Unit of competency Outline
Date retreived
23/07/2026 5:20 PM AWST
23/07/2026 5:20 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 a Meat Hygiene Assessment program
Implement a Meat Hygiene Assessment program
Unit of competency
National Code
MTMP402A
MTMP402A
State Code
W6846
W6846
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
12/12/2006
Field of Education
110111 - Food Hygiene
Original Release Date
12/12/2006
Nominal Hours
30
Description
This unit covers the skills and knowledge required to implement all aspects of a product and process monitoring system in a slaughter floor and/or boning room.Process and product monitoring systems are mandatory in all meat industry export works and staff undertaking monitoring duties must be trained in these systems.
Notes
Elements and Performance Criteria
1. Monitor carcase product
- 1.1. Samples are selected for assessment according to the approved sampling plan.
- 1.2. Assessment is conducted utilising appropriate facilities, lighting and time.
- 1.3. Products are monitored for defects according to the agreed criteria and classification.
- 1.4. Carcases are scanned using the approved scanning lines.
- 1.5. Defects are recorded accurately using the correct forms or electronic system.
- 1.6. Immediate corrective action is implemented according to the MHA program's requirements.
- 1.7. Carcases are monitored according to workplace requirements for hygiene and sanitation, and Occupational Health and Safety (OH&S).
2. Monitor offal (where applicable to a plant's operations)
- 2.1. Samples are selected for assessment according to the approved sampling plan.
- 2.2. Assessment is conducted utilising appropriate facilities, lighting and time.
- 2.3. Offal is monitored for defects according to the agreed criteria and classification.
- 2.4. Defects are recorded accurately using the correct forms or electronic system.
- 2.5. Levels for triggering corrective actions are identified.
- 2.6. Immediate corrective action is implemented according to the MHA program's requirements.
- 2.7. Offal is monitored according to the workplace requirements for hygiene and sanitation, and OH&S.
3. Assess carton meat (where applicable to a plant's operations)
- 3.1. Samples are selected for assessment according to the approved sampling plan.
- 3.2. Assessment is conducted utilising appropriate facilities, lighting and time.
- 3.3. Carton meat is monitored for defects according to the agreed criteria and classification.
- 3.4. Defects are recorded accurately using the correct forms or electronic system.
- 3.5. Levels for triggering corrective actions are identified.
- 3.6. Immediate corrective action is implemented according to the MHA program's requirements.
- 3.7. Carton meat is monitored according to the workplace requirements for hygiene and sanitation, and OH&S.
4. Monitor process
- 4.1. Process is monitored according to the enterprise monitoring plan.
- 4.2. Results are recorded accurately on the appropriate process monitoring sheets.
- 4.3. Process is rated according to the established criteria.
- 4.4. Immediate corrective action is implemented according to the MHA program's requirements.
- 4.5. A conformity index is calculated and recorded after each process monitoring exercise.
- 4.6. Process is monitored according to the workplace requirements for hygiene and sanitation, and OH&S.
- 4.7. Results of process monitoring are tracked over time and reconciled with product monitoring outcomes.
5. Analyse data gathered
- 5.1. Product and process monitoring results are plotted on simple trend charts.
- 5.2. Product and process monitoring results are plotted on control charts.
- 5.3. Trends are interpreted and remedial or corrective actions are taken where necessary.
6. Implement MHA program
- 6.1. Work instructions for monitoring activities are prepared and implemented.
The range statement relates to the unit of competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Sampling plan will include:
frequency
sample size
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
quality assurance requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
Communication skills may:
involve communicating with people from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace-related documentation
involve speaking clearly and directly; listening and understanding
involve the preparation of documentation for a specified audience
involve the use of negotiation and persuasion skills, and being appropriately assertive
require the sharing of information.
Mathematical skills include:
identifying acceptable limits, tolerances, out of specification performance, trends
calculation
estimation
measurements and interpretation that relate to time, temperature, moisture humidity, ratios, percentages, weight/mass/volume.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
Established criteria for rating the process include:
acceptable
marginal
unacceptable.
Plotting on simple trend charts must include showing specified zones as:
acceptable
marginal
unacceptable.
Plotting on control charts must include showing:
specified acceptable, marginal and unacceptable zones.
upper and lower critical limits.
Regulatory requirements may include:
Export Control Act
Export Meat Orders (EMOs)
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements in the AS 4969:2002 'Australian standard for the hygienic production and transportation of meat and meat products for human consumption'
state regulations regarding meat processing.
Sampling plan will include:
frequency
sample size
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
quality assurance requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
Communication skills may:
involve communicating with people from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace-related documentation
involve speaking clearly and directly; listening and understanding
involve the preparation of documentation for a specified audience
involve the use of negotiation and persuasion skills, and being appropriately assertive
require the sharing of information.
Mathematical skills include:
identifying acceptable limits, tolerances, out of specification performance, trends
calculation
estimation
measurements and interpretation that relate to time, temperature, moisture humidity, ratios, percentages, weight/mass/volume.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
Established criteria for rating the process include:
acceptable
marginal
unacceptable.
Plotting on simple trend charts must include showing specified zones as:
acceptable
marginal
unacceptable.
Plotting on control charts must include showing:
specified acceptable, marginal and unacceptable zones.
upper and lower critical limits.
Regulatory requirements may include:
Export Control Act
Export Meat Orders (EMOs)
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements in the AS 4969:2002 'Australian standard for the hygienic production and transportation of meat and meat products for human consumption'
state regulations regarding meat processing.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the assessment guidelines for this 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 undertaken against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency in this unit must be demonstrated when implementing a real MHA program.
Context of and specific resources for assessment
Assessment must occur in an operating abattoir or boning room.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
workplace demonstration of competency
workplace project
workplace referee report of performance over time.
Guidance information for assessment
Resource materials including assessment guides and support materials available from MINTRAC, telephone 1800 817 462.
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 undertaken against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency in this unit must be demonstrated when implementing a real MHA program.
Context of and specific resources for assessment
Assessment must occur in an operating abattoir or boning room.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
workplace demonstration of competency
workplace project
workplace referee report of performance over time.
Guidance information for assessment
Resource materials including assessment guides and support materials available from MINTRAC, telephone 1800 817 462.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8982 | MTMP402B | Implement a Meat Hygiene Assessment program | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W317 | MTM40307 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |