit – MTMP2034A Operate vacuum blood collection process..........................................................182 Unit – MTMP2035A Operate nose roller .............................................................................................186 Unit – MTMP2036A Operate pneumatic cutter ...................................................................................189 Unit – MTMP2037A Operate circular saw...........................................................................................192 Unit – MTMP2038A Prepare carcase and equipment for hide/pelt puller ...........................................196 Unit – MTMP2039A Operate tenderiser ..............................................................................................199 Unit – MTMP2040A Operate mincer ...................................................................................................202 Unit – MTMP2041A De-rind/de-nude meat cuts .................................................................................206 Unit – MTMP2042A Operate new technology or process ...................................................................209

MTM00 Australian Meat Industry – Volume 2


Unit – MTMP2043A Operate sterivac equipment................................................................................ 213 Unit – MTMP2051A Trim neck ........................................................................................................... 216 Unit – MTMP2052A Trim forequarter to specification ....................................................................... 219 Unit – MTMP2053A Trim hindquarter to specification....................................................................... 222 Unit – MTMP2054A Inspect hindquarter and remove contamination................................................. 225 Unit – MTMP2055A Inspect forequarter and remove contamination.................................................. 228 Unit – MTMP2056A Perform retain rail operations ............................................................................ 231 Unit – MTMP2061A Grade carcase ..................................................................................................... 234 Unit – MTMP2062A Weigh carcase .................................................................................................... 238 Unit – MTMP2063A Operate semi-automatic tagging machine.......................................................... 242 Unit – MTMP2064A Measure fat......................................................................................................... 246 Unit – MTMP2065A Label and stamp carcase .................................................................................... 250 Unit – MTMP2066A Wash carcase...................................................................................................... 253 Unit – MTMP2071A Inspect meat for defects ..................................................................................... 256 Unit – MTMP2072A Assemble and prepare cartons ........................................................................... 260 Unit – MTMP2074A Identify cuts and specifications.......................................................................... 264 Unit – MTMP2075A Pack meat product.............................................................................................. 268 Unit – MTMP2081A Operate carton sealing machine ......................................................................... 272 Unit – MTMP2082A Operate carton scales ......................................................................................... 275 Unit – MTMP2083A Operate strapping machine ................................................................................ 279 Unit – MTMP2084A Operate carton forming machine ....................................................................... 282 Unit – MTMP2085A Operate automatic CL determination machine .................................................. 286 Unit – MTMP2091A Assess dentition ................................................................................................. 290 Unit – MTMP2092A Drop tongue ....................................................................................................... 293 Unit – MTMP2093A Wash head.......................................................................................................... 296 Unit – MTMP2094A Bone head........................................................................................................... 299 Unit – MTMP2095A Remove cheek meat ........................................................................................... 302 Unit – MTMP2096A Bar head and remove cheek meat ...................................................................... 305 Unit – MTMP2101A Overview edible offal processing ...................................................................... 309 Unit – MTMP2102A Process thick skirts............................................................................................. 313 Unit – MTMP2103A Process heart ...................................................................................................... 316 Unit – MTMP2104A Process lips......................................................................................................... 320 Unit – MTMP2105A Process head meat .............................................................................................. 324 Unit – MTMP2106A Process weasand................................................................................................. 328 Unit – MTMP2107A Process kidney ................................................................................................... 332 Unit – MTMP2108A Process tongue ................................................................................................... 336 Unit – MTMP2109A Process liver ....................................................................................................... 340 Unit – MTMP2110A Process brains..................................................................................................... 344 Unit – MTMP2111A Process tail ......................................................................................................... 348 Unit – MTMP2112A Process runners (gold beaters) ........................................................................... 352 Unit – MTMP2113A Process tendons.................................................................................................. 356

Volume 2


Unit – MTMP2114A Process spinal cord.............................................................................................359 Unit – MTMP2115A Process thin skirts...............................................................................................363 Unit – MTMP2121A Prepare and trim honeycomb .............................................................................366 Unit – MTMP2122A Recover mountain chain.....................................................................................369 Unit – MTMP2123A Further process tripe...........................................................................................372 Unit – MTMP2124A Trim processed tripe...........................................................................................376 Unit – MTMP2125A Process small stock tripe ....................................................................................379 Unit – MTMP2126A Process bibles .....................................................................................................383 Unit – MTMP2131A Prepare and despatch meat product orders.........................................................386 Unit – MTMP2132A Load out product ................................................................................................390 Unit – MTMP2133A Store carcase product .........................................................................................394 Unit – MTMP2134A Store carton product ...........................................................................................398 Unit – MTMP2135A Locate storage areas and product .......................................................................402 Unit – MTMP2136A Complete repack operation ................................................................................406 Unit – MTMP2141A Overview offal processing on the slaughter floor ..............................................409 Unit – MTMP2142A Present offal for inspection ................................................................................412 Unit – MTMP2143A Separate offal .....................................................................................................416 Unit – MTMP2144A Trim offal fat ......................................................................................................420 Unit – MTMP2145A Separate and tie runners .....................................................................................424 Unit – MTMP2146A Remove thick skirts (flares in pigs) ...................................................................427 Unit – MTMP2147A Recover thin skirts..............................................................................................430 Unit – MTMP2151A Overview hide/pelt/skin processing ...................................................................433 Unit – MTMP2152A Trim hide or skin................................................................................................437 Unit – MTMP2153A Salt hide or skin..................................................................................................441 Unit – MTMP2154A Grade hide or skin ..............................................................................................445 Unit – MTMP2155A Despatch hide or skin .........................................................................................449 Unit – MTMP2161A Overview fellmongering operations...................................................................452 Unit – MTMP2162A Chemically treat skins for fellmongering...........................................................456 Unit – MTMP2163A Prepare chemicals for fellmongering .................................................................460 Unit – MTMP2164A Operate wool drier and press..............................................................................465 Unit – MTMP2165A Perform sweating operation on fellmongered skins...........................................469 Unit – MTMP2166A Perform skin fleshing operation .........................................................................473 Unit – MTMP2167A Skirt and weigh fellmongered wool ...................................................................477 Unit – MTMP2171A Dispose of condemned carcase ..........................................................................481 Unit – MTMP2172A Skin condemned carcase ....................................................................................484 Unit – MTMP2173A Eviscerate condemned carcase...........................................................................487 Unit – MTMP2175A Process paunch ...................................................................................................490 Unit – MTMP2176A Process slink by-products...................................................................................494 Unit – MTMP2177A Process pet meat .................................................................................................498 Unit – MTMP2181A Overview rendering process...............................................................................503 Unit – MTMP2182A Operate hogger ...................................................................................................507



Unit – MTMP2183A Operate blow line............................................................................................... 511 Unit – MTMP2184A Operate meat meal mill ...................................................................................... 515 Unit – MTMP2185A Operate waste recovery systems ........................................................................ 518 Unit – MTMP2186A Pack and despatch rendered product.................................................................. 522 Unit – MTMP2187A Break down and bone carcase for pet meat or rendering................................... 526 Unit– MTMP2188A Operate air filtration system................................................................................ 529 Unit – MTMP2191A Clean iron work.................................................................................................. 532 Unit – MTMP2196A Overview cleaning program............................................................................... 537 Unit – MTMP2197A Clean after operations – boning room................................................................ 542 Unit – MTMP2198A Clean after operations – slaughter floor............................................................. 546 Unit – MTMP2201A Transport food.................................................................................................... 550 Unit – MTMPR201A Prepare and operate bandsaw ............................................................................ 554 Unit – MTMPS201A Clean work area during operations .................................................................... 558 Unit – MTMPS202A Re-inspect boneless meat................................................................................... 563 Unit – MTMPS203A Operate scales and semi-automatic labelling machinery................................... 567 Unit – MTMPS204A Maintain production records.............................................................................. 572 Unit – MTMPS205A Clean chillers ..................................................................................................... 576 Unit – MTMPS206A Operate forklift in specific workplace ............................................................... 579 Unit – MTMPSR201A Vacuum pack product ..................................................................................... 583 Unit – MTMPSR301A Cure and corn product..................................................................................... 588 Unit – TDTC297B Drive light rigid vehicle......................................................................................... 594 Unit – TDTC497B Drive heavy rigid vehicle ...................................................................................... 599 Unit – TDTC597B Drive heavy combination vehicle.......................................................................... 604 Unit – TDTD1097A Operate a forklift ................................................................................................. 609 Unit – TDTD2097A Care for livestock in transit ................................................................................. 615 Unit – TDTF897B Provide first aid in the workplace .......................................................................... 619

Volume 2


MTM20100 Certificate II Meat Processing (Abattoirs) – Compulsory core units

MTMMP1B Maintain personal equipment – Volume 2


Unit – MTMMP1B Maintain personal equipment

Unit descriptor This unit describes the competencies necessary to maintain, clean and store personal equipment including personal protective equipment.

ELEMENTS PERFORMANCE CRITERIA

1 Maintain personal equipment 1.1 Personal equipment is maintained to ensure: – manufacturer’s specifications are met – OH&S, hygiene and sanitation and workplace requirements are met – regulatory requirements are met.

1.2 Maintenance activities are appropriate to the equipment used.

2 Store personal equipment 2.1 Personal equipment is stored in accordance with workplace and regulatory requirements.

3 Clean personal equipment 3.1 Personal equipment is cleaned to ensure that manufacturer’s specifications, workplace requirements, OH&S and hygiene and sanitation requirements are all met.

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 • 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.

Worksite includes: • immediate working area • overall workplace.

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



Industry sectors may include: • meat wholesale estimates • meat retail estimates • supermarkets • smallgoods manufacturers • slaughter floors • boning rooms • chillers.

Personal equipment may include: • personal protective equipment • chains • pouches • handsaws • steels.

Work instructions, standard operating procedures and reports may be: • directly related to own • routine, simple and brief • in everyday workplace language, including some mathematical language • presented orally • presented in routine standard proformas using accurately copied information, symbols, numbers,

abbreviations, sketches, codes and everyday workplace language • completed with the assistance of others.

Communication technology may be used.

PRE/CO-REQUISITES MTMMP2B Apply hygiene and sanitation practices

MTMMP3B Apply quality assurance practices

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 maintenance techniques for personal equipment. • Outline hygiene and sanitation, OH&S, workplace and regulatory requirements related to

maintaining, cleaning and storing personal equipment. • Identify manufacturer’s specifications for use, maintenance, cleaning and storage of personal

equipment.

Critical aspects

Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the procedures for maintaining personal equipment. • Demonstrate hygiene and sanitation and OH&S requirements in using, maintaining, cleaning and

storage of personal equipment, including personal protective equipment.

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 ............................................................... 1 • Communicating ideas and information................................................................................................ 1 • Planning and organising activities ....................................................................................................... 1 • Working with others and in teams ....................................................................................................... 1 • Solving problems ................................................................................................................................. 1 • 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.

Support materials for training include: • ‘Care for Personal Equipment’ Trainer’s Guide and Learner’s Workbook, Australian Training

Products, www.atpl.net.au • ‘Maintain Personal Equipment’, Meat Processing (Abattoirs) Resources CD, Certificate 2,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462).

MTMMP2B Apply hygiene and sanitation practices – Volume 2


Unit – MTMMP2B Apply hygiene and sanitation practices

Unit descriptor This unit outlines the personal hygiene and sanitation practices required by workers in a meat establishment. It also covers cleaning of equipment and immediate work areas during operations. MTMMP2B Apply hygiene and sanitation practices is a customisation and extension of the cross industry food safety guidelines unit GFSBFSPA Follow basic food safety practices. The outcomes are not equivalent.


1 Clean own work area and equipment during operations

1.1 Worksite is hygienically cleaned during operations to workplace and regulatory requirements.

1.2 Equipment is hygienically cleaned to regulatory and workplace requirements.

2 Identify sources of contamination and spoilage

2.1 Contamination and cross-contamination risks are identified and steps taken to reduce the risk.

2.2 Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements.

3 Follow workplace’s hygiene and sanitation requirements

3.1 Personal hygiene practices are followed to workplace requirements.

3.2 Product is handled in accordance with workplace, hygiene and sanitation requirements.

3.3 Individual’s work is conducted hygienically in accordance with workplace requirements.

3.4 Products are processed in accordance with regulatory requirements.






Sources of contamination may include: • physical agents which may include ingesta, excreta, dust, grease, etc. • foreign bodies • chemical agents – which may include chemicals such as insecticides, cleaning agents • microbiological and biological agents.

Steps taken to reduce the risk may include: • hand washing • good housekeeping practices • maintaining clean clothes and PPE.

Corrective action may include: • trimming product • disposing of contaminated product.

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

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 • a compilation of information from several sources • directly related to own work and work area problem solving • completed with the assistance of others.



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.

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. • Explain hygiene and sanitation requirements for own area. • Explain the consequences of failing to follow workplace requirements for hygienic handling and

processing of meat. • Explain the consequences of contaminated or spoiled meat leaving the establishment. • Identify possible sources of contamination and cross-contamination in the worksite. • Outline the sources of physical and microbiological contamination in meat establishments. • Identify visual evidence of contamination. • Identify causes of food spoilage. • Explain reporting procedures for contamination as appropriate. • Explain the chemical contamination risks to product. • Explain the time/temperature/moisture requirements for bacterial growth. • List bacteria which may affect meat. • Outline the scope and coverage of Australian Standards for Hygienic Production of Meat for

Human Consumption.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace. • Consistently follow workplace, hygiene and sanitation procedures. • Demonstrate hygienic cleaning during operations of own work area and equipment.

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 ...............................................................1 • Communicating ideas and information ................................................................................................1 • Planning and organising activities........................................................................................................1 • Working with others and in teams........................................................................................................1 • Solving problems..................................................................................................................................1 • Using mathematical ideas and techniques............................................................................................1 • Using technology..................................................................................................................................1



Support materials for training include: • Meat Processing (Abattoirs) Resources CD or Meat Processing (Smallgoods) Resources CD,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462). • Hygiene and Sanitation Interactive CD (available from MINTRAC 1800 817 462). • ‘Australian Standard for Hygienic Production of Meat for Human Consumption’ (available from

CSIRO Publishing 03 9662 7666). • ‘An Introduction to Microbiology Hygiene and Quality Assurance’ video (available from Meat &

Livestock Australia 02 9463 9393).

MTMMP3B Apply quality assurance practices – Volume 2


Unit – MTMMP3B Apply quality assurance practices

Unit descriptor This unit deals with the knowledge and practices required to apply quality assurance procedures in a meat establishment. MTMMP3B Apply quality assurance practices is a customisation and extension of the cross industry food safety guidelines unit GFSMFSRA Monitor food safety requirements. The outcomes are not equivalent.


1 Identify hazards and control points

1.1 Hazards to food safety and quality are identified for a person’s work area according to workplace and regulatory requirements.

1.2 Control points for a person’s work area are identified according to workplace requirements.

2 Identify elements of the quality assurance (QA) system

2.1 Elements of the QA system are identified and related to workplace requirements.

2.2 Specifications for own work area are identified.

3 Follow requirements of a Hazard Analysis and Critical Control Points (HACCP) based QA system

3.1 Workplace requirements of the QA system are identified and followed.

3.2 Non-conforming products are reported to supervisor where this forms part of workplace requirements.

3.3 Consequences of not following workplace requirements are understood.

4 Identify quality control practices in a HACCP based QA system

4.1 Measures for quality control are identified. 4.2 Inspection and re-inspection procedures are identified.

5 Perform inspection of own work

5.1 Inspection of own work is carried out as prescribed in workplace requirements.

5.2 Corrective action is taken as laid down in 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’.









Variations in QA systems may include: • monitoring regimes • inspection regimes • state and AQIS quality assurance manual requirements • meat processing, smallgoods manufacturing and meat preparation techniques.

Elements of the QA system may include: • HACCP charts • mission statement • work instructions • standard operating procedures • corrective action • monitoring procedures.

Inspection may include: • visual/sight • sample to be sent for testing.

Measures for monitoring quality control may include: • receival procedures • temperature monitoring program.

Corrective action may include: • reporting procedures • storage within time parameters.








Mathematical information includes: • voltage and current levels • inflow/outflow of product • grading specifications • tare weights • net weights • tagging and labelling • waste • yield • sampling • supply and flow of consumables • volume • temperature • time • recipes.

Work instructions, standard operating procedures, explanations and reports may be: • routine, simple brief • in everyday workplace language, including some mathematical language • presented orally • presented in routine proformas using accurately copied information, symbols, numbers,

abbreviations, codes, sketches and everyday workplace language.


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.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • List the hazards to food safety and quality for specific work areas. • Identify control points for a specific task/activity and explain the tests or action taken at these

points. • Explain the potential risk, loss or damage if the required actions are not performed. • Record and report mathematical information. • Follow and interpret sequences/pathways in flow charts. • Demonstrate a knowledge of:

– the structure of quality systems – HACCP charts – hazards to food safety – critical control points – corrective actions for own work – monitoring processes.

• Explain any regulatory requirements relevant to the person’s work area. • Explain the reasons for inspection and sampling. • Explain sampling procedures where sampling is a part of the persons work duties. • Explain the problems that may arise from not collecting samples correctly. • Use appropriate technology in the recording of quality assurance information.

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

– follow workplace requirements related to quality assurance. – identify hazards to food safety. – comply with regulatory requirements. – inspect own work to ensure compliance with requirements. – identify food safety and quality monitoring processes. – interpret, record and report mathematical information.







Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462). • ‘Apply Quality Assurance Practices’ Interactive CD (available from MINTRAC 1800 817 462). • ‘An Introduction to Microbiology, Hygiene and Quality Assurance’ video, (available from Meat &

Livestock Australia 02 9463 9333). • ‘A Guide to Food Quality Assurance’ by John Sumner (1995) (available from Chisholm Institute of

TAFE 03 9209 5685).

MTMMP4B Follow safe work policies and procedures – Volume 2


Unit – MTMMP4B Follow safe work policies and procedures

Unit descriptor This unit deals with workplace practices which enable an employee to work safely in a meat establishment.


1 Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel

1.1 OH&S responsibilities are met according to regulatory and workplace requirements.

1.2 OH&S responsibilities of key personnel are recognised and related to in regard to their responsibilities.

2 Follow workplace OH&S policies and procedures

2.1 OH&S policies, procedures and programs are followed. 2.2 Personal Protective Equipment (PPE) is used, maintained

and stored as appropriate.

3 Follow legal provisions related to OH&S

3.1 Relevant provisions of OH&S legislation and codes of practice are followed.

4 Contribute to OH&S 4.1 OH&S issues are raised with designated personnel in accordance with workplace requirements and relevant OH&S legislation.

4.2 Participative arrangements for OH&S are contributed to in the workplace within the organisational procedures and scope of responsibilities and competencies.

5 Follow workplace requirements for hazard identification and risk control

5.1 Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace requirements.

5.2 Workplace requirements for controlling risks to health and safety are followed accurately.

6 Follow emergency procedures

6.1 Emergency procedures are followed according to workplace requirements.

6.2 Appropriate reporting procedures for emergencies are followed according to workplace requirements.

7 Operate machinery safely 7.1 Machinery is operated according to safe work practices and procedures.

7.2 Machinery is operated and maintained according to manufacturer’s specifications and workplace requirements.



Workplace requirements will include: • work instructions • standard operating procedures • enterprise specific procedures • hazard policy and procedures • emergency, fire and accident procedures • OH&S requirements • quality assurance requirements • the ability to perform the task to production requirements.

Hazards may include: • chemicals • substances • excessive noise • poor or inadequate lighting • poor ventilation • confined spaces • extremes of temperatures • stress • hazards associated with manual handling • dust • use of illicit drugs • alcohol abuse • fatigue • equipment malfunctions • electrical faults • radiation • hazards associate with knives • zoonotic diseases • communicable diseases.

Participative arrangements for OH&S may include: • OH&S representatives • OH&S committees • workplace meetings.



Workplace OH&S policies, procedures and programs may include: • OH&S policies and programs • manual handling policies and programs • OH&S inspectors/audits checklists • confined spaces entry permit • emergency procedures • evacuation plans • hazardous substances policy and programs • noise reduction policy and programs • sexual harassment policy and programs • drugs and alcohol policy and programs.

Emergency procedures may include: • evacuation plans • accident/incident reporting and investigation procedures • first aid procedures.








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


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. • Explain the personal protective equipment that must be worn for different areas in the work site. • Identify site emergency procedures including evacuation procedures. • Outline the employee’s OH&S legal responsibilities. • Outline the employer’s OH&S legal requirements. • Explain the procedures for reporting accidents at the worksite. • Explain safe operating procedures for machinery at the trainee’s work station. • Explain the functions of OH&S committees and representatives at the work site (as appropriate). • List hazards at the work site and control measures that have been put in place.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the use, maintenance and storing of personal protective equipment required for

different areas at the worksite, according to workplace requirements and manufacturer’s specifications.

• Follow emergency procedures including evacuation procedures according to workplace requirements.

• Meet the legal responsibilities for employees. • Report an accident at the worksite according to workplace requirements. • Operate machinery at the trainee’s work station to meet OH&S requirements. • Demonstrate safe work practices in all activities at the work site. • Select, organise and report routine information on OH&S issues. • Make suggestions for improvement. • Identify OH&S hazards in own work area and around general plant. • Follow workplace OH&S policies and procedures.





Compulsory Core, copyright DETYA (available from MINTRAC 1800 817 462) • ‘Follow Safe Work Policies and Procedures’ interactive CD (available from MINTRAC 1800 817

462) • National Guidelines for Health & Safety in the Meat Industry (1995) National Meat Association &

AMIEU.

MTMMP5B Communicate in the workplace – Volume 2


Unit – MTMMP5B Communicate in the workplace

Unit descriptor This unit deals with workplace communication practices. It includes the competencies to identify the enterprise’s communication channels, use communication skills to undertake and complete workplace requirements and contribute to positive workplace relations.


1 Contribute to maintenance and improvement of workplace operations and requirements

1.1 Problems are solved by communicating with others. 1.2 Information, including mathematical information, is

exchanged to perform workplace tasks and take appropriate action.

1.3 Spoken and written reports are provided clearly and promptly.

2 Identify key personnel in the workplace

2.1 Workplace’s organisational structure, mission statements and strategic plan are explained.

2.2 Key personnel are identified and their roles in the organisation are explained.

2.3 Role of trainees is explained.

3 Contribute to positive workplace relations

3.1 Communication styles of cultural, social and ethnic groups are recognised and considered.

3.2 Appropriate communication style for context and purpose is applied.

3.3 Regulatory and workplace ethical standards are considered in verbal and non-verbal communications.

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.






Information relating to own work may be provided orally or in written, chart, diagram or poster form.

Written information may include: • work instructions • reports • procedures • policies • messages • job requirements • any written information relevant to own work requirements.

Information relating to own work may include: • codes of practice • work instructions • procedures • policies • scales, dials in analog or digital formats • HACCP charts • AUS-MEAT language charts • messages • grading specifications • voltage meters and readings • sample data • packaging, load out and repackaging documentation



• labels, tags • inspection schedules • orders • customer service standards • pricing schedules and tickets • notices • industry/agency newsletters.

Audiences may include: • colleagues • superiors • external parties • customers • clients • business associates.

Maths terms include measurements for weight, volume, temperature and time.

Communications may be spoken, written, non-verbal and include signs and signals.

Communication may be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.

OH&S and hygiene and sanitation policies and work instructions include reporting requirements.

Explanations and reports are made in everyday workplace language including commonly used technical terms and some mathematical terms.

Work instructions, standard operating procedures, explanations and reports may be: • routine, simple, brief • in everyday workplace language, including some mathematical language • presented orally • presented in routine proformas using accurately copied information, symbols, numbers,






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify sources of information relevant to own work. • Identify and explain roles of key personnel in the workplace. • Describe forms of feedback provided to fellow workers and key personnel. • Outline workplace standards of behaviour.

Critical aspects • Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate effective communication techniques with supervisors and fellow workers. • Demonstrate the exchange of relevant routine information with others to:

– explain issues or problems – offer suggestions for improvement – reach conclusions – meet quality and food safety requirements.

• Copy and record workplace information accurately in routine formats and proformas. • Participate in and contribute to meetings and discussions. • Use appropriate communication styles when:

– negotiating sensitive issues – working with cultural, social and ethnic groups – obtaining views and information from others.






Support materials for training include: • ‘Communicate in the Workplace’, Meat Processing (Abattoirs) Resources CD, Certificate 2,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462) • ‘Apply Basic Communication Skills’, Meat Processing (Smallgoods) Resources CD, Certificate I,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462) • ‘Maintain Communication in the Workplace’, Meat Processing (Smallgoods) Resources CD,

Certificate 2, Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462).

MTMMP6B Overview the meat industry – Volume 2


Unit – MTMMP6B Overview the meat industry

Unit descriptor This unit provides employees with an understanding of the structure of the meat industry, their own workplace and work conditions.


1 Work within industry structure

1.1 The composition and structure of the meat industry is examined to provide an overview for work priorities.

1.2 Major species and trade markets are examined. 1.3 The path of meat is traced from paddock to plate. 1.4 The flow of product is traced from stockyards to meat

processing plant, to meat wholesalers and retailers, and through smallgoods plants.

1.5 Products are identified.

2 Apply workplace policies 2.1 Relevant workplace policies are obtained and applied. 2.2 Role of trainees is explained in relation to workplace

policies. 2.3 Information on working conditions is obtained and

followed.

3 Follow award/employment agreement provisions

3.1 Information about relevant award provisions and employment conditions are obtained and applied as appropriate.

3.2 Information on employee rights and responsibilities is obtained and applied.

4 Identify appropriate organisations and associations

4.1 Major industry organisations, peak bodies and regulatory bodies are identified and their roles discussed.

5 Follow Equal Employment Opportunity (EEO) legislative requirements

5.1 Information about EEO provisions is obtained and applied as appropriate.

5.2 Information on sexual harassment is obtained and policies against sexual harassment are complied with.

6 Demonstrate awareness of environmental issues in the meat industry.

6.1 Relevant environmental regulatory requirements are identified and explained.

6.2 Workplace environmental policies and practices are identified and explained.

6.3 Consequences of not following workplace environmental policies and practices are understood.



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

Worksite includes: • immediate working area • overall workplace. • Workplace policies may include: • OH&S policies • EEO policies • mission statements • strategic planning • organisational structure • Quality Asurance manual • environmental policies • work instructions.

Award provisions may relate to: • state or federal awards • enterprise bargaining agreements • Australian workplace agreements.

Industry associations for the meat industry include: • Australian Meat Processor Corporation (AMPC) • Meat & Livestock Australia Pty. Ltd. (MLA) • AUS-MEAT • National Meat Association • Cattle Council of Australia (CCA) • Pork Council of Australia • CSIRO Meat Research Institute • Australian Meat Council (AMC) • Australian Lot Feeders Association • Australasian Meat Industry Employees Union (AMIEU) • Sheep Meat Council of Australia • National Farmers Federation • Pork Research and Development Corporation (PRDC).



Environment regulatory requirements may include: • odours and emissions • waste management • effluent treatment or control • noise.

Workplace environmental policies and practices may vary.

Work instructions, standard operating procedures, explanations and reports may be: • routine, simple brief • in everyday workplace language, including some mathematical language • presented orally • presented in routine proformas using accurately copied information, symbols, numbers,












Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. Note that assistance may be gained with the reading or completion of any documentation. • Outline the path of meat from paddock to plate. • Explain the flow of product from receival to sale in your workplace. • Name the products produced at your workplace. • List the markets where your company's products are distributed. • Identify relevant workplace policies and explain their implications to trainees. • Explain trainees’ role in relation to workplace policies. • Identify the award trainees are working under and explain aspects relevant to trainees. • Explain employee’s responsibilities. • Outline enterprise ethical standards and requirements for interacting with other employees and staff. • Explain the principles of EEO and policies to prevent sexual harassment.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Follow releveant workplace policies. • Relate to others in an effective and non-discriminatory way showing mutual respect.






Support materials for training include: • ‘Overview the Meat Industry’, Meat Processing (Abattoirs) Resources CD, Certificate 2,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462) • ‘Overview the Meat Industry’, Meat Processing (Smallgoods) Resources CD, Certificate 2,

Compulsory Core, Copyright DETYA (available from MINTRAC 1800 817 462) • ‘An Introduction to the Meat Industry’ Extract from Australian Food (available from Chisholm

Institute of TAFE 03 9209 5874).



MTM20100 Certificate II Meat Processing (Abattoirs) – Technical units

BSATEC203A Operate a computer to produce simple documents – Volume 2


Unit – BSATEC203A Operate a computer to produce simple documents

Unit descriptor This unit covers using a computer to create new files and to create a document. This unit is a contextualisation for the meat industry of BSATEC203A Operate a computer to produce simple documents from the business services training package. The range statement has been contextualised for the meat industry. The outcomes remain unchanged and the units are equivalent.


1 Create file 1.1 Appropriate software is selected. 1.2 New file is opened and named.

2 Produce document from written text using standard format

2.1 Keyboard and mouse are operated within the designated speed and accuracy requirements.

2.2 Document is produced with the required data. 2.3 Document is produced in the required style and format. 2.4 Document is produced within designated time lines. 2.5 Document is saved regularly to avoid loss of data. 2.6 OH&S guidelines relating to screen based equipment and

ergonomic workstations are observed.

3 Edit information 3.1 Data to be edited is identified. 3.2 Data is entered, changed or deleted using keyboard/mouse. 3.3 Document is saved regularly to avoid loss of data. 3.4 Edited information is checked against original for accuracy

of contents. 3.5 Spelling, grammar and numeric data are checked. 3.6 Data is proof read prior to print.

4 Use manuals and online help to solve software problems

4.1 Online help for software programs is used to solve problems.

4.2 Manuals and training notes are used to solve problems. 4.3 User documentation specific to the enterprise is used where

provided.




5 Print document 5.1 Print preview is used to check document for format and layout.

5.2 Adjustments to layout made where necessary to suit printed document.

5.3 Appropriate stationery is loaded into the printer. 5.4 Document is printed as required.

6 Save file and exit the system 6.1 Document is saved and stored in appropriate directory or folder.

6.2 File is closed and applications programs are exited without loss of data.

6.3 Backup copies of files are made in accordance with specified procedures if required.

6.4 Disks/data are filed and stored in accordance with enterprise procedures.









Worksite includes: • immediate working area • overall workplace. • Workplace requirement 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.

Enterprise procedures and policies: • backup procedures.

Equipment used: • computers • printers.

Software packages may include the following: • databases • spreadsheets • word processing • email.



Simple documents may include but are not exclusive to: • memos • tables • faxes • email • standard letters • invoices • standard reports.

Complexity of software functions being accessed.

Enterprise operating network protocols.

Instructions: • manufacturer's guidelines • procedures manual • training notes.

Relevant legislation: • OH&S • copyright • food safety.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • A simple document is that which is produced by using a range of standard functions on a soft ware

package. • Evidence of satisfactory performance in this unit is best obtained by observation of performance,

questioning and discussion. More specifically, to indicate understanding and knowledge of operating a computer to produce simple documents in accordance with enterprise procedures and policies, check that an understanding of a range of software applications is demonstrated.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Speed and accuracy are to enterprise standards (this may be the standard in Standards Australia AS

2708 – 1991 Typing Speed or AS 3549 – 1989 Typing Accuracy). • Final document is produced correctly and in the appropriate/required format. • Wastage of paper is minimised with the impact on the environment underpinning office

administration procedures.




MTMMP11B Sharpen knives – Volume 2


Unit – MTMMP11B Sharpen knives

Unit descriptor This unit deals with the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.


1 Sharpen knives 1.1 Knives are sharpened according to workplace requirements.

1.2 Knives are sharpened to maintain bevel edge. 1.3 Steel is used correctly to maintain bevel edge and to meet

OH&S requirements.

2 Work safely with knives 2.1 Knives are used in ways which minimise the risk of injury. 2.2 Knives are used safely at all times in accordance with

OH&S, hygiene and sanitation and food safety requirements.

3 Maintain knives and associated equipment

3.1 Knives are maintained to hygiene and sanitation and workplace requirements.

3.2 Knife sharpening equipment is maintained, cleaned and stored to hygiene and sanitation 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.

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.





Knives include: • boning • skinning • steak.

Different methods of preparing steel may apply.

Sharpening equipment includes: • steels • sharpening stone.

Mathematical tasks relate to own work and may be completed using calculators and the assistance of others.

Mathematical operations, tasks and language may include: • routine simple calculations using specified fixed formula and procedures • recognition and accurate copying of numbers relating to temperature, time, volume, weight and

quantity • reading and interpreting analog and digital measures including clocks, scales, pressure gauges,

thermometers and cash registers • following basic flow charts, mimic panels and numerically sequenced tasks and procedures • recognising out of specification, acceptable or unacceptable range on simple graphs and charts • understanding and accurately using terms such as hotter/cooler, heavier/lighter, slow/fast,

increasing/decreasing and lower/higher in own work.

Work instructions, standard operating procedures and reports may be: • directly related to own • routine, simple and brief • in everyday workplace language, including some mathematical language • presented orally • presented in routine standard proformas using accurately copied information, symbols, numbers,

abbreviations, sketches, codes and everyday workplace language • completed with the assistance of others.





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 technique to sharpen a knife with an appropriate bevel edge. • List the steps in steeling a knife to maintain edge. • State the OH&S issues related to the use and sharpening of knives. • Explain the preparation of new steel. • Explain the theory of knife sharpening. • Outline sterilisation and hygiene and sanitation requirements related to knife sharpening.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate safe techniques of knife sharpening to workplace, hygiene and sanitation and OH&S

requirements.


CONTEXT OF ASSESSMENT AND UNIT ASSESSMENT Refer to Section 4: Definitions of Terms Used in Units of Competency regarding Context of Assessment and Unit Assessment.




Support materials for training include: • ‘Care for Personal Equipment’, Trainer’s Guides and Learner’s Workbooks (available from

Australian Training Products, www.atpl.net.au) • ‘Sharpen Knives’, Meat Processing (Abattoirs) Resources CD, Certificate 2, Technical Units

(available from MINTRAC 1800 817 462) • ‘Knife Sharpening – How to Sharpen and Care for Knives’ (Darj Initiatives, Coolum Beach 07

5446 3360).

MTMP2001A Overview animal welfare and handling requirements – Volume 2


Unit – MTMP2001A Overview animal welfare and handling requirements

Unit descriptor This unit deals with the competencies required to manage and handle animals at abattoirs prior to slaughter.


1 Identify and explain animal handling practices

1.1 Work instructions and work practices for the welfare and handling of animals are identified.

1.2 The impact on the quality of meat of stressing animals is identified.

1.3 Defects in meat quality resulting from poor handling techniques of live animals are identified.

2 Identify and explain animal welfare requirements

2.1 Workplace and regulatory requirements for handling animals humanely are identified and explained.

3 Identify and explain OH&S requirements for handling animals safely

3.1 Risks associated with handling animals abattoirs are identified.

3.2 OH&S requirements associated with handling animals are identified.

4 Identify and explain stock flow and lot identification procedures

4.1 Individual animals identified where appropriate according to workplace, OH&S and regulatory requirements.

4.2 Identification of lots and the purpose of lots is explained. 4.3 Lots are identified according to workplace requirements. 4.4 The consequences of incorrect lot identification are

understood. 4.5 Importance of maintaining the flow of stock for production

is explained.

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.




The animal welfare requirements may relate to a range of species.

Lairage facilities will vary according to the species and may include: • pens • yards • paddocks • sheds.

Livestock handling methods may include the use of goads such as: • dogs • electrical • mechanical • audio.

Suitability of livestock for slaughter may require consideration of: • health status • length of lairage period • product specification.

Product specification may vary with customer or workplace requirements for: • species • breed or type • carcase characteristics (age, sex, weight) • skin, hide or coat characteristics • standard or preparation and presentation.

Product standards may be described by: • industry standards • workplace grades or classification • customer specification.



Records of livestock movement may include: • receivable documents • slaughter data • reconciliations of livestock-on-hand.

Animal preparation may include whole or partial wash down.

Current Australian Standards are to be taken into consideration.

PRE/CO-REQUISITES MTMMP1B Maintain personal equipment




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain workplace procedures for receival of animals. • Explain OH&S and animal welfare requirements. • Explain and demonstrate relevant productivity requirements and requirements for maintaining

standards of product. • Explain the need for lot identification of stock and its importance with regard to trace back. • Explain and demonstrate workplace requirements for maintaining flow and order of animals.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate procedures and requirements for handling livestock. • Demonstrate ability to identify animals suitable for slaughter. • Demonstrate recording procedures for livestock control. • Demonstrate appropriate style for communication with fellow workers, eg to exchange information

with stockperson.

MTMP2002A Prepare animals for slaughter – Volume 2


Unit – MTMP2002A Prepare animals for slaughter

Unit descriptor This unit deals with the competencies required to manage and handle animals in lairage prior to slaughter.


1 Manage animals in lairage 1.1 Animals are received into lairage according to workplace requirements.

1.2 Animals in lairage are handled according to workplace requirements.

1.3 Welfare issues in relation to the handling of animals in lairage are followed according to regulatory and workplace requirements.

1.4 Records of all livestock movements on plant are maintained according to workplace requirements.

1.5 Animals are handled according to OH&S requirements.

2 Present animals for slaughter 2.1 Animals are selected for slaughter according to product specifications and workplace requirements.

2.2 Animals are prepared for slaughter at a rate to maintain productivity according to workplace requirements.

2.3 Animals are presented for slaughter in a condition to maintain the standards of product.

2.4 Animals are presented for slaughter according to OH&S requirements.

3 Maintain flow and order of animals

3.1 Animals are made available to meet start-up times and chain speed requirements.

3.2 Flow and order of animals maintained according to start-up times and chain speed requirements.





Species may vary.

Lairage facilities will vary according to the species and may include: • pens • yards • paddocks • sheds.

Livestock handling methods may include the use of goads such as: • dogs • electrical • mechanical • audio.

Suitability of livestock for slaughter may require consideration of: • health status • length of lairage period • product specification.

Product specification may vary with customer or workplace requirements for: • species • breed or type • carcase characteristics (age, sex, weight) • skin, hide or coat characteristics • standard or preparation and presentation.

Product standards may be described by: • industry standards • workplace grades or classification • customer specification • Records of livestock movement may include: • receivable documents • slaughter data • reconciliations of livestock-on-hand.



Animal preparation may include whole or partial wash down.








MTMMP5B Communicate in the workplace

MTMP2001A Overview animal welfare and handling requirements


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain workplace record-keeping procedures for receival of animals. • Explain animal welfare requirements for animals kept in lairage. • Explain stock identification systems and regulatory requirements related to the identification of

stock. • Explain mob/lot separation and country regulatory/importing requirements.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to keep stock receival records. • Demonstrate ability to move stock around pens and lairage in accordance with workplace

requirements. • Demonstrate ability to meet workplace and regulatory requirements in relation to animal welfare

requirements. • Demonstrate and fulfil OH&S requirements for handling stock in lairage. • Demonstrate ability to maintain flow and order of animals to meet production requirements.




MTMP2003A Feed race and restrain animal – Volume 2


Unit – MTMP2003A Feed race and restrain animal

Unit descriptor This unit describes the competencies required to move animals along a race and into a restrainer or restraining area such as a knocking box.


1 Feed race 1.1 Stock is fed into race effectively and humanely in accordance with workplace and regulatory requirements.

1.2 Goads are used in accordance with workplace requirements.

1.3 OH&S requirements are identified and complied with. 1.4 Animal welfare considerations are adopted to meet relevant

workplace and regulatory requirements. 1.5 Stock is segregated in accordance with work instructions. 1.6 Requirements and purpose of mob separation are

explained.

2 Restrain animal 2.1 Animal is restrained to workplace requirements. 2.2 The welfare of the animal is considered according to

workplace and regulatory requirements. 2.3 Operation of mechanical restraints is monitored in

accordance with workplace requirements. 2.4 OH&S requirements are met when restraining animal.


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’.








Worksite includes: • immediate working area • overall workplace • Species may vary.



Different goads such as rattles and electric prodders.

There may be a variety of different restraining mechanisms.




MTMP2001A Overview animal welfare and handling requirements


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain animal welfare requirements. • Explain correct use of goads. • Explain the required segregation of animals. • Explain regulatory requirements for segregation (eg, cattle for the European Union). • Outline characteristics of breeds, sex and age of animals as it relates to work duties. • Explain the workplace requirements related to feeding the race and the reasons for these

requirements. • Explain the workplace and OH&S requirements related to restraining animals.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to feed race and restrain animals to maintain production requirements. • Demonstrate the ability to maintain the flow of animals to meet production requirements. • Demonstrate the ability to feed race without causing undue stress to the animals. • Demonstrate the ability to use goads in accordance with work instructions, OH&S and animal

welfare requirements. • Demonstrate the ability to maintain segregation according to workplace requirements. • Demonstrate the ability to restrain the animal to workplace and OH&S requirements.

MTMP2011A Identify animals using electronic systems – Volume 2


Unit – MTMP2011A Identify animals using electronic systems

Unit descriptor This unit deals with the competencies required for the identification of animals using electronic systems.


1 Identify animals using electronic systems

1.1 The reasons for electronic identification of individual animals are explained.

1.2 Steps in identifying animals using electronic systems are identified and explained.

1.3 Start up procedures for electronic readers is identified and followed.

1.4 The identification and recording system is operated according to work instructions.

1.5 Animals identified according to workplace requirements. 1.6 Sources of errors in identification and/or malfunction of the

system are explained and identified. 1.7 Consequences of incorrect identification of animals are

explained.

2 Maintain, clean and monitor electronic identification system

2.1 Routine maintenance, cleaning and monitoring is undertaken according to workplace requirements.











Species may vary.

Different types of identification systems may be used.



PRE/CO-REQUISITES MTMP2001A Overview animal welfare and handling requirements

MTMMP1B Maintain personal equipment


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 and explain the steps in animal identification. • Explain the reasons for animal identification. • Sources of errors in identification and/or malfunction of the system are explained and identified. • Consequences of incorrect identification of animals are explained.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identification and recording system operated according to work instructions. • Start up procedures for electronic readers and recordings identified and followed. • Routine maintenance, cleaning and monitoring undertaken according to workplace requirements.


MTMP2012A Shackle animal – Volume 2


Unit – MTMP2012A Shackle animal

Unit descriptor This unit deals with the competencies required to shackle and hang an animal on a processing rail after stunning.


1 Shackle animal 1.1 Animal is shackled in accordance with workplace and OH&S requirements.

1.2 Animal is checked for consciousness. 1.3 Animal is hung at a height and rate suitable for next

operator. 1.4 Equipment is checked for faults in accordance with work

instructions.









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

Species may vary.

May involve the use of different equipment, hoists and shackles.


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. • Outline work instructions related to shackling animals. • Explain the consequences of incorrect shackling of animals • Explain OH&S requirements related to the shackling of animals. • Identify defects in shackling gear and equipment.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate shackling an animal according to workplace and OH&S requirements. • Demonstrate the ability to take corrective action immediately if animals are ineffectively stunned. • Demonstrate the ability to check all equipment for faults to allow safe operation of shackling

equipment.




MTMP2013A Operate electrical stimulator – Volume 2


Unit – MTMP2013A Operate electrical stimulator

Unit descriptor This unit deals with the competencies required to operate either manual or automatic carcase stimulation equipment.


1 Conduct pre-operational check of equipment

1.1 Electrical stimulation unit is regularly checked to ensure it is in good working order.

1.2 Equipment is maintained by cleaning electrodes. 1.3 Circuit boards/cards are replaced if a fault develops (where

this forms part of operator's work instructions).

2 Follow effective electrical stimulation procedures

2.1 Electrical stimulation is applied within the maximum time from stunning.

2.2 Constant contact with electrodes is ensured during stimulation.

2.3 OH&S requirements are identified and met. 2.4 Stimulation is run to its full time according to the

specifications for the type of stimulation equipment. 2.5 When using the nasal/rail methods, the carcase contact with

the rubbing bar is maintained during electrical stimulation to ensure stimulation is effective.

2.6 Loss of voltage is prevented by keeping carcases separated during stimulation.

2.7 Peak voltage levels are checked and maintained to ensure effective stimulation.

2.8 Carcase is stimulated in accordance with workplace requirements.

3 Check for ineffective stimulation

3.1 Electrical stimulation unit is checked regularly to ensure that: – the current is maintained to specified level – stimulation is applied within specified time limits after stunning – the duration of stimulation meets workplace requirements.

3.2 Electrodes are checked to ensure they are attached during stimulation.




Stimulation equipment may include: • extra low voltage (ELV)

– rectal – nasal to rectal – nasal to leg/rail

• high voltage (HV).

Maximum time between stunning and stimulation.

Minimum stimulation duration.

Different types of stimulation equipment.

Mathematical tasks relate to own work and may be completed using calculators and the assistance of others.

Mathematical operations, tasks and language may include: • routine simple calculations using specified fixed formula and procedures • recognition and accurate copying of numbers relating to temperature, time, volume, weight and

quantity • reading and interpreting analog and digital measures including clocks, scales, pressure gauges,

thermometers, cash registers • following basic flow charts, mimic panels and numerically sequenced tasks and procedures • recognising out of specification, acceptable or unacceptable range on simple graphs and charts • understanding and accurately using terms such as hotter/cooler, heavier/lighter, slow/fast,

increasing/decreasing, lower/higher in own work.

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




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of electrically stimulating a carcase. • Explain the basic operations of the stimulator. • Identify and explain OH&S requirements. • Explain events which would indicate that the stimulation is ineffective. • Explain the benefits of effective stimulation.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate effective electrical stimulation of carcases according to workplace requirements. • Comply with the OH&S requirements for operating electrical stimulation equipment. • Ensure correct voltage levels are used as well as minimum and maximum stimulation times. • Keep stimulation units well maintained and in good working order. • Conduct pre-operational checks. • Stimulate carcases within the correct time after stunning. • Check for ineffective stimulation.




MTMP2014A Remove head – Volume 2


Unit – MTMP2014A Remove head

Unit descriptor This unit deals with the competencies required to remove the head either manually or with the aid of mechanical cutters. This unit may also be used to cover the competencies required to monitor and perform routine maintenance on automated head removing machinery.


1 Remove the head 1.1 Head is severed at the base of the jaw, ie the atlanto-occipital joint.

1.2 Head is removed in accordance with work instructions. 1.3 Head is removed according to OH&S requirements. 1.4 Head is forwarded for further processing or disposed of

according to workplace requirements. 1.5 Machinery for removal of head is prepared, operated and

maintained in accordance with work instructions (where this is relevant to a particular work instruction).











Different mechanical and manual methods for decapitating may be used.





MTMMP11B Sharpen knives (when head is removed manually)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Outline basic anatomy of muscles, bones and joints of head for relevant species. • Explain and demonstrate cutting lines for removing head. • Outline potential contamination and cross-contamination associated with removing head.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to remove head in accordance with work instructions. • Identify and comply with OH&S requirements related to removing head. • Demonstrate safe and hygienic knife skills to remove head (where manually removed).




MTMP2015A Cut hocks – Volume 2


Unit – MTMP2015A Cut hocks

Unit descriptor This unit deals with the competencies required to cut off front legs, back legs or dew claws either manually or with the aid of mechanical cutters.


1 Cut hocks 1.1 Leg is removed according to work instructions. 1.2 Leg is removed according to cutting and QA requirements. 1.3 Leg is disposed of in accordance with work requirements. 1.4 Hock cutting equipment (where utilised) is operated in

accordance with OH&S requirements and work instructions.









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.





MTMMP11B Sharpen knives (when hock is removed manually)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Outline the basic anatomy of legs from relevant joints. • Outline potential contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to cut hocks in accordance with work instructions. • Demonstrate safe and hygienic use of knife (where undertaken manually). • Demonstrate safe and hygienic use of hock cutters (where task done mechanically). • Dispose of off-cuts in accordance with work instructions. • Demonstrate the ability to keep work area neat and tidy.




MTMP2016A Mark brisket – Volume 2


Unit – MTMP2016A Mark brisket

Unit descriptor This unit describes the competencies required to score or mark the brisket, prior to the brisket being cut, to allow evisceration of the carcase.


1 Mark brisket 1.1 Brisket is marked according to work instructions. 1.2 Sources of contamination and cross-contamination are

identified. 1.3 OH&S requirements for working in and around the

evisceration area are identified and complied with. 1.4 Requirements for scoring and marking the brisket are

understood and complied with.









Worksite includes: • immediate working area


Species may vary.





MTMMP11B Sharpen knives




Underpinning Knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose and importance of marking the brisket in accordance with work instructions. • Explain and identify the sources of contamination and cross contamination while marking the

brisket and how these are avoided. • Identify the OH&S requirements for working in the evisceration area.

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Mark the brisket in accordance with work instructions. • Comply with OH&S requirements for marking the brisket.




MTMP2017A Skin head – Volume 2


Unit – MTMP2017A Skin head

Unit descriptor This unit describes the competencies required to manually remove the hide or pelt from a head.


1 Remove hide/pelt from head 1.1 Hide is removed from head in accordance with workplace requirements.

1.2 Hide is removed from head leaving underlying muscle undamaged.

1.3 Hide is removed from head in accordance with OH&S requirements.

1.4 Sources of contamination and cross-contamination are identified.











Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the use of head meat. • Outline the workplace requirements for removing hide from head. • Explain the consequences of incorrectly removing hide from head. • Identify OH&S requirements related to removing hide from head. • Identify sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate skinning of the head to workplace requirements. • Demonstrate methods used to work cleanly and to avoid the risks of contamination of the head and

carcase. • Demonstrate the sterilisation techniques prior to and during the skinning of the head. • Dispose of hide or pelt in accordance with work instructions • Demonstrate the ability to keep work area clean and tidy.




MTMP2018A Complete changeover operation – Volume 2


Unit – MTMP2018A Complete changeover operation

Unit descriptor This unit deals with the competencies required to reposition carcases on a processing chain.


1 Reposition carcase 1.1 Changeover is completed in accordance with workplace requirements.

1.2 Changeover is completed in accordance with OH&S requirements.

1.3 Carcase is repositioned according to work instructions. 1.4 Gambrels, spreaders and slides, when used, are stored or

disposed of according to workplace requirements. 1.5 Equipment is checked for defects (when this forms part of

work instructions).

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










Species may vary.

Different chain arrangements may apply.

Different workstations/change over parts can be used.

Iron work may include hooks, rollers, chains, gambrels, slides or spreaders.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions for the changeover operation. • Explain OH&S requirements including manual handling procedures associated with changeover. • Explain the consequences of incorrectly repositioning the carcase on the chain. • Identify relevant defects in iron work, eg spreader, rollers etc (if used). • Identify appropriate reporting procedures for defects.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to complete changeover in accordance with work instructions. • Demonstrate the ability to complete changeover operation to OH&S requirements. • Demonstrate correct manual handling techniques for changeover operation. • Demonstrate the ability to treat iron work such as gambrels, spreaders and rollers in accordance

with workplace requirements.




MTMP2019A Bag tail and remove tag – Volume 2


Unit – MTMP2019A Bag tail and remove tag

Unit descriptor This unit deals with the competencies required to bag the tail to prevent contamination of the carcase. It also covers the removal, disposal and recording of tail tags.


1 Bag tail and secure bag 1.1 Tail is bagged and the bag secured in accordance with workplace requirements.

1.2 Stock of bags and ties are monitored and replenished in accordance with workplace requirements.

2 Remove and record tags 2.1 Tags are removed in accordance with workplace and regulatory requirements.

2.2 Tag number is recorded according to workplace requirements.

2.3 Tags and brushes are disposed of in accordance with 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. • Worksite includes: • immediate working area • overall workplace.

Worksite 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.

Species may vary.

Tags may be manually or electronically recorded.

Residue testing is programmed according to workplace requirements.

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. • Explain the:

– function and importance of tail tags – relationship between tail tags and residue testing – importance of maintaining correlation between carcase and tail tags – regulations with regard to tail tags – need for correct disposal of plastic tags.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate bagging of tails and removal of tags. • Demonstrate the capacity (at production speed) to:

– monitor stocks of bags and ties, using estimation and calculation – maintain stocks of bags and ties, using estimation and calculation – record tail tags.

• Demonstrate the safe use of a knife to remove tail brushes. • Follow work instructions for bagging tails and removing tags.




MTMP2020A Trim pig pre-evisceration – Volume 2


Unit – MTMP2020A Trim pig pre-evisceration

Unit descriptor This unit deals with the competencies required to trim pig carcases prior to evisceration.


1 Remove hair, ears, eyelids and snout

1.1 Carcase is shaved correctly and ears, eyelids and snout are removed according to workplace requirements.

1.2 Work is performed in accordance with OH&S requirements.

1.3 Ears, eyelids and snout are removed without contamination or cross-contamination in accordance with hygiene and sanitation requirements.

2 Drop trotters 2.1 Trotters are dropped at the carpal joint according to workplace requirements.

2.2 Hygiene and sanitation requirements for dropping trotters are followed.

2.3 Trotters are dropped in accordance with OH&S requirements.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of a pre-evisceration trim. • State the dangers of contamination and cross-contamination and methods used to avoid these

situations. • Explain the quality implications of an incorrect trim.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate shaving and removal of ears, eyelids, snout and trotters in accordance with workplace

and OH&S requirements.




MTMP2021A Number carcase and head – Volume 2


Unit – MTMP2021A Number carcase and head

Unit descriptor This unit deals with the competencies required to number carcases and heads to allow correlation for inspection and quality assurance purposes.


1 Correlate heads and carcases by numbering

1.1 Heads and carcases are correlated by numbering in accordance with workplace requirements.

1.2 Potential sources of contamination are identified. 1.3 Hides are numbered where part of task.















Carcases, heads and hides may be correlated and numbered.

Any species may be processed.

Different marking and numbering regimes may apply.

Different correlation systems between hides, heads, viscera and carcase may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the reasons for correlating heads and carcases. • Explain the consequences of incorrect correlation of heads and carcases. • Outline potential sources of contamination and cross-contamination. • Explain hygiene practices for minimising contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate ability to number heads and carcases in accordance with work instructions.




MTMP2022A Punch pelts – Volume 2


Unit – MTMP2022A Punch pelts

Unit descriptor This unit deals with the competencies required to either manually or mechanically clear the pelt on the flanks prior to pelt pulling.


1 Free pelt from the flanks of the carcase

1.1 Pelt is punched and opened in accordance with workplace requirements.

1.2 Hygiene and sanitation procedures are followed in accordance with workplace requirements.

1.3 Pelt is opened according to OH&S requirements.











Different types of punchers may be used.








Underpinning Knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of punching. • Explain hygiene and sanitation requirements related to pelt punching. • Outline work instructions related to operation of pelt punchers (where used). • Outline the consequences of not clearing the pelt to the required extent.

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate capacity to:

– punch pelt in accordance with work instructions – follow OH&S and hygiene and sanitation requirements related to freeing the pelt – free pelt to required extent.




MTMP2023A Remove brisket wool – Volume 2


Unit – MTMP2023A Remove brisket wool

Unit descriptor This unit deals with the competencies required to clear the brisket area either mechanically or manually.


1 Skin brisket 1.1 Brisket is cleared in accordance with: – workplace requirements – OH&S requirements – hygiene and sanitation requirements.

1.2 Pelt is removed cleanly without damage to the carcase. 1.3 Brisket piece is removed without contamination of carcase. 1.4 Waste pelt is disposed of in accordance with workplace

requirements.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of the brisket roller (where used). • Explain the workplace requirements associated with clearing the brisket. • Explain the OH&S hazards associated with the brisket roller (where used). • Explain and demonstrate the maintenance of brisket rollers (where used). • Explain the results of contamination and workplace requirements for reporting contamination. • Dispose of waste in accordance with workplace requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the clearing of the brisket area in accordance with work instructions, hygiene and

sanitation and OH&S requirements. • Demonstrate the capacity to keep work area clean and tidy.




MTMP2024A Prepare hide/pelt for removal – Volume 2


Unit – MTMP2024A Prepare hide/pelt for removal

Unit descriptor This unit deals with the competencies needed for completing the opening cuts on the points of a hide or pelt prior to removal. These include such cuts as marking the muzzle, marking the hocks and the fluffy anus cut on sheep.


1 Explain opening cuts 1.1 Steps involved in opening hide/pelt are identified in accordance with workplace requirements.

1.2 Sources of contamination and cross-contamination are identified.

1.3 Quality implications of defective opening cuts are identified and explained for product and hide.

2 Perform opening cuts 2.1 Opening cuts releasing the hide/pelt are performed in accordance with workplace requirements.

2.2 Opening cuts releasing the hide/pelt are performed in accordance with hygiene and sanitation requirements.

2.3 Opening cuts releasing the hide/pelt are performed in accordance with OH&S requirements.

2.4 Hide/pelt is freed to workplace requirements.











Species may vary.

Different types of cuts may be used to free the extremities of the hide/pelt prior to pulling.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in opening hide/pelt in accordance with work instructions. • Explain the sources of contamination and cross-contamination. • Explain the quality implications for product and hide of defective opening cuts.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the performance of opening cuts to release the hide/pelt in accordance with work

instructions. • Demonstrate the performance of opening cuts to release the hide/pelt in accordance with hygiene

and sanitation requirements. • Demonstrate the performance of opening cuts to release the hide/pelt in accordance with OH&S

requirements.


MTMP2031A Operate scalding/dehairing equipment – Volume 2


Unit – MTMP2031A Operate scalding/dehairing equipment

Unit descriptor This unit deals with the competencies required to operate scalding and dehairing equipment.


1 Confirm equipment settings 1.1 Automated equipment safety guards are secured and in place.

1.2 Equipment settings are selected and confirmed in accordance with workplace and OH&S requirements.

2 Operate equipment for scalding/dehairing

2.1 Scalding/dehairing equipment is powered in accordance with regulatory and workplace requirements.

2.2 Scalding/dehairing equipment is operated in accordance with manufacturer’s specifications.

2.3 Scalding/dehairing equipment is operated in accordance with OH&S requirements.

2.4 Equipment is operated within its capacity and the capacity of the operator.

2.5 Carcase is scalded and dehaired to workplace requirements.

3 Identify and report defects 3.1 Carcases leaving the process are monitored to ensure dehairing meets workplace requirements.

3.2 Defects are monitored and corrective action is taken in accordance with workplace requirements.











A variety of automated/mechanical dehairers may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions related to operating scalding/dehairing equipment. • Explain OH&S requirements of operating machinery. • Explain defects to be identified and reported in accordance with workplace requirements. • Explain potential sources of contamination and ways of preventing it.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate and monitor dehairer according to manufacturer’s specifications

and work instructions. • Demonstrate the capacity to monitor defects in processing and take corrective action. • Demonstrate the capacity to report defects in accordance with workplace requirements.



MTMP2032A Operate whizzard knife – Volume 2


Unit – MTMP2032A Operate whizzard knife

Unit descriptor This unit deals with the competencies required to operate and maintain a whizzard knife.


1 Operate whizzard knife 1.1 Whizzard knife is used in accordance with workplace requirements.

1.2 Whizzard knife is operated in accordance with OH&S requirements.

2 Maintain whizzard knife 2.1 Whizzard knife is maintained according to manufacturer's specifications and work instructions.











Whizzard knife can be used at a variety of work stations.

Any species can be processed.

Different sterilisation procedures may be used.

A variety of maintenance routines may be used.

Different brands and/or makes of knife may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • In relation to the operation of a whizzard knife, explain:

– basic operating principles of the whizzard knife – work instructions for a particular workstation – hygiene and sanitation requirements for that workstation – OH&S requirements related to using a whizzard knife – potential sources of contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Evidence should include a demonstrated capacity to:

– use a whizzard knife competently and safely in accordance with the work instructions for one workstation in a meat processing operation – perform basic maintenance of the knife – follow hygiene and sanitation procedures for the use of a whizzard knife at a particular workstation – follow OH&S procedures for the use of a whizzard knife at a particular workstation.




