Certificate IV in Meat Processing (Quality Assurance)

This qualification covers work activities undertaken by Quality Assurance officers in abattoirs and smallgoods production enterprises.

Job roles

Job role titles covered by this qualification may include:

Quality Assurance officer

Quality Assurance supervisor

Quality Assurance auditor

Quality Assurance manager

compliance manager.


Packaging Rules

Complete twelve units of competency in total

complete all six core units of competency

complete six elective units of competency.

Up to two units may be substituted with units selected from another Certificate IV qualification in this Training Package, or another Training Package or accredited course. The selected units must be relevant to the nominated meat processing job and must not duplicate units already contained in the qualification.

Qualification structure

Core units

add topic MTMCOR401C

Manage own work performance

add topic MTMCOR404A

Facilitate hygiene and sanitation performance

add topic MTMCOR402C

Facilitate Quality Assurance process

add topic MTMPS415A

Conduct an internal audit of a documented program

add topic MTMCOR403A

Participate in OH&S risk control process

add topic MTMPSR413A

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

Elective units

add topic MTMP401B

Utilise refrigeration index

add topic MTMPSR408A

Specify beef product using AUS-MEAT language

add topic MTMP402B

Implement a Meat Hygiene Assessment program

add topic MTMPSR409A

Specify sheep product using AUS-MEAT language

add topic MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

add topic MTMPSR410A

Specify pork product using AUS-MEAT language

add topic MTMP404B

Apply meat science

add topic MTMPSR412A

Participate in product recall

add topic MTMP405B

Conduct and validate pH/temperature declines to Meat Standards Australia standards

add topic MTMPSR415A

Develop and implement work instructions and SOPs

add topic MTMP406A

Develop and implement Quality Assurance program for a rendering plant

add topic FDFAU4001A

Assess compliance with food safety programs

add topic MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat

add topic FDFAU4002A

Communicate and negotiate to conduct food safety audits

add topic MTMPS416A

Conduct statistical analysis of process

add topic FDFAU4003A

Conduct food safety audits

add topic MTMPS417A

Manage/oversee an external audit of the establishment's quality system

add topic FDFAU4004A

Identify, evaluate and control food safety hazards


    Pathways into the qualification

    Pathways into the qualification may be:

    after completion of a Certificate II or III in Meat Processing

    through Recognition of Prior Learning.

    This qualification is suited to Australian Apprenticeship pathways.

Entry Requirements

Entry requirements

The following units must be completed prior to commencing this qualification:

MTMCOR201A Maintain personal equipment

MTMCOR204A Follow safe work policies and procedures

MTMCOR202A Apply hygiene and sanitation practices

MTMCOR205A Communicate in the workplace

MTMCOR203B Comply with Quality Assurance and HACCP requirements

MTMCOR206A Overview the meat industry

In addition, the trainee must have completed a minimum of twelve months relevant employment in a meat processing plant, or hold an appropriate qualification which provides background understanding of a Quality Assurance system.

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, for example, the Meat Industry Microbiological Skill Set

TAE40110 Certificate IV in Training and Assessment

MTM50111 Diploma of Meat Processing

MTM50211 Diploma of Meat Processing (Meat Retailing)

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 or 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 in areas such as graphing, calculation and prediction

sharing information with managers and regulatory authorities

applying negotiation, persuasion and assertiveness skills when addressing Quality Assurance issues


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

working effectively with workers from another country

applying own Quality Assurance 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 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 prediction, calculation and graphing, to resolve problems

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

translating ideas into action by demonstrating suggestions

initiating and developing innovative solutions, for example, alternative storage arrangements

Initiative and enterprise

adapting to new situations, such as changes to products 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 a corrective action

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

participating in continuous improvement and planning processes

determining or applying required resources, for example, establishing an audit schedule

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

adapting resource allocations to cope with contingences, for example, staff shortages


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

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

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

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