Unit of competency Outline
Date retreived
22/07/2026 2:15 PM AWST
22/07/2026 2:15 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.
Operate scales and semi-automatic labelling machinery
Operate scales and semi-automatic labelling machinery
Unit of competency
National Code
MTMPS203C
MTMPS203C
State Code
D8996
D8996
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030717 - Plant And Machine Operations
Original Release Date
Nominal Hours
80
Description
This unit covers the skills and knowledge required to operate carton scales and electronic label-generating and record-keeping equipment, and, where appropriate, recover data and produce reports where this forms part of work instructions.
Notes
Elements and Performance Criteria
1. Select meat product
- 1.1. Meat products are identified for weighing and labelling according to workplace requirements.
- 1.2. Carton is placed on scales in accordance with manufacturer's specifications and workplace requirements.
2. Enter product data
- 2.1. Codes for specific cuts are entered into the system.
- 2.2. Data is recovered in report form where this is part of work instructions.
3. Weigh carton
- 3.1. Carton is weighed and details are recorded according to workplace requirements.
- 3.2. Equipment operation is monitored to ensure correct information is recorded on label.
4. Label carton
- 4.1. Label is removed from labelling equipment and placed on carton according to workplace and regulatory requirements.
- 4.2. Carton is labelled clearly for loadout.
- 4.3. Labelling of cartons is monitored for accuracy in correlation with products.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Label information may include:
Australian inspection stamp
'bone in' or 'boneless' statement
category cipher, category in full, cut description in full
country of origin
customer requirements
date of production
duration of ageing workplace in-house bar code
enterprise-specific requirements
generic identification (species)
meat quality statement
number of pieces
temperature requirements for chiller
trade description
type of packaging
weight.
Labelling may include:
automatic or handwritten ticket
government stamp (regulation)
roller brand.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Communication skills may include:
communicating and working with diverse individuals and groups
interpreting customer requirements
listening and understanding, speaking clearly and directly
reading and interpreting workplace-related documentation
sharing information.
Mathematical skills may include:
accurate recording of time, volume, weight and quantity in standard formats or proformas
calculators and computer software packages
operations involving comparisons and variations
reading and interpreting analogue and digital measures including clocks and scales.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Label information may include:
Australian inspection stamp
'bone in' or 'boneless' statement
category cipher, category in full, cut description in full
country of origin
customer requirements
date of production
duration of ageing workplace in-house bar code
enterprise-specific requirements
generic identification (species)
meat quality statement
number of pieces
temperature requirements for chiller
trade description
type of packaging
weight.
Labelling may include:
automatic or handwritten ticket
government stamp (regulation)
roller brand.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Communication skills may include:
communicating and working with diverse individuals and groups
interpreting customer requirements
listening and understanding, speaking clearly and directly
reading and interpreting workplace-related documentation
sharing information.
Mathematical skills may include:
accurate recording of time, volume, weight and quantity in standard formats or proformas
calculators and computer software packages
operations involving comparisons and variations
reading and interpreting analogue and digital measures including clocks and scales.
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 under normal rate of production.
Context of, and specific resources for assessment
Assessment must be conducted in a registered meat processing plant.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
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 under normal rate of production.
Context of, and specific resources for assessment
Assessment must be conducted in a registered meat processing plant.
Method of assessment
Recommended methods of assessment include:
assignments
quiz of underpinning knowledge
simulation
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 |
|---|---|---|---|
| W6746 | MTMPS203B | Operate scales and semi-automatic labelling machinery | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAX92 | AMPX203 | Operate scales and semi-automatic labelling machinery | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D595 | MTM20111 | Certificate II in Meat Processing (Abattoirs) | Qualification |
| 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 |