MTMP2033A Operate rise and fall platform – Volume 2


Unit – MTMP2033A Operate rise and fall platform

Unit descriptor This unit deals with the competencies required to operate a rise and fall platform.


1 Operate rise and fall platform 1.1 Rise and fall platform is operated in accordance with workplace requirements.

1.2 Rise and fall platform is operated in accordance with OH&S requirements.

1.3 Malfunctions are identified and reported and corrective actions taken in accordance with workplace requirements.











Different types of platforms may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify basic operating principles of the rise and fall platform. • Identify and explain OH&S requirements related to the operation of a rise and fall platform. • Explain workplace requirements for the operation of a rise and fall platform.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate a rise and fall platform in accordance with work instructions and OH&S requirements.




MTMP2034A Operate vacuum blood collection process – Volume 2


Unit – MTMP2034A Operate vacuum blood collection process

Unit descriptor This unit deals with the competencies required for the operation of a vacuum blood collection system.


1 Operate a vacuum blood collection system

1.1 The uses of blood are identified and explained. 1.2 Steps in recovering and storing blood are identified. 1.3 Start up procedures are identified and followed. 1.4 Vacuum recovery system is operated and blood collected

according to work instructions. 1.5 Specific hygiene and sanitation requirements for blood

collection are identified and complied with. 1.6 Specific OH&S requirements for blood collection are

identified and complied with. 1.7 Sources of contamination are explained and identified. 1.8 Consequences of contamination and resulting damage to

blood is explained. 1.9 Regulatory requirements and customer specifications for

blood collection are identified, explained and met.

2 Clean, maintain and monitor a vacuum blood collection system

2.1 Routine maintenance, cleaning and monitoring is undertaken according to workplace requirements.











Species may vary.

Different types of collection systems may be used.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain the steps in blood collection. • Explain the uses and markets for blood collected. • Identify and explain the following requirements related to blood collection:

– hygiene and sanitation – OH&S – quality assurance – regulatory – customer specifications.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate blood collection system in accordance with work instructions. • Demonstrate the following requirements related to blood collection:

– hygiene and sanitation – OH&S – quality assurance.


MTMP2035A Operate nose roller – Volume 2


Unit – MTMP2035A Operate nose roller

Unit descriptor This unit describes the competencies necessary to operate a nose roller or similar machine to mechanically skin a head.


1 Skin sheep head 1.1 Sheep head is skinned to workplace requirements. 1.2 Sheep head is skinned to OH&S and hygiene and sanitation

requirements. 1.3 Pelt is removed cleanly. 1.4 Sheep head is skinned without contamination or cross-

contamination. 1.5 Nose roller is used in accordance with work instructions. 1.6 Waste is disposed of in accordance with workplace

requirements.










Species may vary.

Different machinery may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Basic anatomy of head relevant to operation. • OH&S requirements associated with nose roller. • Sources of contamination of heads. • Basic operation of nose roller. • Basic start up operations and routine maintenance as prescribed in the work instructions. • Uses of head meat and offal..

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate the nose roller in accordance with work instructions. • Demonstrate the ability to operate the nose roller in accordance with OH&S requirements. • Demonstrate the ability to clean and sanitise and follow basic maintenance program for the nose

roller in accordance with workplace requirements. • Demonstrate the ability to keep work area clean and tidy. • Demonstrate the ability to dispose of waste in accordance with workplace requirements.




MTMP2036A Operate pneumatic cutter – Volume 2


Unit – MTMP2036A Operate pneumatic cutter

Unit descriptor This unit deals with the competencies required to maintain and operate a hydraulic cutter or scissors. The pneumatic cutter must be operated for at least one work station (eg cutting hocks or trimming necks) at the speed of the chain.


1 Perform cutting operations 1.1 Cutters are operated in accordance with workplace requirements.

1.2 Cutters are operated in accordance with OH&S requirements.

1.3 Potential sources of contamination and cross-contamination are identified.

2 Remove hock/horns/legs or trim necks

2.1 Off cuts are removed in accordance with workplace requirements

2.2 Off cuts are disposed of according to workplace requirements.

3 Clean and maintain pneumatic cutters

3.1 Cutters are cleaned and maintained to workplace requirements.










Different brands of cutters/scissors may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S issues associated with use of cutter. • Explain basic operating principles of pneumatic cutter. • Identify potential sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate operation of the pneumatic cutter to workplace requirements for one work station. • Operate cutter to remove hock/horns/legs or trim necks. • Demonstrate maintenance and sterilisation of cutter. • Demonstrate procedures for disposal of off cuts. • Demonstrate operation of cutter in accordance with OH&S requirements.




MTMP2037A Operate circular saw – Volume 2


Unit – MTMP2037A Operate circular saw

Unit descriptor This unit deals with the competencies required to operate and maintain a circular saw to perform a task such as cutting horns.


1 Operate circular saw 1.1 Circular saw is operated in accordance with workplace requirements.

1.2 OH&S requirements are identified and met. 1.3 Operating equipment is sterilised and cleaned in

accordance with workplace requirements. 1.4 Possible sources of contamination and cross-contamination

are identified.

2 Maintain a circular saw 2.1 Circular saw is maintained according to manufacturer’s specifications and workplace requirements.

3 Remove horns or other off cuts

3.1 Horns/off cuts are removed using appropriate equipment in accordance with workplace requirements.

3.2 Off cuts are disposed of according to workplace requirements.

3.3 Work area is kept neat and clear of waste in accordance with workplace requirements.











Different brands of saws may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation of a circular saw. • Explain OH&S issues associated with operating a circular saw. • Explain maintenance requirements for circular saw. • Explain any possible sources of contamination to the product.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate operation of the circular saw to workplace requirements at a work station. • Demonstrate safe use of a circular saw in accordance with OH&S requirements. • Explain and demonstrate maintenance and sterilisation of circular saw. • Explain and demonstrate procedures for disposal of off cuts. • Demonstrate horn removal to workplace requirements.


MTMP2038A Prepare carcase and equipment for hide/pelt puller – Volume 2


Unit – MTMP2038A Prepare carcase and equipment for hide/pelt puller

Unit descriptor This unit deals with the competencies required to secure hides/pelts to the puller, dispose of hides/pelts and store the belts/chains.


1 Shackle hide/pelt to hide/pelt puller

1.1 Hide/pelt is shackled to hide/pelt puller in accordance with workplace requirements.

1.2 Hide/pelt pullers, chains or belts are used in accordance with OH&S procedures.

2 Dispose of hide/pelt 2.1 Hide/pelt is disposed of in accordance with work instructions.

2.2 Hide/pelts are dispatched in accordance with workplace requirements (where part of work instructions).

3 Maintain and store belts and chains

3.1 Belts and chains are stored and maintained in accordance with workplace and OH&S requirements.










Different types of hide/pelt pullers may be used.

Different chains and belts may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain how hide/pelt puller works. • Outline hazards associated with working with and around the hide/pelt puller. • Explain and demonstrate emergency switches. • Outline disposal arrangements for hides and pelts. • Explain the consequences of incorrect clearance of hide or pelt.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the preparation of the carcase and equipment for the operation of removal of the

hide/pelt. • Demonstrate capacity to:

– follow work instructions – perform duties in accordance with OH&S requirements – keep work area neat and tidy.

• Store and maintain pelts and chains according to work instructions.




MTMP2039A Operate tenderiser – Volume 2


Unit – MTMP2039A Operate tenderiser

Unit descriptor This unit deals with the competencies required to operate and maintain the boning room machinery for tenderising meat cuts.


1 Operate tenderiser 1.1 Tenderiser is operated and maintained according to OH&S requirements and manufacturer’s specifications.

1.2 Meat is tenderised to workplace requirements. 1.3 Potential sources of contamination are identified and

contamination managed according to workplace requirements.

1.4 Flow of product is monitored according to workplace and quality assurance requirements.











Different makes of tenderisers may be used.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain basic operating principles of meat tenderisers. • Explain OH&S requirements related to meat tenderising. • Identify and explain potential sources of contamination to the product.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate tenderiser in accordance with workplace requirements and

manufacturer’s specifications. • Demonstrate the ability to carry out routine cleaning and maintenance in accordance with work

instructions, manufacturer’s specifications and hygiene and sanitation requirements. • Demonstrate the ability to monitor meat input and output in accordance with work instructions.




MTMP2040A Operate mincer – Volume 2


Unit – MTMP2040A Operate mincer

Unit descriptor This unit deals with the competencies required to operate and maintain mincing machinery, select product for mincing and monitor finished product to achieve quality specifications.


1 Mince meat 1.1 Mincer is operated in accordance with workplace requirements and manufacturer’s specifications.

1.2 Mincer is operated in accordance with OH&S requirements.

1.3 Input and output are monitored to ensure compliance with QA requirements.

2 Maintain mincer 2.1 Mincer start up procedures are followed according to work instructions.

2.2 Routine maintenance is performed in accordance with work instructions.







Different types of machinery can be used.

Different types of product can be minced.

Different specifications of finished product may apply.



Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation and adjustment of the mincer. • Identify potential sources of contamination. • Identify potential OH&S risks.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate mincer in accordance with work instructions and manufacturer’s specifications. • Maintain mincer in accordance with work instructions. • Consistently follow hygiene and sanitation procedures associated with the operation of the mincer. • Monitor product to be minced to ensure compliance with QA specifications. • Monitor minced product to ensure compliance with customer/workplace specifications.


MTMP2041A De-rind/de-nude meat cuts – Volume 2


Unit – MTMP2041A De-rind/de-nude meat cuts

Unit descriptor This unit deals with the competencies required to de-rind pork meat cuts, remove selvage or remove tendons from meat cuts using a mechanical aid.


1 Operate de-rinder/de-nuder 1.1 Machinery is operated in accordance with workplace requirements and manufacturer’s specifications.

1.2 Machinery is operated in accordance with OH&S requirements.

1.3 Machinery is maintained in accordance with hygiene and sanitation requirements.

1.4 Meat cuts are monitored for defects and contamination. 1.5 Output is monitored to ensure compliance with QA

requirements.















Different types of machinery may be used.

Different types of products may be de-rinded or de-nuded.

Different specifications of finished product may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation of the de-rinder/de-nuder. • Identify and explain potential sources of contamination. • Identify and explain potential OH&S risks.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation and maintenance of the de-rinder/de-nuder in accordance with work

instructions and manufacturer’s specifications. • Demonstrate the operation of the de-rinder/de-nuder to hygiene and requirements. • Demonstrate the operation of the de-rinder/de-nuder to QA requirements.




MTMP2042A Operate new technology or process – Volume 2


Unit – MTMP2042A Operate new technology or process

Unit descriptor This unit deals with the competencies required to maintain and operate a new piece of equipment or implement a new process.


1 Prepare new equipment 1.1 Equipment is prepared for operation in accordance with work instructions and manufacturer’s specifications.

2 Operate equipment 2.1 Equipment is operated or process is undertaken in accordance with work instructions.

2.2 Equipment is operated or process is undertaken in accordance with OH&S requirements.

2.3 Potential sources of contamination and cross-contamination are identified and preventative measures are employed.

3 Clean and maintain equipment and/or work area

3.1 Performance of equipment is monitored and faults reported in accordance with work instructions.

3.2 Equipment and/or work area is cleaned and maintained to workplace requirements.











There may be a range of new pieces of equipment or new processes.



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. • Explain the work instructions for the new equipment or proces. • Explain OH&S requirements associated with the process and/or use of equipment. • Explain basic operating principles of equipment and or purpose of the process. • Identify potential sources of contamination and cross-contamination.

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation of the equipment or process to workplace requirements and

manufacturer’s specifications. • Demonstrate maintenance of equipment in accordance with workplace requirements (where

applicable). • Demonstrate operation of equipment or process in accordance with OH&S requirements.




MTMP2043A Operate sterivac equipment – Volume 2


Unit – MTMP2043A Operate sterivac equipment

Unit descriptor This unit deals with the competencies required to maintain and operate sterivac equipment.


1 Operate sterivac equipment 1.1 Contamination to be removed is identified. 1.2 Sterivac equipment is operated in accordance with

workplace requirements. 1.3 Sterivac equipment is operated to remove contamination in

accordance with OH&S requirements. 1.4 Potential sources of contamination and cross-

contamination are identified.

2 Clean and maintain sterivac equipment

2.1 Performance of sterivac equipment is monitored and faults reported in accordance with work instructions.

2.2 Sterivac equipment is cleaned and maintained to workplace requirements.











Different brands of service equipment may be used.

Species may vary.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S issues associated with use of sterivac equipment. • Explain basic operating principles of pneumatic sterivac equipment. • Identify potential sources of contamination and cross-contamination. • Explain the consequences of not removing contamination to workplace requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify contamination to be removed. • Demonstrate the operation of the sterivac equipment to remove contamination to workplace

requirements . • Remove contamination in accordance with workplace requirements. • Demonstrate maintenance of sterivac equipment in accordance with workplace requirements. • Demonstrate operation of sterivac equipment in accordance with OH&S requirements.




MTMP2051A Trim neck – Volume 2


Unit – MTMP2051A Trim neck

Unit descriptor This unit deals with the competencies required to trim the contamination from the neck of a carcase.


1 Trim neck 1.1 Neck is trimmed in accordance with workplace requirements.

1.2 Neck is trimmed in accordance with OH&S requirements. 1.3 Types of contamination are identified and reported where

appropriate. 1.4 Neck is trimmed to remove blood clots, stains and areas of

contamination from the carcase. 1.5 Neck is trimmed with minimal meat removed from the

neck. 1.6 Neck is trimmed to meet customer specifications


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’








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.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain and identify types of contamination to be trimmed. • Explain OH&S, hygiene and sanitation and customer specifications related to trimming neck. • Explain potential sources of contamination of product and how it is avoided.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate trimming of neck to workplace requirements. • Demonstrate safe and hygienic neck trimming.




MTMP2052A Trim forequarter to specification – Volume 2


Unit – MTMP2052A Trim forequarter to specification

Unit descriptor This unit deals with the competencies needed to trim the forequarter of the carcase to specification.


1 Trim forequarter of carcase 1.1 Specifications are identified and explained. 1.2 Steps involved in trimming to specification are identified

and explained. 1.3 Forequarter is trimmed to specification according to

workplace requirements. 1.4 Types and sources of contamination and cross-

contamination are identified. 1.5 OH&S requirements are identified and fulfilled.











Species may vary.

Different specifications may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Specifications are identified and explained. • Steps involved in trimming to specification are identified and explained. • Sources of contamination and cross-contamination are identified. • Hygiene and sanitation requirements are identified. • OH&S requirements are identified.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Forequarter is trimmed to specification according to work instructions. • Hygiene and sanitation requirements are identified and fulfilled. • OH&S requirements are identified and fulfilled.




MTMP2053A Trim hindquarter to specification – Volume 2


Unit – MTMP2053A Trim hindquarter to specification

Unit descriptor This unit deals with the competencies needed to trim the hindquarter of the carcase to specification.


1 Trim hindquarter of carcase 1.1 Specifications are identified and explained. 1.2 Steps involved in trimming to specification are identified

and explained. 1.3 Hindquarter is trimmed to specification according to

workplace requirements. 1.4 Hindquarter is trimmed to specification according to

OH&S requirements. 1.5 Type and sources of contamination and cross-


RANGE OF VARIABLES The Range of Variables Statement provides details of the scope of the Elements and Pe0formance 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.










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 trimming hindquarter. • Explain steps in trimming hindquarter to specification. • Identify sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements for trimming hindquarter. • Explain OH&S requirements for trimming hindquarter.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to trim hindquarter to specification according to work instructions. • Demonstrate the ability to trim hindquarter to hygiene and sanitation requirements. • Demonstrate the ability to trim hindquarter to OH&S requirements.




MTMP2054A Inspect hindquarter and remove contamination – Volume 2


Unit – MTMP2054A Inspect hindquarter and remove contamination

Unit descriptor This unit deals with the competencies needed to inspect the hindquarter of the carcase and remove contamination.


1 Inspect the hindquarter of the carcase and remove contamination

1.1 Types of contamination are identified and the sources explained.

1.2 Steps involved in scanning the carcase are identified and explained.

1.3 Hindquarter is trimmed to remove contamination according to workplace requirements.

1.4 Hindquarter is trimmed to remove contamination according to OH&S requirements.











Species may vary.

Different types and sources of carcase contamination may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in scanning the carcase are identified and explained. • Sources of contamination and cross-contamination in trimming are identified and explained. • Explain hygiene and sanitation requirements related to inspecting the hindquarter and removing

contamination. • Explain OH&S requirements related to inspecting the hindquarter and removing contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to trim hindquarter to remove contamination according to work instructions. • Demonstrate the ability to trim hindquarter to remove contamination according to hygiene and

sanitation requirements. • Demonstrate the ability to trim hindquarter to remove contamination according to OH&S

requirements.




MTMP2055A Inspect forequarter and remove contamination – Volume 2


Unit – MTMP2055A Inspect forequarter and remove contamination

Unit descriptor This unit deals with the competencies needed to inspect the forequarter of the carcase and remove contamination.


1 Inspect the forequarter of the carcase and remove contamination

1.1 Steps involved in scanning the carcase are identified and explained.

1.2 Forequarter is trimmed to remove contamination according to workplace requirements.

1.3 Types and sources of contamination and cross-contamination in trimming are identified.

1.4 OH&S requirements are identified and fulfilled.











Species may vary.

Different types and sources of carcase contamination may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Types of contamination are identified and the sources explained. • Steps involved in scanning the carcase are identified and explained. • Sources of contamination and cross-contamination in trimming are identified. • Hygiene and sanitation requirements are identified. • OH&S requirements are identified.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Forequarter is trimmed to remove contamination according to work instructions. • Hygiene and sanitation requirements are identified and fulfilled. • OH&S requirements are identified and fulfilled.




MTMP2056A Perform retain rail operations – Volume 2


Unit – MTMP2056A Perform retain rail operations

Unit descriptor This unit deals with the competencies required to perform retain rail operations to remove contamination, pathology and dressing defects identified by inspection staff.


1 Trim carcase on retain rail 1.1 Retain rail procedure is identified and explained. 1.2 Defects that need trimming are identified under an

inspector’s supervision. 1.3 Defects are trimmed in accordance with work instructions

and meat inspector’s direction. 1.4 Defects are trimmed in accordance with hygiene and

sanitation requirements. 1.5 Defects are trimmed in accordance with OH&S

requirements. 1.6 Inspector’s requests are satisfied and yield maximised

when defects are trimmed. 1.7 Trimmings are disposed of in accordance with workplace

requirements.











Species may vary.

Carcase defects to be trimmed.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain retain rail procedures. • Explain potential sources of contamination or cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify types of defects which result in carcases being retained. • Demonstrate trimming of defects of carcases (on retain rail) in accordance with meat inspector’s or

quality assurance officer’s direction and work instructions. • Demonstrate hygiene and sanitation requirements for retain rail trimming. • Demonstrate the ability to dispose of trim in accordance with work instructions. • Demonstrate trim which meets regulatory requirements but maintains yield. • Provide and accept feedback from:

– fellow workers – meat inspector.




MTMP2061A Grade carcase – Volume 2


Unit – MTMP2061A Grade carcase

Unit descriptor This unit deals with the competencies required to grade carcases according to workplace or other specifications.


1 Sort and select carcase 1.1 Carcase is sorted by customer specifications and workplace requirements.

1.2 Potential sources of contamination and cross-contamination are identified.

1.3 Contaminated carcases are identified and corrective action is taken.

2 Grade carcase 2.1 Elements of carcase specifications are identified and explained.

2.2 Carcase specifications are identified and explained. 2.3 Carcase is accurately measured for grading according to

workplace requirements. 2.4 Carcase is graded according to workplace requirements,

customer specifications and regulatory requirements. 2.5 Carcase is graded accurately using measuring devices and

techniques according to workplace requirements. 2.6 Carcase is handled according to OH&S requirements.





Carcase may be described and recorded as follows: • weight • fat • butt shape • breed • sex • age (dentition) • feeding regimes.

Specifications may include: • industry standards • customer requirements • workplace procedures.

Carcase may be measured using: • fat measuring device • visual appraisal • palpation • cut measure technique.

Grading may include: • meat cuts • colour of meat • texture of meat • age of meat • sex • weight • conformation • amount of fat • colour and texture of fat • presence of blemishes • hygiene and sanitation requirements.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain workplace and customer carcase specifications. • Explain workplace requirements for grading. • Identify and explain OH&S requirements in relation to grading carcases. • Explain methods of grading carcase according to specifications. • Explain regulatory and commercial requirements for accurate carcase grading. • Explain procedures for interpreting, recording and reporting measurement such as weight and fat

depth.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the grading of carcases in accordance with workplace requirements and customer

specifications. • Demonstrate accurate recording of carcase grade descriptions.




MTMP2062A Weigh carcase – Volume 2


Unit – MTMP2062A Weigh carcase

Unit descriptor This unit deals with the competencies required to weigh a carcase.


1 Check scales 1.1 Scales are checked regularly according to operational procedures and state regulations to ensure hot weights are accurate.

1.2 Scales are checked to ensure they read zero after taring. 1.3 Appropriate personnel are notified in accordance with work

instructions if scales are inaccurate.

2 Test weights 2.1 Clean and undamaged mass are combined to determine maximum operational weight for production.

2.2 Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.

2.3 Test weights are certified in accordance with State regulations and workplace requirements.

3 Record check measure 3.1 All results of checking measures are accurately recorded according to workplace requirements.

3.2 Results are verified according to workplace requirements.

4 Operate carcase scales 4.1 Carcases are weighed according to workplace requirements.

4.2 Weights are recorded according to workplace requirements.4.3 Carcases are tagged and labelled according to workplace

and regulatory requirements.










Different types of scales may be used.

Different recording methods may apply.

Species may vary.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the concept of tare. • Explain the regulatory requirements of checking scales and weighing carcases. • Identify possible problems for the scales operation and the appropriate corrective action. • Explain the weights recording process and where applicable the reporting process on the

information gathered. • Explain scale problems that can be encountered and specify the action required to maintain

weighing standards.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the correct scale check procedure. • Weigh carcases and accurately complete scales records. • Record and report recorded weights information.


MTMP2063A Operate semi-automatic tagging machine – Volume 2


Unit – MTMP2063A Operate semi-automatic tagging machine

Unit descriptor This unit covers the competencies required to operate electronic equipment that generates carcase tags, records carcase grades and generates production reports.


1 Select carcase grade 1.1 Carcase is weighed and labelled according to workplace requirements.

2 Operate tag generating equipment

2.1 Codes for specific carcase category are entered into the system.

2.2 Tags are generated according to workplace requirements. 2.3 Consumables are monitored and replenished as required. 2.4 Equipment is monitored, cleaned and maintained according

to workplace requirements and manufacturer’s specifications.

2.5 Reports are generated where part of work instructions.

3 Tag carcase 3.1 Carcase is tagged according to workplace requirements. 3.2 Potential sources of contamination are identified and dealt

with according to workplace requirements.





Label or tag may include: • work instructions • automatic or handwritten ticket • roller brand • government stamp (regulation).

Tag information may include: • trade description • generic identification (species) • bone in or boneless statement • workplace in house bar code • category cipher, category in full, cut description in full • temperature requirements for chiller • country of origin • weight • meat quality statement • date of production • type of packaging • number of pieces.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of tagging information. • Identify types of tags used and information recorded. • Explain regulatory requirements for tagging carcases.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to generate carcase tags according to workplace requirements. • Recognise, select and record information accurately according to workplace requirements. • Where applicable, generate reports on information recorded. • Identify potential sources of contamination and cross-contamination. • Monitor operation of equipment and stocks of consumables.




MTMP2064A Measure fat – Volume 2


Unit – MTMP2064A Measure fat

Unit descriptor This unit describes the competencies required to measure fat for the purposes of carcase grading.


1 Conduct pre-operation check 1.1 Fat measuring equipment is checked according to workplace requirements to ensure it is in good working order.

1.2 Equipment is calibrated before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate.

1.3 Instruments are checked regularly for wear at the start of each shift.

2 Identify lots requiring fat measurement

2.1 Lots requiring measurement are located according to workplace requirements to determine the value, market destination and yield of meat.

2.2 Possible damage to the measurement site is assessed and appropriate action taken to ensure the accuracy of measurement according to workplace requirements.

3 Measure the fat 3.1 Fat measurements are taken according to workplace and species requirements.

3.2 Incorrect measurements are cancelled and rectified promptly to prevent the transmission of incorrect measurements to the recording system.

4 Record the fat measurement 4.1 Fat measurement is compared with visual assessment of fat depth.

4.2 Fat measurement is recorded according to workplace requirements.





Fat may be measured using: • a GR knife for sheep • an introscope for pigs • cut-and-measure knife or Hennessy grading probe for cattle.

Types of damage to the measurement site include: • hide/pelt stripper damage • air knife damage • separation from fat • bruising damage • excessive trimming damage • site damage.

Possible causes of error in measuring fat depth include: • faulty probe • puckering • dirty light diode • indentation • blunt blade • parallax error.





MTMMP11B Sharpen knives (whee knife skills are required)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of fat measurements and the regulatory requirements. • Outline possible causes of error in measurement such as contact plate not flat, blunt blade, bent

blade, wrong site, dirty light diode and incorrect measuring action. • Identify sites for possible damage including hide stripper, air knife, bruising, excessive trim, wavy

finish and soft siding, and explain appropriate actions to ensure incorrect measurements are not recorded.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to check and maintain equipment in accordance with work instructions. • Demonstrate the ability to measure fat according to workplace requirements. • Read, record and report measurement information.




MTMP2065A Label and stamp carcase – Volume 2


Unit – MTMP2065A Label and stamp carcase

Unit descriptor This unit describes the competencies required to label and stamp carcases in accordance with regulatory and workplace requirements.


1 Label carcase to specification 1.1 Correct labels are identified. 1.2 Labels are attached to carcase according to workplace and

regulatory requirements. 1.3 Stocks of labels are monitored and replenished according

to workplace requirements.

2 Stamp or brand carcase to specification

2.1 Carcases are stamped with appropriate (approved) AQIS or State Meat Authority stamps.

2.2 Carcases are stamped with establishment code or identification stamp.

2.3 Carcases are branded with workplace and/or AUS-MEAT grade brands in accordance with workplace requirements.

2.4 Stamps and brands are checked for legibility.











May include different stamps, different brands, different labels and different classifications.

Species may vary.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the consequences of incorrect labelling, stamping or branding. • Identify the types of labels, stamps and brands, and when they are to be used. • Explain the correct methods of attaching labels. • Explain the correct methods of stamping and branding.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate labelling and stamping of carcase to workplace and regulatory requirements. • Demonstrate labelling and stamping of carcase to hygiene and sanitation requirements. • Demonstrate the ability to differentiate between the different types of labels. • Demonstrate the ability to differentiate between the different types of stamps and brands. • Consistently apply brands so they are legible.




MTMP2066A Wash carcase – Volume 2


Unit – MTMP2066A Wash carcase

Unit descriptor This unit describes the competencies required to decontaminate a carcase by washing, operating and monitoring a wash cabinet or any post trim contamination process.


1 Wash carcase 1.1 Carcase is washed to remove foreign matter and contaminants from product.

1.2 Carcase is washed to workplace requirements. 1.3 Carcase is washed to OH&S requirements. 1.4 Types and sources of potential contamination and cross-












Foreign matter to be washed off may include bone, dust and blood.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of washing the carcase. • Explain the workplace requirements for washing the carcase. • Explain the potential for contaminating the carcase during washing. • Explain why water usage should be kept to a minimum whilst washing carcase.

Critical apects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate carcase washing to workplace requirements. • Demonstrate the ability to wash carcase without causing contamination to the carcase.




MTMP2071A Inspect meat for defects – Volume 2


Unit – MTMP2071A Inspect meat for defects

Unit descriptor This unit deals with the competencies required to routinely inspect meat cuts for defects, contamination and out of specification product prior to packing.


1 Inspect meat cuts for defects 1.1 Types of contamination to be detected including bone chips, fibre, grease excreta, ingesta and bruising are identified.

1.2 Meat cuts with contamination defects are consistently detected and returned to the slicer for trimming (or trimmed by packing personnel if part of work instructions).

1.3 Consistent contamination problems are reported promptly to the supervisor.

2 Identify meat that is outside specifications

2.1 Meat trimmed out of specification is identified and returned to trimmer for re-working (or trimmed by personnel if part of work instructions).











Different species of stock may apply.

Different types of cuts can be inspected.

Staff inspecting for defects may or may not be required to trim off defects.



Contamination may include: • ingesta • excreta • blood clots • bone chips • bruising • rail dust fibre • milk • urine.







Underpinning knowledge

The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the nature and types of contaminants. • Explain the results of allowing contaminated meat to be packaged. • Explain the results of allowing cuts out of specification to be packaged. • Describe workplace requirements for reporting consistent or repeated contamination of cuts or cuts

out of specification.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the capacity to inspect cuts for defects to workplace requirements. • Demonstrate the capacity to detect contamination including ingesta, excreta, rail dust, grease,

bruising, bone chips, and fibres. • Communicate with trimmers and supervisors regarding defect problems as needed and accept

feedback. • Demonstrate the capacity to identify trim out of specification. • Demonstrate the capacity to trim product free of defects in accordance with workplace requirements

(where laid down in the employee's work instructions). • Demonstrate the capacity to follow the drop meat policy. • Demonstrate the capacity to dispose of contaminated trimmings into inedible product tubs. • Deal with contaminated meat cuts promptly to ensure segregation from meat to be packaged.




MTMP2072A Assemble and prepare cartons – Volume 2


Unit – MTMP2072A Assemble and prepare cartons

Unit descriptor This unit deals with the competencies required to prepare cartons and liners in response to production requirements.


1 Assemble cartons 1.1 Cartons are assembled in accordance with work instructions and production needs.

1.2 Carton liners are inserted according to workplace and customer requirements.

1.3 Cartons are assembled or liners inserted in accordance with OH&S requirements.

1.4 Manual handling guidelines are followed.

2 Maintain production flow of cartons

2.1 Stocks of consumables are monitored and maintained according to work instructions.

2.2 Work area is kept clean and free of waste to ensure a hygienic and safe work environment.

2.3 Assembled cartons are forwarded to boning room promptly in line with production requirements.

2.4 Stock of consumables is maintained and when necessary re-ordered in accordance with work instructions.





A variety of mechanical aids are used for lifting consumables.

A variety of mechanical aids are used for assembling and transporting cartons including pallet jacks, fork lifts, conveyor belts.

A variety of brands, cartons and liner types are distributed by processor.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the importance of maintaining the integrity of packaging. • Describe work instructions for assembling and preparing cartons. • Outline the range and uses of packaging. • Explain the levels of consumables to be maintained. • Outline relevant OH&S requirements for assembling and preparing cartons. • Demonstrate and explain the safe usage of any mechanical aids, eg pallet jacks. • Outline and follow European Union (EU) procedures where relevant.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the assembly of cartons and placing of liners in accordance with work instructions and

specifications. • Demonstrate the capacity to maintain the flow of assembled cartons. • Report any shortages of consumables or draw more consumables in accordance with work

instructions. • Demonstrate the capacity to maintain a safe, neat and clean work area. • Demonstrate the capacity to perform any routine maintenance or monitoring of machines as laid

down in the work instructions.

MTMP2074A Identify cuts and specifications – Volume 2


Unit – MTMP2074A Identify cuts and specifications

Unit descriptor This unit deals with the competencies required to accurately identify and select the meat cuts sliced and packed at a particular workplace.


1 Identify meat cut specifications

1.1 Elements of meat cut specification are identified and explained.

1.2 Products are described to specification according to workplace procedures and customer requirements.

2 Select products 2.1 Products are correctly sorted and selected by specification according to workplace procedures.

2.2 Products are accurately measured to specification according to workplace procedures.

2.3 Product out of specification is identified and corrective action taken according to work instructions.











Specifications may be defined by: • industry standards such as AUS-MEAT • customer specifications • workplace procedures.



Product may be sorted according to: • meat cuts • colour of meat • texture of meat • age of meat • sex • weight • confirmation • amount of fat • colour and texture of fat • any blemishes.

Categories of meat include: • differentiation of classes • sex • species • weight • age.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain hygiene and sanitation requirements. • Identify and explain cut and trim specifications employed in the workplace. • Explain the consequences of meat cuts out of specification being packed and dispatched.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Explain and demonstrate the sorting of products by specification. • Explain and demonstrate methods of accurately classifying product by measurement and describing

products to specification. • Identify meat cuts out of specification and take corrective action according to workplace

requirements.




MTMP2075A Pack meat product – Volume 2


Unit – MTMP2075A Pack meat product

Unit descriptor This unit describes the competencies necessary to pack meat products in accordance with regulatory, workplace and customer requirements.


1 Check packing area 1.1 Packing area is checked for hygiene and operational requirements prior to commencing work in accordance with work instructions.

2 Pack meat product 2.1 Product to be packed is selected and checked for defects according to workplace and customer requirements.

2.2 Corrective action is taken according to workplace requirements if product is out of specifications.

2.3 Product out of specifications is handled according to workplace requirements.

2.4 Correct packaging materials are selected according to workplace and customer requirements.

2.5 Packaging is checked for defects in accordance with work instructions.

2.6 Product is packed and arranged according to workplace and customer requirements.

2.7 Product is weighed according to workplace and regulatory requirements (if this forms part of work instructions).

2.8 Food safety hazards associated with packing are identified and minimised by preventative measures.

2.9 OH&S requirements for packing are identified and complied with, including safe manual handling.

2.10 Packed product is labelled according to workplace requirements (if this forms part of work instructions).




Worksite includes: • overall workplace • immediate working area.

Different meat products including processed and unprocessed meat may be packed.

Species may vary.

Different customer requirements may apply.

A wide range of packaging materials and specifications may apply.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify the food safety hazards associated with packing and the preventative measures required to

minimise these hazards. • Explain the inspection and grading of meat prior to packaging and the action to be taken if meat is

outside specifications. • Explain how a variety of products may need to be arranged for packing. • Explain the workplace customer and regulatory requirements related to packing products. • Explain the packaging requirements for the range of meat products to be packaged. • Explain labelling requirements where relevant.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Inspect packing area prior to work in accordance with work instructions for hygiene and operational

requirements. • Demonstrate the inspection and selection of meat products prior to packaging. • Take corrective action for products that don’t meet specifications. • Demonstrate the accurate weighing of a variety of products (where appropriate). • Demonstrate the packing and arrangement of product to workplace, customer and regulatory

requirements. • Demonstrate the inspection of packaging for defects and take appropriate action. • Identify and comply with OH&S requirements for packing including safe handling.




MTMP2081A Operate carton sealing machine – Volume 2


Unit – MTMP2081A Operate carton sealing machine

Unit descriptor This unit describes the competencies required to operate carton sealing machines such as carton gluing machines and heat shrink wrap machines.


1 Operate sealing machine 1.1 Sealing machine is operated in accordance with workplace requirements and manufacturer’s specifications.

1.2 Defects are reported promptly in accordance with workplace requirements.

2 Maintain sealing machine 2.1 Sealing machine is maintained in accordance with manufacturer’s specifications and workplace requirements.

2.2 Consumables such as glue levels are monitored at designated intervals in accordance with workplace requirements.

2.3 Consumables such as glue are refilled in accordance with workplace requirements.











Different types of sealing machines including carton gluing machines and heat shrink wrap machines may apply.

Different maintenance procedures may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions related to sealing cartons. • Explain the operation of the carton sealing machine. • Explain OH&S requirements related to sealing cartons.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate carton sealing machine in accordance with manufacturer’s

specifications and workplace requirements. • Demonstrate ability to re-load carton sealing machine with consumables. • Demonstrate the ability to operate carton sealing machine in accordance with OH&S requirements.




MTMP2082A Operate carton scales – Volume 2


Unit – MTMP2082A Operate carton scales

Unit descriptor This unit describes the competencies required to weigh carton meat, record carton details and check the meat cuts against the product description on the carton in accordance with workplace requirements.


1 Check scales 1.1 All scales are checked regularly according to operational procedures and state regulations to ensure hot weights are accurate.

1.2 Scales are checked to ensure they read zero after taring. 1.3 Appropriate personnel are notified if scales are not

accurate.

2 Test weights 2.1 Clean and undamaged mass is combined to determine maximum operational weight for production.

2.2 Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.

2.3 Test weights are certified in accordance with state regulations and workplace requirements.

3 Record check measure 3.1 All results of check measures are accurately recorded according to workplace requirements.

3.2 Results are verified according to workplace requirements.

4 Weigh carton 4.1 Carton is weighed and weight read. 4.2 Net weight of carton is checked to ensure compliance with

workplace requirements and customer specifications. 4.3 Weight of carton is recorded if this forms part of work

instructions.





May include a variety of different recording methods.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain enterprise and regulatory requirements for operating and testing scales. • Explain consequences of incorrect operation of scales.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the correct scale check procedure. • Demonstrate the capacity to weigh cartons accurately. • Demonstrate the capacity to accurately complete scales records. • Demonstrate the capacity to identify specific scales problems and specify the action required to

maintain weighing standards. • Demonstrate the capacity to check carton contents against product description.

MTMP2083A Operate strapping machine – Volume 2


Unit – MTMP2083A Operate strapping machine

Unit descriptor This unit describes the competencies required to operate a carton strapping machine.


1 Strap carton 1.2 Carton is moved to strapper and strapped securely. 1.3 Cartons are strapped to workplace standards. 1.4 Carton strapping machine is operated in accordance with

workplace requirements. 1.5 Carton strapping machine is operated in accordance with

OH&S requirements.

2 Maintain strapping machine 2.1 Start up checks and procedures are performed in accordance with workplace requirements.

2.2 Strapping machine is re-loaded in accordance with manufacturer's and workplace requirements.

2.3 Defective machine operation is reported promptly in accordance with workplace requirements.

2.4 Strapping machine is maintained in accordance with 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









Different types of strapping machines may apply.

Different types of strapping specifications may apply.

Different maintenance and re-loading arrangements may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions for operating a carton strapping machine. • Explain the purpose of strapping cartons. • Explain OH&S hazards and requirements associated with the operation of strapping machines. • Explain the need to maintain intact and undamaged cartons by strapping.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation of the strapping machine to work instructions. • Demonstrate the ability to operate the strapping machine according to manufacturer’s specifications

and work instructions. • Demonstrate the ability to re-load the strapping machine. • Demonstrate the ability to monitor the strapping machine and strapping progress. • Demonstrate the ability to report defective machine operation promptly according to workplace

requirements. • Demonstrate correct procedure for applying carton seals.




MTMP2084A Operate carton forming machine – Volume 2


Unit – MTMP2084A Operate carton forming machine

Unit descriptor This unit describes the competencies required to operate a carton forming machine.


1 Start-up and maintain carton forming machine

1.1 Start-up procedures are identified and completed as laid down in work instructions and manufacturer’s specifications.

1.2 Daily maintenance routines are completed as specified in work instructions and manufacturer’s specifications.

2 Operate carton forming machine

2.1 Carton forming machine is operated in accordance with workplace requirements.

2.2 Cartons are formed to workplace standards. 2.3 Carton blanks are monitored to ensure compliance with

quality assurance requirements. 2.4 Carton forming machine is operated in accordance with

OH&S requirements. 2.5 Cartons are monitored to ensure compliance with

specifications. 2.6 Flow of carton assembly is maintained to meet daily

production requirements.











Different types of machines may be used.

A variety of different cartons to be formed may apply.








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

In relation to carton forming, identify and explain: • work instructions • OH&S requirements • importance of maintaining flow of cartons to boning room • QA requirements • reporting procedures for defects in carton formation.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to start-up and maintain carton forming equipment as laid down in work

instructions and manufacturer’s specifications. • Demonstrate the ability to operate carton forming machine in accordance with work instructions. • Demonstrate the ability to maintain the flow of cartons to the boning room. • Demonstrate the ability to identify and comply with OH&S requirements related to operating carton

forming equipment. • Demonstrate the ability to monitor the inflow of carton blanks to ensure compliance with QA

requirements. • Demonstrate the ability to monitor outflow of formed cartons to ensure compliance with QA

requirements.

MTMP2085A Operate automatic CL determination machine – Volume 2


Unit – MTMP2085A Operate automatic CL determination machine

Unit descriptor This unit describes the competencies required to set up and monitor the operation of an automatic chemical lean (CL) percentage determination machine for carton meat.


1 Operate and monitor CL determination machine

1.1 CL determination machine is operated and monitored in accordance with workplace requirements.

1.2 Out of specifications performance of machine is monitored and reported in accordance with workplace requirements.

2 Maintain CL determination machine

2.1 Routine maintenance of CL determination machine is performed in accordance with manufacturer’s specifications and workplace requirements.

2.2 Major maintenance problems are reported promptly 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.





Species may vary.

Different CL determination machines and operating procedures may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the general principles of CL determination. • Explain start up and monitoring procedures for CL determination machines.

Explain action required if cartons out of specifications are detected.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate and monitor CL determination machine in accordance with work

instructions. • Demonstrate the ability to follow start-up and shut-down procedures as specified in manufacturer’s

specifications and workplace requirements. • Demonstrate the ability to meet routine maintenance requirements of CL determination machine. • Demonstrate the ability to isolate out of specification cartons in accordance with work instructions.


MTMP2091A Assess dentition – Volume 2


Unit – MTMP2091A Assess dentition

Unit descriptor This unit deals with the competencies required to assess dentition and record the results.


1 Expose all incisor teeth 1.1 Incisor teeth are exposed. 1.2 Permanent incisors are differentiated from milk teeth. 1.3 The number of permanent incisors are counted correctly. 1.4 Dentition is assessed to workplace, regulatory and OH&S

requirements. 1.5 Sterilisation techniques are followed prior to, and during,

the assessment of dentition.

2 Record the dentition 2.1 The number of permanent incisor teeth are identified and accurately recorded in accordance with workplace requirements.












Different age groupings may apply.

Branding may vary.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the anatomical aspects of dentition. • Explain how dentition is used as a measure of animal age. • Explain the importance and value of accurate dentition assessment. • Explain the workplace requirements for recording dentition.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and record the number of permanent incisor teeth according to work instructions. • Demonstrate methods used to work cleanly to assess dentition and to avoid the risks of

contamination of the carcase. • Demonstrate sterilisation techniques prior to and during assessment of dentition. • Demonstrate OH&S practices associated with the assessment of dentition. • Record the number of permanent incisor teeth of animals to workplace requirements.




Support materials for training include: • On-the-Job Training Package – Slaughter Floor Carcase Descriptions – ‘Assessing Dentition’

(available from AUS-MEAT Training Group 07 3247 7200).

MTMP2092A Drop tongue – Volume 2


Unit – MTMP2092A Drop tongue

Unit descriptor This unit deals with the competencies required to remove the tongue from the head of an animal in accordance with specifications.


1 Remove tongue 1.1 Tongue is released from the jawbone. 1.2 Tongue is removed in accordance with workplace

requirements and customer specifications. 1.3 Tongue is inspected for defects and appropriate action

taken. 1.4 Tongue is placed in chute for further processing.












Different species may be processed.





MTMMP11B Sharpen Knives




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain work instructions for dropping tongue. • Explain relevant anatomy of tongue. • Explain customer specifications and workplace requirements for tongue. • Identify possible sources of contamination and measures used to avoid it.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to follow workplace requirements and customer specifications to remove

tongue. • Demonstrate sterilisation techniques prior to and during the removal of tongue. • Demonstrate knife skills to remove tongue. • Demonstrate methods used to work cleanly to avoid the risks of contamination of the head meat. • Demonstrate the ability to follow OH&S requirements to remove tongue.




MTMP2093A Wash head – Volume 2


Unit – MTMP2093A Wash head

Unit descriptor This unit deals with the competencies required to wash a head after removal from the carcase by flushing and hosing.


1 Identify contamination 1.1 Sources and causes of head meat contamination are identified.

1.2 Contamination is removed and/or reported to workplace requirements.

2 Wash head 2.1 Head and all head cavities are flushed to workplace and OH&S requirements.

2.2 Equipment is sterilised to workplace requirements. 2.3 Head is placed on the rail or hook in the same sequence as

the carcase on the chain, ensuring that heads do not touch.











Species may vary.

Contamination my include: • hair contamination • ingesta spillage • dust • dirt • grease.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of head washing. • Explain workplace requirements related to washing head. • Explain hygiene and sanitation requirements related to washing head. • Explain OH&S requirements related to washing head.

Critical aspects • Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify types of visible contamination on heads. • Demonstrate the ability to wash head in accordance with workplace and OH&S requirements. • Demonstrate methods used to work cleanly to avoid the risks of contamination of head meat.




MTMP2094A Bone head – Volume 2


Unit – MTMP2094A Bone head

Unit descriptor This unit deals with the competencies required to remove recoverable meat from a head (including but not limited to cheek meat).


1 Identify steps in head dressing 1.1 Steps in head dressing are identified and explained to workplace requirements and customer specifications.

1.2 Sources of potential contamination are identified. 1.3 Types of head meat for recovery are identified according to

workplace requirements. 1.4 Specific hygiene and sanitation requirements for work

instructions are identified and explained.

2 Bone head 2.1 Equipment is cleaned and sterilised to workplace requirements.

2.2 OH&S requirements are identified and followed. 2.3 Head is boned according to workplace requirements. 2.4 Head is boned to maximise yield.











Species may vary.

Different head meats to be recovered may apply.

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. • Explain sources of potential contamination and cross-contamination. • Outline relevant anatomy of head. • Identify head meat to be boned. • Explain the importance of maximising yield.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate boning head to workplace requirements. • Demonstrate methods used to work cleanly to avoid the risks of contamination of the head meat. • Perform sterilisation techniques prior to and during the performance of head boning. • Follow OH&S procedures related to dressing heads.




MTMP2095A Remove cheek meat – Volume 2


Unit – MTMP2095A Remove cheek meat

Unit descriptor This unit deals with the competencies required to remove the cheek meat from a head cleanly and safely.


1 Remove cheek meat 1.1 Cheek meat is removed in accordance with workplace requirements.

1.2 OH&S requirements are identified and met. 1.3 Edible cheek meat is forwarded for further processing in

accordance with workplace requirements. 1.4 Trimmings or defects are placed in inedible bins or chutes

in accordance with workplace requirements.











Species may vary.









Underpinning Knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain potential sources of contamination of cheek meat. • Identify and explain defects. • Identify recoverable meat from head. • Explain workplace, OH&S and hygiene and sanitation requirements related to removal of cheek

meat.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the removal of cheek meat according to workplace, OH&S and hygiene and sanitation

requirements. • Demonstrate methods used to work cleanly to avoid the risks of contamination of the carcase. • Demonstrate OH&S practices associated with the removal of cheek meat. • Demonstrate the correct placing of edible and inedible cheek meat according to workplace and

regulatory requirements.




MTMP2096A Bar head and remove cheek meat – Volume 2


Unit – MTMP2096A Bar head and remove cheek meat

Unit descriptor This unit describes the knowledge and skills required to bar heads and remove cheek meat.


1 Bar heads 1.1 Steps involved in barring heads and removing cheek meat are identified.

1.2 Head is barred according to workplace requirements. 1.3 OH&S requirements are identified and met. 1.4 Sources of contamination and cross-contamination are

identified.

2 Remove cheek meat 2.1 Cheek meat is removed according to workplace requirements.

2.2 Cheek meat is removed in accordance with OH&S requirements.

2.2 Types and sources of contamination and cross-contamination are identified.

2.4 Edible cheek meat is forwarded for further processing in accordance with workplace requirements.

2.5 Trimmings or defects are placed in inedible bins or chutes in accordance with workplace requirements.











Species may vary.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in barring heads and removing cheek meat are identified. • Uses of cheek meats are explained. • Hygiene and OH&S requirements are explained. • Sources of contamination and cross-contamination are identified.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to bar head according to workplace, OH&S and hygiene and sanitation

requirements. • Demonstrate the ability to remove cheek meat according to workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate methods used to work cleanly to avoid the risks of contamination of the carcase. • Demonstrate the correct placing of edible and inedible cheek meat according to workplace and

regulatory requirements.


MTMP2101A Overview edible offal processing – Volume 2


Unit – MTMP2101A Overview edible offal processing

Unit descriptor This unit deals with developing an understanding of the processing of edible offal in abattoirs, the uses of offal and the hygiene, quality assurance and OH&S requirements for the offal processing areas.


1 Identify the steps in offal processing in the plant

1.1 The types of offal processed, their uses and markets are identified and explained.

1.2 Steps in processing, packing and storage of offal are identified and explained.

1.3 Types of packaging are identified. 1.4 Chutes and bins used in the offal room are identified. 1.5 Storage locations and requirements are identified and

explained.

2 Identify and explain production requirements

2.1 Production requirements for offal are identified and explained.

2.2 Regulatory requirements and customer specifications for offal are identified and explained.

2.3 Specific hygiene and sanitation requirements for offal processing areas are identified and explained.

2.4 Specific OH&S requirements for offal processing areas are identified and explained.

2.5 Types and sources of offal contamination are identified and explained.

2.6 Consequences of contamination and resulting damage to offal are explained.










Worksite includes: • immediate working area • overall workplace



Edible offal and internal tissues may include: • liver • heart • kidneys • small intestines • stomach(s) • glands • brain • diaphragm/skirts/flares • tongue • tail • lungs • tendons • cheeks • tripe • testicles • penis • weasand • spleen • or any other tissue recovered for human consumption or medical uses.

Species may vary.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the uses of edible offal. • Explain the nature and importance of customer trim specifications and grades. • Explain the importance of the storage procedures of offal. • Explain defects in offal and procedures for reporting defects.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify types of offal processed at the plant. • Identify the steps for processing edible offal and internal tissue. • Identify the hygiene and sanitation requirements for processing offal. • Identify the OH&S requirements for processing offal.




MTMP2102A Process thick skirts – Volume 2


Unit – MTMP2102A Process thick skirts

Unit descriptor This unit deals with the competencies required to process thick skirts as part of an offal room operation.


1 Process thick skirts 1.1 Steps involved in processing thick skirts are identified. 1.2 Defects in thick skirts are identified including disease and

incorrect cutting lines. 1.3 Thick skirts are processed to workplace, OH&S, hygiene

and sanitation requirements. 1.4 Thick skirts are trimmed according to workplace

requirements. 1.5 Trim is placed in appropriate bin or chute. 1.6 Sources of contamination and cross-contamination are

identified.











Species may vary.

Different specifications for trim may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in processing thick skirts are identified. • Explain hygiene and sanitation requirements for processing thick skirts. • Explain OH&S requirements for processing thick skirts. • List possible defects in thick skirts. • List sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to skin and trim thick skirts according to workplace, OH&S, hygiene and

sanitation requirements. • Demonstrate the ability to identify and report defects in cutting lines in line with workplace

requirements. • Demonstrate the ability to identify sources of contamination and cross-contamination. • Demonstrate the ability to place trim in appropriate bin or chute in line with workplace

requirements.




MTMP2103A Process heart – Volume 2


Unit – MTMP2103A Process heart

Unit descriptor This unit deals with the competencies required to process hearts as part of an offal room operation.


1 Process heart 1.1 Steps involved in processing hearts are identified. 1.2 Hearts are examined to determine their appropriateness for

further processing. 1.3 Hearts are inspected and defects identified including

disease and contamination. 1.4 Hearts are trimmed of connective tissue and other material

according to workplace and OH&S requirements. 1.5 Trim is placed in appropriate bin or chute according to













Species may vary.

Specifications for trim may apply.

Contaminants may include: • ingesta • blood • abscess • parasite damage (such as heart worm).

A variety of washing techniques and machinery may be used.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing hearts. • Explain defects in hearts including disease, parasite damage and contamination. • List sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements related to processing hearts. • Explain OH&S requirements related to processing hearts.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify contamination and defects and take corrective action. • Demonstrate the ability to trim hearts according to workplace, OH&S and hygiene and sanitation

requirements. • Demonstrate the ability to wash hearts according to workplace requirements. • Demonstrate the ability to place trim in appropriate bin or chute according to workplace

requirements.


MTMP2104A Process lips – Volume 2


Unit – MTMP2104A Process lips

Unit descriptor This unit deals with the competencies required to process lips as part of an offal room operation.


1 Process lips 1.1 Steps involved in processing the lips are identified. 1.2 Lips are washed and trimmed according to workplace and

OH&S requirements. 1.3 Lips are inspected and defects identified including disease

and contamination. 1.4 Lips not fit for further processing are disposed of according

to work instructions. 1.5 Lips are stored according to workplace requirements prior

to packing. 1.6 Sources of contamination and cross-contamination are

identified. 1.7 Hygiene and sanitation requirements are identified and

fulfilled. 1.8 OH&S requirements are identified and fulfilled.











Species may vary.

Contaminants may include: • ingesta • blood • abscess • disease damage.

A variety of washing techniques and machinery may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in processing lips. • Explain the defects in lips including disease, damage and contamination. • Explain sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements for processing lips. • Explain OH&S requirements for processing lips.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to wash lips according to workplace, OH&S and hygiene and sanitation

requirements. • Demonstrate the ability to identify lips suitable for further processing. • Demonstrate the ability to trim and store lips according to workplace requirements. • Demonstrate the ability to dispose of lips not fit for consumption in the appropriate chute or bin

according to workplace requirements.


MTMP2105A Process head meat – Volume 2


Unit – MTMP2105A Process head meat

Unit descriptor This unit deals with the competencies required to process head meat as part of an offal room operation.


1 Process head meat 1.1 Steps involved in processing head meat are identified. 1.2 Head meat is trimmed according to workplace

requirements. 1.3 OH&S requirements are identified and met. 1.4 Head meat is inspected and defects identified including

disease and contamination. 1.5 Head meat not fit for further processing is disposed of

according to workplace requirements. 1.6 Head meat is stored according to workplace requirements. 1.7 Sources of contamination and cross-contamination are

identified.











Species may vary.

Contaminants may include: • ingesta • blood • abscess • grass seed • hair • wool • disease damage.

Different customer specifications may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing head meat. • Explain the defects in head meat including disease and contamination. • Explain sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements related to processing head meat. • Explain OH&S requirements related to processing head meat.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to trim and store head meat according to workplace, OH&S and hygiene

and sanitation requirements. • Demonstrate the ability to dispose of head meat that is not fit for consumption in the appropriate

chute or bin according to workplace requirements.


MTMP2106A Process weasand – Volume 2


Unit – MTMP2106A Process weasand

Unit descriptor This unit deals with the competencies required to process the weasand as part of an offal room operation.


1 Process weasands 1.1 Steps involved in processing the weasands are identified. 1.2 Weasands are washed and trimmed according to workplace

requirements. 1.3 OH&S requirements are identified and met. 1.4 Weasands are inspected and defects including disease and

contamination are identified. 1.5 Weasands that are not fit for further processing are

disposed of according to workplace requirements. 1.5 Weasands are stored according to workplace requirements. 1.6 Sources of contamination and cross-contamination are

identified.











Species may vary.

Contaminants may include: • ingesta • blood • abscess • disease damage.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing the weasands. • Explain the defects in weasands including disease, damage and contamination. • Explain the sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements for processing the weasand. • Explain the OH&S requirements for processing the weasand.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to wash weasands according to workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to trim and store weasands according to workplace requirements. • Demonstrate the ability to dispose of weasands that are not fit for consumption in the appropriate

chute or bin according to workplace requirements.


MTMP2107A Process kidney – Volume 2


Unit – MTMP2107A Process kidney

Unit descriptor This unit deals with the competencies needed to process kidneys as part of an offal room operation.


1 Process kidneys 1.1 Steps involved in processing the kidneys are identified. 1.2 Kidneys are examined to determine their appropriateness

for further processing. 1.3 Kidneys are inspected and defects including disease and

contamination are identified. 1.4 Types and sources of contamination and cross-

contamination are identified. 1.5 Kidneys are trimmed of connective tissue and other

material according to workplace requirements. 1.6 OH&S requirements are identified and met. 1.7 Trim is placed in appropriate bin or chute according to

workplace requirements.











Species may vary.


Contaminants may include: • ingesta • bile • blood • abscess • parasite damage (such as pulpy kidney).










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing kidneys. • Explain the defects in kidneys including disease, parasite damage and contamination. • Explain the sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements for processing kidneys. • Explain the OH&S requirements for processing kidneys.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to inspect and trim kidneys according to workplace, OH&S and hygiene

and sanitation requirements. • Demonstrate the ability to wash kidneys according to work instructions. • Demonstrate the ability to place trim in appropriate bin or chute according to workplace

requirements.


MTMP2108A Process tongue – Volume 2


Unit – MTMP2108A Process tongue

Unit descriptor This unit deals with the competencies required to process tongue as part of an offal room operation.


1 Process tongue 1.1 Steps involved in processing the tongue are identified. 1.2 Tongues are washed according to work instructions. 1.3 Tongues are inspected and defects, including disease and

contamination, are identified. 1.4 Tongues are processed according to workplace

requirements. 1.5 OH&S requirements are identified and met. 1.6 Tongues not fit for further processing are disposed of

according to workplace requirements. 1.7 Tongues are stored according to workplace requirements

prior to packing. 1.8 Types and sources of contamination and cross-












Species may vary.

Contaminants may include: • ingesta • blood • abscess • tumour • disease damage.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing the tongue. • Explain possible defects in tongue including disease, damage and contamination. • Explain sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements related to processing tongues. • Explain OH&S requirements related to processing tongues.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to inspect tongues according to workplace requirements. • Demonstrate the ability to trim, wash and store tongue according to workplace, OH&S and hygiene

and sanitation requirements. • Demonstrate the ability to dispose of tongue not fit for consumption in the appropriate chute or bin



MTMP2109A Process liver – Volume 2


Unit – MTMP2109A Process liver

Unit sescriptor This unit deals with the competencies required to process livers as part of an offal room operation.


1 Process livers 1.1 Steps involved in processing livers are identified. 1.2 Livers are examined to determine their use for further

processing. 1.3 Livers are inspected and defects including disease and

contamination are identified. 1.4 Livers are trimmed of connective tissue and other material

according to workplace requirements. 1.5 OH&S requirements are identified and met. 1.6 Trim is placed in appropriate bin or chute according to













Species may vary.


Contaminants may include: • ingesta • bile • blood • abscess • parasite damage (such as liver fluke).










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing livers. • Explain defects in livers including disease, parasite damage and contamination. • Explain sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements related to processing livers. • Explain OH&S requirements related to processing livers.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to inspect and trim livers according to workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to wash livers according to work instructions. • Demonstrate the ability to place trim in appropriate bin or chute according to workplace

requirements.


MTMP2110A Process brains – Volume 2


Unit – MTMP2110A Process brains

Unit descriptor This unit deals with the competencies needed to process brains as part of an offal room operation.


1 Operate skull splitting machine

1.1 Skull splitting machine is operated in accordance with workplace and OH&S requirements.

1.2 Routine maintenance and cleaning of skull splitting machine is undertaken in accordance with work instructions.

2 Dispose of skulls 2.1 Skulls are discarded into chutes or tubs in accordance with work instructions.

2.2 Count of damaged skulls is kept if part of work instructions.

3 Process brains 3.1 Steps involved in processing brains are identified. 3.2 Brains are processed in accordance with workplace

requirements. 3.3 Brains are inspected and defects including disease and

contamination are identified. 3.4 Brains that are not fit for further processing are disposed in

accordance with work instructions. 3.5 Brains are stored according to workplace requirements. 3.6 Sources of contamination and cross-contamination are

identified.











