Unit of competency Outline
Date retreived
22/07/2026 11:39 PM AWST
22/07/2026 11:39 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.
Comply with Quality Assurance and HACCP requirements
Comply with Quality Assurance and HACCP requirements
Unit of competency
National Code
MTMCOR203B
MTMCOR203B
State Code
WG254
WG254
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
110111 - Food Hygiene
Original Release Date
24/05/2013
Nominal Hours
40
Description
This unit covers the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment.
Notes
Elements and Performance Criteria
1. Identify hazards and control points
- 1.1. Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements.
- 1.2. Control points for own work area are identified according to workplace requirements.
2. Identify elements of the Quality Assurance (QA) system
- 2.1. Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements.
- 2.2. Product specifications for own work area are identified.
3. Follow requirements of a HACCP=based QA system
- 3.1. Workplace requirements of the HACCP systems are identified and followed.
- 3.2. Non-conforming products are communicated to supervisor where this forms part of workplace requirements.
- 3.3. Consequences of not following workplace requirements are explained.
4. Identify quality control practices in a HACCP-based QA system
- 4.1. Measures for monitoring quality control are identified.
- 4.2. Inspection and re-inspection procedures are identified.
5. Inspect own work
- 5.1. Inspection of own work is carried out as prescribed in workplace requirements.
- 5.2. Corrective action is taken according to workplace requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Workplacerequirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
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
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Elements of the QA system may include:
corrective action
HACCP charts
mission statements
monitoring procedures
SOPs
work instructions.
Communication may be:
spoken, written, non-verbal and include signs and signals
with people from a range of cultural social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.
Measures for monitoring quality control may include:
receival procedures
temperature monitoring program.
Inspecting own work may:
include sending sample for testing
be visual.
Corrective action may include:
condemnation
reporting procedures
trimming.
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.
Work instructions, standard operating procedures, explanations and reports may:
be in English
be in everyday workplace language, including some mathematical language
be in languages other than English
be presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches
be presented orally
be routine, simple and brief
include the use of visual aids (e.g. videos, OH&S signs, symbols and other pictorial presentations).
The range statement relates to the unit of competency as a whole.
Workplacerequirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
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
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Elements of the QA system may include:
corrective action
HACCP charts
mission statements
monitoring procedures
SOPs
work instructions.
Communication may be:
spoken, written, non-verbal and include signs and signals
with people from a range of cultural social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.
Measures for monitoring quality control may include:
receival procedures
temperature monitoring program.
Inspecting own work may:
include sending sample for testing
be visual.
Corrective action may include:
condemnation
reporting procedures
trimming.
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.
Work instructions, standard operating procedures, explanations and reports may:
be in English
be in everyday workplace language, including some mathematical language
be in languages other than English
be presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches
be presented orally
be routine, simple and brief
include the use of visual aids (e.g. videos, OH&S signs, symbols and other pictorial presentations).
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 while performing tasks in meat processing, smallgoods or meat retail premises.
Context of and specific resources for assessment
Assessment must involve demonstration of competency including compliance with work instructions and SOPs.
Method of assessment
Recommended methods of assessment include:
assignment
debrief
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 over time while performing tasks in meat processing, smallgoods or meat retail premises.
Context of and specific resources for assessment
Assessment must involve demonstration of competency including compliance with work instructions and SOPs.
Method of assessment
Recommended methods of assessment include:
assignment
debrief
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 |
|---|---|---|---|
| D8751 | MTMCOR203A | Apply Quality Assurance practices | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX12 | AMPCOR203 | Comply with Quality Assurance and HACCP requirements | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J542 | MTM30813 | Certificate III in Meat Processing (Retail Butcher) | Qualification |