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 | |||
Manage own work performance | Facilitate hygiene and sanitation performance | ||
Facilitate Quality Assurance process | Conduct an internal audit of a documented program | ||
Participate in OH&S risk control process | Participate in ongoing development and implementation of a HACCP and Quality Assurance system | ||
Elective units | |||
Utilise refrigeration index | Specify beef product using AUS-MEAT language | ||
Implement a Meat Hygiene Assessment program | Specify sheep product using AUS-MEAT language | ||
Oversee plant compliance with the Australian Standards for meat processing | Specify pork product using AUS-MEAT language | ||
Apply meat science | Participate in product recall | ||
Conduct and validate pH/temperature declines to Meat Standards Australia standards | Develop and implement work instructions and SOPs | ||
Develop and implement Quality Assurance program for a rendering plant | Assess compliance with food safety programs | ||
Monitor and overview the production of Uncooked Comminuted Fermented Meat | Communicate and negotiate to conduct food safety audits | ||
Conduct statistical analysis of process | Conduct food safety audits | ||
Manage/oversee an external audit of the establishment's quality system | 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
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, 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 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 |
Teamwork | 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 |
Self-management | monitoring and evaluating own performance to ensure meat safety requirements are met taking responsibility for own work output |
Learning | 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 |
Technology | 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 |
