Certificate III in Meat Processing (Boning Room)

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases. It is not 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:



bandsaw operator.


Packaging Rules

complete all seven core units of competency

complete a minimum of two elective units of competency to a minimum value of thirty points.

A maximum of three units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to the identified boning room job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points.

Qualification structure

Core units

add topic MTMCOR201A

Maintain personal equipment


add topic MTMCOR205A

Communicate in the workplace


add topic MTMCOR202A

Apply hygiene and sanitation practices


add topic MTMCOR206A

Overview the meat industry


add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements


add topic MTMPSR203A

Sharpen knives


add topic MTMCOR204A

Follow safe work policies and procedures


Elective units

add topic MTMP3052C

Bone small stock carcase - leg


add topic MTMP3060C

Operate leg boning machine


add topic MTMP3054C

Slice and trim leg - small stock


add topic MTMP3061C

Operate trunk boning machine


add topic MTMP3055C

Bone large stock carcase - forequarter


add topic MTMP3062B

Bone small stock carcase - shoulder


add topic MTMP3056C

Bone large stock carcase - hindquarter


add topic MTMP3063B

Bone small stock carcase - middle


add topic MTMP3057C

Slice and trim large stock forequarter


add topic MTMP3064B

Slice small stock carcase - shoulder


add topic MTMP3058C

Slice and trim large stock hindquarter


add topic MTMP3065B

Slice small stock carcase - middle


add topic MTMP3059C

Break carcase using a bandsaw


add topic MTMP3066B

Bone carcase using mechanical aids (large stock)



    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry without prior meat industry skills or knowledge

    after completion of a Certificate I or II Meat Processing qualification

    through Recognition of Prior Learning.

    This qualification is suited to Australian Apprenticeship pathways.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

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

    approved Skill Sets to gain expertise in specific skilled job roles

    MTM40111 Certificate IV in Meat Processing (Leadership)

    MTM40311 Certificate IV in Meat Processing (Quality Assurance)

    MTM40411 Certificate IV in Meat Processing (General).

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 such as time, weights and temperature

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

using teamwork skills in a range of situations, such as assisting others to meet production schedules

Problem solving

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 product 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


using technology, such as workplace machinery

demonstrating skilled use of workplace technology, for example, using a bandsaw

applying OH&S requirements when using technology