Certificate III in Meat Processing (Smallgoods - General)

This qualification covers work activities undertaken by smallgoods producers working in larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.

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:

smallgoods operator

slicing and packaging operator


product formulation operator.


Packaging Rules

Complete twenty-five units of competency in total.

complete all five core units of competency

complete a minimum of two units from Group A

complete a minimum of seven units from Group B

complete a minimum of seven units from Group C.

Up to four elective units may be selected from any Certificate II or III qualification in this Training Package, or any other Training Package or accredited course. Units selected must be relevant to smallgoods processing and must not duplicate any unit already contained in the qualification.

Qualification structure

Core units

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

add topic MTMCOR204A

Follow safe work policies and procedures

Elective units

Group A

add topic MTMPS201C

Clean work area during operations

add topic FDFOP2061A

Use numerical applications in the workplace

add topic MTMS101C

Handle materials and products

add topic HLTFA301C

Apply first aid

add topic MTMS102C

Pack smallgoods product

Group B

add topic MTMP2054C

Inspect hindquarter and remove contamination

add topic MTMS213B

Slice product using simple machinery

add topic MTMP2055C

Inspect forequarter and remove contamination

add topic MTMS214B

Rotate stored meat

add topic MTMP2133C

Store carcase product

add topic MTMS215B

Rotate meat product

add topic MTMP2134C

Store carton product

add topic MTMS216B

Inspect carton meat

add topic MTMP2197C

Clean after operations - boning room

add topic MTMS217A

Prepare dry ingredients

add topic MTMPS203C

Operate scales and semi-automatic labelling machinery

add topic MTMS218B

Measure and calculate routine workplace data

add topic MTMPS205C

Clean chillers

add topic MTMS219A

Manually link and tie product

add topic MTMPS206C

Operate a forklift in a specific workplace

add topic MTMSR201C

Prepare and slice meat cuts

add topic MTMPS300A

Assess product in chillers

add topic MTMSR202C

Trim meat to specifications

add topic MTMPSR201C

Vacuum pack product

add topic MTMSR203C

Package product using automatic packing and labelling equipment

add topic MTMPSR203A

Sharpen knives

add topic MTMSR204C

Despatch meat product

add topic MTMS205C

Package product using thermoform process

add topic FDFOP2007A

Work in a freezer storage area

add topic MTMS206C

Package product using gas flushing process

add topic FDFOP2010A

Work with temperature controlled stock

add topic MTMS207C

Operate bar and coder systems

add topic MSL922001A

Record and present data

add topic MTMS208C

Operate metal detection unit

add topic CPPCLO3038A

Clean food-handling areas

add topic MTMS210B

Select/identify and prepare casings

add topic TLID2013A

Move materials mechanically using automated equipment

add topic MTMS211B

Manually shape and form product

Group C

add topic MTMP3100B

Use standard product descriptions - beef

add topic MTMS311B

Operate complex slicing and packaging machinery

add topic MTMP3101B

Use standard product descriptions - pork

add topic MTMS312A

Prepare meat-based pates and terrines for commercial sale

add topic MTMP3102B

Provide coaching

add topic MTMS313A

Prepare product formulations

add topic MTMP3103B

Provide mentoring

add topic MTMS314A

Ferment and mature product

add topic MTMPS204C

Maintain production records

add topic MTMS315A

Blend meat product

add topic MTMPSR301C

Cure and corn product

add topic MTMSR301C

Break carcase into primal cuts

add topic MTMS300B

Operate mixer/blender unit

add topic MTMSR302C

Prepare primal cuts

add topic MTMS301B

Cook, steam and cool product

add topic MTMSR303A

Smoke product

add topic MTMS302B

Prepare dried meat

add topic BSBINM302A

Utilise a knowledge management system

add topic MTMS303B

Fill casings

add topic FDFOP3002A

Set up a production or packaging line for operation

add topic MTMS304B

Thaw product - water

add topic MSL904001A

Perform standard calibrations

add topic MTMS305B

Thaw product - air

add topic MSL952002A

Handle and transport samples or equipment

add topic MTMS306B

Identify and repair equipment faults

add topic MSL954001A

Obtain representative samples in accordance with sampling plan

add topic MTMS307A

Sort meat

add topic MSL973001A

Perform basic tests

add topic MTMS308A

Batch meat

add topic TAEDEL301A

Provide work skill instruction

add topic MTMS309B

Operate product forming machinery

add topic TLIA2009A

Complete and check import/export documentation

add topic MTMS310B

Operate link and tie machinery


    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry without prior work experience

    after completion of the Certificate I and II in Meat Processing (Smallgoods) qualifications

    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

reading and interpreting workplace documentation, such as work instructions, Standard Operating Procedures and workplace memorandums

interpreting customer needs, for example, product specifications

using mathematical skills in areas such as time, weights and temperature


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

Problem solving

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

solving problems, either individually or in teams, for example, reporting malfunctioning equipment to ensure that the problem is appropriately addressed

using numeracy skills to solve problems, for example, adjusting portion sizes and calculating stock requirements

Initiative and enterprise

adapting to new situations, such as introduction of new product or equipment

Planning and organising

collecting, analysing and organising information, such as work instructions or Standard Operating Procedures

using basic business systems for planning and organising, for example, customer specifications

taking initiative and making decisions within workplace role, for example, recommending adjustments to schedules to meet production deadlines

managing time and priorities, such as work times and delivery times for customer orders


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 product or equipment changes


using technology, such as workplace machinery

demonstrating skilled use of workplace technology, for example, packaging equipment

applying OH&S requirements when using technology