Species may vary.



Contaminants may include: • ingesta • blood • abscess • tumour • disease damage (such as OJD, BJD etc).






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing brains. • Explain the defects in brains including disease, damage and contamination. • Explain the sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements. • Explain the OH&S requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to split skulls in accordance with workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to remove and store brains and skulls in accordance with workplace, OH&S

and hygiene and sanitation requirements. • Demonstrate the ability to dispose of brains that are not fit for consumption in the appropriate chute

or bin in accordance with workplace requirements. • Demonstrate the ability to place brains in appropriate bin or chute according to workplace

requirements.

MTMP2111A Process tail – Volume 2


Unit – MTMP2111A Process tail

Unit descriptor This unit deals with the competencies needed to process tails as part of an offal room operation.


1 Process tails 1.1 Steps involved in processing tails are identified. 1.2 Tails are washed and trimmed according to workplace

requirements. 1.3 OH&S requirements are identified and met. 1.4 Tails are inspected and defects including disease and

contamination are identified. 1.5 Sources of contamination and cross-contamination are

identified. 1.6 Tails that are not fit for further processing are disposed of

according to work instructions. 1.7 Tails are stored according to workplace requirements.











Species may vary.

Contaminants may include: • excreta • blood • abscess • disease damage.

Includes a variety of washing techniques and machinery.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing tails. • Explain defects in tails including disease, damage and contamination. • Explain sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements related to processing tails. • Explain the OH&S requirements related to processing tails.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to inspect and wash tails according to workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to trim and store tails according to workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to dispose of tails that are not fit for consumption in the appropriate chute

or bin according to workplace requirements.


MTMP2112A Process runner (gold beaters) – Volume 2


Unit – MTMP2112A Process runners (gold beaters)

Unit descriptor This unit deals with the competencies needed to process runners as part of a runner room operation.


1 Overview runner processing 1.1 Steps in processing the runners are identified and explained.

1.2 Uses of runners are identified. 1.3 Runner specifications, defects and grading are identified

and explained. 1.4 Hygiene and sanitation requirements for the runner room

are identified and complied with. 1.5 OH&S requirements for the runner room are identified and

complied with.

2 Hang digestive tract on carousel

2.1 Digestive tract is taken from holding bins and hung on carousel (where part of work instructions).

3 Strip runners from digestive tract

3.1 Runners are stripped and placed in ringers according to workplace requirements.

3.2 Waste material on carousel is removed and placed in inedible bin or chute.

4 Wash, grade and pack runners 4.1 Runners are washed and excess water stripped. 4.2 Runners are counted into bins. 4.3 Runners are inspected for defects and graded. 4.4 Brine mix or salt is added to bins and bin sealed in

accordance with workplace requirements.











Species may vary.



Contaminants may include: • abscess • disease damage.

Includes a variety of washing techniques and machinery.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in processing the runners are identified. • Defects in runners are identified including disease, damage and contamination. • Uses of runners are identified. • Runner specifications and grading are identified and explained. • Sources of contamination and cross-contamination are identified. • Hygiene and sanitation requirements are identified. • OH&S requirements are identified.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Digestive tract is hung on carousel. • Demonstrate measures to minimise contamination. • Runners washed, graded and packed according to workplace procedures. • Runners stored according to workplace procedures and specification. • Runners not fit for consumption are disposed of in the appropriate chute or bin. • Hygiene and sanitation requirements are identified and fulfilled. • Runners are stripped from digestive tract. • OH&S requirements identified and fulfilled.

MTMP2113A Process tendons – Volume 2


Unit – MTMP2113A Process tendons

Unit descriptor This unit deals with the competencies needed to process tendons as part of an offal room operation.


1 Inspect tendons 1.1 Tendons are inspected to workplace and customer requirements.

1.2 Contamination is removed manually prior to washing

2 Wash tendons 2.1 Tendons are washed manually or mechanically according to work instructions.

2.2 Machinery is operated in accordance with OH&S and workplace requirements.

2.3 Routine maintenance and cleaning of washing machine is undertaken in accordance with work instructions.

3 Disposed of unsuitable tendons

3.1 Tendons that are not fit for further processing are disposed of in accordance with work instructions.

4 Store tendons 4.1 Tendons are stored according to workplace requirements.











Contaminants may include: • hair • blood • abscess • tumour.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing tendons. • Explain the defects in tendons including disease, damage and contamination. • Explain the sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements for processing tendons. • Explain the OH&S requirements for processing tendons.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to process tendons in accordance with workplace, OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to identify and dispose of tendons that are not fit for consumption in the

appropriate chute or bin in accordance with workplace requirements. • Demonstrate the ability to store tendons in appropriate bin or tub according to workplace

requirements.




MTMP2114A Process spinal cord – Volume 2


Unit – MTMP2114A Process spinal cord

Unit descriptor This unit deals with the competencies needed to process spinal cords as part of an offal room operation.


1 Inspect, process and store spinal cords

1.1 Spinal cords are processed in accordance with work instructions.

1.2 Spinal cords are inspected to workplace, OH&S, hygiene and sanitation, and customer requirements.

1.3 Defects are identified to workplace requirements. 1.5 Spinal cords that are not fit for further processing are

disposed of in accordance with work instructions. 1.6 Spinal cords are stored according to workplace

requirements.











Species may vary.

Contaminants may include: • blood • abscess • tumour.

Defects in spinal cords may include: • disease • damage • contamination.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps involved in processing spinal cords. • Explain the defects in spinal cords including disease, damage and contamination. • Explain the sources of contamination and cross-contamination. • Explain the hygiene and sanitation requirements for processing spinal cords. • Explain the OH&S requirements related to the processing of spinal cords. • Explain workplace requirements for processing, inspecting and storing spinal cords.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to process spinal cords in accordance with workplace, OH&S and hygiene

and sanitation requirements. • Demonstrate the ability to identify and dispose of spinal cords that are not fit for consumption in the

appropriate chute or bin in accordance with workplace requirements. • Demonstrate the ability to store spinal cords in appropriate bin or tub according to workplace

requirements.


MTMP2115A Process thin skirts – Volume 2


Unit – MTMP2115A Process thin skirts

Unit descriptor This unit deals with the competencies needed to recover thin skirts as part of an offal room operation.


1 Process thin skirts 1.1 Steps involved in processing thin skirts are identified. 1.2 Defects in thin skirts including disease and incorrect

cutting lines are identified. 1.3 Thin skirts are skinned and trimmed according to

workplace requirements. 1.4 Thin skirts are skinned and trimmed according to OH&S

requirements. 1.5 Trim is placed in appropriate bin or chute. 1.6 Sources of contamination and cross-contamination are

identified and reported or rectified according to workplace requirements.











Species may vary.

Specifications for trim may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in processing thin skirts are identified. • Explain hygiene and sanitation requirements. • Explain OH&S requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to skin and trim thin skirts according to workplace, OH&S, hygiene and

sanitation requirements. • Demonstrate the ability to identify and report defects in cutting lines in line with workplace

requirements. • Demonstrate the ability to identify sources of contamination and cross-contamination. • Demonstrate the ability to place trim in appropriate bin or chute in line with workplace

requirements.




MTMP2121A Prepare and trim honeycomb – Volume 2


Unit – MTMP2121A Prepare and trim honeycomb

Unit descriptor This unit deals with the competencies required to trim honeycomb and prepare it for further processing.


1 Trim honeycomb 1.1 Defects in honeycomb are identified and trimmed. 1.2 Honeycomb is trimmed according to workplace

requirements. 1.3 Honeycomb is trimmed according to OH&S requirements. 1.4 Trim is put in appropriate bin or chute according to












Species may vary.

Different trim specifications may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in tripe processing. • Evidence of knowledge of honeycomb and trim specifications. • Explain the impact of inadequately trimmed product being packed.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify defects in tripe. • Demonstrate the ability to trim honeycomb and remove defects to specifications, workplace, OH&S

and hygiene and sanitation requirements. • Demonstrate the ability to deposit waste in correct bins according to workplace requirements.




MTMP2122A Recover mountain chain – Volume 2


Unit – MTMP2122A Recover mountain chain

Unit descriptor This unit deals with the competencies required to trim the rumen to recover the mountain chain for further processing.


1 Recover mountain chain 1.1 Rumen is trimmed to recover the mountain chain according to workplace and OH&S requirements.

2 Trim mountain chain 2.1 Defects in mountain chain are identified and trimmed to workplace requirements.

2.2 Mountain chain is trimmed according to workplace requirements and customer specifications.

2.3 Trim is placed in appropriate bin or chute according to workplace requirements.











Species may vary.

Different trim specifications may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain specifications for mountain chain. • Explain the impact of inadequately trimmed product being packed or processed.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify defects in mountain chain. • Demonstrate the ability to trim defects to workplace requirements. • Demonstrate the ability to trim to specifications, workplace, OH&S, QA and hygiene and sanitation

requirements. • Demonstrate the ability to deposit waste in correct bins according to workplace requirements.

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 ...............................................................1 • Communicating ideas and information ................................................................................................1 • Planning and organising activities........................................................................................................1 • Working with others and in teams........................................................................................................2 • Solving problem ...................................................................................................................................1 • Using mathematical ideas and techniques............................................................................................1 • Using technology..................................................................................................................................1


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

MTMP2123A Further process tripe – Volume 2


Unit – MTMP2123A Further process tripe

Unit descriptor This unit covers the further processing of tripe, including cooking.


1 Operate tripe processing equipment

1.1 Routine start up procedures are followed according to workplace requirements.

1.2 Routine maintenance and cleaning is completed according to work instructions.

1.3 Defects in equipment operation are reported according to workplace requirements.

1.4 Housekeeping procedures are followed.

2 Further process tripe

2.1 Tripe is selected, inspected and placed in equipment according to work instructions.

2.2 Tripe is processed to workplace and OH&S requirements. 2.3 Further processed tripe is inspected to ensure it meets

customer specifications.




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 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.

Trim specifications may vary.

A range of further processing techniques such as cookers and washing equipment may be used.

Tripe may originate from a variety of species.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in the processing of tripe. • Explain the customer specifications for processed tripe. • Explain the tripe trim specifications. • Explain the impact of inadequately processed product being packed. • Explain the operation of the equipment for the further processing of tripe. • Explain the OH&S requirements for the further processing of tripe. • Explain the hygiene and sanitation requirements for the further processing of tripe. • Explain the quality assurance requirements for the further processing of tripe. • Explain the workplace requirements for the further processing of tripe.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify defects in tripe. • Demonstrate the ability to operate the equipment to workplace, OH&S, hygiene and sanitation and

QA requirements. • Demonstrate the ability to further process tripe to workplace, OH&S, hygiene and sanitation and

QA requirements. • Demonstrate the ability to inspect the further processed tripe to check it meets customer

specifications.


MTMP2124A Trim processed tripe – Volume 2


Unit – MTMP2124A Trim processed tripe

Unit descriptor This unit deals with the knowledge and skills required to inspect and trim processed tripe to customer specifications and workplace requirements.


1 Inspect tripe 1.1 Tripe is inspected to ensure it complies with customer specifications.

1.2 Defects are identified and managed according to workplace requirements.

2 Trim processed tripe 2.1 Tripe is trimmed to workplace and OH&S requirements. 2.2 Tripe is trimmed to customer specifications. 2.3 Trimmed waste is placed in inedible bin or chute according

to workplace requirements.

3 Store tripe 3.1 Processed and trimmed tripe is stored according to workplace requirements.











Species may vary.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in tripe processing. • Explain tripe trim specifications. • Explain the work instructions for inspection and trimming of processed tripe. • Explain the impact of inadequately trimmed product being packed.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify defects in tripe. • Demonstrate ability to inspect tripe and trim defects according to workplace, OH&S, hygiene and

sanitation requirements. • Ability to dispose of waste into correct bins according to workplace requirements.




MTMP2125A Process small stock tripe – Volume 2


Unit – MTMP2125A Process small stock tripe

Unit descriptor This unit deals with the competencies required to process small stock tripe or paunch.


1 Hang tripe 1.1 Tripe is hung according to workplace requirements.

2 Cut and empty paunch 2.1 Paunch is cut and the contents are emptied in accordance with workplace requirements to prevent cross-contamination.

2.2 Paunch is processed in accordance with OH&S requirements.

3 Trim tripe to specifications 3.1 Defects are identified and trimmed in accordance with workplace requirements.

3.2 Tripe is trimmed into edible and inedible components in accordance with workplace requirements and customer specifications.

3.3 Tripe is trimmed in accordance with OH&S requirements. 3.4 Trimmed waste is placed into inedible bin or chute in



This unit may be used for the variety of breeds of sheep and also be used to cover tripe processing for goats and any other small stock breed. The unit is not suitable to be used for cattle slaughtered in an abattoir.




Small stock species may include: • goats • sheep • and any other small stock species.

A variety of different trim specifications may apply.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain and identify the steps in tripe processing. • Explain workplace and customer tripe specifications. • Explain the OH&S requirements for small stock tripe processing. • Explain the hygiene and sanitation requirements for small stock tripe processing. • Explain the quality assurance requirements for small stock tripe processing. • Explain and identify tripe trim specifications. • Explain the consequences of inadequately trimmed product being packed.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to empty and clean paunch in accordance with workplace, OH&S, hygiene

and sanitation and quality assurance requirements. • Demonstrate the ability to identify defects in tripe to workplace requirements. • Demonstrate the ability to trim defects to workplace requirements. • Demonstrate the ability to deposit waste in correct bins and keep work area neat and tidy.

MTMP2126A Process bibles – Volume 2


Unit – MTMP2126A Process bibles

Unit descriptor This unit deals with the competencies needed to process bibles as part of an offal room operation.


1 Process bibles 1.1 Bibles are trimmed according to workplace requirements and specifications.

1.2 Defects in bibles including disease and incorrect cutting lines are identified according to workplace requirements.

1.3 OH&S requirements are identified and met. 1.4 Trim is placed in appropriate bin or chute according to













Species may vary.

A variety of different trim specifications may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in processing bibles. • Explain possible defects in bibles. • Explain sources of contamination and cross-contamination. • Explain hygiene and sanitation requirements associated with processing bibles. • Explain OH&S requirements associated with processing bibles.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to trim bibles according to workplace, OH&S, QA and hygiene and

sanitation requirements and specifications. • Demonstrate the ability to identify defects in cutting lines and report to supervisor according to

work instructions. • Demonstrate the ability to place trim in appropriate bin or chute according to workplace

requirements.




MTMP2131A Prepare and despatch meat product orders – Volume 2


Unit – MTMP2131A Prepare and despatch meat product orders

Unit descriptor This unit deals with the competencies required to assemble the product for despatch, supervise the preparation of the order, manage preparation of documentation and ensure regulatory requirements are met.


1 Identify product required for orders

1.1 Products are identified and labelled in accordance with trade descriptions.

1.2 Products are identified in accordance with cartoning requirements.

2 Check customer requirements for delivery of order

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

2.2 Customer requirements are checked to confirm whether the order is domestic or export in order to comply with appropriate regulatory and importing country requirements.

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

3 Arrange orders 3.1 Products are identified for an order and chiller location is confirmed.

3.2 Product is assembled and checked against documentation to ensure the correct order is sent out.

4 Complete documentation 4.1 Despatch documentation is correctly completed either manually or electronically to workplace and regulatory requirements.





Product may include that from a range of species.

Meat orders may be carcase or cartons.

Labelling may be: • for export purposes • pre-printed cartons • for domestic purposes • for Australian Inspection.

Delivery may be by: • container • truck.

Documentation may include: • meat transfer certificates • notice of intention • domestic transfers • supplementary meat transfer certificates.

Cartoning may vary from workplace to workplace and for different purposes.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain cartons/carcases which are unsuitable for load out. • Explain export/domestic regulatory requirements related to the despatch of meat products. • Explain temperature requirements for despatch of product. • Explain procedures to deal with contingencies, such as incorrect orders documentation. • Explain relevant security arrangements.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify cartons/carcases which are unsuitable for load out. • Demonstrate the ability to make up meat orders correctly in accordance with workplace, OH&S,

hygiene and sanitation, QA and regulatory requirements.




MTMP2132A Load out product – Volume 2


Unit – MTMP2132A Load out product

Unit descriptor This unit deals with the competencies required to load meat products onto trucks and/or containers.


1 Identify product 1.1 Product required for order is identified in accordance with workplace requirements and customer specifications.

1.2 Temperature of product is correctly recorded in accordance with workplace requirements.

1.3 Brands or labels are checked against order.

2 Consolidate order 2.1 Product order is checked to ensure it is complete before loading.

2.2 Carcases are assembled in hanging yard or carton meat palletised in accordance with workplace and OH&S requirements (where this forms part of regular workplace operations).

3 Load out product 3.1 Order is handled in accordance with hygiene and sanitation and food safety requirements.

3.2 Product is loaded into transport vehicle, container or refrigerated storage in accordance with workplace requirements.

3.3 OH&S requirements are identified and met. 3.4 Security requirements for products (eg seals on trucks and

containers) are met in accordance with regulatory requirements.





Brands may include: • AQIS • strip brands • Australian Inspection brands • crown • two-tooth.

Product may be from a variety of species.

Different importing country requirements may apply.

Different carcase labels may be used.

Different carton labels may be used.

Different temperature parameters may apply.

Different types of product may be loaded out.

Security requirements may include seals on trucks and containers.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S, regulatory, hygiene and sanitation requirements related to load out of product. • Explain the purpose and nature of relevant documentation. • Explain the security requirements related to load out.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the loading out of product to workplace, OH&S and regulatory requirements and

customer specifications. • Demonstrate the ability to correctly identify products. • Demonstrate the ability to ensure that all points leading to the load out area are open and relevant

points are closed when handling carcases on rail. • Demonstrate accurate recording of temperatures. • Demonstrate accurate weighing of product where part of load out procedures. • Demonstrate ability to check brands and correctly label product when part of load out procedures. • Demonstrate the ability to identify and comply with regulatory requirements for loadout including

security arrangements for containers and trucks. • Apply maths processes to load out procedure.




MTMP2133A Store carcase product – Volume 2


Unit – MTMP2133A Store carcase product

Unit descriptor This unit deals with the competencies required to move carcases safely and hygienically into and out of freezers and chillers using a rail system.


1 Store carcase product 1.1 Rails are used according to workplace requirements to transfer carcase product to storage area.

1.2 Carcase meat product is transported to designated area for storage according to workplace and OH&S requirements.

1.3 Carcase meat product is identified and stored in appropriate area according to workplace requirements.

1.4 Carcase meat product is stored at the correct temperature according to workplace and regulatory requirements.

1.5 Specific OH&S requirements related to working in cold area and manual handling are met according to workplace and regulatory requirements.











Storage facility may include: • chiller • freezers • blast freezer • conditioning tunnels.

Carcase meat product may include a range of species.

Carcase product may be identified by brands or tags.

Carcases may be hung and stored in a variety of ways.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain methods of product transfer. • Explain potential OH&S risks related to storing carcase product and transferring carcases on a rail,

and working in a cold environment. • Explain OH&S requirements to reduce potential risks. • Explain the importance of storing product at the required ambient temperature. • Explain hygiene and sanitation requirements related to storing carcase product. • Explain handling procedures for carcase product. • Explain workplace requirements related to storing carcase product. • Explain regulatory requirements related to storing carcase product.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to move carcase according to workplace, OH&S, hygiene and sanitation,

QA and regulatory requirements. • Demonstrate the ability to store carcase product according to workplace, OH&S, hygiene and

sanitation, QA and regulatory requirements. • Demonstrate the ability to measure and record temperature if a part of workplace requirements.

MTMP2134A Store carton product – Volume 2


Unit – MTMP2134A Store carton product

Unit descriptor This unit deals with the competencies required to safely and hygienically store and refrigerate carton meat in chillers and freezers.


1 Store carton meat product 1.1 Carton meat product is transported, racked or palletised in accordance with workplace and OH&S requirements.

1.2 Carton meat product is identified according to labelling. 1.3 Carton meat product is stored in appropriate area in

accordance with workplace requirements. 1.4 Carton meat product is stored at required temperature. 1.5 Temperature is checked if part of work instructions. 1.6 OH&S requirements related to working in refrigerated

areas are met.











Different racking and storage facilities may apply.

A variety of different carton products may be used.

Different chilled or frozen products may be used.

Refrigerated areas may include: • chillers • blast freezers • conditioning tunnels • plate freezers.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the importance of storing meat at required temperature. • Identify and explain meat storage requirements. • Identify and explain possible causes of contamination of cartoned meat. • Identify and explain specific OH&S risks related to storage of carton product and working in a cold

environment. • Explain OH&S requirements related to working in refrigerated areas. • Explain OH&S requirements related to manual handling of cartoned meat products.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify types of product stored. • Demonstrate methods of racking, palletising and transferring product in accordance with workplace,

OH&S, hygiene and sanitation and QA requirements. • Demonstrate the ability to store carton product in accordance with workplace, OH&S, hygiene and

sanitation and QA requirements. • Demonstrate correct handling techniques for storing carton product. • Demonstrate the ability to check temperatures of cartoned meat product if required in work

instructions.

MTMP2135A Locate storage areas and product – Volume 2


Unit – MTMP2135A Locate storage areas and product

Unit descriptor This unit deals with the competencies required to identify and nominate specific storage locations and the product stored in them.


1 Locate storage area 1.1 Information containing stock location is received and applied to workplace requirements.

1.2 Workplace signs, codes and labels are followed and applied to workplace standards and regulatory requirements.

2 Identify product 2.1 Product is correctly identified in accordance with workplace documentation, signs, codes, labels and brands.

2.2 Product is checked for quality to workplace quality standards.

3 Check product 3.1 Product storage is checked to ensure workplace requirements are met.

3.2 Product is picked, counted, consolidated, replenished or adjusted to meet workplace, customer and regulatory requirements.

3.3 Routine problems with product storage area are identified and corrective action taken in accordance with workplace requirements.





Workplace warehousing systems may include: • automated • manual • computer based • paper based.

Equipment may include: • pallet jacks • trolleys • baskets • forklifts.

Different storage areas may apply.

Different products may apply.

Maths processes include estimation and calculation to count, consolidate, replenish or adjust product for/in storage.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • List products stored and explain their storage requirements. • Explain the purpose of product segregation.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Locate storage areas for a variety of products. • Identify products accurately. • Identify any problems related to storage of products and take the corrective action detailed in work

instruction.

MTMP2136A Complete repack operation – Volume 2


Unit – MTMP2136A Complete repack operation

Unit descriptor This unit covers both the technical and administrative competencies associated with repacking cartoned meat products after the carton is damaged. The technical skills relate to repacking the cartons, and the administrative skills relate to completing the records associated with the repack operation.


1 Repack cartons 1.1 Carton defects requiring repacks are identified according to workplace requirements.

1.2 OH&S requirements for repack, including manual handling, are identified and met.

1.3 Cartons are repacked according to workplace requirements.

2 Complete repack documentation

2.1 Repack documentation is completed according to workplace and regulatory requirements.











Different repack operation locations may apply.

Different cuts to be repacked may apply.

Different cartons and labels may be used.

Different regulatory requirements may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain repack procedures. • Identify carton defects. • Explain documentation requirements for repack operations. • Explain consequences of incorrect repack procedure. • Identify possible types and sources of contamination and cross-contamination and explain

preventative measures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify cartons to be repacked. • Cartons are repacked in accordance with workplace requirements. • OH&S requirements for repack are identified and fulfilled. • All necessary documentation is completed correctly.




MTMP2141A Overview offal processing on the slaughter floor – Volume 2


Unit – MTMP2141A Overview offal processing on the slaughter floor

Unit descriptor This unit deals with the competencies required for the processing of offal on the slaughter floor.


1 Identify the types of offal 1.1 Types of offal are identified. 1.2 Sources of contamination of offal are identified and

explained. 1.3 Consequences of damage or contamination of offal are

explained.

2 Identify the flow of offal and processing steps on the slaughter floor

2.1 Steps for handling offal on the slaughter floor are followed and explained.

2.2 Procedures for inspecting offal are identified and explained.

2.3 Chutes and bins used for offal are identified.

3 Identify the requirements for processing offal on the slaughter floor

3.1 Workplace regulatory and OH&S requirements for workers handling offal are identified and explained.











Different types of offal from species of animals may apply.

Different offal inspection regimes may apply.

Different types of offal recovered and processed may be used.

Different disposal arrangements may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Outline the general uses of offal. • Explain the inspection process. • Explain and identify contamination to offal caused by bile, ingesta, excreta or paunch content. • Explain the workplace, OH&S, hygiene and sanitation and QA requirements related to processing

offal on the slaughter floor. • Outline the impact of contamination of edible offal on further processing. • Explain the procedures for the disposal of inedible offal in appropriate bins or chutes.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify the various organs processed on the viscera table. • Identify edible offal. • Identify sources of contamination. • Identify condemnation marks on offal. • Identify appropriate chutes and bins for edible and inedible offal.




MTMP2142A Present offal for inspection – Volume 2


Unit – MTMP2142A Present offal for inspection

Unit descriptor This unit deals with the competencies required for the presentation of offal for inspection to a government authorised person.


1 Present offal for inspection 1.1 Viscera are presented for inspection according to workplace and regulatory requirements.

1.2 OH&S requirements, including those for manual handling, are identified and met.

1.3 Hearts and lungs are separated for inspection according to workplace requirements.

1.4 Offal is presented according to workplace and regulatory requirements (including incision where appropriate).

1.5 Offal is handled without causing damage and/or contamination.








Different types of offal from species of animals may apply.

Different regulatory requirements may apply.

Different inspection regimes may apply.





MTMMP11B Sharpen knives (where knife skills are required)




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify the organs processed on the viscera table. • Explain the inspection process. • Explain the workplace, OH&S, hygiene and sanitation and regulatory requirements for the

presentation of offal for inspection.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to present offal for inspection in accordance with regulatory, OH&S,

hygiene and sanitation and workplace requirements. • Demonstrate the ability to handle offal to avoid bile, ingesta, excreta or content contamination.




MTMP2143A Separate offal – Volume 2


Unit – MTMP2143A Separate offal

Unit descriptor This unit deals with the competencies required for the separation of offal into edible and inedible types (including pet meat). It also involves the identification of contamination and defects.


1 Identify offal 1.1 Different types of offal, including edible and inedible offal, are identified to workplace requirements.

2 Separate offal into edible and inedible offal

2.1 Offal is separated and sorted into edible and inedible offal according to workplace requirements.

2.2 Offal that is fit for human consumption is identified and passed to appropriate area for processing according to workplace requirements.

2.3 Gall bladder is separated from liver. 2.4 Offal that may have sustained damage is washed. 2.5 Condemned offal is identified according to inspection

brands or marking. 2.6 Offal is placed in chutes or bins according to workplace

requirements.











MTMP2141A Overview offal processing on the slaughter floor




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify the various organs processed on the viscera table. • Explain the impact of contamination of edible offal on further processing. • Explain the importance of accurate separation of offal on the viscera table. • Explain the hygiene and sanitation, workplace, QA and OH&S requirements associated with

separating offal on the slaughter floor.

CRITICAL ASPECTS Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the separation of offal to hygiene and sanitation, workplace, QA and OH&S

requirements. • Demonstrate the ability to identify condemnation marks on offal. • Demonstrate the ability to handle offal to avoid bile, ingesta, excreta or content contamination. • Demonstrate the ability to dispose of inedible offal in appropriate bins or chutes.




MTMP2144A Trim offal fat – Volume 2


Unit – MTMP2144A Trim offal fat

Unit descriptor This unit deals with the competencies required for the trimming of offal fat on the slaughter floor.


1 Trim excess fat from offal 1.1 Fat to be trimmed is identified according to workplace requirements and customer specifications.

1.2 Excess fat is trimmed and disposed of according to workplace and OH&S requirements.

1.3 The aorta is removed prior to removal of fat from around heart (where part of work instruction).

1.4 Connective tissue is trimmed from thick and thin skirts (where part of work instruction).








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purposes of trimming offal fat. • Explain workplace, OH&S, QA and hygiene and sanitation requirements related to trimming offal

fat. • Identify condemnation marks on offal and take appropriate action. • Explain the types of contamination of offal. • Explain the impact of contamination of edible offal on further processing.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the trimming of offal fat according to workplace, OH&S, QA and hygiene and

sanitation requirements. • Handle offal to avoid bile, ingesta, excreta or content contamination.




MTMP2145A Separate and tie runners – Volume 2


Unit – MTMP2145A Separate and tie runners

Unit descriptor This unit deals with the competencies required for the separation of runners from the viscera, inspection for defects/contamination and tying of the runners to avoid spillage of contents.


1 Separate and tie runners 1.1 Runners are separated and tied to prevent contamination and meet workplace and OH&S requirements.

1.2 Runners are inspected for defects or contamination according to workplace requirements.

1.3 Runners are placed in appropriate chutes according to workplace requirements.











Runners may originate from a variety of species.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the end use of runners. • Explain the workplace, OH&S and QA requirements related to separating and tying runners. • Identify condemnation marks on runners. • Explain possible sources of contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the separation and tying of runners to workplace, OH&S, QA, hygiene and sanitation

requirements. • Demonstrate the disposal of inedible runners in appropriate bins or chutes. • Demonstrate the ability to handle runners in such a way as to avoid bile, ingesta, excreta or content

contamination.




MTMP2146A Remove thick skirts (flares in pigs) – Volume 2


Unit – MTMP2146A Remove thick skirts (flares in pigs)

Unit descriptor This unit deals with the competencies required to remove thick skirts (diaphragm).


1 Identify carcases for thick skirt (flares) removal

1.1 Skirt removal indicator is located on carcase according to workplace requirements when part of these requirements.

2 Remove thick skirts 2.1 Thick skirt (flares) are removed according to workplace and OH&S requirements.

2.2 Defects in thick skirts are identified and managed according to workplace requirements.

2.3 Sources of contamination and cross-contamination are identified and remedial action taken according to workplace requirements.

2.4 Trimmed skirts are handled/disposed of according to workplace requirements.











Species may vary.

Age of stock may vary.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain uses and further processing of thick skirts/flares. • Explain purpose of skirt removal indicator. • Explain cutting lines for thick skirts. • Explain workplace, OH&S and QA requirements for removing thick skirts. • Outline possible sources of contamination and cross-contamination.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to remove thick skirts (flares) in accordance with workplace, OH&S and

QA requirements. • Demonstrate the ability to identify and manage defects, contamination and cross-contamination in

accordance with workplace requirements. • Demonstrate the ability to dispose of trimmed skirts to workplace requirements.




MTMP2147A Recover thin skirts – Volume 2


Unit – MTMP2147A Recover thin skirts

Unit descriptor This unit deals with the competencies required to recover thin skirts as part of a slaughter floor operation.


1 Recover thin skirts 1.1 Thin skirts are removed according to cutting line specifications, workplace and OH&S requirements.

1.2 Defects in thin skirts are identified and managed according to workplace requirements.

1.3 Sources of contamination and cross-contamination are identified and corrective action taken according to workplace requirements.











Thin skirts may be recovered from a range of species.

There is a range of specifications for the recovery of thin skirts.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in recovering the thin skirt are identified. • Explain possible defects in thin skirts. • Explain possible sources of contamination and cross-contamination. • Explain cutting line specifications, workplace, OH&S and QA requirements related to the recovery

of thin skirts.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify and manage defects in thin skirts according to workplace

requirements. • Demonstrate the ability to remove thin skirts according to cutting line specifications, workplace,

OH&S, QA and hygiene and sanitation requirements. • Demonstrate the ability to identify and correct sources of contamination and cross-contamination





MTMP2151A Overview hide/pelt/skin processing – Volume 2


Unit – MTMP2151A Overview hide/pelt/skin processing

Unit descriptor This unit describes the competencies required to overview and explain the treatment of hides/skins/pelts or any other exterior covering at a particular plant or processing centre.


1 Identify steps in processing animal coverings

1.1 Grading, treatment and storage of hides is traced. 1.2 Customer specifications in regard to animal coverings are

identified.

2 Identify requirements and specifications for the processing of hides

2.1 Identify workplace, OH&S and QA requirements. 2.2 Customer specifications for the processing of hides are

identified.











Animal coverings may include: • hair • hide • skin • wool • feathers.

Treatment may include: • salting or drying • fleshing • brine curing • trimming • weighing/grading • packing.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the use of animal coverings. • Explain methods of treating animal coverings. • Explain methods of stacking/storing animal coverings. • Explain the importance of maintaining the quality of hides processed. • Explain the types of defects that occur in hides/pelts/skins and what causes these defects. • Explain storage and the goals of storage.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and explain OH&S requirements for hide/skin processing area. • Identify the steps in processing of hides/pelts/skins. • Identify customer requirements for hides/pelts/skins.


MTMP2152A Trim hide or skin – Volume 2


Unit – MTMP2152A Trim hide or skin

Unit descriptor This unit deals with the competencies required to trim hide/skin.


1 Trim hide or skin 1.1 Hide or skin is trimmed according to workplace and OH&S requirements.

1.2 Customer specifications for trimming are identified and explained.

1.3 Hide or skin are trimmed to customer specifications. 1.4 Hide or skin is handled in accordance with OH&S

requirements. 1.5 Waste is disposed of in accordance with workplace

requirements.











Hide from a variety of species may be trimmed.

Animal coverings may include: • hair • hide • skins • wool • feathers.








MTMP2151A Overview hide/pelt/skin processing


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in processing animal coverings at the plant. • Explain methods of treating animal coverings. • Explain OH&S requirements for trimming hides or pelts. • Explain workplace requirements for trimming animal coverings. • Explain the importance of achieving a good trim.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the trimming of hides or pelts to workplace and OH&S requirements and customer

specifications (where applicable).


MTMP2153A Salt hide or skin – Volume 2


Unit – MTMP2153A Salt hide or skin

Unit descriptor This unit deals with the competencies required to salt hides or skins.


1 Salt hide or skin 1.1 Hide or skin is salted and handled in accordance with workplace and OH&S requirements.

1.2 Hides are inspected prior to and after salting to ensure specifications are met.

1.3 Salt processing is monitored in accordance with workplace requirements.

2 Store and monitor hides or pelts

2.1 Salted hide or skin is stored or palletised in accordance with customer specifications and workplace requirements.












Treatment may include: • salting or drying • brine curing • fleshing.

Different processing techniques may apply.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in processing animal skins, hides or pelts. • Explain methods of treating animal coverings. • Explain the steps in salting hides. • Explain workplace, OH&S and QA requirements related to salting hides. • Explain specifications for salting and storage of hides.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to process and salt hides in accordance with workplace and OH&S

requirements. • Demonstrate the ability to handle hides or skins in accordance with workplace and OH&S

requirements. • Demonstrate the ability to inspect hides to ensure specifications are met. • Demonstrate the ability to monitor salt processing of hides. • Demonstrate the methods of stacking and storing hides/pelts to meet workplace and customer

requirements.

MTMP2154A Grade hide or skin – Volume 2


Unit – MTMP2154A Grade hide or skin

Unit descriptor This unit deals with the competencies required to grade hides or skins both prior to and after processing.


1 Inspect hide or skin 1.1 Hide or skin is inspected in accordance with workplace requirements and customer specifications.

1.2 Hide or skin is inspected for defects in accordance with workplace requirements.

1.3 Action is taken on defects in accordance with workplace requirements.

2 Grade hide or skin 2.1 Hide or skin is graded in accordance with customer specifications and/or workplace requirements.

2.2 Hide or skin is prepared for dispatch and/or stored in accordance with workplace requirements.

2.3 The OH&S requirements for handling and grading are identified and explained.












Hides may be graded from a variety of species.

Hides may have a variety of specifications and customer requirements.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in processing coverings. • Explain methods of grading hides or skins. • Explain OH&S and workplace requirements related to the grading of hides or skins.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the grading methods for animal coverings according to workplace and OH&S

requirements and customer specifications. • Demonstrate inspection of hide for defects and take appropriate remedial action according to

workplace requirements. • Demonstrate correct methods of storing hides to workplace and customer requirements.


MTMP2155A Despatch hide or skin – Volume 2


Unit – MTMP2155A Despatch hide or skin

Unit descriptor This unit deals with the competencies required to despatch hides and/or skins for further processing.


1 Despatch hides or skins 1.1 Hides or pelts pallet is used according to workplace and customer requirements.

1.2 Hide or skin is despatched according to workplace requirements.

1.3 Despatch documentation is completed in accordance with work and customer requirements.

1.4 OH&S procedures are identified and met.












Documentation requirements may include those of workplace, customer, regulatory and importing country.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain methods of treating animal coverings. • Explain OH&S requirements related to despatching hides. • Explain the steps in processing coverings at the plant.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and comply with OH&S procedures related to handling and despatching animal coverings. • Demonstrate the procedure for despatching animal coverings according to workplace and customer

requirements.



RESOURCE IMPLICATIONS AND SUPPORT MATERIALS Refer to Section 4: Definitions of Terms Used in Units of Competency regarding Resource Implications and Support Materials.

MTMP2161A Overview fellmongering operations – Volume 2


Unit – MTMP2161A Overview fellmongering operations

Unit descriptor This unit deals with the competencies required to understand the operation of a fellmongering plant.


1 Identify steps in fellmongering

1.1 Steps and machinery employed in the fellmongering process are identified.

1.2 Types and sources of defects in fellmongered products are identified and explained.

1.3 Quality requirements and customer specifications are identified in regard to pelts and pulled wool.

1.4 Identify environmental hazards and preventative measures associated with fellmongering.

2 Follow safety requirements for this area

2.1 Safety hazards in the fellmongery area are identified and explained.

2.2 OH&S requirements for the fellmongery area are identified and explained.











Different types of skins may be processed.

Treatment may include: • fleshing • sweating • pulling • skirting • pressing.



Safety procedures may include: • emergency procedures in case of injury • accident prevention • protection from chemical contamination • equipment malfunction • electrical fault • emergency evacuation • hand and arm protection.

Quality of fellmongered products may relate to workplace and/or customer requirements.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the fellmongering process. • Explain the workplace, quality and OH&S requirements and customer specifications for pelts and

pulled wool in accordance with workplace requirements and customer specifications. • Explain the use of skins and pulled wool. • Explain the methods and goals of storage of skins.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to identify machinery used in the fellmongering plant.

MTMP2162A Chemically treat skins for fellmongering – Volume 2


Unit – MTMP2162A Chemically treat skins for fellmongering

Unit descriptor This unit deals with the competencies required to apply chemicals to skins in a fellmongering process.


1 Operate spray equipment 1.1 Spray equipment is operated in accordance with workplace requirements and manufacturer’s specifications.

1.2 Spray equipment is maintained and cleaned in accordance with workplace requirements and manufacturer’s specifications (where part of workplace requirements).

2 Spray skins and prepare them for sweating

2.1 Skins are laid out for chemical treatment in accordance with workplace requirements.

2.2 Acid solutions are applied to skins in accordance with workplace requirements.

2.3 Acid solution is spread evenly over pelt (including points) in accordance with workplace requirements.

2.4 Skins are folded in accordance with workplace requirements.

2.5 Skins are kept in their mob batches for identification purposes.

2.6 OH&S hazards are identified and preventative measures are taken.

2.7 Environmental hazards are identified and preventative measures are taken.





Safety procedures may include: • emergency procedures in case of injury • accident prevention • equipment malfunction • electrical fault • emergency evacuation • hand and arm protection.

There may be a variety of types of skins to be processed.

Copies of material safety data sheets for each chemical used at the site must be obtained.

Different chemicals and different concentrations of chemicals may be used.

Workplace, customer grading and treatment specifications may include mathematical information.





MTMP2161A Overview fellmongering operations


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of chemically treating skins in fellmongering. • Explain the relationship between concentration of chemicals and different types of skins. • Cite the material safety data sheets for the chemicals used and explain how they relate to the use

and disposal of the chemicals. • Explain the protective equipment to be used for each chemical and emergency procedures related to

spills etc. • Explain the environmental risks and controls related to the use of chemicals.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to spray skins with chemicals in accordance with work and OH&S

requirements and customer specifications. • Demonstrate the ability to operate spraying equipment to workplace and OH&S requirements.




MTMP2163A Prepare chemicals for fellmongering – Volume 2


Unit – MTMP2163A Prepare chemicals for fellmongering

Unit descriptor This unit deals with the competencies required for preparing chemicals for the fellmongering process.


1 Prepare chemicals for fellmongering process

1.1 Chemicals for the fellmongering process are removed from storage and transported to area for mixing in accordance with workplace and OH&S requirements.

1.2 Chemicals are mixed and returned to storage in accordance with work instructions, OH&S requirements and manufacturer’s specifications.

1.3 Pumps and mixers are operated to workplace and OH&S requirements.

1.4 Chemicals are mixed to workplace and OH&S requirements in accordance with the varying requirements of different types of skins.

1.5 pH readings of the mixed chemicals are taken and checked against specifications.

1.6 Chemicals are used, stored and disposed of in accordance with environmental protection requirements.






Workplace, customer grading and treatment specifications may include mathematical information.

Different types of skins may be processed.

A variety of different chemicals may be used in the fellmongering process.

Material safety data sheets must be obtained for each chemical used at the site.

Chemicals may be used in different concentrations and mixes in line with requirements of a variety of skins.

There may be a range of different regulatory requirements in each state and territory related to environmental issues associated with the use of chemicals.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of chemically treating skins in fellmongering. • Explain the use of different mixes of chemicals in fellmongering. • Cite the material safety data sheets for the chemicals used and explain how they relate to the use,

mixing, storage and disposal of the chemicals. • Explain the protective equipment to be used for each chemical and emergency procedures related to

spills etc. • Explain the environmental risks and controls related to storing, mixing and disposing of the

chemicals. • Explain the steps in mixing chemicals, protective equipment and safety requirements.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to transport chemicals for the fellmongering process to an area for mixing

in accordance with workplace and OH&S requirements. • Demonstrate the ability to mix chemicals in accordance with work instructions, OH&S

requirements and manufacturer’s specifications. • Demonstrate the ability to operate pumps and mixers to workplace and OH&S requirements. • Demonstrate the ability to mix chemicals to workplace requirements in accordance with the varying

requirements of different types of skins. • Demonstrate the ability to measure pH of chemical mixes and check them against specifications. • Demonstrate the ability to use, store and dispose of chemicals in accordance with environmental

requirements.


MTMP2164A Operate wool drier and press – Volume 2


Unit – MTMP2164A Operate wool drier and press

Unit descriptor This unit deals with the competencies required to operate a wool drier and wool press.


1 Dry wool 1.1 Start up routine for the wool drier is followed in accordance with workplace requirements and manufacturer’s specifications.

1.2 Wool drier is operated to workplace and OH&S requirements and manufacturer’s specifications.

1.3 Wool is dried to workplace requirements. 1.4 Wool is monitored for correct drying in accordance with

workplace requirements. 1.5 Wool flow through drier is monitored. 1.6 Routine maintenance and cleaning is performed in

accordance with workplace requirements and manufacturer’s specifications.

1.7 Safety hazards in this area are identified and explained. 1.8 OH&S requirements are identified and met.

2 Operate wool press to bale wool

2.1 Start up procedures for the wool press are followed in accordance with workplace requirements and manufacturer’s specifications.

2.2 Wool is fed into wool press in accordance with work instructions.

2.3 Wool is baled in accordance with workplace requirements and customer’s specifications.

2.4 Wool dryness is monitored in accordance with workplace requirements.

2.5 Fleece type and class separations are observed in accordance with workplace requirements.

2.6 Bales are branded, weighed and recorded in accordance with workplace requirements.






Different types of wool may be processed.

Workplace/customer grading and treatment specifications may include mathematical information.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of drying wool. • Explain the reasons for drying and baling wool according to work instructions. • Explain the workplace and OH&S requirements and manufacturer’s specifications associated with

the operation of the wool drier. • Explain the workplace and OH&S requirements and manufacturer’s specifications associated with

the operation of the wool press. • Explain the steps in recording the details of the bale and its importance. • Explain the methods and goals of storage of wool bales.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate, maintain and clean machinery for drying and pressing wool in

accordance with workplace and OH&S requirements and manufacturer’s specifications. • Demonstrate the ability to monitor wool for correct drying. • Demonstrate the ability to maintain separation of wool types and classes according to classer’s

instructions. • Demonstrate the ability to press wool bales to workplace requirements.




MTMP2165A Perform sweating operating on fellmongered skin – Volume 2


Unit – MTMP2165A Perform sweating operation on fellmongered skins

Unit descriptor This unit deals with the competencies required for sweating skins in a fellmongering process.


1 Sweat skins 1.1 Skins are folded and hung in sweat room according to workplace and OH&S requirements.

1.2 Temperature and humidity settings are established for sweat room according to workplace requirements.

1.3 Cleanliness of hanging rooms is maintained to workplace requirements.

1.4 Quality checks are made on skins prior to removal from sweating room.

1.5 Skins are transferred from sweat rooms to wool pulling machines.

1.6 Mob separation of skins is maintained.











Safety procedures may include: • emergency procedures in case of injury • accident prevention • equipment malfunction • electrical fault • emergency evacuation • hand and arm protection. • Different types of skins may be processed.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of sweating skins. • Explain the steps in sweating skins. • Explain the OH&S requirements related to sweating skins. • Explain the quality specifications required of sweated skins prior to pulling.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate the sweating room in accordance with work and OH&S

requirements. • Demonstrate the ability to set correct temperature and humidity for sweat room according to

workplace requirements. • Demonstrate the ability to check quality of the skins.


MTMP2166A Perform skin fleshing operation – Volume 2


Unit – MTMP2166A Perform skin fleshing operation

Unit descriptor This unit deals with the competencies required for operating fleshing machinery in a fellmongering process.


1 Feed skins for flesher 1.1 Skins are opened and inspected for defects according to workplace requirements.

1.2 Defective skins are treated in accordance with workplace requirements.

1.3 Skins are fed to fleshing machine operator in accordance with workplace and OH&S requirements.

2 Flesh skins 2.1 Fleshing machine is operated in accordance with workplace and OH&S requirements and manufacturer’s specifications.

2.2 Skins are fleshed in accordance with workplace and OH&S requirements and customer specifications.

2.3 Skins are monitored for correct fleshing in accordance with workplace requirements.

2.4 Routine maintenance of fleshing machine is performed in accordance with workplace requirements and manufacturer’s specifications.

2.5 Skins are processed and batched in their mobs for identification.

3 De-burr skins (where applicable)

3.1 Burrs and vegetable matter are removed in accordance with workplace and OH&S requirements.

3.2 De-burring machinery is operated and maintained in accordance with workplace and OH&S requirements.





Different types of skins may apply.

Different mobs of sheep: • age • breed • wool length • vegetable matter contamination.










Underpinning kowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the quality requirements for fleshing skins in accordance with workplace requirements and

customer specifications. • Explain the operation of the fleshing machine. • Explain the features of well fleshed skins.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate fleshing machine in accordance with workplace and OH&S

requirements and manufacturer’s specifications. • Demonstrate the ability to perform routine maintenance of fleshing machine in accordance with

workplace requirements and manufacturer’s specifications. • Demonstrate the ability to monitor skins for correct fleshing in accordance with workplace

requirements. • Demonstrate the ability to remove burrs and vegetable matter in accordance with workplace and

OH&S requirements.




MTMP2167A Skirt and weigh fellmongered wool – Volume 2


Unit – MTMP2167A Skirt and weigh fellmongered wool

Unit descriptor This unit deals with the competencies required for skirting and weighing fellmongered wool.


1 Skirt pulled fleeces 1.1 Fleeces are skirted in accordance with workplace, OH&S and workplace requirements.

1.2 Skirtings are segregated in accordance with classer’s instructions.

1.3 Skirtings are stored in accordance with workplace requirements.

1.4 Large skin pieces are sheared where this forms part of the work instructions.

1.5 Mob separation of fleece wool is maintained. 1.6 Sample fleeces are selected and dried where part of


2 Weigh fleeces 2.1 Fleeces are weighed and results recorded where part of workplace requirements.












Different types of wools may be processed.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the use of skins and pulled wool. • Explain the purpose of skirting and classing. • Explain the steps in skirting and classing fleece wool. • Explain and identify the wools to be skirted from fleeces. • Explain workplace requirements for skirting wool. • Explain OH&S and QA requirements for skirting wool. • Explain the purpose of storing fleeces in their mobs.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify all types of wool to be skirted including bellies, legs, coloured wool and stained wool as

well as skin and fat pieces. • Demonstrate the ability to skirt fleeces in accordance with workplace and wool classer’s

requirements. • Demonstrate the ability to segregate skirtings in accordance with classer’s instructions. • Demonstrate the ability to store skirtings in accordance with workplace requirements. • Demonstrate the ability to maintain mob separation. • Demonstrate the ability to select and dry sample of fleeces where part of workplace requirements. • Demonstrate the ability to weigh fleeces and record results where part of workplace requirements.

MTMP2171A Dispose of condemned carcase – Volume 2


Unit – MTMP2171A Dispose of condemned carcase

Unit descriptor This unit deals with the competencies required to remove and dispose of a condemned carcase from a work area.


1 Dispose of condemned carcase

1.1 Condemned carcase is disposed of in accordance with workplace and regulatory requirements.

1.2 Carcase is handled in accordance with work instructions. 1.3 Carcase is handled in accordance with OH&S

requirements.











Includes a range of different species, breeds, sex and age of carcases.

Work areas may include: • stockyards • slaughter floor • boning room.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain regulatory requirements covering the processing of condemned carcases. • Explain the safe operation of manual and mechanical handling equipment related to disposing of

condemned carcase. • Identify and explain OH&S risks associated with handling condemned carcases and the

preventative measures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to handle condemned carcases in accordance with OH&S and hygiene and

sanitation requirements. • Demonstrate the ability to dispose of condemned carcase to workplace and regulatory requirements. • Demonstrate the ability to process condemned carcases to regulatory requirements. • Demonstrate the ability to operate manual and mechanical handling equipment safely.




MTMP2172A Skin condemned carcase – Volume 2


Unit – MTMP2172A Skin condemned carcase

Unit descriptor This unit deals with the competencies required to remove the skin or hide of a condemned carcase.


1 Skin condemned carcase 1.1 Carcase is skinned in accordance with work instructions and regulatory requirements.

1.2 Carcase is handled in accordance with OH&S requirements.

1.3 Hide is disposed of in accordance with workplace requirements.

1.4 Carcase is moved for further processing in accordance with OH&S and workplace requirements.











Different species, condition, age, sex and source of stock may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S requirements related to skinning a condemned carcase. • Explain the risks to hide quality through inaccurate skinning cuts.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to skin carcase in accordance with work instructions. • Demonstrate the ability to hoist and skin carcase in accordance with OH&S requirements.




MTMP2173A Eviscerate condemned carcase – Volume 2


Unit – MTMP2173A Eviscerate condemned carcase

Unit descriptor This unit deals with the competencies required to eviscerate a condemned carcase and dispose of the viscera correctly.


1 Eviscerate condemned carcase

1.1 Carcase is eviscerated in accordance with work instructions and regulatory requirements.

1.2 Carcase is eviscerated in accordance with OH&S requirements.

1.3 Viscera are disposed of in accordance with work instructions and regulatory requirements.











Different species, condition, age, sex and source of stock.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain workplace requirements related to eviscerating carcase. • Explain OH&S risks related to eviscerating a condemned carcase. • Explain OH&S requirements related to eviscerating a condemned carcase.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to eviscerate a condemned carcase in accordance with workplace

requirements. • Demonstrate the ability to eviscerate a condemned carcase in accordance with OH&S and

regulatory requirements. • Demonstrate the ability to dispose of viscera in accordance with work instructions and regulatory

requirements.




MTMP2175A Process paunch – Volume 2


Unit – MTMP2175A Process paunch

Unit descriptor This unit deals with the competencies required to empty, clean and prepare the paunch for further processing.


1 Open paunch 1.1 Paunch is opened to empty all contents. 1.2 Paunch is opened in accordance with workplace and

OH&S requirements. 1.3 Paunch is opened to ensure paunch products remain intact.

2 Empty paunch contents 2.1 Paunch is emptied of any contents in accordance with workplace requirements.

3 Clean paunch 3.1 Paunch is cleaned to workplace requirements to prevent cross-contamination.

3.2 Paunch products are washed and packed.

4 Remove relevant parts 4.1 Paunch is trimmed to cutting lines in accordance with work instructions.

4.2 Parts are trimmed of fat as required.

5 Wash paunch 5.1 Paunch is washed in accordance with work instructions. 5.2 Waste is disposed of safely in accordance with work

instructions.

6 Work safely in paunch processing area

6.1 Paunch is processed in accordance with OH&S requirements.











Species may vary.

Different processing machinery may be used.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain uses of the paunch. • Explain quality requirement and specifications for paunches. • Identify OH&S requirements for paunch processing area. • Explain work instructions for the paunch processing area.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to follow work instructions to process paunch. • Demonstrate OH&S and workplace requirements related to processing of the paunch.


MTMP2176A Process slink by-products – Volume 2


Unit – MTMP2176A Process slink by-products

Unit descriptor This unit deals with the competencies required to process slinks and package the by-products (eg foetal blood).


1 Process slink 1.1 Slinks are collected in accordance with workplace requirements.

2 Process slink into by-products 2.1 By-products are separated for further processing according to workplace requirements.

2.2 By-products are processed for storage and/or packing according to workplace requirements.

2.3 Materials are processed according to OH&S requirements.

3 Package slink by-products 3.1 By-products are packaged for effective storage according to workplace requirements.

3.2 By-products are accurately labelled in preparation for storage/distribution according to customer specifications and workplace requirements.

3.3 By-products are packaged according to OH&S requirements.

4 Store by-products 4.1 By-products are stored effectively to preserve product quality according to workplace requirements.

4.2 By-products stored according to OH&S requirements.











By-products may include foetal blood plasma.

Different processing/packing/storage techniques may apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the uses of slink by-products. • Explain procedures for processing slink by-products. • Explain methods of packaging slink by-products for effective storage to meet workplace

requirements and customer specifications. • Explain packaging and labelling requirements for slink by-products to meet customer specifications

and workplace requirements. • Explain effective storage methods to preserve product quality requirements. • Outline OH&S hazards related to processing slink by-products. • Identify OH&S requirements for processing slink. • Identify correct disposal of slink.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the methods of processing slink by-products in accordance with workplace

requirements and customer specifications. • Demonstrate the methods of processing slink by-products to OH&S requirements. • Demonstrate packaging and storage of slink by-products to workplace requirements.

MTMP2177A Process pet meat – Volume 2


Unit – MTMP2177A Process pet meat

Unit descriptor This unit deals with the competencies required to process and pack pet meat either in an abattoir or knackery.


1 Examine meat/offal for pet meat

1.1 Meat/offal for pet meat is inspected for abnormalities or defects.

1.2 Abnormalities or defects are identified and appropriate action taken according to workplace requirements.

1.3 Infected or affected products are isolated for disposal according to regulatory and workplace requirements.

2 Prepare meat/offal for pet meat

2.1 Meat/offal is prepared for pet consumption in accordance with regulatory and workplace requirements.

2.2 Product is trimmed and processed to meet customer specifications.

3 Package and store pet meat 3.1 Pet meat is packaged in tubs, bins or containers in accordance with regulatory and workplace requirements and customer specifications.

3.2 Pet meat is stored in accordance with workplace requirements.











Species may vary.



Edible offal may include: • liver • heart • kidney • small intestines • stomach • glands • cheek • tripe • brain • diaphragm • tongue • tail • lungs • tendons • chitterlings • penis.

Inedible offal may include: • gall bladder • blood and foetal blood • glands • residue offal • bones • fat (tallow) • testicles • penis • chitterlings • tonsils.

Abnormalities or defects may include: • abscess • parasite damage • pathological lesions • grass seeds.









Underpinning Knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the types of meat used for pet meat. • Explain workplace and regulatory requirements related to the processing, packaging and storage of

pet meat.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the processing of meat/offal for pet food to workplace requirements. • Demonstrate the ability to process meat/offal for pet food in accordance with work instructions,

regulatory requirements and customer specifications. • Identify and demonstrate OH&S requirements for the processing of pet meat. • Identify abnormalities or defects and take appropriate corrective action. • Demonstrate the ability to package and store pet food in accordance with regulatory, customer and



MTMP2181A Overview rendering process – Volume 2


Unit – MTMP2181A Overview rendering process

Unit descriptor This unit deals with the competencies required to understand the rendering process and work safely in the rendering area.


1 Identify steps in processing rendered products

1.1 Flow of waste and processed by-product through the plant is identified.

1.2 Major items of equipment such as cookers, presses and mills are identified.

1.3 Major uses of rendered products and customer specifications are explained.

2 Identify OH&S requirements for the rendering area

2.1 OH&S requirements for the rendering area are explained. 2.2 1Specific hazards in rendering area are identified and

control methods outlined.

3 Identify workplace requirements for the rendering area

3.1 Hygiene requirements for the rendering area are explained. 3.2 Quality hazards for rendering are identified. 3.3 Control points for rendering are identified in accordance

with workplace requirements. 3.4 Procedures associated with control points are identified in




MTMP2181A Overview rendering process– Volume 2








MTMP2181A Overview rendering process – Volume 2


By-products may include: • meat or meat and bone meal • tallow • fertiliser • blood.

May include different cookers, different presses and different packing options.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the steps in the rendering process. • Explain the workplace and OH&S requirements for the rendering area. • Explain the quality requirements for rendered products. • Explain and identify the environmental hazards associated with rendering products and the

appropriate workplace requirements to minimise them.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and meet the OH&S requirements for working in the rendering area. • Identify and explain the steps in rendering and the process involved. • Explain the workplace and customer quality requirements for rendered products.

MTMP2181A Overview rendering process– Volume 2





MTMP2182A Operate hogger – Volume 2


Unit – MTMP2182A Operate hogger

Unit descriptor This unit deals with the competencies required to operate a hogger to transport raw materials for rendering operations.


1 Deliver material to feeder bins

1.1 Material is delivered to feeder bins in accordance with workplace requirements.

1.2 Material is delivered to feeder bins in accordance with OH&S requirements and in particular in accordance with manual handling requirements.

1.3 Delivery of meat waste is monitored in accordance with workplace requirements.

1.4 Condemned carcases are dealt with promptly. 1.5 Housekeeping requirements are followed in relation to

work area.

2 Operate hogger 2.1 Hogger is operated in accordance with manufacturer’s and workplace requirements.

2.2 Hogger is operated in accordance with OH&S requirements.

2.3 Flow of waste material to by-products processing plant is maintained to keep adequate levels in holding or feeder bins.

2.4 Problems associated with waste or hogger operation are promptly corrected or reported to supervisor.

2.5 Routine maintenance and cleaning is carried out in accordance with workplace requirements.

3 Monitor filling and emptying of raw material receival bins

3.1 Filling and emptying of raw material receival bins is monitored to prevent overfilling and to clear any blockages in drainage in accordance with workplace requirements.

4 Check size reduction equipment

4.1 Size reduction equipment is checked for wear in accordance with workplace requirements.

5 Operate metal detector (wet rendering) or magnet (dry rendering)

5.1 Metal detector and magnet sensitivity is checked regularly. 5.2 Metal detector or magnet is operated in accordance with

workplace requirements. 5.3 Metal is removed from magnet or product.

MTMP2182A Operate hogger– Volume 2








MTMP2182A Operate hogger – Volume 2




May include different machinery.

Varying degrees of automation may apply.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain how the hogger works. • Explain flow requirements of the by-products processing plant. • Explain OH&S requirements related to the hogger. • Explain waste specifications. • Identify and explain disposal arrangements for condemned carcases. • Explain maintenance requirements related to the hogger. • Explain reporting procedures for problems related to the hogger. • Identify and explain emergency switches and shut down procedures.

MTMP2182A Operate hogger– Volume 2


Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate the hogger in accordance with manufacturer’s specifications and

workplace requirements. • In relation to the operation of the hogger demonstrate the ability to:

– follow work instructions – monitor flow of waste – follow OH&S requirements – keep area neat and tidy – monitor machinery gauges where fitted

• Undertake routine maintenance and cleaning as specified in work instructions.




MTMP2183A Operate blow line – Volume 2


Unit – MTMP2183A Operate blow line

Unit descriptor This unit deals with the competencies required to operate a blow line to transport raw materials for rendering operations.


1 Operate blow line 1.1 Blow line is operated to ensure raw material moves down blow line.

1.2 Consistency of raw materials is monitored. 1.3 Temperature is monitored. 1.4 Quantity of raw materials in blow tank is monitored.

2 Clean blow line 2.1 Blow line is cleaned regularly in accordance with workplace requirements.

3 Fix blockages 3.1 Blockages are identified and fixed to keep product moving down line.

4 Maintain blow line 4.1 Blow line maintenance is conducted regularly in accordance with workplace requirements.

5 Monitor filling and emptying of raw material receival bins

5.1 Filling and emptying of raw material receival bins is monitored to prevent overfilling.

5.2 Blockages in drainage are cleared in accordance with workplace requirements.

6 Check size reduction equipment

6.1 Size reduction equipment is checked for wear in accordance with workplace requirements.

7 Operate metal detector (wet rendering) or magnet (dry rendering)

7.1 Metal detector or magnet sensitivity is checked regularly. 7.2 Metal detector or magnet is operated in accordance with

workplace requirements. 7.3 Metal is removed from magnet or product.


MTMP2183A Operate blow line– Volume 2








MTMP2183A Operate blow line – Volume 2



By-products may include: • foetal blood plasma • meat or meat and bone meal • tallow • fertiliser • blood.

Species may vary.

Different types of inedible product may be transported.

PRE/CO-REQUISITES MTMP2181A Overview rendering process






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation and purpose of the blow line. • Explain OH&S requirements of blow line operation.

MTMP2183A Operate blow line– Volume 2


Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation of blow line to workplace requirements. • Demonstrate the ability to monitor product transported. • Demonstrate the ability to monitor product flow. • Demonstrate the ability to monitor blow line. • Identify and fulfil OH&S requirements for the operation of the blow line.




MTMP2184A Operate meat meal mill – Volume 2


Unit – MTMP2184A Operate meat meal mill

Unit descriptor This unit deals with the competencies required to operate plant to operate a meat mill plant including loading, drying and monitoring the quality of the finished meal.


1 Operate meat meal mill 1.1 Meat meal fed into mill feeder bin is monitored. 1.2 Mill operation is monitored in accordance with workplace

requirements. 1.3 Mill operation is monitored in accordance with OH&S

requirements. 1.4 Housekeeping is maintained for meat meal mill area. 1.5 Quality of meat meal is monitored and problems reported

in accordance with workplace requirements. 1.6 Meat meal is produced to workplace requirements and

customer specifications. 1.7 Meat meal samples are taken for testing in accordance with






MTMP2184A Operate meat meal mill– Volume 2


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 & apron • head wear • protective boot covers.



Different meat meal mills.

PRE/CO-REQUISITES MTMP2181A Overview rendering process





MTMP2184A Operate meat meal mill – Volume 2



Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain meat meal processing. • Explain OH&S hazards of operation of the meat meal mill. • Explain defects in meat meal specifications. • Outline workplace requirements and customer specifications for meat meal.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to produce meat meal to workplace requirements and customer

specifications. • Demonstrate the ability to monitor the quality of meat meal. • Demonstrate the ability to carry out routine maintenance on meat meal mill as specified in

workplace requirements. • Demonstrate the operation of the meat meal mill to OH&S requirements. • Demonstrate the ability to monitor the operation of the meat meal mill to workplace requirements.




MTMP2185A Operate waste recovery systems– Volume 2


Unit – MTMP2185A Operate waste recovery systems

Unit descriptor This unit describes the competencies necessary to recover material from waste water so that solids are not pumped into waste water systems.


1 Monitor waste recovery systems

1.1 System is monitored regularly to ensure solid waste is contained within the system.

1.2 System is monitored to ensure it complies with environmental and workplace requirements.

1.3 Environmental impact of systems failure is identified. 1.4 Corrective action is taken in response to systems failure in

accordance with workplace and regulatory requirements.

2 Operate waste recovery systems

2.1 System is operated and monitored according to workplace requirements.

2.2 Material is recovered from waste water according to workplace requirements.

2.3 Material is disposed of in accordance with workplace requirements.

3 Maintain waste recovery systems

3.1 Waste recovery system is maintained in accordance with workplace requirements and manufacturer’s specifications.



MTMP2185A Operate waste recovery systems – Volume 2








MTMP2185A Operate waste recovery systems– Volume 2


Waste recovery systems may include: • savealls • contra units • belt presses.

Environmental protection standards, control and protocols may apply.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the operation of mechanised system so that solids are not pumped into the waste system. • Explain the environmental and workplace requirements related to the operation of waste recovery

systems.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the operation of waste recovery systems in accordance with workplace requirements.


MTMP2185A Operate waste recovery systems – Volume 2




MTMP2186A Pack and despatch rendered product – Volume 2


Unit – MTMP2186A Pack and despatch rendered product

Unit descriptor This unit deals with the competencies required to pack and despatch a range of rendered products such as meat meal, blood meal and tallow.


1 Package rendered products 1.1 Rendered products are inspected to workplace requirements prior to packaging.

1.2 Rendered products are packaged to workplace requirements using correct packaging procedure and effective storage materials.

1.3 Meat meal is packaged in bulk and/or bags (if applicable). 1.4 Packaging and labelling is checked in accordance with

customer specifications. 1.5 Packaged products are palletised where required. 1.6 Rendered products are packaged to OH&S requirements.

2 Despatch rendered products 2.1 Products are labelled accurately, to customer specifications, in preparation for storage, sales or distribution.

2.2 Products are transferred to storage areas. 2.3 Packaged products are despatched.

3 Check quality assurance aspects of delivery trucks

3.1 Quality assurance requirements are identified for trucks leaving the plant.

3.2 Environmental and commercial impact of a spill during transportation is identified.

3.3 Quality assurance check of truck is undertaken according to work instructions.





Products may include: • meat or meat and bone meal • tallow • fertiliser • blood.

Storage may include: • sterile refrigerated bottles • bulk bin or bagging of dry material • heated bulk tanks for wet material.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain OH&S hazards associated with packing and despatching by-products. • Explain quality assurance requirements for delivery trucks.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the packing and despatch of rendered products according to workplace and OH&S

requirements. • Demonstrate the ability to label rendered products according to customer specifications and

workplace requirements. • Demonstrate the ability to despatch rendered products to workplace requirements.




MTMP2187A Break down and bone carcase for pet meat or rendering – Volume 2


Unit – MTMP2187A Break down and bone carcase for pet meat or rendering

Unit descriptor This unit deals with the competencies required to break down and bone a carcase for further processing of the meat for pet meat or rendering


1 Break down condemned carcase

1.1 Carcase broken down in accordance with workplace and regulatory requirements.

1.2 OH&S requirements are identified and met.

2 Bone carcase 2.1 Meat boned to maximise yield. 2.2 Meat boned in accordance with work instructions and

regulatory requirements. 2.3 Identify and comply with OH&S requirements. 2.4 Meat cuts, trimmings and bones disposed of in accordance

with workplace requirements.











Species may vary.

Different further processing requirements may apply.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain OH&S and regulatory requirements. • Explain requirements for further processing.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Break down and bone carcase in accordance with work instructions. • Trim according to workplace specifications. • Comply with OH&S and regulatory requirements.




MTMP2188A Operate air filtration system – Volume 2


Unit– MTMP2188A Operate air filtration system

Unit descriptor This unit covers the competencies necessary for the operation, monitoring and routine maintenance of air filtration systems used at meat processing plants to reduce noxious odour emissions.


1 Monitor air filtration system 1.1 System is monitored regularly to ensure odours are contained within the system.

1.2 System is monitored to ensure it complies with environmental and workplace requirements.

1.3 Environmental impact of systems failure is identified. 1.4 Corrective action is taken in response to systems failure in

accordance with workplace and regulatory requirements.

2 Operate waste recovery system

2.1 System is operated and monitored according to workplace requirements.

3 Maintain waste recover system

3.1 Air filtration system is maintained in accordance with workplace requirements and manufacturer’s specifications.











Different types of air filtration systems may be used.

Different State Environmental Legislation to be taken into account.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Steps involved in the operation of an air filtration system are identified and explained. • Environmental issues associated with air filtration are identified and explained. • Legal implications of defective air filtration are identified. • Work instructions are explained.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to operate and maintain the air filtration system in accordance with

workplace requirements and manufacturer’s specifications.




MTMP2191A Clean iron work – Volume 2


Unit – MTMP2191A Clean iron work

Unit descriptor This unit deals with the competencies required to clean rollers, gambrels, spreaders, shackles and hooks which are either iron or plastic.


1 Clean rollers, gambrels, hooks, shackles etc

1.1 Iron work is rotated through cleaning, rinsing and, where applicable, oiling tanks, according to workplace requirements.

1.2 Cleaning chemicals are handled in accordance with manufacturer's specifications and OH&S requirements.

1.3 Damaged spreaders etc are identified and dealt with in accordance with workplace requirements.

1.4 The level and concentration of the cleaning tank is monitored and adjusted to ensure complete sanitising of iron work.

1.5 OH&S risks are identified and appropriate action is taken. 1.6 OH&S requirements are followed when loading and

unloading tanks with respect to the chemical and manual handling hazards.

1.7 Hoists are used in accordance with manufacturer’s specifications, workplace and OH&S requirements.

1.8 Spreaders etc are returned to slaughter floor promptly.

2 Maintain flow of equipment cleaning process

2.1 Spreaders etc are inspected for damage and when necessary, sent for repair or disposal.

2.2 Spreaders etc are processed promptly and handled to avoid damage.

2.3 Work area is kept neat and clean with clear segregation of sanitised and non-sanitised iron work.

2.4 Difficulties encountered with maintaining the flow through the cleaning process are reported promptly to the supervisor.





Equipment to be cleaned may include: • gambrels • spreaders • hooks • rollers • chains.

Equipment to be cleaned may be conveyed to and from production areas by: • wheeled bins • mechanised chain • fork lift mesh or metal bins.

Mechanical handling aids may include: • forklift • manual block and chain • electric hoist.

Variety of cleaning and oiling agents may be used.

Environmental protection standards, control and protocols apply.

Variety of materials to be cleaned include steel, plastics, teflon etc.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the function of spreaders, hooks etc in production. • Outline the repercussions of faulty or damaged spreaders, hooks etc returning to the slaughter floor. • Explain the cleaning and sanitising process for spreaders, hooks, etc. • Explain the need for adequate sanitising of the spreaders, hooks, etc. • Explain the need for oiling of the iron work (where applicable). • Outline the consequences of not returning the spreaders, hooks etc promptly to the slaughter floor. • Identify OH&S requirements for cleaning spreaders, hooks etc.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the capacity to clean spreaders, hooks etc. • Follow the cleaning procedure for iron work as laid down in the work instructions. • Report damage to spreaders, hooks etc requiring repair/or disposal either orally or written according

to work instructions. • Work in a safe manner with due regard to the cleaning chemicals used and manual handling dangers

and any other OH&S requirements. • Demonstrate maintenance of a clean and neat work area. • Report any difficulties to supervisor. • Inspect spreaders, hooks etc thoroughly for damage. • Maintain the flow of spreaders, hooks etc through the cleaning process. • Despatch spreaders, hooks etc promptly to slaughter floor. • Outline OH&S hazards and precautions of working in this area.


MTMP2196A Overview cleaning program – Volume 2


Unit – MTMP2196A Overview cleaning program

Unit descriptor This unit deals with gaining an overview of cleaning programs that are carried out in the workplace. The cleaning programs detail the general cleaning of the workplace using detergents and sanitisers. This cleaning is usually performed after the product has been removed from the work area.


1 Transfer waste materials 1.1 Different types of waste materials are identified. 1.2 Workplace requirements for transferring waste materials to

designated storage area are explained.

2 Clean site 2.1 The purposes of having a cleaning schedule are identified and explained.

2.2 Workplace and regulatory requirements related to cleaning the workplace are identified and explained.

2.3 Health, hygiene and sanitation hazards are identified and reported according to workplace and OH&S requirements.

2.4 Housekeeping tasks are identified and explained according to workplace and OH&S requirements.

2.5 Workplace and regulatory requirements related to post cleaning monitoring are identified and explained.

3 Use chemicals correctly 3.1 Chemicals used in the workplace are identified. 3.2 Material safety data sheets for the chemicals are cited and

their contents explained. 3.3 OH&S precautions for the use, handling and storage of

chemicals are explained according to manufacturer’s specifications and workplace requirements.

3.4 Chemicals are handled in accordance with OH&S requirements and manufacturer’s instructions at all times.

3.5 Chemicals are stored according to OH&S, manufacturer’s and workplace requirements.





Industry sectors may include: • meat wholesale estimates • meat retail estimates • supermarkets • smallgoods manufacturers • slaughter floors • boning rooms • chillers.

Chemicals may include: • detergent • cleaning fluids • sanitisers • fumigation compounds.

Areas to be cleaned may include: • work surfaces • floors • walls • machinery • shields • chutes • drains • equipment • trays • ceilings.

Cleaning equipment may include: • broom • hot or cold hoses/industrial hoses • scrub-down equipment • industrial vacuum cleaner • chemical foamers.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the importance of cleaning the whole work area when product has been removed. • Explain common hazards and importance of maintaining a sanitary work environment. • Explain importance of following a cleaning schedule. • Identify factors inhibiting achieving adequate standards of cleanliness. • Outline housekeeping tasks to be completed according to workplace procedures. • Identify waste materials for transfer and explain waste transfer requirements and conditions. • Explain importance of correct waste disposal. • List equipment used to transfer waste. • Explain workplace requirements relevant to cleaning. • Explain the purpose and action of detergents and sanitisers. • Explain and identify OH&S requirements for cleaning with chemicals.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the correct use of cleaning chemicals for the work site and conditions. • Correctly transfer waste materials to workplace requirements. • Identify and follow a cleaning schedule.

MTMP2197A Clean after operations – boning room – Volume 2


Unit – MTMP2197A Clean after operations – boning room

Unit descriptor This unit deals with the competencies required to clean and sanitise a boning room. It deals with the skills and knowledge required to operate, strip down and clean all the mechanical aids in the boning room (eg packing machinery, conveyors, elevators, scales, recording and labelling machines). It also involves the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant.


1 Clean boning room 1.1 Boning room is cleaned in accordance with cleaning schedule and work instructions.

1.2 Cleaning procedures are undertaken to minimise condensation.

1.3 Cleaning chemicals are used in accordance with manufacturer’s specification and OH&S requirements.

1.4 Major areas of contamination are identified. 1.5 Cleaning procedures meet pre-operational hygiene

requirements. 1.6 Surfaces are left free of excess moisture.

2 Clean boning room machinery 2.1 Machinery is isolated in accordance with workplace requirements.

2.2 Boning room packing machinery is cleaned in accordance with workplace requirements and manufacturer’s specifications.

2.3 Conveyers and elevators are isolated and cleaned. 2.4 Electronic scales, recording and labelling machines are

cleaned in accordance with workplace requirements and manufacturer’s specifications.









Worksite includes: • immediate working area • overall workplace


Roller and conveyor systems may apply.



Types of machinery may include: • mincers • tenderisers • sausage makers.

Environmental protection standards, controls and protocols may apply.






Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify major sources and locations of contamination in the boning room. • Explain monitoring program for boning room hygiene and sanitation including surface swabbing

and pre-operational checks. • Identify specific cleaning programs and OH&S requirements for boning room machinery and

conveyor systems. • Explain the importance of drying and avoiding condensation in boning rooms.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify and explain the cleaning schedule for the boning room. • Boning room is cleaned in accordance with workplace requirements. • Boning room machinery is cleaned in accordance with workplace requirements. • All OH&S requirements for cleaning the boning room are observed.

MTMP2198A Clean after operations – slaughter floor – Volume 2


Unit – MTMP2198A Clean after operations – slaughter floor

Unit descriptor This unit deals with the competencies required to clean and sanitise a slaughter floor after operations. It deals with the skills and knowledge required to operate, strip down and clean all the mechanical aids on the slaughter floor (eg knocking or stunning equipment, hoists, rails, chutes, bins, viscera tables). It also includes the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant.


1 Clean slaughter floor 1.1 Slaughter floor is cleaned in accordance with cleaning schedule and work instructions.

1.2 Cleaning chemicals are used according to manufacturer’s specifications and OH&S requirements.

1.3 Post-cleaning monitoring is undertaken by individuals in accordance with workplace requirements.

1.4 Slaughter floor cleaning is conducted to OH&S requirements.

1.5 Specific areas of contamination risk for product are identified and cleaned according to workplace requirements.

2 Clean slaughter floor machinery and fittings

2.1 Knocking or stunning area is cleaned with restrainers, knocking boxes and stunners isolated and/or immobilised.

2.2 Hoists and rails are immobilised during cleaning. 2.3 Machinery such as pneumatic cutters and breaking saws

are isolated, stripped down, cleaned and sanitised according to work instructions.

2.4 Chute and bins are cleaned according to work instructions. 2.5 Viscera tables are isolated and cleaned according to

workplace requirements and manufacturer’s specifications.





A range of equipment utilised on slaughter floor may include: • knocking box • saw • rise and fall platform • pneumatic cutters.







Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the cleaning schedule for the slaughter floor. • Identify and explain significant areas of contamination on the slaughter floor. • Explain the hygiene and sanitation monitoring program for slaughter floor. • Identify and explain specific OH&S risks associated with cleaning machinery on the slaughter

floor. • Explain implications for production if slaughter floor fails to meet pre-operational check

requirements.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Clean slaughter floor effectively in accordance with cleaning program. • Clean slaughter floor equipment in accordance with work instructions and OH&S requirements.




MTMP2201A Transport food – Volume 2


Unit – MTMP2201A Transport food

Unit descriptor This unit covers the minimum competency requirements for the transportation of food. It relates to the transportation of food where the transport operator does not have direct physical contact with food. Where a person transports and directly handles food, the relevant food handling standard also applies. MTMP2201A Transport food is a contextualisation for the meat industry of the guideline unit GFSTFA Transport food and contains a meat industry specific range of variables and evidence guide. Unit outcomes remain unchanged.


1 Prepare to transport food 1.1 Vehicles and containers/receptacles used to transport food are appropriate for use.

1.2 Vehicles and containers/receptacles used to transport food are prepared for use.

1.3 Food is loaded and secured as required, according to product requirements and workplace procedures.

2 Transport food 2.1 Food safety hazards are monitored and controlled as required by the food safety program to ensure that food safety is maintained during transport.

2.2 Where food safety control requirements are not met, the non-conformance is promptly reported and corrective action is taken.

2.3 Food is unloaded as required according to product requirements and workplace procedures.

2.4 Food safety information is recorded to meet the requirements of the food safety program.







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




Different state regulations on product temperatures may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Sources of information on procedures and responsibilities for food safety relating to own work. • Awareness of the environmental conditions necessary to maintain food safety. • Characteristics of food transported as they affect loading and handling of food and the potential for

cross-contamination resulting from location in proximity to other food or non-food items that are transported.

• Microbiological, physical and chemical hazards that can occur when loading, transporting and unloading food, appropriate to nature and method of food transported and within scope of work responsibility. This includes the types of hazards likely to occur, the conditions under which they occur and possible consequences.

• Methods and procedures used to control food safety hazards. This depends on the type of controls and equipment used. It includes an understanding of the purpose and operation of equipment and procedures in place to maintain food safety.

• Loading practices as required by work responsibility. This includes procedures to load food in temperature-controlled environments where this is a work requirement.

• Procedures used to confirm that food safety-related equipment is operational and the cleaning and sanitation requirements of food containers/receptacles, relevant to work responsibilities.

• Record-keeping responsibilities relating to food safety.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Use food safety program information to find advice on food safety responsibilities relating to own

work. • Locate and follow workplace information relating to food safety responsibilities. • Confirm that the vehicle and associated equipment are ready to transport food. • Prepare to transport food. This will vary depending on the type of food and transport method. It

may include confirming that food holding containers/receptacles meet workplace hygiene standards, confirming that equipment used to maintain the required environment during transport is ready for use and that food parameters are met prior to loading/transporting/unloading. Examples of typical parameters are the temperatures of food and of food loading/unloading areas and transport containers/receptacles.

• Load/unload food as required by work responsibility by following procedures to ensure that food is loaded/unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items.

• Transport food safely. • Monitor food safety hazards as required by the food safety program. • Record results of monitoring and maintain records as required by the food safety program. • Identify and report non-conformance and/or unusual circumstances which could affect food safety. • Take appropriate corrective action in response to failure to meet food safety requirements as

required by workplace procedures. • Maintain the work area and vehicles in a tidy state to meet workplace requirements.




MTMPR201A Prepare and operate bandsaw – Volume 2


Unit – MTMPR201A Prepare and operate bandsaw

Unit descriptor This unit covers the skills and knowledge required to operate a bandsaw.


1 Assemble a bandsaw 1.1 Bandsaw is assembled according to manufacturer’s, workplace and OH&S requirements.

1.2 Bandsaw guards and scrapers are checked for function and safety according to manufacturer’s specifications and OH&S requirements.

1.3 Bandsaw is checked to ensure it is clean according to hygiene and sanitation and workplace requirements.

2 Operate a bandsaw 2.1 Bandsaw is operated in accordance with workplace requirements.

2.2 Bandsaw is operated in accordance with OH&S requirements.

2.3 Bandsaw is used to cut meat products according to product specifications and workplace requirements.

3 Clean a bandsaw 3.1 Bandsaw is cleaned to manufacturer’s, OH&S and workplace requirements.

4 Disassemble bandsaw 4.1 Bandsaw is disassembled according to manufacturer’s, OH&S and workplace requirements.

4.2 Routine maintenance is performed according to workplace requirements.










Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose and use of the bandsaw. • Explain the safety procedures related to use of the bandsaw. • Explain purpose and effective use of all cutting guides and safety guards. • List and explain the workplace requirements related to: • Disassembly and reassembly of the bandsaw • Operating a bandsaw • Cleaning a bandsaw • Routine maintenance of a bandsaw. • Identify and explain OH&S requirements for operating a bandsaw.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate assembly and operation of a bandsaw to manufacturer’s, workplace, OH&S and

hygiene and sanitation requirements. • Demonstrate effective use of all cutting guides and safety guards. • Demonstrate a pre-operational safety check on the bandsaw. • Use the bandsaw according to OH&S, hygiene and sanitation, QA and workplace requirements. • Cut products using the bandsaw according to workplace, OH&S and hygiene requirements.






Support materials for training include: • Refer to manufacturer’s specifications for the bandsaw.

MTMPS201A Clean work area during operations – Volume 2


Unit – MTMPS201A Clean work area during operations

Unit descriptor This unit deals with the competencies required to perform ongoing cleaning and housekeeping tasks for a production area during working hours.


1 Remove waste from work areas

1.1 Waste is deposited into correct bins, hoppers and chutes in accordance with workplace requirements.

1.2 Correct shovels, brooms and bins are used when gathering waste material to avoid cross-contamination of product and work areas.

1.3 Work area is kept free from waste or trimmings to ensure a safe working environment for fellow workers.

1.4 Segregation of edible and inedible product is maintained at all times (where applicable).

1.5 Work is performed without contaminating edible product (where applicable).

1.6 Waste in bins and tubs is shifted in accordance with manual handling procedures.

2 Clean areas during production 2.1 Work areas are cleaned in accordance with work instructions - avoiding contamination of product.

2.3 Cleaning chemicals are used as directed and in accordance with standard workplace procedures. (NB: This may or may not form part of an individual’s duties).

3 Wash and store cleaning equipment, tubs and bins

3.1 Hoses are rolled and stored safely in accordance with workplace requirements.

3.2 Brooms, shovels and scrubbing brushes are cleaned and stored appropriately when not in use.

3.3 Chemicals (if used) are stored in accordance with workplace requirements in designated locations.

3.4 All bins, tubs etc, are sanitised in accordance with workplace requirements (where applicable).





Cleaning work may cover one of the following work areas: • slaughter floor • rendering plant • boning room • any other area in a meat establishment • stockyards • by-products processing plant • amenities • smallgoods establishments • meat retailing establishments.

Equipment used may include: • hot and cold hoses • brooms and shovels • cleaning cloths • bins and tubs • brushes.

Work instructions will be documented in a government approved HACCP program.

Cleaning of work areas and disposal of waste may form all or a significant part of employees’ duties, and may cover all or part of a production area.

Current Australian Standards apply.

Environmental protection standards, controls and protocols apply.









Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain potential threat to the edible product of inadequate cleaning. • Explain OH&S requirements associated with the work, eg using very hot water, using correct

manual handling procedures, and maintaining a safe work environment for others. • Outline the impact of incorrect disposal of waste on the environment and by-products processing. • Explain the correct usage of chemicals (as required). • Outline the importance of following the documented cleaning procedure/schedule. • Outline the importance of, and difference between, wet and dry cleaning procedures. • Explain the importance of dealing with or reporting problems associated with waste disposal (eg

blocked chutes or drains). • Demonstrate a broad understanding of the inedible waste processing that occurs in the meat

industry. • Identify OH&S issues associated with cleaning during operations.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the capacity to clean the work area safely during operations. Demonstrate the capacity to follow work instructions which may require the employee to: – sort and dispose of waste in accordance with workplace requirements – use hoses in a manner that effectively cleans without contaminating surfaces, edible or inedible product – use cleaning materials and equipment in a safe and hygienic manner – store equipment and chemicals (where used) safely – maintain cleanliness of work areas and surfaces to workplace requirements – communicate with supervisor any problems or difficulties.






Support materials for training include: • ‘Clean Work Area’ Meat Processing (Abattoirs), Certificate 2, Technical Units Resources CD

(available from MINTRAC 1800 817 462). • ‘Clean Work Area’ Meat Processing (Smallgoods), Certificate 2, Technical Units Resources CD

(available from MINTRAC 1800 817 462).

MTMPS202A Re-inspect boneless meat – Volume 2


Unit – MTMPS202A Re-inspect boneless meat

Unit descriptor This unit deals with the competencies required to re-inspect meat or offal for contamination or defects as part of a quality assurance program. It deals with the understanding and implementation of specifications, critical limits, tolerances and sampling programs.


1 Inspect samples of boneless meat for defects

1.1 Samples of product are taken from each line of product according to predetermined sampling plan, detailing timing of sampling, and quantity of sample.

1.2 Sample is inspected for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program.

1.3 Defects are reported in accordance with workplace requirements.

2 Assess samples against pre-determined defect tolerances

2.1 Levels of defects are assessed against established tolerances.

2.2 Samples outside tolerance are reported to supervisor and corrective action is taken.

2.3 Sampling program is adhered to and results are recorded according to workplace requirements.

2.4 Sampling area is kept clean and neat to avoid contamination between samples.

2.5 Dropped meat procedures are identified and followed according to workplace requirements.











Mathematical information includes defect tolerance specifications sample data.




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





Boneless meat may include: • meat cuts/offal.




MTMS2B Apply mathematical concepts

MTMMP6B Overview the meat industry




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain sampling program and consequence of not following procedures. • Explain defect tolerance. • Identify defects and explain the relevant critical limits and specifications. • Explain procedures for reporting defects and samples outside tolerance.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate re-inspection procedures to workplace requirements. • Demonstrate the capacity to select samples according to sampling program. • Demonstrate the capacity to inspect, identify and record defects. • Demonstrate the capacity to interpret information including details of out of tolerance samples. • Demonstrate the capacity to take corrective action if defect tolerances are exceeded.




Support materials for training include: • Meat Processing (Abattoirs) Training Resources, Certificate 2, Technical Units, copyright ANTA

(available from Australian Training Products www.atpl.net.au.) • Meat Processing (Abattoirs) Resources CD, Certificate 2, Technical Units, copyright ANTA

(available from MINTRAC 1 800 817 462).

MTMPS203A Operate scales and semi-automatic labelling machinery – Volume 2


Unit – MTMPS203A Operate scales and semi-automatic labelling machinery

Unit descriptor This unit describes the competencies required to operate carton scales and electronic label generating and record keeping equipment and where appropriate recover data and produce reports where this forms part of work instructions.


1 Select meat product 1.1 Meat products are selected for weighing and labelling according to workplace requirements.

1.2 Meat product is placed on scales in accordance with manufacturer’s specifications and workplace requirements.

2 Enter product data 2.1 Codes for specific cuts are entered into the system. 2.2 Data is recovered in report form where this is part of work

instructions.

3 Weigh carton 3.1 Carton is weighed and details are recorded according to workplace requirements.

3.2 Equipment operation is monitored to ensure correct information is recorded on label.

4 Label carton 4.1 Label is removed from labelling equipment and placed on carton according to workplace and regulatory requirements.

4.2 Carton is labelled clearly for load out. 4.3 Labelling of cartons is monitored for accuracy in

correlation with products.





Labelling may include: • automatic or handwritten ticket • roller brand • government stamp (regulation).

Label information may include: • Australian inspection stamp • trade description • generic identification (species) • bone in or boneless statement • country of origin • weight • meat quality statement • duration of ageing-workplace in house bar code • category cipher, category in full, cut description in full • temperature requirements for chiller • date of production • type of packaging • number of pieces • customer requirements • enterprise-specific requirements.












