Certificate I in Meat Processing (Meat Retailing)

This qualification covers work activities undertaken by workers commencing work in meat retailing 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:

butcher shop assistant

meat department assistant.


Packaging Rules

Complete sixteen units of competency in total.

complete five core units of competency

complete eleven elective units of competency.

A maximum of two units can be selected from other Certificate I or II qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat retailing and must not duplicate units already contained within the qualification.

Qualification structure

Core units

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMCOR206A

Overview the meat industry

add topic MTMCOR204A

Follow safe work policies and procedures

add topic FDFOP2061A

Use numerical applications in the workplace

add topic MTMCOR205A

Communicate in the workplace

Elective units

add topic MTMCOR201A

Maintain personal equipment

add topic MTMR107C

Process sales transactions

add topic MTMPSR203A

Sharpen knives

add topic MTMR108B

Undertake minor routine maintenance

add topic MTMR101C

Identify species and meat cuts

add topic MTMR109B

Monitor meat temperature from receival to sale

add topic MTMR102C

Trim meat for further processing

add topic MTMR203C

Select, weigh and package meat for sale

add topic MTMR103C

Store meat product

add topic HLTFA301C

Apply first aid

add topic MTMR104C

Prepare minced meat and minced meat products

add topic CPPCLO3038A

Clean food-handling areas

add topic MTMR106C

Provide service to customers


    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry without prior meat retailing 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:

    MTM20311 Certificate II in Meat Processing (Meat Retailing)

    MTM20411 Certificate II in Meat Processing (Food Services)

    MTM30811 Certificate III in Meat Processing (Retail Butcher), with credit for applicable units already successfully completed.

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 and customers

reading and interpreting workplace-related documentation, such as customer orders and recipes

using mathematical skills in areas such as time, weights and portion size and tender


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

working effectively with workers and customers from another country

Problem solving

solving problems, such as malfunctioning equipment or OH&S issues individually or assisting other team members

Initiative and enterprise

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

Planning and organising

collecting, analysing and organising information, such as customer orders and product specifications

using basic business systems for planning and organising, for example, work instructions or Standard Operating Procedures

managing time and priorities, such as work times and customer order deadlines


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 setting, such as through formal training or informally from other workers


using technology, such as workplace machinery

applying OH&S requirements when using workplace technology, such as knives