MTM00 Australian Meat Industry National Training Package · identifies 25,604 employees in meat processing, 5,236 in smallgoods and 20,708 in retail meat ... Although structured training

i

MTM00 Australian Meat Industry National Training Package

VOLUME ONE - POLICY Incorporating Assessment Guidelines

The material contained within this volume is part of the Endorsed component of the Training Package.

This volume must be read in conjunction with information contained within the sector specific companion volumes, which are: • National Training Package MTM00 Australian Meat Industry Volume Two: Certificate II Meat

Processing (Abattoirs and Food Services Sectors) • National Training Package MTM00 Australian Meat Industry Volume Three: Certificate III Meat

Processing (Abattoirs and Food Services Sectors) • National Training Package MTM00 Australian Meat Industry Volume Four: Certificate IV Meat

Processing, Diploma and Advanced Diploma of Meat Processing (Abattoirs and Food Services Sectors)

• National Training Package MTM00 Australian Meat Industry Volume Five: Certificates I – III Meat Processing (Smallgoods Sector)

• National Training Package MTM00 Australian Meat Industry Volume Six: Certificate IV Meat Processing, Diploma and Advanced Diploma of Meat Processing (Smallgoods Sector)

• National Training Package MTM00 Australian Meat Industry Volume Seven: Certificates I – III Meat Processing (Meat Retailing Sector)

• National Training Package MTM00 Australian Meat Industry Volume Eight: Certificate IV Meat Processing, Diploma of Meat Processing (Meat Retailing Sector)

PROCESSING SERVICES SMALLGOODS RETAILING

NATIONAL MEAT INDUSTRY TRAINING ADVISORY COUNCIL

Endorsed by the National Training Quality Council and agreed by Ministers November 2000. This Training Package is to be reviewed by November 2003.

Policy incorporating Assessment Guidelines

ii

This Training Package has been produced on behalf of the national training system. It was funded under National Programmes administered by the Department of Education Science & Training until 25 August 2005 and subsequently by the Commonwealth of Australia from that date. © Commonwealth of Australia 2006 This work is Copyright. It may be reproduced in whole or in part for study or training purposes, subject to the inclusion of an acknowledgement of the source and it is not used for commercial use or sale. Reproduction for purposes other than those indicated above requires the prior written permission from the Commonwealth. Requests and enquiries concerning reproduction and copyright should be addressed to: Branch Manager Technology and Information Services Branch Industry Skills Development Group Department of Education, Science and Training GPO Box 9880 CANBERRA CITY ACT 2601 This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of the Commonwealth or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, the Commonwealth and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. The Commonwealth and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. This Training Package should not be regarded as professional advice and it should not be relied upon in any important matter without obtaining appropriate advice relevant to your circumstances. Published by: Australian Training Products Ltd PO Box 12211 MELBOURNE VIC 8006 Level 25 150 Lonsdale St MELBOURNE VIC 3000 Telephone: (03) 9655 0600 Facsimile: (03) 9639 4684 E-mail: [email protected] Website: http://www.atpl.net.au First published: August 1999 Stock Code Number: ATP12064D ISBN: 0 642 80569 5 Printed by: Document Printing Australia AEShareNet Code: FfE Print Version No: 2.0 Release Date: April, 2006

iii

Important Training Packages are living documents. Changes are periodically made to reflect the latest industry practices.

As a user of the Training Package, and before commencing any form of training or assessment, you must ensure delivery is from the current version.

Ensure you are complying with this requirement by: • checking the version identifier code of the version you currently have

(located on the imprint page, just below the copyright statement) • accessing the Australian Training Products (ATP) website and comparing the version identifier.

This information is displayed in the first few pages of the Training Package.

Where the ATP website shows a different version, the Modification History, again shown on the ATP website in the first few pages of the Training Package, will display the changes made in versions. ATP website for version comparison: http://www.atpl.net.au

Changes in units of competency and packaging of qualifications are reflected on the National Training Information Service which displays only current information: http://www.ntis.gov.au

Modification History Version Release Date Comments 2.00 2006 Certificate IV in Meat Processing (Meat safety) units added:

MTMP401A Utilise refrigeration index MTMP402A Implement a meat hygiene assessment program MTMP403A Oversee plant compliance with the Australian Standards for meat processing MTMPS414A Monitor and overview the production of Uncooked Comminuted Fermented Meat Certificate IV in Meat Processing (Quality Assurance) units added: MTMP401A Utilise refrigeration index MTMP402A Implement a meat hygiene assessment program MTMP403A Oversee plant compliance with the Australian Standards for meat processing MTMPS414A Monitor and overview the production of Uncooked Comminuted Fermented Meat Certificate IV Meat Processing (Leadership) unit added: MTMP407A Supervise new recruits

1.00 2000 Certificates II and III in Meat Processing (Food Services), Diploma of Meat Processing, Diploma of Meat Processing (Meat Retailing) and Advanced Diploma of Meat Processing added

1.00 1998 Original


iv

MTM00 Qualifications National qualification code National qualification title

AQF2

MTM10100

MTM10200

Certificate I Meat Processing (Smallgoods)

Certificate I Meat Processing (Meat Retailing)

AQF2

MTM20100

MTM20200

MTM20300

MTM20400

Certificate II Meat Processing (Abattoirs)

Certificate II Meat Processing (Smallgoods)

Certificate II Meat Processing (Meat Retailing)

Certificate II Meat Processing (Food Services)

AQF3

MTM30100

MTM30200

MTM30300

MTM30400

MTM30500

MTM30600

MTM30700

MTM30800

PML30199

Certificate III Meat Processing (Boning)

Certificate III Meat Processing (Food Services)

Certificate III Meat Processing (Meat Safety)

Certificate III Meat Processing (Rendering)

Certificate III Meat Processing (Slaughtering)

Certificate III Meat Processing (General)

Certificate III Meat Processing (Smallgoods)

Certificate III Meat Processing (Meat Retailing)

Certificate III Laboratory Skills

AQF4

MTM40100

MTM40200

MTM40300

MTM40400

Certificate IV Meat Processing (Leadership)

Certificate IV Meat Processing (Meat Safety)

Certificate IV Meat Processing (Quality Assurance)

Certificate IV Meat Processing (General)

AQF5

MTM50100

MTM50200

Diploma of Meat Processing

Diploma of Meat Processing (Meat Retailing)

AQF6

MTM60100 Advanced Diploma of Meat Processing

v

Table of contents

Policy Framework 1 Introduction .............................................................................................................................................................3 What is a Training Package? ...................................................................................................................................6 The National Training Package MTM00...............................................................................................................11 Qualifications overview.........................................................................................................................................13

Assessment Guidelines 25 Introduction ...........................................................................................................................................................27 Assessment system overview ................................................................................................................................28 Roles of Registered Training Organisations (RTOs) ............................................................................................33 Assessor requirements ...........................................................................................................................................45 Designing assessment resources............................................................................................................................51 Conducting assessment..........................................................................................................................................56 In summary............................................................................................................................................................65

Resources 67 Contacts .................................................................................................................................................................69 Competency standards...........................................................................................................................................70 Meat industry specific materials............................................................................................................................70 Assessment instrument design...............................................................................................................................71 Assessor training ...................................................................................................................................................71 Conducting assessments ........................................................................................................................................72 Evidence gathering methods..................................................................................................................................72 Assessment system design.....................................................................................................................................73 Managing assessment systems ..............................................................................................................................73 Recognition of Current Competency/Recognition of Prior Learning....................................................................73

Appendices 75 Appendix 1: Units of competency MTM00 ..........................................................................................................77 Appendix 2: Units common to all sectors .............................................................................................................88 Appendix 3: Imported units in MTM00 ................................................................................................................90 Appendix 4: Pre and co-requisites for units of competency in MTM00 ...............................................................93


vi © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

© Commonwealth of Australia 1 MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003

Policy Framework


2 © Commonwealth of Australia MTM00 Australian Meat Industry – Version 2.0 – Training Package to be reviewed by November 2003


Introduction The endorsed components of the Training Package for the Australian Meat Industry MTM00 include: • National competency standards for abattoirs, smallgoods, food services and meat retailing • National qualifications framework • National assessment guidelines.

