Certificate II in Meat Processing (Smallgoods)

This qualification covers work activities undertaken by workers undertaking work in smallgoods establishments. It is not appropriate for use as a pre-vocational qualification or for inclusion as a VET in Schools program unless there is opportunity for a sustained period of work placement in a smallgoods enterprise. A substantial component of this qualification must be assessed on the job.

Job roles

Job role titles covered by this qualification may include:

smallgoods labourer

smallgoods operator.


Packaging Rules

Complete sixteen (16) units of competency in total.

complete all five (5) core units of competency

complete eleven (11) elective units of competency, made up of:

a minimum of three (3) units of competency from Group A

a minimum of six (6) units of competency from Group B.

Two additional elective units may be selected from Group A or B or any Certificate 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

Group A

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

Group B

add topic MTMPSR203A

Sharpen knives

add topic MTMS213B

Slice product using simple machinery

add topic MTMPS300A

Assess product in chillers

add topic MTMS214B

Rotate stored meat

add topic MTMP2054C

Inspect hindquarter and remove contamination

add topic MTMS215B

Rotate meat product

add topic MTMP2055C

Inspect forequarter and remove contamination

add topic MTMS216B

Inspect carton meat

add topic MTMP2133C

Store carcase product

add topic MTMS217A

Prepare dry ingredients

add topic MTMP2134C

Store carton product

add topic MTMS218B

Manually link and tie product

add topic MTMP2197C

Clean after operations - boning room

add topic MTMS219A

Measure and calculate routine workplace data

add topic MTMPS203C

Operate scales and semi-automatic labelling machinery

add topic MTMSR201C

Prepare and slice meat cuts

add topic MTMPS205C

Clean chillers

add topic MTMSR202C

Trim meat to specifications

add topic MTMPS206C

Operate a forklift in a specific workplace

add topic MTMSR203C

Package product using automatic packing and labelling equipment

add topic MTMPSR201C

Vacuum pack product

add topic MTMSR204C

Despatch meat product

add topic MTMS205C

Package product using thermoform process

add topic MTMSR215A

Package meat and smallgoods for retail sale

add topic MTMS206C

Package product using gas flushing process

add topic FDFOP2007A

Work in a freezer storage area

add topic MTMS207C

Operate bar and coder systems

add topic FDFOP2010A

Work with temperature controlled stock

add topic MTMS208C

Operate metal detection unit

add topic MSL922001A

Record and present data

add topic MTMS210B

Select/identify and prepare casings

add topic CPPCLO3038A

Clean food-handling areas

add topic MTMS211B

Manually shape and form product

add topic TLID2013A

Move materials mechanically using automated equipment


    Pathways into the qualification

    Pathways into the qualification may be:

    direct entry without prior work experience

    after completion of MTM10111 Certificate I in Meat Processing (Smallgoods)

    through Recognition of Prior Learning

    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:

    any other Certificate II in Meat Processing qualification, with credit for applicable units successfully completed

    MTM30911 Certificate III in Meat Processing (Smallgoods - General)

    MTM31011 Certificate III in Meat Processing (Smallgoods - Manufacture)

    MTM30211 Certificate III 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.

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.

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 independence in identifying problems, such as malfunctioning equipment or OH&S issues

Initiative and enterprise

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

using numeracy skills to solve problems, such as modification of temperature settings

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


using technology, such as workplace machinery

applying OH&S requirements when using technology