Certificate III in Meat Processing (Rendering)

This qualification covers work activities undertaken by workers in rendering plants. 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:

renderer/by-products operator.


Packaging Rules

complete all six core units of competency

complete a minimum of four elective units of competency to the 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 rendering 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 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

add topic MTMP3081C

Operate batch cooker


add topic MTMP3087C

Operate blood processing plant


add topic MTMP3082C

Operate continuous cooker


add topic MTMP3088C

Produce rendered products hygienically


add topic MTMP3083C

Operate press


add topic MTMP3089C

Render edible products


add topic MTMP3084C

Operate wet rendering process


add topic MTMP3090B

Implement a Quality Assurance program for rendering plant


add topic MTMP3085C

Monitor boiler operations


add topic MSAPMSUP172A

Identify and minimise environmental hazards


add topic MTMP3086C

Operate tallow processing plant



    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 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)

    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.

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 and Material Safety Data Sheets (MSDS)

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

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

Initiative and enterprise

adapting to new situations, such as changes to chemicals 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


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, a tallow press

applying OH&S requirements when using technology