This qualification covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products.
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:
smallgoods producer
smallgoods maker.
Packaging Rules
Complete twenty-six 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
complete at least one unit from Group D.
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 | |||
Apply hygiene and sanitation practices | Communicate in the workplace | ||
Comply with Quality Assurance and HACCP requirements | Overview the meat industry | ||
Follow safe work policies and procedures | |||
Elective units | |||
Group A | |||
Clean work area during operations | Use numerical applications in the workplace | ||
Handle materials and products | Apply first aid | ||
Pack smallgoods product | |||
Group B | |||
Inspect hindquarter and remove contamination | Slice product using simple machinery | ||
Inspect forequarter and remove contamination | Rotate stored meat | ||
Store carcase product | Rotate meat product | ||
Store carton product | Inspect carton meat | ||
Clean after operations - boning room | Prepare dry ingredients | ||
Operate scales and semi-automatic labelling machinery | Measure and calculate routine workplace data | ||
Clean chillers | Manually link and tie product | ||
Operate a forklift in a specific workplace | Prepare and slice meat cuts | ||
Assess product in chillers | Trim meat to specifications | ||
Vacuum pack product | Package product using automatic packing and labelling equipment | ||
Sharpen knives | Despatch meat product | ||
Package product using thermoform process | Package meat and smallgoods for retail sale | ||
Package product using gas flushing process | Work in a freezer storage area | ||
Operate bar and coder systems | Work with temperature controlled stock | ||
Operate metal detection unit | Record and present data | ||
Select/identify and prepare casings | Clean food-handling areas | ||
Manually shape and form product | Move materials mechanically using automated equipment | ||
Group C | |||
Cure and corn product | Prepare meat-based pates and terrines for commercial sale | ||
Operate mixer/blender unit | Prepare product formulations | ||
Cook, steam and cool product | Ferment and mature product | ||
Prepare dried meat | Blend meat product | ||
Sort meat | Smoke product | ||
Batch meat | |||
Group D | |||
Use standard product descriptions - beef | Break carcase into primal cuts | ||
Use standard product descriptions - pork | Prepare primal cuts | ||
Maintain production records | Perform standard calibrations | ||
Fill casings | Handle and transport samples or equipment | ||
Thaw product - water | Obtain representative samples in accordance with sampling plan | ||
Thaw product - air | Perform basic tests | ||
Identify and repair equipment faults | Provide work skill instruction | ||
Pathways into the qualification
Pathways into the qualification may be:
after completion of the Certificate I and II in Meat Processing (Smallgoods) qualifications
by direct entry without prior smallgoods skills or knowledge
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).
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 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 |
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 |
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 smoke room temperatures |
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 alternative or additional product to customers managing time and priorities, such as work times and delivery times for customer orders |
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 product or equipment changes |
Technology | using technology, such as workplace machinery demonstrating skilled use of workplace technology, for example, bowl cutter applying OH&S requirements when using technology |
