Certificate I in Meat Processing (Smallgoods)

This qualification covers work activities undertaken by workers commencing entry-level work in smallgoods enterprises. It is appropriate for use as a pre-vocational qualification or for inclusion as a VET in Schools program.

Job roles

Job role titles covered by this qualification may include:

labourers requiring an induction.


Packaging Rules

Complete eight units of competency in total.

complete all five core units of competency

complete three elective units of competency.

One elective unit may be selected from any Certificate I or II qualification in this Training Package, or any other Training Package or accredited course. Units selected must be relevant to smallgoods processing and must not duplicate any unit already contained in the qualification.

Qualification structure

Core units

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMCOR205A

Communicate in the workplace

add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements

add topic MTMCOR206A

Overview the meat industry

add topic MTMCOR204A

Follow safe work policies and procedures

Elective units

add topic MTMPS201C

Clean work area during operations

add topic FDFOP2061A

Use numerical applications in the workplace

add topic MTMS101C

Handle materials and products

add topic HLTFA301C

Apply first aid

add topic MTMS102C

Pack smallgoods product


    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry without prior smallgoods skills or knowledge

    through a school vocational studies program combined with work experience.

    This qualification is suited to Australian Apprenticeship pathways.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    MTM20211 Certificate II in Meat Processing (Smallgoods)

    MTM20411 Certificate II in Meat Processing (Food Services).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Units of competency in this qualification do not require a licence or certification.

Employability Skills


The following table contains a summary of the Employability Skills required by the meat industryfor this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Employability Skill

Industry/enterprise requirements for this qualification include:


listening and carrying out instructions

speaking clearly and directly with other personnel

using mathematical skills related to areas such as time, weights and portion size


working effectively as an individual as well as in a work team

working effectively with workers from another country

applying own knowledge to assist other members of the work team

Problem solving

showing initiative in identifying problems, such as malfunctioning equipment, and ensuring appropriate steps are taken to notify the problem

Initiative and enterprise

adapting to new situations, such as changes to products or introduction of new equipment

Planning and organising

managing time and priorities, such as work times and production schedules


monitoring and evaluating own performance to ensure team and production requirements are met efficiently

taking responsibility for own work output


being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes

learning in a range of settings, such as through formal training or informally from other workers


using technology, such as workplace machinery

applying OH&S requirements when using technology