This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs. 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:
slaughter and dressing operations.
Packaging Rules
complete all seven core units of competency
complete a minimum of five elective units of competency to the minimum value of thirty points.
A maximum of two 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 slaughtering job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points.
Qualification structure
Core units | |||||
Maintain personal equipment | 2 | Follow safe work policies and procedures | 4 | ||
Apply hygiene and sanitation practices | 4 | Communicate in the workplace | 4 | ||
Comply with Quality Assurance and HACCP requirements | 4 | Overview the meat industry | 2 | ||
Sharpen knives | 4 | ||||
Elective units | |||||
Slaughter floor operations | |||||
Stun animal | 4 | Stick and bleed animal | 4 | ||
Assess effective stunning and bleeding | 2 | ||||
Seal digestive tract | |||||
Rod weasand | 2 | Ring bung | 4 | ||
Seal weasand | 1 | Seal bung | 2 | ||
Perform opening cuts | |||||
Split carcase | 4 | Operate hide puller | 6 | ||
Bone neck | 3 | Remove pelt manually | 6 | ||
Perform 'Y' cut | 2 | Bed dress carcase | 16 | ||
Skin head | 4 | Eviscerate animal carcase | 8 | ||
Explain opening cuts* | 1 | Operate brisket cutter/saw | 4 | ||
Perform flanking cuts | 6 | Eviscerate wild game field shot carcase | 4 | ||
Perform brisket cuts | 4 | Backdown pig carcase | 2 | ||
Perform rumping cuts | 4 | Prepare head for inspection | 4 | ||
Perform rosette cuts | 4 | Operate air knife | 2 | ||
Perform midline cuts | 4 | Drop sock and pull shoulder pelt | 3 | ||
Scald and de-hair carcase | 4 | Undertake retain rail | 2 | ||
Operate pelt puller | 4 | Prepare and present viscera for inspection | 2 | ||
Perform legging | |||||
Overview legging operation* | 1 | Make second leg opening cuts | 3 | ||
Make first leg opening cuts | 4 | Perform legging on small stock | 4 | ||
* Units marked with an asterisk (*) must be undertaken with at least one other unit from the same section.
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).
Not Applicable
Licensing, legislative, regulatory or certification considerations
Units of competency in this qualification do not require a licence or certification.
QUALIFICATION SUMMARY | |
The following table contains a summary of the Employability Skills required by the meat industry 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: |
Communication | listening and carrying out instructions speaking clearly and directly with other personnel sharing information with other workers, especially during changeover processes |
Teamwork | 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, either individually or in teams, for example, reporting malfunctioning equipment to ensure that the problem is appropriately addressed |
Initiative and enterprise | adapting to new situations, such as change of species or introduction of new equipment |
Planning and organising | managing time and priorities, such as work times and meeting production schedules |
Self-management | monitoring and evaluating own performance to ensure team and production requirements are met efficiently taking responsibility for own work output |
Learning | 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 |
Technology | using technology, such as workplace machinery demonstrating skilled use of workplace technology, such as knives applying OH&S requirements when using technology |
