Subjects
Total number of units = 12
Core units = 4
Elective units = 8
Core Units
Unit Code | Unit Title |
Manage own work performance | |
Facilitate Quality Assurance process | |
Participate in workplace health and safety risk control process | |
Facilitate hygiene and sanitation performance |
Elective Units
Select:
1 unit from Group A
1 unit from Groups B or C or D or E
3 units from the elective list (any group)
3 additional units from the elective list, or this or any other endorsed Training Package or Accredited Course. Selected units must be relevant to job outcomes in meat processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 4.
Group A: Technical Units | |
Unit Code | Unit Title |
Utilise refrigeration index | |
Implement a Meat Hygiene Assessment program | |
Oversee plant compliance with the Australian standards for meat processing | |
Apply meat science | |
Conduct and validate pH and temperature declines to MSA standards | |
Contribute to abattoir design and construction processes | |
Oversee humane handling of animals | |
Monitor meat preservation process | |
Monitor and overview the production of processed meats and smallgoods | |
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*
| |
Conduct statistical analysis of process | |
Oversee export requirements | |
Specify beef product using AUS-MEAT language | |
Specify sheep product using AUS-MEAT language | |
Specify pork product using AUS-MEAT language | |
Participate in the ongoing development and implementation of a HACCP and Quality Assurance system | |
Establish sampling program | |
Raise and validate requests for export permits and Meat Transfer Certificates | |
Undertake chiller assessment to AUS-MEAT requirements | |
Dry age meat | |
Group B: Management units | |
Unit Code | Unit Title |
Develop and implement Quality Assurance program for a rendering plant | |
Manage or oversee an external audit of the establishments quality system | |
Coordinate contracts | |
Prepare and evaluate resource proposals | |
Facilitate achievement of enterprise environmental policies and goals | |
Manage and maintain a food safety plan | |
Assess and evaluate meat industry requirements and processes | |
Participate in product recall | |
Develop and implement work instructions and SOPs | |
Address customer needs | |
Support the recruitment, selection and induction of staff | |
Implement workplace information system | |
Implement operational plan | |
Implement continuous improvement | |
Undertake marketing activities | |
Monitor and maintain records in an online environment | |
Gather and manage evidence | |
Acquire and retain online customers | |
Manage financial resources | |
Buy merchandise | |
Receive and handle retail stock | |
Group C: Leadership units | |
Unit Code | Unit Title |
Foster a learning culture in a meat enterprise | |
Build productive and effective workplace relationships | |
Lead communication in the workplace | |
Supervise new recruits | |
Promote innovation in a team environment | |
Lead team effectiveness | |
Develop teams and individuals | |
Group D: Auditing units | |
Unit Code | Unit Title |
Conduct an animal welfare audit of a meat processing plant*
| |
Conduct an internal audit of a documented program | |
Conduct a document review | |
Assess compliance with food safety programs | |
Communicate and negotiate to conduct food safety audits | |
Conduct food safety audits | |
Identify, evaluate and control food safety hazards | |
Group E: Training units | |
Unit Code | Unit Title |
Plan assessment activities and processes | |
Assess competence | |