Employees in the trade of Meat Processing (Meat Retailing) prepare meat and meat products, provide advice on cuts of meat and sell meat to customers in retail butcher shops, supermarkets and gourmet butcher shops. They cut, trim and shape standard cuts of meat to size, process carcasses into primary and secondary cuts, pack and store products for display and sale, order supplies using AUS-MEAT Language, and weigh and check stock on receipt. They assemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines, and bandsaws. They prepare marinated meats, value-added and ready-to-cook dishes, and advise customers about alternative cuts, cooking methods, storage requirements and nutritional aspects of meat. They sell meat products and operate point-of-sale equipment. They may also perform the following tasks:

• bone game meat • cure and corn meat products • smoke meat products • identify and repair equipment faults • utilise the Meat Standards Australia system for beef to meet customer requirements

If you are seeking recognition in the Meat Processing (Meat Retailing) trade, you must provide evidence demonstrating the nature and duration of your employment, such as:

• log books or job cards illustrating the nature of trade work you have performed • work-related references from employers and qualified supervisors outlining the duration of

employment and detailing the nature of work you have performed, procedures applied and tools and equipment used which are consistent with the Meat Processing (Meat Retailing) trade. References must be signed, dated and on your employer’s letterhead.

• formal training records, evidence of relevant training completed to date • any other evidence that demonstrates that you are competent or trained to work as a Butcher.

The Vocational Training Tribunal (VTT) has determined that as a minimum requirement for applicants seeking trade recognition in any of the above trades, they shall provide evidence of his/her successful completion of the SITXOHS002A Follow Workplace Hygiene Procedures unit of competency, or equivalent, at the time of lodgement of their application. Click here for more information.

Meat Processing (Meat Retailing)

Current at 13/02/2012 1