Unit of competency Outline
Date retreived
22/07/2026 6:58 AM AWST
22/07/2026 6:58 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.
Facilitate Quality Assurance process
Facilitate Quality Assurance process
Unit of competency
National Code
MTMCOR402B
MTMCOR402B
State Code
W6852
W6852
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
29/02/2012
Field of Education
080317 - Quality Management
Original Release Date
29/02/2012
Nominal Hours
30
Description
This unit covers the skills and knowledge required to oversee a Hazard Analysis Critical Control Point (HACCP)-based Quality Assurance (QA) program. This unit is suitable for meat retail, smallgoods, meat processing and food service establishments producing meat and meat products for domestic and export markets.
Notes
Elements and Performance Criteria
1. Facilitate the ongoing implementation of the QA program in the workplace
- 1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified.
- 1.2. Nature and importance of work instructions and Standard Operating Procedures (SOPs) is identified and workers are coached in their implications.
- 1.3. Work instructions and SOPs are written so that they comprehensively document the details required for competent performance.
- 1.4. Work instructions and SOPs are reviewed for accuracy.
- 1.5. Implementation of work instructions and operating procedures is monitored.
1. Facilitate the ongoing implementation of the QA program in the workplace
- 1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified.
- 1.2. Nature and importance of work instructions and Standard Operating Procedures (SOPs) is identified and workers are coached in their implications.
- 1.3. Work instructions and SOPs are written so that they comprehensively document the details required for competent performance.
- 1.4. Work instructions and SOPs are reviewed for accuracy.
- 1.5. Implementation of work instructions and operating procedures is monitored.
2. Monitor inspection and test records
- 2.1. Control and critical control points in the HACCP program are identified.
- 2.2. Procedures for monitoring products and processes are identified and implemented, where appropriate.
- 2.3. Critical limits and the causes for product or process not conforming are identified.
- 2.4. Inspection and test records are monitored to verify product quality and to identify performance trends.
- 2.5. Descriptions of proposals to introduce improved processes or procedures are contained in status reports.
2. Monitor inspection and test records
- 2.1. Control and critical control points in the HACCP program are identified.
- 2.2. Procedures for monitoring products and processes are identified and implemented, where appropriate.
- 2.3. Critical limits and the causes for product or process not conforming are identified.
- 2.4. Inspection and test records are monitored to verify product quality and to identify performance trends.
- 2.5. Descriptions of proposals to introduce improved processes or procedures are contained in status reports.
3. Respond to non-conforming product or processes
- 3.1. Procedures for taking corrective action are identified.
- 3.2. Corrective and preventative measures are implemented to prevent recurrence.
- 3.3. Procedures are devised or revised to support control measures.
- 3.4. Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken.
- 3.5. Process changes are introduced and controlled so that QA requirements are accomplished.
3. Respond to non-conforming product or processes
- 3.1. Procedures for taking corrective action are identified.
- 3.2. Corrective and preventative measures are implemented to prevent recurrence.
- 3.3. Procedures are devised or revised to support control measures.
- 3.4. Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken.
- 3.5. Process changes are introduced and controlled so that QA requirements are accomplished.
4. Review product samples and test results
- 4.1. Product sampling procedures are identified.
- 4.2. Post-collection procedures are identified according to SOPs.
- 4.3. Test results are reviewed and responded to in accordance with workplace requirements.
4. Review product samples and test results
- 4.1. Product sampling procedures are identified.
- 4.2. Post-collection procedures are identified according to SOPs.
- 4.3. Test results are reviewed and responded to in accordance with workplace requirements.
5. Calculate yield, wastage and productivity indicators
- 5.1. Yield, wastage and productivity measures are calculated to determine performance outcomes.
- 5.2. Yield, wastage and productivity measures are compared with targets to determine variation of actual from planned performance.
5. Calculate yield, wastage and productivity indicators
- 5.1. Yield, wastage and productivity measures are calculated to determine performance outcomes.
