Certificate II in Meat Processing (Food Services)

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.

The MTM20411 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification may be suitable for inclusion as a VET in Schools program, but careful attention must be given to ensuring appropriate work placement opportunities are available for the selected units.

Job roles

Job role titles covered by this qualification may include:

meat wholesale preparation worker

meat department customer service worker

meat wholesale packer/wrapper

meat wholesale packer/slicer

butcher shop customer service worker

delicatessen assistant

value-adding worker in a boning room

workers in single species retail outlets

workers undertaking shelf-ready preparation of meat products

'meals ready-to-eat' preparers

portion control slicer and packer.


Packaging Rules

Complete fourteen units of competency in total.

complete all six core units of competency

complete eight elective units of competency.

The eight elective units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.

Units selected from the Abattoirs sector must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).

Up to two units can be selected from another Training Package or accredited course. Units selected must be relevant to the identified job role and must not replicate units already selected.

Qualification structure

Core units

add topic MTMCOR201A

Maintain personal equipment

add topic MTMCOR204A

Follow safe work policies and procedures

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

Elective units

Meat Processing (Abattoirs) packaged at AQF 2


Meat Processing (Meat Retailing) packaged at AQF 1 and AQF 2


Meat Processing (Smallgoods) packaged at AQF 1 and AQF 2


Food Processing packaged at AQF 1 and AQF 2


    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry without prior industry 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:

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

    approved Skill Sets to gain expertise in specific skilled job roles

    MTM30111 Certificate III in Meat Processing (Boning Room)

    MTM30211 Certificate III in Meat Processing (Food Services)

    MTM30511 Certificate III in Meat Processing (Slaughtering)

    MTM30611 Certificate III in Meat Processing (General)

    MTM30813 Certificate III in Meat Processing (Retail Butcher)

    MTM30911 Certificate III in Meat Processing (Smallgoods - General)

    MTM31011 Certificate III in Meat Processing (Smallgoods - Manufacture)

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 and customers


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

working effectively with workers or customers from another country

applying own knowledge to assist other members of the work team

Problem solving

solving problems, either individually or in teams, such as packaging faults or reporting equipment malfunction

Initiative and enterprise

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

Planning and organising

using basic business processes, for example, work instructions, when preparing to undertake a task

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, such as knives