MTM20111 - Certificate II in Meat Processing (Abattoirs)
Certificate II in Meat Processing (Abattoirs)
This qualification covers work activities undertaken by workers commencing work in an abattoir.
This qualification may be suitable for use in a pre-vocational or VET in Schools program. However, schools will need to take into consideration the substantial amount of on-the-job training required in this qualification, as well as the risks associated with work in an abattoir, including:
Q-fever and other zoontoic diseases
the use of knives
the demanding physical nature of some positions
proximity to machinery
use of automatic machinery.
Job role titles covered by this qualification may include:
stockyard or lairage labourer
slaughter floor labourer
offal room labourer
tripe room labourer
skin shed labourer
meat processing cleaner
field harvester of wild game
livestock handler in lairage.
complete all six core units of competency
complete a minimum of three elective units of competency, to a minimum value of twenty points.
Units with a value of up to fifteen points can be selected from a Certificate III in Meat Processing qualification in Slaughtering, Boning Room, Rendering, General or Meat Safety.
A maximum of four units can be selected from other Certificate II level qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to the identified job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points.
No occupational licensing, legislative, regulatory or certification requirements apply to this qualification.
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.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described for each Employability Skill are representative of the meat industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Industry/enterprise requirements for this qualification include:
listening and carrying out instructions
speaking clearly and directly with other personnel
sharing information with other workers, especially during changeover processes
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
solving problems, for example, reporting malfunctioning equipment, to ensure that the problem is appropriately addressed
Initiative and enterprise
adapting to new situations, such as changes to products/specifications or introduction of new equipment
Planning and organising
managing time and priorities, such as work times and meeting 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
learning new skills and techniques to adjust to production or equipment changes