Certificate IV in Meat Processing (General)

This qualification covers work activities undertaken by workers at supervisory or post-trade level in the meat industry. It is designed to enable candidates to select a mix of technical and leadership units to suit their job roles and career requirements. This qualification is also designed to enable candidates to gain cross-sectoral experience in the meat industry.

Job roles

Job role titles covered by this qualification may include:

meat retailing supervisor

smallgoods production supervisor

meat processing production supervisor

responsible UCFM officer

meat processing assessor

lairage supervisor

rendering supervisor.


Packaging Rules

Complete eighteen units of competency in total.

complete all ten core units of competency

complete eight elective units of competency. At least one elective unit must be selected from Group A and one from at least one other Group.

Up to three of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Selected units must be relevant to the identified meat processing job and must not duplicate units already contained within the qualification.

Qualification structure

Core units

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

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

Group A: Technical units

add topic MTMP401B

Utilise refrigeration index

add topic MTMPS411C

Monitor meat preservation process

add topic MTMP402B

Implement a Meat Hygiene Assessment program

add topic MTMPS412C

Monitor and overview the production of processed meats and smallgoods

add topic MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

add topic MTMPS414B

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

add topic MTMP404B

Apply meat science

add topic MTMPS416A

Conduct statistical analysis of process

add topic MTMP405B

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

add topic MTMPS418A

Oversee export requirements

add topic MTMP409A

Maintain abattoir design and construction standards

add topic MTMPSR408A

Specify beef product using AUS-MEAT language

add topic MTMP414A

Oversee humane handling of animals

add topic MTMPSR409A

Specify sheep product using AUS-MEAT language

add topic MTMP411B

Inspect wild game meat

add topic MTMPSR410A

Specify pork product using AUS-MEAT language

add topic MTMP412A

Inspect poultry

add topic MTMPSR413A

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

add topic MTMP413A

Inspect ratites

add topic MTMPSR414A

Establish sampling program

Group B: Management units

add topic MTMP406A

Develop and implement Quality Assurance program for a rendering plant

add topic BSBHRM402A

Recruit, select and induct staff

add topic MTMPSR401C

Coordinate contracts

add topic BSBINM401A

Implement workplace information system

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 MTMPSR406C

Manage and maintain a food safety plan

add topic BSBMKG414B

Undertake marketing activities

add topic MTMPSR407A

Assess and evaluate meat industry requirements and processes

add topic BSBRKG404A

Monitor and maintain records in an online environment

add topic MTMPSR412A

Participate in product recall

add topic PSPREG412A

Gather and manage evidence

add topic MTMPSR415A

Develop and implement work instructions and SOPs

add topic SIRXFIN004A

Manage financial resources

add topic MTMPS417A

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

add topic SIRXINV004A

Buy merchandise

add topic BSBCUS402B

Address customer needs

add topic SIRXINV005A

Control inventory

Group C: Leadership units

add topic MTMP407B

Supervise new recruits

add topic BSBINN301A

Promote innovation in a team environment

add topic MTMPSR404C

Foster a learning culture in a meat enterprise

add topic BSBLED401A

Develop teams and individuals

add topic MTMPSR405C

Build productive and effective workplace relationships

add topic BSBWOR402A

Promote team effectiveness

add topic MTMPSR411A

Lead communication in the workplace

Group D: Auditing units

add topic MTMPS415A

Conduct an internal audit of a documented program

add topic FDFAU4003A

Conduct food safety audits

add topic FDFAU4001A

Assess compliance with food safety programs

add topic FDFAU4004A

Identify, evaluate and control food safety hazards

add topic FDFAU4002A

Communicate and negotiate to conduct food safety audits

Group E: Training units

add topic TAEASS401B

Plan assessment activities and processes

add topic TAEASS402B

Assess competence


    Pathways into the qualification

    Pathways into the qualification may be:

    by direct entry with industry experience but without formal qualifications

    after completion of a trade qualification

    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

    MTM50211 Diploma of Meat Processing (Meat Retailing)

    TAE40110 Certificate IV in Training and Assessment.

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

People working as industry assessors must address Australian Quality Training Framework (AQTF) requirements.

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, such as time and temperature

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


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 addressing food safety issues

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

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 processes 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

participating in continuous improvement and planning processes, for example, Quality Assurance


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

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

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