MTMS2B Apply mathematical concepts


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of labelling information. • Explain the consequences of incorrect labelling. • Explain regulatory requirements with regard to labelling. • Explain OH&S requirements related to labelling. • Explain the monitoring of consumables.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to weigh and label meat product cartons in accordance with workplace and

regulatory requirements. • Demonstrate the ability to check carton contents against labelling. • Demonstrate the ability to perform pre-start checks and routine maintenance as specified in the

work instructions. • Demonstrate the ability to monitor operation of equipment.







(available from Australian Training Products, www.atpl.net.au). • Meat Processing (Abattoirs) Resources CD, Certificate 2, Technical Units, copyright ANTA


MTMPS204A Maintain production records – Volume 2


Unit – MTMPS204A Maintain production records

Unit descriptor This unit deals with the competencies required to maintain records of throughput required for workplace and regulatory agencies and by such people as the stock person, boning room or chiller clerk, or the person responsible for maintaining smallgoods production records. It covers major record keeping and report generating activities.


1 Prepare production records 1.1 Workplace and regulatory requirements for record keeping are identified.

1.2 Production recording equipment or materials are prepared in accordance with workplace requirements.

1.3 Records are updated on an electronic or manual system in accordance with work instructions.

1.4 Shortcomings of recording system are corrected if applicable.

2 Generate reports 2.1 Data summaries and reports are prepared in accordance with workplace requirements.

2.2 Major reports are generated detailing inventory, production or staffing data.





Production records may include: • kill floor grading and recording systems such as Sastek • boning room production intake records whether recorded manually or by scanner • boning room production recorded manually or by auto labelling machine • employee attendance monitoring and recording if done in addition to clock card • load out records whether done manually or by scanner • pesticide residue monitoring and recording • recording associated with AQA programs • recording associated with QA monitoring • recording associated with inventory control • EU program monitoring recording • chiller assessment recording • repack processing and recording for inventory control.

Recording can be: • manual, including the provision of summaries • computer based, such as auto labelling systems • computer based, such as bar code scanners.

Relevant government requirements (including relevant domestic or importing country requirements where appropriate) may apply.

PRE/CO-REQUISITES MTMMP3B Apply quality assurance practices


Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purposes of keeping production records. • Describe the workplace and/or regulatory requirements for record keeping. • Explain the possible shortcomings of recording and how to correct. • Explain relevant security arrangements such as AQIS or company requirements. • Describe workplace requirements for reports. • Explain the function and uses of the reports generated.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Prepare all recording equipment for use (where relevant). • Use all recording equipment properly (where relevant). • Prepare all summaries required. • Record data according to data requirements. • Maintain stocks of consumables for use. • Update records as required. • Generate reports to meet workplace and regulatory requirements. • Follow all work instructions effectively.




Support materials for training include: • Meat Processing (Abattoirs) Training Resources, Certificate 2, Technical Units, copyright ANTA,

(available from Australian Training Products, www.atpl.net.au). • Meat Processing (Abattoirs) Resources CD, Certificate 2, Technical Units, copyright ANTA,

(available from MINTRAC 1 800 817 462).

MTMPS205A Clean chillers – Volume 2


Unit – MTMPS205A Clean chillers

Unit descriptor This unit deals with the competencies required to clean and sanitise chillers when empty of product.


1 Clean chillers 1.1 Chillers are cleaned in accordance with cleaning program meeting workplace, OH&S and regulatory requirements.

1.2 OH&S risks and requirements are specifically identified for chillers.

1.3 Specific areas of contamination risk for the products are identified.











Different species may be stored.

Different cleaning programs may apply.








Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Identify and explain chiller cleaning program. • Identify OH&S hazards of working in a cold environment. • Explain importance of avoiding condensation in chillers. • Identify and explain potential contamination risks for product in chillers and freezers. • Explain hygiene and sanitation monitoring programs for chillers.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Implement cleaning regime for chillers in accordance with workplace, OH&S and regulatory

requirements.





(available from Australian Training Products, www.atpl.net.au). • Meat Processing (Abattoirs) Resources CD, Certificate 2, Technical Units, copyright ANTA


MTMPS206A Operate forklift in specific workplace – Volume 2


Unit – MTMPS206A Operate forklift in specific workplace

Unit descriptor This unit covers the competencies required to operate forklifts in specific work areas such as freezers, cold stores, load out, skin sheds, smallgoods and rendering plants which may require fitting forklifts with specialised lifting attachments or the shifting of hazardous materials.


1 Identify load characteristics 1.1 Characteristics for the load are taken into account and appropriate attachments are employed.

1.2 Hazardous materials are identified and workplace, industry and regulatory requirements taken into account when operating a forklift carrying hazardous materials.

2 Consider specific features of workplace in transporting product

2.1 Product is transported and loaded taking into consideration specific features of the workplace.

3 Transport and store product 3.1 Specific OH&S requirements for work area are identified and followed.

3.2 Forklift and pallets are handled in accordance with the requirements of specific work locations.

3.3 Product is transported in accordance with workplace, QA and hygiene and sanitation requirements.

3.4 Product is stored in accordance with workplace, QA and hygiene and sanitation requirements.

3.5 Products and pallets are racked or stored in accordance with work instructions.

4 Maintain equipment records 4.1 Equipment records are maintained in accordance with workplace requirements.




Worksite environment may include: • overall workplace • cold stores • load out areas • freezers • chillers • skin sheds • rendering plant.










TDTD1097A Operate a forklift




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the specific features of the workplace that impact on the operation of the forklift (eg,

operating in cold environment). • Explain QA considerations for transporting product within the plant. • Explain operational safety requirements including OH&S requirements. • Outline characteristics, capabilities and limitations of the forklift. • Explain workplace operating procedures. • Assess, interpret and apply technical information. • Explain the critical aspects of:

– operational safety – identification of damage or leaks which may compromise operational capability or safety.

• Gain a licence and satisfy traffic authority examiner (where required by government regulation).

Critical Aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Operate a forklift in accordance with workplace requirements and OH&S and manufacturer’s

specifications. • Operate a forklift in specific workplace to requirements of that workplace. • Apply hand-eye co-ordination. • Maintain equipment records. • Transport and store a variety of products to meet production requirements.




MTMPSR201A Vacuum pack product – Volume 2


Unit – MTMPSR201A Vacuum pack product

Unit descriptor This unit covers the knowledge and skills required to pack meat product using vacuum packaging.


1 Select packaging 1.1 Product is bagged in appropriate sized bag. 1.2 Product is arranged on appropriate container.

2 Set machine requirements 2.1 Requirements in preparation for start up of vacuum packing machine are completed to workplace requirements.

2.2 Machine requirements are set correctly. 2.3 Start up procedures are followed to workplace

requirements. 2.4 Packing materials are attached and changed to workplace

requirements and product specification. 2.5 Bagged meat is placed on the vacuum packing machine or

in the formed pockets as appropriate. 2.6 Open ends of bags are placed flat across the sealing bar or

meat contained in pockets as appropriate. 2.7 OH&S, hygiene and sanitation requirements are followed.

3 Operate machinery 3.1 Vacuum packaging machine is operated correctly in accordance with workplace requirements.

3.2 A variety of products are vacuum packed to customer specifications, hygiene and sanitation, OH&S and QA requirements at a speed commensurate with production requirements.

3.3 Bagged cuts are left to drain. 3.4 Perform shut down procedures to workplace requirements.

4 Perform routine maintenance 4.1 Dies are changed according to workplace requirements. 4.2 Corrective action is taken when leaks and defects are

identified according to workplace requirements. 4.3 Change plates as required.

5 Ensure quality of packaging and product

5.1 Bagged cuts are inspected for leaks and other defects. 5.2 Bagged cuts are placed in cartons according to

specifications.




Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose of vacuum packaging. • Outline general operating principles – including start up and shut down procedures. • Explain packaging requirements. • Outline manufacturer’s and workplace requirements for vacuum packaging of product. • Describe sub-standard or contaminated product and workplace procedures for dealing with sub-

standard or contaminated product. • Explain specific OH&S requirements for vacuum packing. • Explain defects that can occur during packaging.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Demonstrate the ability to prepare for vacuum packaging according to OH&S and workplace

requirements. • Demonstrate the ability to vacuum pack bagged cuts with no leaks or defects. • Demonstrate hygienic cleaning of equipment. • Demonstrate hygienic work practices for vacuum packing.






Support materials for training include: • Meat Processing (Abattoirs) Training Resources, Certificate 2, Technical Units, Copyright ANTA,

Australian Training Products, www.atpl.net.au • ‘Operate Packaging Equipment’, Meat Processing (Abattoirs) Resources CD, Certificate 2,

Technical Units, Copyright ANTA (available from MINTRAC 1800 817 462).

MTMPSR301A Cure and corn product – Volume 2


Unit – MTMPSR301A Cure and corn product

Unit descriptor This unit encompasses the competencies involved in the corning and curing of various meat products. The machinery used to cure and corn product may also be used to marinate product.


1 Prepare, operate and clean processing equipment used for curing and corning products

1.1 Processing equipment is prepared according to manufacturer’s specifications, OH&S, hygiene and workplace requirements.

1.2 Processing equipment is operated according to manufacturer’s specifications, OH&S, hygiene and workplace requirements.

1.3 Processing equipment is cleaned according to manufacturer’s specifications, OH&S, hygiene and workplace requirements.

2 Prepare meat 2.1 Meat is selected according to product specifications. 2.2 Meat is prepared according to product specifications.

3 Prepare ingredients 3.1 Ingredients are prepared according to product specifications.

4 Prepare brines 4.1 Required amount of water and other solid and/or liquid additives are added in correct order and mixed according to product specifications.

4.2 Brine solutions are prepared according to product specifications.

4.3 Hydrometer (salinometer) is used to check brine solution.

5 Process meat 5.1 Meat is cured/corned according to product specifications, health regulations and workplace requirements at a speed commensurate with production requirements.

5.2 Processing is monitored regularly. 5.3 Adjustments are made to processing as required to achieve

product specifications.

6 Store meat product 6.1 On completion of processing, product is stored according to product specifications.





Product may include: • pork: hand, spring • beef: brisket, silverside and tongues • lamb: legs, tongue • veal • mutton • game meat.

Machine may be automatic or manual.

Machine set up includes programming automatic machines to specifications.

Equipment and machinery used in processing may include: • massagers • pumping equipment • automatic injector machine (Injectomat).

Product specifications may vary according to customer and workplace requirements.

Brine solutions may be replaced by marinades.

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






Communication may relate to own work area and the wider work area.

Communication may be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties.

Explanations, descriptions, reports and presentations may: • be presented orally, in writing in standard format or using a range of communication technology

and media • use workplace, mathematical and technical language • present information in diagrammatic, tabular, graphic or pictorial formats • include information from several sources • require summaries of information for presentation to work colleagues.



Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Explain the purpose and use of processing equipment used in curing and corning products. • Describe the safe and correct operation of processing equipment. • Describe the conditions under which equipment may need adjusting. • State the procedures for cleaning processing equipment. • Explain the selection criteria for meat for curing/corning process. • Explain the use and purpose of ingredients for curing meat. • Describe the meat curing process. • Describe the function of various additives and ingredients. • State the maximum amount of nitrite allowed in cured, corned or salted meats. • Describe the term osmosis in relation to the curing process. • Explain the purpose of correct water temperature and correct additive sequence. • Describe the purpose and effect of brine on meat. • Explain the effects of curing on shelf life and taste of product. • Discuss health regulations which apply to curing and corning of meats. • Explain the reasons for pickling to correct pump percentage and yield requirements.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Activate processing equipment to assess its readiness for operational use. • Perform running adjustments according to workplace requirements and manufacturer’s

specifications. • Operate adjustment tools and equipment correctly. • Report any faults and adjustments required to processing equipment according to workplace

procedures. • Use tools and cleaning agents appropriate to the cleaning activity and manufacturer’s specifications. • Clean and prepare equipment effectively according to workplace requirements, manufacturer’s

specifications, OH&S and hygiene requirements. • Identify meat cuts used in curing and corning. • Select meat according to product specifications. • Prepare meat according to product specifications. • Perform curing and corning according to workplace, OH&S and hygiene requirements. • Identify various ingredients for curing meat. • Select and prepare ingredients according to product specifications. • Read an hydrometer/salinometer to measure the density of brine and cure. • Confirm required ingredients to meet product specifications according to workplace requirements. • Mix required amount of water and other solid and/or liquid additives in correct order according to

product specifications. • Set up machines correctly. • Operate mixing machines for required length of time. • Comply with regulatory requirements. • Demonstrate the correct pickling procedure according to product specifications and workplace

requirements. • Pump meat correctly to avoid air pockets. • Pump meat to increase original weight according to workplace requirements. • Wash residue from cured meats following removal from holding brine. • Monitor processing of meat on a regular basis to meet product specifications. • Adjust processing as required to achieve product specifications.






Support materials for training include: • ‘Cure, Corn and Smoke Products’, Trainer’s Guide and Learner’s Workbook (available from

Australian Training Products, www.atpl.net.au). • ‘Cure, Corn and Smoke Products’, Meat Processing (Meat Retailing) Certificate 2I, Training

Materials (available from MINTRAC 1800 817 462).

TDTC297B Drive light rigid vehicle – Volume 2


Unit – TDTC297B Drive light rigid vehicle

Unit descriptor This unit describes the knowledge and skills to drive light rigid vehicles safely, including the systematic and efficient control of all functions and management of hazardous situations. TDTC297A Drive light rigid vehicle is a contextualisation for the meat industry of the Transport and Distribution Training Package TDTC297A Drive light rigid vehicles and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Drive the light rigid vehicles 1.1 The light rigid vehicle is started, steered, manoeuvred, positioned and stopped in accordance with traffic regulations and manufacturer’s instructions.

1.2 Engine power is managed to ensure efficiency and performance and to minimise engine and transmission damage.

1.3 Driving hazards are identified and/or anticipated and avoided or controlled through defensive driving.

1.4 The light rigid vehicle is driven in reverse, maintaining visibility and achieving accurate positioning.

1.5 The light rigid vehicle is parked, shut down and secured in accordance with manufacturer’s specifications, traffic regulations and company procedures.

2 Monitor traffic and road conditions

2.1 The most effective route of travel is taken through monitoring and anticipation of traffic flows and conditions, road standards and other factors likely to cause delays or route deviations.

2.2 Traffic and road conditions are constantly monitored and acted upon to enable safe operation and ensure no injury to people or damage to property, equipment, loads and facilities.

3 Monitor and maintain vehicle performance

3.1 Vehicle performance is maintained through pre-operational inspections and checks of the vehicle.

3.2 Performance and efficiency of vehicle operation is monitored during use.

3.3 Defective or irregular performance or malfunctions are reported to the appropriate authority.

3.4 Vehicle records are maintained/updated and information is processed in accordance with company procedures.




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’ • procedures prescribed for light rigid vehicles by the relevant traffic authority and company.


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 • license category information • traffic laws and regulations • special regulatory requirements • emergency procedures.





Type of vehicle includes all light rigid vehicles, eg: • trucks • buses greater than 4.5 tonnes or seating more than 12 adults including the driver.

Workplace environment includes all road transport situations, eg: • operations conducted at day or night • work conducted in confined spaces, exposed conditions and controlled or open environment • in the warehouse and at the depot • in the vehicle on the road • at the clients workplace • in a range of typical weather conditions.

Level of supervision • may be limited or • minimum supervision.





Underpinning knowledge The following knowledge and skills are essential to perform work to the required standard in this unit. • Demonstrated knowledge and understanding of:

– road laws – light rigid vehicle handling procedures – light rigid vehicle controls and indicators – efficient driving techniques – different transmission types – air brake systems – defensive driving – map reading – monitoring and anticipating traffic hazards – pre-operational checks of light rigid vehicles – stress management.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Apply road rules, light rigid vehicle controls, instruments and indicators, defensive driving

techniques, engine power management and safe driving strategies, coupling and uncoupling of trailers.

• Ability to start, steer, manoeuvre, reverse, position and stop a light rigid vehicle, as well as to correctly apply the candidates knowledge of road rules.






Support materials for training include: • Refer to Transport and Distribution Training Package for further information regarding updates

(Transport and Distribution Training Australia Limited, (03) 9320 4242).

TDTC497B Drive heavy rigid vehicle – Volume 2


Unit – TDTC497B Drive heavy rigid vehicle

Unit descriptor This unit describes the knowledge and skills to drive heavy rigid vehicles safely, including the systematic and efficient control of all functions and management of hazardous situations. TDTC497B Drive heavy rigid vehicle is a contextualisation for the meat industry of the Transport and Distribution Training Package TDTC497A Drive heavy rigid vehicles and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Drive heavy rigid vehicles 1.1 The heavy rigid vehicle is started, steered, manoeuvred, positioned and stopped in accordance with traffic regulations and manufacturers instructions.


1.3 Engine operation is maintained within manufacturer’s specified torque range and temperature through effective transmission use.

1.4 Braking system of heavy rigid vehicle is managed and operated to ensure effective control of the vehicle under all conditions.


1.6 The heavy rigid vehicle is parked, shut down and secured in accordance with manufacturer’s specifications, traffic regulations and company procedures.










3.3 Defective or irregular performance or malfunctions are reported to the appropriate authority.



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’ • procedures prescribed for heavy rigid vehicles by the relevant traffic authority and company.








Type of vehicle includes all heavy rigid vehicles with 3 or more axles including trucks and buses greater than 8 tonnes GVM.


Level of supervision: • may be limited or • minimum supervision.




Underpinning knowledge The following knowledge and understanding are essential to perform work to the required standard in this unit. • Demonstrated knowledge and understanding of:

– road laws – heavy rigid vehicle handling procedures – heavy rigid vehicle controls and indicators – efficient driving techniques – different transmission types – air brake systems – defensive driving – map reading – monitoring and anticipating traffic hazards – pre-operational checks of light rigid vehicles – stress management.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Apply road rules, heavy rigid vehicle controls, instruments and indicators, defensive driving


• Ability to start, steer, manoeuvre, reverse, position and stop a heavy rigid vehicle, as well as to correctly apply the candidates knowledge of road rules.



TDTC597B Drive heavy combination vehicle – Volume 2


Unit – TDTC597B Drive heavy combination vehicle

Unit descriptor This unit describes the knowledge and skills to drive a heavy combination vehicle safely, including systematic and efficient control of all functions, coupling of trailers and effective management of hazardous situations. TDTC597B Drive heavy combination vehicle is a contextualisation for the meat industry of the Transport and Distribution Training Package TDTC597A Drive heavy combination vehicle and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Drive a heavy combination vehicle

1.1 The heavy combination vehicle is started, steered, manoeuvred, positioned and stopped in accordance with traffic regulations and manufacturer’s instructions.


1.3 Engine operation is maintained within manufacturer’s specified torque range and temperature through effective transmission use.

1.4 Braking system of heavy combination vehicle is managed and operated to ensure effective control of the vehicle under all conditions.


1.6 The heavy combination vehicle is driven in reverse, maintaining visibility and achieving accurate positioning.

1.7 The heavy combination vehicle is parked uncoupled, shut down and secured in accordance with manufacturer’s specifications, traffic regulations and company procedures.









3.2 Prime mover and trailer is aligned and coupled in accordance with manufacturer’s instructions and company procedures.

3.3 Coupled vehicle is checked and tested to ensure it is correctly secured and to confirm that it is fully operational.



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’ • procedures prescribed for heavy combination vehicles by the relevant traffic authority and

company.









Type of vehicle includes all heavy combination vehicles, eg: • prime mover • single semi • HR plus trailer greater than 9 tonnes.







Underpinning knowledge The following knowledge and understanding are essential to perform work to the required standard in this unit. • Demonstrated knowledge and understanding of:

– road laws – light rigid vehicle handling procedures – light rigid vehicle controls and indicators – efficient driving techniques – different transmission types – air brake systems – defensive driving – map reading – monitoring and anticipating traffic hazards – pre-operational checks of light rigid vehicles – stress management.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Apply road rules, heavy combination vehicle controls, instruments and indicators, defensive driving


• Ability to start, steer, manoeuvre, reverse, position and stop a heavy combination vehicle, as well as to correctly apply the candidates knowledge of road rules.

TDTD1097A Operate a forklift – Volume 2


Unit – TDTD1097A Operate a forklift

Unit descriptor This unit covers the skills and knowledge required to operate a forklift safely, including systematic and efficient control of all vehicle functions and effective management of hazardous situations. TDTD1097A Operate a forklift is a contextualisation for the meat industry of the Transport and Distribution Training Package and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Check forklift condition 1.1 Condition of forklift is checked for compliance with enterprise requirements for warning devices, operation to specifications, and the nature of the load shifting exercise.

1.2 Attachments are checked to ensure appropriate adjustment and operation.

1.3 Mirrors and seats are adjusted for safe operation by the driver.

1.4 Logs are checked and appropriate workplace documentation completed.

2 Drive the forklift 2.1 Forklift is started, steered, manoeuvred, positioned and stopped in accordance with traffic regulations and manufacturer's instructions.

2.2 Engine power is managed to ensure efficiency and performance and to minimise engine and gear damage.

2.3 Driving hazards are identified and/or anticipated and avoided or controlled through defensive driving. The forklift is driven in reverse, maintaining visibility and achieving accurate positioning.

2.4 The forklift is parked, shut down and secured in accordance with manufacturer’s specifications, traffic regulations and company procedures.

3 Operate a forklift to handle loads

3.1 The lifting task to be undertaken is appropriately planned and the correct lifting truck and attachments are selected.

3.2 The load is lifted, carried, lowered and set down in accordance with OH&S legislation, manufacturer’s specifications and company procedures.

4 Monitor site conditions 4.1 When selecting the most efficient route, hazards and traffic flow are identified and appropriate adjustments are made.

4.2 Site conditions are assessed to enable safe operation and to ensure no injury to people or damage to property, equipment, loads or facilities occurs.




5 Monitor and maintain forklift performance


5.2 Defective or irregular performance and malfunctions are reported to company.

5.3 Forklift records are maintained/updated in accordance with company procedures and legislative requirements.












Work is performed under some supervision, generally within a team environment, and may be internal or external.

Enterprise may comprise large, medium or small worksites.



Work may be undertaken in various work environments.

Worksite environment may include: • operations conducted by day or night • work conducted in restricted spaces, exposed conditions or controlled or open environments • exposure to chemicals, dangerous or hazardous substances and movements of equipment, goods and

vehicles • warehousing forklift operations including counterbalance trucks, reach trucks, pallet trucks and

straddle trucks.

Sources of information/documents may include: • goods identification numbers and codes • manifests • picking slips, merchandise transfers, stock requisitions and bar codes • manufacturer’s specifications • company operating procedures and policies • supplier and/or client instructions • materials safety data sheets • phone, electronic data interchange, fax, email, internet, radio, oral, aural or signed communications • Codes of Practice • legislation and regulations • Award, Enterprise Bargaining Agreement, other industrial arrangements • standards and certification requirements • Quality Assurance Procedures • Australian Standard 2359 – Industrial Truck Code.

Workplace context may include: • work organisation procedures and practices • conditions of service, legislation and industrial agreements including: • workplace agreements and awards • OH&S • State, Federal or Territory Legislation.

Consultative processes may involve: • staff members • management • union representatives • industrial relations, OH&S specialists • other professional or technical staff.



Applicable State/Territory/Commonwealth regulations and legislation may include, but are not limited to: • OH&S • Workplace Relations • Workers Compensation • Water and Road use and license arrangements • license, patent or copyright arrangements • dangerous goods and air freight regulations • export/import/quarantine/bond requirements • Marine Orders • Environmental Protection Legislation • emergency procedures.





Underpinning knowledge The following knowledge and understanding is essential to perform work to the required standard in this unit. • Locate, interpret and apply relevant information. • Convey information in written and oral form. • Use workplace colloquial and technical language and communication technologies in the workplace

context. • Meet, as a minimum, requirements of (any) relevant legislation.



Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Work effectively with colleagues. • Maintain workplace records. • Handle loads and drive defensively. • Manage forklift controls, read instruments and adjust engine power to site requirements. • Drive safely in warehouse environment. • Shows evidence of application of relevant procedures including:

– hazard policies and procedures including Codes of Practice – issue resolution procedures – job procedures and work instructions – relevant guidelines relating to the safe use of equipment

• Quality Assurance Procedures (where existing): – security procedures – following recognised housekeeping processes – waste, pollution and recycling management processes – reporting of unsafe or damaged equipment.




TDTD2097A Care for livestock in transit – Volume 2


Unit – TDTD2097A Care for livestock in transit

Unit descriptor This unit describes the knowledge and skills required to prepare and care for livestock in transit. This unit is a contextualisation for the meat industry from the Transport and Distribution Training Package unit TDTD2097A Care for livestock in transit and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Prepare to transport livestock 1.1 Condition, quality and quantity of livestock to be transported is checked prior to transport operation in accordance with client requirements and company policy.

1.2 Any poor quality livestock is identified and reported to specified personnel in accordance with company policy.

1.3 Feed provisions and other requirements for livestock prior to and during transit are identified and organised.

1.4 Portable stockyards are assembled as required.

2 Care for and control livestock in transit

2.1 Condition of livestock is regularly monitored during loading, transit and unloading and appropriate action taken in terms of relevant government regulations, company policy, and humane and permit requirements.

2.2 Required action is taken for the care and well being of animals in the event of an accident during transit.

2.3 Distressed stock are handled in an appropriate manner in accordance with government regulations and company policy.

3 Use animal husbandry techniques

3.1 Symptoms of animal diseases and parasites are identified and appropriate action taken to control them in terms of relevant government regulations, company policy, and humane and permit regulations.

3.2 Prescribed medication is administered to livestock in accordance with veterinary directions and company policy.





Livestock may include: • sheep • cattle • horses • goats • pigs • chickens • any other species to be processed.




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 or assessment of the workplace and/or training program.



Underpinning knowledge The following knowledge and understanding are essential to perform work to the required standard in this unit. • Government rules and regulations for the transport of livestock. • Symptoms of typical animal diseases and parasitic infections and their control. • Procedures for the loading/unloading of livestock. • Care of animals. • Identification of typical animal diseases and parasitic infections in livestock. • Completion of livestock transportation documents. • Using working dogs.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Identify the condition of livestock, care for livestock, apply animal husbandry techniques and care

for livestock during loading, unloading and in transit. • Assembling portable stockyards if appropriate. • Apply this knowledge in a real or simulated road transport environment.





(Transport and Distribution Training Australia Limited (03) 9320 4242).

TDTF897B Provide first aid in the workplace – Volume 2


Unit – TDTF897B Provide first aid in the workplace

Unit descriptor This unit describes the knowledge and skills required to provide first aid in the workplace in accordance with applicable state/territory regulations. Competency is usually gained by successful completion of any recognised basic first aid course. This unit is a contextualisation for the meat industry of the unit TDTF897B Provide first aid and contains a meat industry specific range of variables. Unit outcomes remain unchanged.


1 Assess first aid needs 1.1 The safety of injured persons, bystanders and self in an accident situation is assessed in accordance with first aid procedures.

1.2 The condition of the injured or ill person is assessed in accordance with first aid procedures.

2 Respond to first aid needs within limitations of duty of care

2.1 Wounds, injuries and minor disorders are correctly managed until medical assistance is available in accordance with first aid procedures.

2.2 Emergency is dealt with effectively in accordance with enterprise procedures.

2.3 One person and two person Cardio Pulmonary Resuscitation (CPR) is performed following safety procedures.

2.4 Correct techniques for moving sick/injured persons are used as appropriate.





Items used may include: • face masks and disinfecting equipment • range of bandages, slings and wound dressing materials • gloves, aprons • resuscitation mannequin and associated materials and equipment.



Underpinning knowledge The following skills and knowledge are essential to perform work to the required standard in this unit. However, the focus of this range will vary according to the target markets of a particular workplace.

Display of the following knowledge in terms of job role or function: • Understanding of the implications of Occupational Health and Safety legislation and codes of

practice. • Understanding of appropriate first aid measures. • Appropriate identification of symptoms and appropriate first aid treatment. • Referrals to appropriate internal personnel or external medical services made when required. • Requirements for approved work procedures and relevant equipment. • Application of relevant agreements, codes or practice or other legislative requirements. • Identification and correct use of equipment, processes and procedures.

Critical aspects Evidence of the following skills is considered essential to demonstrate competency in this unit. • Communicate effectively . • Identify vital signs and monitor condition of patient(s). • Apply CPR (as appropriate). • Comfort and support patient(s). • Follow procedures. • Work co-operatively as part of a team. • Locate, interpret and apply relevant information. • Identify and safely handle equipment and goods as appropriate. • Use safety precautions appropriate to the task.



Consistency in performance may include: • Establishes effective working relationships with colleagues. • Maintains confidentiality of customers, enterprise operations, equipment and materials carried. • Modifies work practices to cater for variations in workplace contexts and environments. • Hazard policies and procedures including Codes of Practice. • Emergency, fire and accident procedures. • The use of personal protective clothing and equipment. • Industry standards according to the nature of the task. • Hazard identification. • Effectively negotiates to resolve issues and problems. • Demonstrates consistency of performance over a period of time and in a range of contexts. • Shows evidence of application of relevant enterprise procedures, including Codes of Practice,

hazard policies and procedures. • Issue resolution procedures. • Job procedures and work instructions. • Guidelines relating to the safe use of equipment. • Quality assurance procedures (where existing). • Housekeeping processes. • Waste, pollution and recycling management processes. • Action taken promptly when accidents and incidents occur by reporting within regulatory

requirements and following enterprise procedures. • Work completed systematically without injury to self or others or damage to goods, equipment or

products in production.

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................................................................................................ 1 • Planning and organising activities ....................................................................................................... 2 • Working with others and in teams ....................................................................................................... 1 • 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.

Support materials for training include: • ‘Australian First Aid’ (available from St John Ambulance Australia (NSW) 02 9212 1088).

VOLUME TWO Certificate II Meat Processing Abattoirs & Food

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Transcript of VOLUME TWO Certificate II Meat Processing Abattoirs & Food