Unit of competency Outline
Date retreived
23/07/2026 4:43 PM AWST
23/07/2026 4:43 PM 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.
Implement food safety program
Implement food safety program
Unit of competency
National Code
MTMP3073B
MTMP3073B
State Code
D8957
D8957
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
110105 - Butchery
Original Release Date
03/10/2011
Nominal Hours
60
Description
This unit covers the skills and knowledge required to maintain food safety in a meat processing plant.
Notes
Elements and Performance Criteria
1. Identify microbiological hazards for meat and meat safety
- 1.1. Types of micro-organisms (e.g. bacteria, virus, yeast and mould) are identified.
- 1.2. Major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) are identified and assessed to determine the risk level and control requirements.
- 1.3. Types of bacteria causing food poisoning and meat spoilage are identified.
- 1.4. Effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.
- 1.5. Sources of bacterial contamination are identified.
- 1.6. Growth characteristics and requirements of bacteria are identified.
- 1.7. Critical Control Points (CCP) and control points for prevention and control of bacterial contamination are identified.
- 1.8. Control methods required to prevent or reduce microbiological hazards are determined and implemented.
- 1.9. Customer and regulatory requirements for microbiological contamination levels are identified.
- 1.10. Relevant microbiological tests are identified and test results are assessed.
2. Identify chemical hazards for meat and meat safety
- 2.1. Chemical hazards which may affect meat are identified.
- 2.2. Common sources of chemical hazards or contamination are identified (e.g. cleaning chemicals and drug residues) are assessed to determine the risk level and control requirements.
- 2.3. Control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing) are determined and implemented.
- 2.4. Effects of chemical residues on meat (e.g. poisoning, tainting, and rejections) are explained.
- 2.5. Chemical residue testing programs and level requirements are identified.
3. Identify physical hazards on meat and meat products
- 3.1. Physical hazards which may affect meat are explained.
- 3.2. Common sources of physical hazards and/or contamination are identified and assessed to determine the risk level and control requirements.
- 3.3. Control methods to prevent contamination reaching an unacceptable level are determined and implemented.
- 3.4. Effects of physical hazards on meat are explained.
4. Calibrate thermometers
- 4.1. Thermometers are calibrated according to regulatory requirements.
5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants
- 5.1. Regulatory basis for compliance with a HACCP-based QA program is identified and explained.
- 5.2. Steps in the development of a HACCP program are identified and explained.
- 5.3. Nature and importance of work instructions or task descriptions and operating procedures are identified and workers are coached in their implications.
- 5.4. Elements of a HACCP program are identified.
- 5.5. Nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs are identified.
- 5.6. Mechanisms for validation, monitoring and verification are identified and explained.
6. Conduct pre-operational hygiene check
- 6.1. Pre-operational checklists are identified.
- 6.2. Corrective action procedures are identified and explained.
- 6.3. Pre-operational hygiene check is conducted.
7. Conduct microbiological test swabbing
- 7.1. Appropriate microbiological testing regimes are identified.
- 7.2. Swabbing for microbiological testing is performed according to workplace and regulatory requirements.
- 7.3. Microbiological test results are assessed and where necessary appropriate corrective action is taken.
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.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
hygiene and sanitation requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Reports may:
be in diagrammatic, sketch, tabular, graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal and/or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation and persuasion skills
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
calculation, estimation, collation and recording of data relating to cell counts, time, temperature, humidity, quantity, etc
interpretation of control screens and panel, dials and controls.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy skills .
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
mesh aprons
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.
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.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
hygiene and sanitation requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Reports may:
be in diagrammatic, sketch, tabular, graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal and/or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
using negotiation and persuasion skills
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
calculation, estimation, collation and recording of data relating to cell counts, time, temperature, humidity, quantity, etc
interpretation of control screens and panel, dials and controls.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy skills .
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
mesh aprons
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.
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 while complying with current HACCP and approved program regulations in an operating meat processing plant.
Context of, and specific resources for assessment
Assessment must involve reference to an actual or simulated meat processing HACCP program.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulated demonstration
workplace demonstration
workplace referee or third-party report 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 while complying with current HACCP and approved program regulations in an operating meat processing plant.
Context of, and specific resources for assessment
Assessment must involve reference to an actual or simulated meat processing HACCP program.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulated demonstration
workplace demonstration
workplace referee or third-party report 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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6719 | MTMP3073A | Implement food safety program | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY88 | AMPA3071 | Implement food safety program | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |