Unit of competency Outline
Date retreived
22/07/2026 9:16 PM AWST
22/07/2026 9:16 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.
Slice product using simple machinery
Slice product using simple machinery
Unit of competency
National Code
MTMS213B
MTMS213B
State Code
D9092
D9092
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
60
Description
This unit covers the skills and knowledge required to set up, load, clean and operate manually set and adjusted slicing equipment in a smallgoods manufacturing establishment.
Notes
Elements and Performance Criteria
1. Prepare slicing equipment
- 1.1. Equipment and accessories are set up in accordance with product specifications and Occupational Health and Safety (OH&S) requirements.
- 1.2. Equipment and machinery is cleaned in accordance with hygiene and workplace requirements.
- 1.3. Pre-start safety checks are conducted in accordance with workplace and regulatory requirements and corrective action is taken for identified faults.
2. Prepare product for slicing
- 2.1. Product is prepared for slicing to workplace requirements.
- 2.2. Out-of-specification product is handled to workplace requirements.
3. Operate slicing equipment
- 3.1. Equipment is adjusted to suit product specifications in accordance with workplace and OH&S requirements.
- 3.2. Equipment is operated to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications.
- 3.3. Equipment is changed from the slicing of one product to the slicing of another to workplace requirements.
- 3.4. Equipment malfunctions or faults are identified, recorded and reported in accordance with workplace requirements
4. Weigh and bag products within weight specifications
- 4.1. Products with weight specifications are weighed and bagged to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements.
- 4.2. Weight control mechanisms are adjusted to specifications and workplace requirements.
5. Clean and maintain slicing equipment
- 5.1. Slicing equipment is cleaned and maintained according to workplace and manufacturer's specifications.
- 5.2. Cleaning procedures are implemented to workplace requirements when changing product to be sliced.
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.
Slicing equipment may include:
slicer
dicer
blade.
Specifications may be defined by:
customer specifications
industry standards
workplace procedures.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs such as
accident prevention
electrical fault procedures
emergency evacuation procedures
emergency procedures in case of injury
equipment malfunction
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
procedures
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
requirements set out in standards and codes of practice.
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.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Communication
be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
involve listening and understanding
involve the application of numeracy skills to workplace requirements
require reading and interpreting workplace-related documentation
require speaking clearly and directly.
Explanations may:
be presented orally, in writing using standard formats, or using a range of communication technology and media
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use workplace, mathematical and technical language.
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.
Slicing equipment may include:
slicer
dicer
blade.
Specifications may be defined by:
customer specifications
industry standards
workplace procedures.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs such as
accident prevention
electrical fault procedures
emergency evacuation procedures
emergency procedures in case of injury
equipment malfunction
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
procedures
eye and facial protection
head-wear
lifting assistance
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
requirements set out in standards and codes of practice.
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.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Communication
be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
involve listening and understanding
involve the application of numeracy skills to workplace requirements
require reading and interpreting workplace-related documentation
require speaking clearly and directly.
Explanations may:
be presented orally, in writing using standard formats, or using a range of communication technology and media
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use workplace, mathematical and technical language.
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 over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Required resources for assessment include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
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 over time and under typical operating and production conditions for the enterprise.
Context of, and specific resources for assessment
Required resources for assessment include:
real work environment
relevant documentation such as:
manufacturer's instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
workplace demonstration
quiz
question and answer
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6820 | MTMS213A | Slice product using simple machinery | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY14 | AMPS207 | Slice product using simple machinery | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D606 | MTM30911 | Certificate III in Meat Processing (Smallgoods - General) | Qualification |
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
| D596 | MTM20211 | Certificate II in Meat Processing (Smallgoods) | Qualification |