Certificate IV in Meat Processing (Leadership)

This qualification covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.

Job roles

Job role titles covered by this qualification may include:

meat processing supervisor

meat processing team leader

smallgoods supervisor

boning room supervisor

meat department supervisor

meat processing assessor.


Packaging Rules

Complete eighteen units of competency in total.

complete all ten core units of competency

complete eight elective units of competency.

A maximum of three units can be selected from other Certificate IV or Diploma qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat processing job roles and must not duplicate units already contained within the qualification.

Qualification structure

Core units

Level II core

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

Level IV core

add topic MTMCOR401C

Manage own work performance

add topic MTMCOR403A

Participate in OH&S risk control process

add topic MTMCOR402C

Facilitate Quality Assurance process

add topic MTMCOR404A

Facilitate hygiene and sanitation performance

Elective units

add topic MTMP407B

Supervise new recruits

add topic BSBINM401A

Implement workplace information system

add topic MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

add topic BSBINN301A

Promote innovation in a team environment

add topic MTMPSR401C

Coordinate contracts

add topic BSBLED401A

Develop teams and individuals

add topic MTMPSR402C

Prepare and evaluate resource proposals

add topic BSBMGT402A

Implement operational plan

add topic MTMPSR403C

Facilitate achievement of enterprise environmental policies and goals

add topic BSBMGT403A

Implement continuous improvement

add topic MTMPSR404C

Foster a learning culture in a meat enterprise

add topic BSBWOR402A

Promote team effectiveness

add topic MTMPSR405C

Build productive and effective workplace relationships

add topic SIRXFIN004A

Manage financial resources

add topic MTMPSR406C

Manage and maintain a food safety plan

add topic SIRXINV004A

Buy merchandise

add topic MTMPSR411A

Lead communication in the workplace

add topic SIRXINV005A

Control inventory

add topic MTMPSR412A

Participate in product recall

add topic TAEASS401B

Plan assessment activities and processes

add topic MTMPSR415A

Develop and implement work instructions and SOPs

add topic TAEASS402B

Assess competence

add topic BSBCUS402B

Address customer needs


    Pathways into the qualification

    Pathways into the qualification may be:

    after successful completion of any Certificate II or III Meat Processing qualification

    by direct entry with industry experience but without prior 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:

    approved Skill Sets to gain expertise in specific skilled job roles

    any other Meat Processing qualification at level IV, with credit for applicable units successfully completed

    MTM50111 Diploma of Meat Processing

    MTM50211 Diploma of Meat Processing (Meat Retailing).

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 interpreting worker issues or management concerns

speaking clearly and directly with other personnel, such as workers, management and customers

reading and interpreting workplace documentation such as work instructions, Standard Operating Procedures, Australian Standards and food safety regulations

preparing written documentation, such as reports

using mathematical skills in areas such as time and temperature

sharing information with co-workers, managers, customers and regulatory authorities

applying negotiation, persuasion and assertiveness skills when carrying out supervisory duties

showing empathy with worker and customer issues when appropriate


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

working effectively with workers from another country

applying own technical knowledge to assist other members of the work team

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

identifying and utilising the strengths of other team members, such as specialised technical knowledge

providing coaching and mentoring support to new workers

Problem solving

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

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

working with a team to resolve a problem, for example, a production issue

using numeracy skills, such as graphing and charting, to resolve problems

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

Initiative and enterprise

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

translating ideas into action, for example, revising a work instruction or Standard Operating Procedure

identifying opportunities that might not be obvious to others, for example, a change of supplier to achieve cost savings or a change in process to achieve better productivity

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, setting production levels

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

determining, applying and allocating resources, such as budget, product and personnel

adapting resource allocations to cope with contingencies, for example, shortage of stock or staff


having and articulating own ideas and vision, for example, when contributing to company business planning processes

monitoring and evaluating own performance to ensure company production requirements are met efficiently

taking responsibility for work output within area of responsibility


being receptive to learning new ideas and techniques, such as changed work instructions, 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

contributing to the learning of others through support of professional development or informal processes

applying a range of learning approaches appropriate to individual and situational requirements


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

demonstrating skilled use of workplace technology

applying OH&S requirements when using technology

adapting to new technology requirements, such as new software or machinery

applying technology as a management tool, for example, running production reports