Subjects
Total number of units = 12
Core Units = 6
Elective Units = 6
Core Units
Unit Code | Unit Title |
Maintain personal equipment | |
Apply hygiene and sanitation practices | |
Comply with Quality Assurance and HACCP requirements | |
Follow safe work policies and procedures | |
Communicate in the workplace | |
Overview the meat industry |
Elective Units
Select 4 units from Group A, B, C, D, E or F
The remaining 2 units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course
Selected units must be relevant to job outcomes in Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
Group A (Units from the Abattoirs sector)
Unit Code | Unit Title |
Bone small stock carcase leg*
| |
Slice and trim leg small stock*
| |
Bone large stock carcase forequarter*
| |
Bone large stock carcase hindquarter*
| |
Slice and trim large stock forequarter*
| |
Slice and trim large stock hindquarter*
| |
Break carcase using a bandsaw*
| |
Operate leg boning machine | |
Operate trunk boning machine*
| |
Bone small stock carcase shoulder*
| |
Bone small stock carcase middle*
| |
Slice small stock carcase shoulder*
| |
Slice small stock carcase middle*
| |
Bone carcase using mechanical aids (large stock)*
| |
Prepare and despatch meat products | |
Implement food safety program | |
Perform carcase Meat Hygiene Assessment*
| |
Perform process monitoring for Meat Hygiene Assessment | |
Perform boning room Meat Hygiene Assessment | |
Perform offal Meat Hygiene Assessment | |
Grade beef carcases using Meat Standards Australia standards | |
Use standard product descriptions sheep and goats | |
Use standard product descriptions beef | |
Use standard product descriptions pork | |
Use standard product descriptions kangaroos | |
Perform manual chemical lean testing | |
Overview of the NLIS for sheep and goats | |
Overview of the NLIS program utilising RFIDs | |
Supervise meat packing operation | |
Oversee product loadout | |
Monitor pH and temperature decline |
Group B (Units from the meat retailing sector)
Unit Code | Unit Title |
Prepare specialised cuts*
| |
Assess carcase or product quality | |
Calculate yield of carcase or product | |
Manage stock | |
Meet customer needs*
| |
Provide advice on nutritional role of meat | |
Merchandise products, services | |
Prepare, roll, sew and net meat | |
Bone and fillet poultry*
| |
Cost and price meat products | |
Prepare portion control to specifications*
| |
Bone game meat*
| |
Order stock in a meat enterprise | |
Calculate and present statistical data in a meat enterprise | |
Utilise the Meat Standards Australia system to meet customer requirements*
| |
Cure, corn and sell product | |
Assess and sell poultry product | |
Break carcase for retail sale*
| |
Locate, identify and assess meat cuts | |
Assess and address customer preferences | |
Collect and prepare standard samples | |
Prepare and produce value added products*
| |
Break small stock carcases for retail sale*
| |
Break large stock carcases for retail sale*
| |
Prepare cooked meat product for retail sale |
Group C (Units from the Smallgoods sector)
Unit Code | Unit Title |
Operate mixer or blender unit | |
Cook, steam and cool product | |
Prepare dried meat | |
Fill casings | |
Thaw product water | |
Thaw product air | |
Sort meat | |
Batch meat | |
Operate product forming machinery | |
Operate link and tie machinery | |
Operate complex slicing and packaging machinery | |
Prepare meat-based pates and terrines for commercial sale | |
Prepare product formulations | |
Ferment and mature product | |
Blend meat product |
Group D (Meat Processing cross-sectoral units)
Unit Code | Unit Title |
Assess product in chillers | |
Cure and corn product | |
Break carcase into primal cuts*
| |
Prepare primal cuts*
| |
Smoke product | |
Provide coaching | |
Provide mentoring | |
Follow and implement an established work plan | |
Identify and repair equipment faults | |
Perform pre-operations hygiene assessment | |
Monitor production of packaged product to customer specifications | |
Contribute to energy efficiency |
Group E (Food Processing units)
Unit Code | Unit Title |
Operate interrelated processes in a production system | |
Operate interrelated processes in a packaging system | |
Conduct chemical wash for fresh produce | |
Program fresh produce grading equipment | |
Control contaminants and allergens in the workplace*
| |
Prepare food products using basic cooking methods*
| |
Identify cultural, religious and dietary requirements for food products | |
Operate a chickway system | |
Debone and fillet product (manually) | |
Set up a production or packaging line for operation | |
Participate in improvement processes | |
Report on workplace performance | |
Support and mentor individuals and groups | |
Lead work teams and groups | |
Participate in an audit process*
| |
Establish compliance requirements for work area | |
Participate in a HACCP team*
| |
Implement the pest prevention program | |
Apply raw materials, ingredient and process knowledge to production problems |
Group F (Imported units from other Training Packages)
Unit Code | Unit Title |
Contribute to team effectiveness | |
Utilise a knowledge management system | |
Monitor and manage small business operations | |
Manage a small team | |
Provide first aid | |
Monitor and operate trade waste process | |
Work safely with industrial chemicals and materials | |
Identify and minimise environmental hazards | |
Identify and apply process improvements | |
Identify equipment faults | |
Develop and adjust a production schedule | |
Implement and monitor environmentally sustainable work practices | |
Perform standard calibrations | |
Record and present data | |
Maintain the laboratory/field workplace fit for purpose | |
Handle and transport samples or equipment | |
Obtain representative samples in accordance with sampling plan | |
Perform basic tests | |
Prepare working solutions | |
Prepare culture media | |
Perform aseptic techniques | |
Facilitate implementation of competitive systems and practices | |
Lead team culture improvement | |
Analyse manual handling processes | |
Control stock | |
Sell to the retail customer | |
Coordinate visual merchandising activities | |
Maintain store security | |
Contribute to assessment | |
Provide work skill instruction | |
Complete and check import/export documentation | |
Complete receival/despatch documentation | |
Use inventory systems to organise stock control | |
Identify products and store to specifications | |
Organise despatch operations | |
Organise receival operations | |
Monitor storage facilities | |
Control and order stock | |
Receive and store stock | |
Implement and monitor occupational health and safety procedures | |
Use computer applications relevant to a workplace |