Qualification Outline
22/07/2026 7:37 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Meat Processing (Food Services)
Certificate III in Meat Processing (Food Services)
MTM30211
D600
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 21/12/2012 | Current | Approved |
Description
This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.
The MTM30211 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
This qualification is not suitable for inclusion as a VET in Schools program.
Job roles
Job role titles covered by this qualification may include:
further processing packer/team leader
co-products experienced workers/team leader
supermarket deli manager
meat processing production machinery operator
specialised boning operator.
Schedule
Packaging Rules
Complete twelve (12) units of competency in total.- six (6) core units of competency
- six (6) elective units of competency.
The six (6) elective units can be selected from a Certificate III qualification from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.
Units selected from the Abattoirs sector must be worth four or more points. If units of fewer than four points are selected, then additional units can be added to make up the points value.
Two (2) units can be selected from another Training Package or accredited course. The units selected must be relevant to the identified job role and must not replicate units already selected.
1. Core Units
All six (6) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D8750 | MTMCOR202A | Apply hygiene and sanitation practices | 40 | Unit of competency |
| D8751 | MTMCOR203A | Apply Quality Assurance practices | 40 | Unit of competency |
| D8753 | MTMCOR205A | Communicate in the workplace | 40 | Unit of competency |
| D8752 | MTMCOR204A | Follow safe work policies and procedures | 40 | Unit of competency |
| D8749 | MTMCOR201A | Maintain personal equipment | 20 | Unit of competency |
| D8754 | MTMCOR206A | Overview the meat industry | 20 | Unit of competency |
2. Elective Units
The six (6) elective units can be selected from a Certificate III qualification from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.
Units selected from the Abattoirs sector must be worth four (4) or more points. If units of fewer than four (4) points are selected, then additional units can be added to make up the points value.
Please refer to the Training Package for the full list of unit points and other available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W307 | MTM30207 | Certificate III in Meat Processing (Food Services) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI7 | AMP30216 | Certificate III in Meat Processing (Food Services) | Qualification |
No information
Entry Requirements
Not Applicable
Traineeships and Apprenticeships