Manage transportation of meat, meat products and meat by-products

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver MTMPS5610C, 'Manage transportation of meat, meat products and meat by-products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Manage transportation of meat, meat products and meat by-products' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



1. Implement requirements for the transport of meat, meat products and meat by-products

1.1. Regulatory, customer and enterprise requirements for the hygienic, safe and timely transportation of meat, meat products and meat by-products are identified and followed.

1.2. Resource requirements are assessed and allocated.

2. Establish transport policies and procedures

2.1. Systems and procedures for the operation of meat transport vehicles for the hygienic and safe transport of meat, meat products and meat by-products are developed.

2.2. Security procedures and systems are developed.

2.3. Reporting and recording procedures are established and maintained.

2.4. Supplier quality requirements and standards are developed and monitored.

2.5. Personnel, including contractors, are informed and mentored in the performance of their obligations and responsibilities, including Occupational Health and Safety (OH&S).

3. Manage transport logistics

3.1. Transport options are analysed and selected.

3.2. Contracts and schedules are prepared and negotiated according to customer and production requirements.

3.3. Documentation is completed according to enterprise, customer and regulatory requirements.

3.4. Transport vehicles are maintained to ensure the hygienic transportation of meat.

3.5. Enterprise storage facilities are operated according to enterprise and regulatory requirements.

3.6. Consignments are tracked and monitored.

4. Determine and manage transport costs

4.1. Cost of storage and transport is calculated.

4.2. Transport budget is prepared and monitored.

4.3. Procedures for cost savings are reviewed.

5. Manage contingencies

5.1. Contingency plans are developed according to enterprise requirements.

5.2. Changing circumstances are analysed, and responses are prioritised and clarified.

5.3. Impacts of changed schedules are communicated to all relevant parties.

6. Review transport of meat, meat products and meat by-products to improve customer service

6.1. Resources, procedures and schedules are monitored and reviewed for effectiveness and efficiency.

6.2. Customer feedback and requirements are included in review of transport procedures and schedules.

6.3. Team is involved in continuous improvement processes.

7. Establish effective communication with customers

7.1. Customer requirements are determined.

7.2. Customer complaints are resolved promptly.

7.3. Communication strategies are inclusive of the cultural, ethnic and social diversity of individuals and groups.

8. Produce reports

8.1. Reports are produced according to legal and enterprise requirements.

Qualifications and Skillsets

MTMPS5610C appears in the following qualifications:

  • MTM50111 - Diploma of Meat Processing
  • MTM60111 - Advanced Diploma of Meat Processing