Unit of competency Outline
Date retreived
23/07/2026 6:46 AM AWST
23/07/2026 6:46 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.
Cook, steam and cool product
Cook, steam and cool product
Unit of competency
National Code
MTMS301A
MTMS301A
State Code
W6826
W6826
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
18/08/2009
Field of Education
030307 - Food Processing Technology
Original Release Date
18/08/2009
Nominal Hours
20
Description
This unit covers the skills and knowledge required to prepare products with the application of heat treatment in a meat establishment.
Notes
Elements and Performance Criteria
1. Place product in cooking or steaming facility
- 1.1. Individual product is identified and placed correctly in cooking or steaming facility for even cooking or steaming.
- 1.2. Product is spaced in cooking facility according to product and manufacturer's specifications.
2. Cook or steam product
- 2.1. Correct cooking or steaming procedure is determined.
- 2.2. Cooking or steaming cycle is set and maintained according to specifications and workplace requirements.
- 2.3. Cooking or steaming process is regularly monitored and adjusted as necessary to fulfil product specifications.
- 2.4. Internal temperature of product is checked on completion of cooking or steaming cycle to ensure correct process has been achieved.
- 2.5. A variety of products are cooked or steamed to workplace requirements and customer specifications at a speed similar to production requirements.
- 2.6. Process and results of cooking or steaming are correctly recorded.
- 2.7. Product is dyed to achieve a uniform colour when required by product specifications.
3. Chill or cool product
- 3.1. Product is weighed immediately on completion of cooking or steaming cycle.
- 3.2. Product is chilled immediately or cooled at ambient temperature before chilling according to product specifications.
- 3.3. Product is identified and stored according to product specifications and workplace requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Product may include:
canned meat products
frankfurters
ham
ready to cut meats.
Cooking includes:
baking
dry cooking
hot water immersion.
Steaming may be via
a steam room o
direct steam injection.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Product may be chilledorcooled by:
chill cabinets
immersing in ambient running water
placing in cool room
placing in intensive or blast chillers
showering with ambient water
use of intensive coolers
washing in water/brine.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Communication skills may:
be with people from a range of cultural, social and ethnic backgrounds
involve listening and speaking clearly
involve reading and interpreting workplace-related information
require interpreting the needs of internal or external customers.
Mathematical skills may include:
collection
estimation
calculation and interpretation of product formulation and specifications
monitoring, adjusting and calibrating equipment, stock control and usage.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
federal, state and territory regulations regarding meat processing.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Product may include:
canned meat products
frankfurters
ham
ready to cut meats.
Cooking includes:
baking
dry cooking
hot water immersion.
Steaming may be via
a steam room o
direct steam injection.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Product may be chilledorcooled by:
chill cabinets
immersing in ambient running water
placing in cool room
placing in intensive or blast chillers
showering with ambient water
use of intensive coolers
washing in water/brine.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Communication skills may:
be with people from a range of cultural, social and ethnic backgrounds
involve listening and speaking clearly
involve reading and interpreting workplace-related information
require interpreting the needs of internal or external customers.
Mathematical skills may include:
collection
estimation
calculation and interpretation of product formulation and specifications
monitoring, adjusting and calibrating equipment, stock control and usage.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
federal, state and territory regulations regarding meat processing.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.
Context of, and specific resources for assessment
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
observation of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.
Context of, and specific resources for assessment
Resources may include:
real work environment
relevant documentation such as:
manufacturer's instructions
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
observation of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9099 | MTMS301B | Cook, steam and cool product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W314 | MTM31007 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |