Certificate II in Meat Processing (Meat Retailing)

This qualification covers work activities undertaken by workers working in meat retailing enterprises. It is appropriate for inclusion as a VET in Schools program.

Job roles

Job role titles covered by this qualification may include:

butcher shop sales assistant

meat department worker

assistant butcher

meat wholesale worker

boning room assistant.


Packaging Rules

Complete twenty seven units in total.

complete all five core units of competency

complete a minimum of eight elective units from Group A

complete a minimum of eight elective units from Group B.

A maximum of five units can be selected from other Certificate II or III 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

Group A

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

Group B

add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements

add topic MTMR211B

Produce and sell value-added products

add topic MTMPR201C

Prepare and operate a bandsaw

add topic MTMR212B

Receive meat product

add topic MTMR201C

Break and cut product using bandsaw

add topic MTMSR201C

Prepare and slice meat cuts

add topic MTMR202C

Provide advice on cooking and storage of meat products

add topic MTMSR202C

Trim meat to specifications

add topic MTMR204C

Package product using manual packing and labelling equipment

add topic MTMSR203C

Package product using automatic packing and labelling equipment

add topic MTMR207B

Use basic methods of meat cookery

add topic MTMSR204C

Despatch meat product

add topic MTMR208B

Vacuum pack product in a retail operation

add topic MTMSR215A

Package meat and smallgoods for retail sale

add topic MTMR209B

Undertake routine preventative maintenance

add topic BSBITU101A

Operate a personal computer

add topic MTMR210B

Make and sell sausages


Balance and secure point-of-sale terminal


    Pathways into the qualification

    Pathways into the qualification may be:

    after completion of MTM10211 Certificate I in Meat Processing (Meat Retailing)

    by direct entry without prior meat retailing skills or knowledge

    through Recognition of Prior Learning

    through a meat retailing 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

    MTM30813 Certificate III in Meat Processing (Retail Butcher) with some credit for applicable completed Units

    MTM30211 Certificate III in Meat Processing (Food Services)

    MTM30611 Certificate III in Meat Processing (General)

    MTM30111 Certificate III in Meat Processing (Boning Room).

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

sharing information with other workers, for example, customer requests


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

working effectively with workers and customers from another country

applying own knowledge to assist other members of the work team

Problem solving

developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients

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

using numeracy skills to solve problems, for example, adjusting temperatures or recalculation of quantities

Initiative and enterprise

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

using numeracy skills to solve problems, such as modification of portion sizes

translating ideas into action by demonstrating suggestions

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

participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes

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

managing own learning, for example, undertaking self-directed research to identify a new recipe


using technology, such as workplace machinery, including mincers and bandsaws

demonstrating skill when using workplace technology, such as knives and bandsaws

applying OH&S requirements when using technology