- 5.2. Yield, wastage and productivity measures are compared with targets to determine variation of actual from planned performance.
6. Calculate calibration adjustments
- 6.1. Mathematical concepts associated with equipment calibration are used to determine adjustment to settings.
- 6.2. Calibration calculation is verified by checking the accuracy of the adjustment in the actual work performance.
6. Calculate calibration adjustments
- 6.1. Mathematical concepts associated with equipment calibration are used to determine adjustment to settings.
- 6.2. Calibration calculation is verified by checking the accuracy of the adjustment in the actual work performance.
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.
SOPs may relate to:
personal hygiene
food preparation and processing
pest control
waste disposal
cleaning
maintenance of premises
product recall
customer complaints
calibration.
Sampling and testing may be conducted by:
external agencies.
Workplace requirements may include:
enterprise QA policy, practices and procedures
enterprise-specific procedures
OH&S requirements
QA requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Calculations may include:
typical workplace circumstances used in primary recording and summary documentation
estimating techniques to confirm the general accuracy of calculations
manual operations or the use of a calculator.
Mathematical concepts and measures may include:
trends, norms, variation from norms, percentages, decimals, fractions and time series
quality data, including time series and trends, presented in tables and graphs.
Calibrations will typically relate to:
measurements associated with weight, volume, temperature and length.
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.
Reports may be:
complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements
according to statutory and workplace requirements and may involve:
a manual and/or electronic system
reports and presentations spoken, written and supported by graphs, pictures, charts and tables of primary or summary data
data presented in standard formats
spreadsheets used to record and manipulate data.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
Regulatory requirements may include:
Export Control Orders
hygiene and sanitation requirements
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 regulations regarding meat processing.
QA systems may:
incorporate food safety plans and programs.
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant federal, state, territory and industry legislation and regulations. Regulators may require the development of discrete food safety plans, rather than food safety plans embedded in the QA system.
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.
SOPs may relate to:
personal hygiene
food preparation and processing
pest control
waste disposal
cleaning
maintenance of premises
product recall
customer complaints
calibration.
Sampling and testing may be conducted by:
external agencies.
Workplace requirements may include:
enterprise QA policy, practices and procedures
enterprise-specific procedures
OH&S requirements
QA requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Calculations may include:
typical workplace circumstances used in primary recording and summary documentation
estimating techniques to confirm the general accuracy of calculations
manual operations or the use of a calculator.
Mathematical concepts and measures may include:
trends, norms, variation from norms, percentages, decimals, fractions and time series
quality data, including time series and trends, presented in tables and graphs.
Calibrations will typically relate to:
measurements associated with weight, volume, temperature and length.
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.
Reports may be:
complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements
according to statutory and workplace requirements and may involve:
a manual and/or electronic system
reports and presentations spoken, written and supported by graphs, pictures, charts and tables of primary or summary data
data presented in standard formats
spreadsheets used to record and manipulate data.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
Regulatory requirements may include:
Export Control Orders
hygiene and sanitation requirements
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 regulations regarding meat processing.
QA systems may:
incorporate food safety plans and programs.
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant federal, state, territory and industry legislation and regulations. Regulators may require the development of discrete food safety plans, rather than food safety plans embedded in the QA system.
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 in terms of current regulatory requirements.
Context of and specific resources for assessment
Assessment must involve a demonstration of skills in the workplace.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration workplace project
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 in terms of current regulatory requirements.
Context of and specific resources for assessment
Assessment must involve a demonstration of skills in the workplace.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration workplace project
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 |
|---|---|---|---|
| E1513 | MTMCOR402A | Facilitate quality assurance process | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8756 | MTMCOR402C | Facilitate Quality Assurance process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W319 | MTM50107 | Diploma of Meat Processing | Qualification |
| W315 | MTM40107 | Certificate IV in Meat Processing (Leadership) | Qualification |
| W316 | MTM40207 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| W317 | MTM40307 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |