Certificate III in Meat Processing (Meat Safety)

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises. The MTM30311 Certificate III in Meat Processing (Meat Safety) is most commonly undertaken by meat inspectors in domestic processing enterprises. However, at the time of endorsement of this Training Package legislation and regulatory requirements relating to meat inspection were undergoing considerable change at both state/territory and federal level. People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Quarantine Inspection Service (AQIS), as appropriate.

This qualification 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:

meat inspector.


Packaging Rules

Complete fifteen units of competency in total.

complete all twelve core units

complete three elective units.

Qualification structure

Core units

add topic MTMCOR201A

Maintain personal equipment

add topic MTMP3003A

Handle animals humanely while conducting ante-mortem inspection

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMP3071C

Perform ante-mortem inspection and make disposition

add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements

add topic MTMP3072C

Perform post-mortem inspection and make disposition

add topic MTMCOR204A

Follow safe work policies and procedures

add topic MTMP3073B

Implement food safety program

add topic MTMCOR205A

Communicate in the workplace

add topic MTMP408A

Inspect transportation containers/vehicles

add topic MTMCOR206A

Overview the meat industry

add topic MTMPSR203A

Sharpen knives

Elective units

add topic MTMP3042C

Prepare head for inspection

add topic MTMP412A

Inspect poultry

add topic MTMP3046A

Prepare and present viscera for inspection

add topic MTMP413A

Inspect ratites

add topic MTMP3074B

Perform carcase Meat Hygiene Assessment

add topic MTMP3004A

Assess effective stunning and bleeding

add topic MTMP3075B

Perform process monitoring for Meat Hygiene Assessment

add topic MTMPS415A

Conduct an internal audit of a documented program

add topic MTMP3076B

Perform boning room Meat Hygiene Assessment

add topic BSBFLM312C

Contribute to team effectiveness

add topic MTMP3077B

Perform offal Meat Hygiene Assessment

add topic MSL904001A

Perform standard calibrations

add topic MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

add topic MSL922001A

Record and present data

add topic MTMP411B

Inspect wild game meat

add topic MSL954001A

Obtain representative samples in accordance with sampling plan


    Pathways into the qualification

    Pathways into the qualification may be:

    after completion of a Certificate I or II Meat Processing qualification

    through Recognition of Prior Learning

    by direct entry without prior meat industry skills or knowledge.

    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)

    MTM40211 Certificate IV in Meat Processing (Meat Safety)

    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

Depending on the jurisdiction, Meat Inspectors must be registered with the relevant controlling authority (e.g. PrimeSafe (Victoria) or AQIS for export plants).

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

reading and interpreting workplace documentation such as work instructions, Standard Operating Procedures, Australian Standards and AQIS directives

preparing written documentation, such as reports

using mathematical skills relating to areas such as time and temperature

sharing information with supervisors and regulatory authorities

applying negotiation, persuasion and assertiveness skills when addressing food safety issues


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

working effectively with workers from another country

applying own food safety knowledge to assist other members of the work team

using teamwork skills in a range of situations, such as when addressing food safety issues

Problem solving

developing practical and creative solutions to workplace problems, such as food safety issues

showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction

using numeracy skills to resolve problems, such as calculation and estimation

resolving concerns raised by external groups, such as customers or regulatory authorities

Initiative and enterprise

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

translating ideas into action, for example contributing to the revision of a work instruction or Standard Operating Procedure

Planning and organising

collecting, analysing and organising information, such as HACCP reports

using basic business processes for planning and organising, for example, production schedules

taking initiative and making decisions within workplace role, for example condemnation of a carcase

managing time and priorities such as meeting report deadlines and timely implementation of corrective actions


monitoring and evaluating own performance to ensure meat safety requirements are met efficiently

taking responsibility for own work output


being receptive to learning new ideas and techniques, such as changed food safety requirements, 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

managing own learning to ensure currency, for example, by attending technical workshops or through internet research


using technology, such as workplace machinery, computers and testing equipment

demonstrating skilled use of workplace technology

applying OH&S requirements when using technology