Unit of competency Outline

Date retreived
21/07/2026 11:19 PM AWST

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Assess and evaluate meat industry requirements and processes

Assess and evaluate meat industry requirements and processes

Unit of competency
National Code
AMPX414
State Code
AVW09
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to assess and evaluate the role of the Australian meat industry as a part of the food processing sector. It also describes the requirements for working in meat processing.This unit applies to food technologists, industry researchers, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods, and key factors affecting meat safety, quality and market access.All work should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.Work in this unit must be carried out in accordance with Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Establish livestock production and transportation requirements
  • 1.1 Explain production techniques impacting meat quality for the range of species involved
  • 1.2 Explain the role and purpose of traceability requirements
  • 1.3 Explain purchasing process and selling alternatives for livestock
  • 1.4 Explain relationship between transportation arrangements and meat quality
  • 1.5 Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
2. Identify the sequence of operations for meat processing in an abattoir
  • 2.1 Identify critical elements of the slaughtering process
  • 2.2 Identify critical elements of the boning process
  • 2.3 Explain the role and purpose of rendering
  • 2.4 Explain offal processing requirements
  • 2.5 Identify differences between export and domestic requirements
3. Explain factors affecting food safety and meat quality during processing
  • 3.1 Describe key meat safety issues
  • 3.2 Identify key legislation and regulations affecting meat processing
  • 3.3 Explain impacts of seasonal and geographical factors on meat quality
  • 3.4 Describe the nature and purpose of the Meat Standards Australia (MSA) program
  • 3.5 Explain impacts of further processing on meat quality
  • 3.6 Identify factors affecting shelf life and meat quality
  • 3.7 Explain the nature and purpose of meat testing programs
4. Identify processes and process controls for a range of meat smallgoods
  • 4.1 Identify differences between product sources
  • 4.2 Identify key smallgoods products and production processes
  • 4.3 Explain food safety requirements impacting smallgoods production
5 Describe the structure and nature of meat retailing in Australia
  • 5.1 Identify differences between supermarket, independent and wholesale butchers
  • 5.2 Explain regulatory requirements directly impacting meat retailing
  • 5.3 Identify key meat product lines and the role of value-adding
  • 5.4 Explain the impact of customer requirements and expectations
  • 5.5 Explain food safety requirements impacting retail operations
6. Identify key issues and bodies that impact the Australian meat industry
  • 6.1 Explain impacts of climatic factors on the meat industry
  • 6.2 Explain key issues impacting meat industry employment
  • 6.3 Review environmental impacts of a meat processing site
  • 6.4 Explain impacts of changing customer expectations
  • 6.5 Describe the role of key industry bodies
No information
No information
Replaces
State Code National Code Title Type
D9025 MTMPSR407A Assess and evaluate meat industry requirements and processes Unit of competency