Certificate IV in Meat Processing (Meat Safety)

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises, usually at export processing plants. At the time of endorsement of this Training Package legislation and regulatory requirements relating to meat inspection were undergoing considerable change at both state/territory and federal level. People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Quarantine Inspection Service (AQIS), as appropriate.

Job roles

Job role titles covered by this qualification may include:

meat inspector.


Packaging Rules

Complete twenty-eight units of competency in total.

complete all sixteen core units of competency

complete a minimum of three units from Group A

complete a minimum of five units from Group B.

Qualification structure

Core units

add topic MTMCOR201A

Maintain personal equipment

add topic MTMCOR403A

Participate in OH&S risk control process

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMCOR404A

Facilitate hygiene and sanitation performance

add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements

add topic MTMP3003A

Handle animals humanely while conducting ante-mortem inspection

add topic MTMCOR204A

Follow safe work policies and procedures

add topic MTMP3071C

Perform ante-mortem inspection and make disposition

add topic MTMCOR205A

Communicate in the workplace

add topic MTMP3072C

Perform post-mortem inspection and make disposition

add topic MTMCOR206A

Overview the meat industry

add topic MTMP3073B

Implement food safety program

add topic MTMCOR401C

Manage own work performance

add topic MTMP408A

Inspect transportation container/vehicle

add topic MTMCOR402C

Facilitate Quality Assurance process

add topic MTMPSR203A

Sharpen knives

Elective units

Group A

add topic MTMP3042C

Prepare head for inspection

add topic MTMP3077B

Perform offal Meat Hygiene Assessment

add topic MTMP3046A

Prepare and present viscera for inspection

add topic BSBFLM312C

Contribute to team effectiveness

add topic MTMP3074B

Perform carcase Meat Hygiene Assessment

add topic MSL904001A

Perform standard calibrations

add topic MTMP3075B

Perform process monitoring for Meat Hygiene Assessment

add topic MSL922001A

Record and present data

add topic MTMP3076B

Perform boning room Meat Hygiene Assessment

add topic MSL954001A

Obtain representative samples in accordance with sampling plan

Group B

add topic MTMP401B

Utilise refrigeration index

add topic MTMPS415A

Conduct an internal audit of a documented program

add topic MTMP402B

Implement a Meat Hygiene Assessment program

add topic MTMPS418A

Oversee export requirements

add topic MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

add topic MTMPSR405C

Build productive and effective workplace relationships

add topic MTMP409A

Maintain abattoir design and construction standards

add topic MTMPSR413A

Participate in ongoing development and implementation of a HACCP and Quality Assurance system

add topic MTMP414A

Oversee humane handling of animals

add topic MTMPSR414A

Establish sampling program

add topic MTMP411B

Inspect wild game meat

add topic MTMPSR415A

Develop and implement work instructions and SOPs

add topic MTMP412A

Inspect poultry

add topic FDFAU4001A

Assess compliance with food safety programs

add topic MTMP413A

Inspect ratites

add topic FDFAU4003A

Conduct food safety audits

add topic MTMPS411C

Monitor meat preservation process

add topic FDFAU4002A

Communicate and negotiate to conduct food safety audits

add topic MTMPS412C

Monitor and overview the production of processed meats and smallgoods

add topic PSPREG412A

Gather and manage evidence

add topic MTMPS414B

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


    Pathways into the qualification

    Pathways into the qualification may be:

    after successful completion of MTM30307 or MTM30311 Certificate III in Meat Processing (Meat Safety)

    by direct entry without prior meat processing 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 Meat Processing qualification at Level IV, with credit for applicable units successfully completed

    approved Skill Sets to gain expertise in specific skilled job roles

    MTM50111 Diploma of Meat Processing

    MTM5211 Diploma of Meat Processing (Meat Retailing).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Depending on the jurisdiction, Meat Inspectors must be registered with the relevant controlling authority (e.g. PrimeSafe (Victoria) or AQIS for export plants)

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 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 AQIS directives

preparing written documentation, such as reports

using mathematical skills, such as graphing, calculation and prediction

sharing information with managers and regulatory authorities

applying negotiation, persuasion and assertiveness skills when addressing food safety issues


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

working effectively with workers from another country

applying own food safety knowledge to assist other members of the work team

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

Problem solving

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

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

using numeracy skills, such as calculation, prediction and graphing, 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 processes or introduction of new equipment

translating ideas into action, for example contributing to the revision of a work instruction or Standard Operating Procedure

generating a range of options in response to workplace issues, for example, suggesting a range of alternatives for addressing food safety issues

Planning and organising

collecting, analysing and organising information, such as HACCP reports and testing results

using basic business processes for planning and organising, for example, preparation of on-plant audits

taking initiative and making decisions within workplace role for determining corrective actions

managing time and priorities, such as meeting report deadlines and completing audit processes


monitoring and evaluating own performance to ensure meat safety requirements are met efficiently

taking responsibility for own work output


being receptive to learning new ideas and techniques, such as changed legislation or food safety standards

learning in a range of settings, such as through formal training or informally from other workers

learning new skills and techniques, for example, Refrigeration Index

managing own learning to ensure currency, for example, by attending technical workshops or through internet research


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

demonstrating skilled use of workplace technology

applying OH&S requirements when using technology