This policy applies to all components of this Training Package.

National Training Package MTM00, has been developed by the National Meat Industry Training Advisory Council on behalf of the Australian Meat Industry, after extensive review and consultation across all sectors of the meat industry and with stakeholders in meat industry training.

Profile of the Australian Meat Industry

The Australian Meat Industry includes the meat processing, smallgoods manufacturing, food services (incorporating wholesale) and meat retailing sectors.

Despite the introduction of new technology, the industry remains labour intensive. 1996 Census data identifies 25,604 employees in meat processing, 5,236 in smallgoods and 20,708 in retail meat establishments. Although lower than the average for all industries, the proportion of female employees in the industry has increased to 17% over the last decade.

There are in the vicinity of 723 establishments in the abattoirs and smallgoods sectors alone. Of these, 84 are large export establishments. Meat is the seventh largest export earner for Australia.

Trends in the industry

There is increasing pressure on the management of companies to maintain and improve the position of the industry on the domestic and world markets. Structured training is required to maintain the viability and competitiveness of all sectors of the industry in both domestic and international markets. Although structured training for employees has grown from a zero base in 1995 to some 7,000 undergoing training in abattoirs alone, the same opportunity has not been available for managers. Developing management skills is vitally important to the industry to assist it to meet its rapidly changing environment.



The industry is responding to: • an increasing customer focus (meeting the stringent demands of importing countries and domestic

markets) • meeting ever increasing regulatory requirements (including export licensing, food safety, quality

assurance, animal welfare, environment, OH&S, workers compensation) • restructuring associated with competition from new establishments with large workforces and

utilising plant 24 hours a day, seven days a week • competition from world markets • the increasing development of supermarkets with meat retailing departments • the emergence of new areas of operation such as food services • the development of leading edge boutique businesses operating across meat sectors.

Work in the industry

The jobs and workplace functions covered by this Training Package are from entry level through to middle management and include: • labourers on slaughter floors, in boning rooms and rendering plants • packers in smallgoods and abattoir operations • stockmen, skin and hide processors, offal processors, chiller and freezer operators, load out

personnel and production clerks • process workers in the smokehouse, pickling, manufacturing, fermentation, kitchen, meat receival

and preparation, prepack, dispatch areas of smallgoods manufacturing plants • slaughtermen, boners, slicers and rendering plant operators • food service personnel in wholesale and retail establishments • quality assurance officers and meat safety officers (meat inspectors) • butcher in the meat retailing trade • meat workers in supermarket meat departments • sales and packaging staff in meat retailing outlets • managers of micro and small meat retailing businesses and combined meat industry operations • managers of meat retail departments in supermarkets • owner operators of meat retailing businesses and small combined meat industry operations • supervisors, leading hands, foremen and team leaders in meat retailing, smallgoods, food services

and abattoir operations • area, regional and state meat managers in supermarkets • middle managers in abattoirs, smallgoods and food service operations.


Impacts on training package development

Regulatory and licensing requirements, triple bottom line approaches, the literacy and numeracy skills and requirements of workers in the industry, emerging technologies – including e-commerce – and the importance of ethics and values to the industry have been addressed in the development of the Training Package and incorporated into units of competence.

The meat industry is already highly regulated and is moving towards further regulation. MINTRAC has worked closely with the relevant authorities including the Agriculture and Resource Management Committee of Australia and New Zealand (ARMCANZ), the Australia New Zealand Food Authority (ANZFA) and the Australian Quarantine Inspection Service (AQIS) and the Meat Industry Authorities in each state to incorporate regulatory requirements within the standards. These requirements are at a minimum in the range of variables but also appear in the elements and performance criteria and evidence guides.

Industry specific regulatory and licensing requirements are specified in the elements and performance criteria, range of variables and evidence guides of the units. These include legislation, regulations, codes, guidelines and standards relating to food safety and food standards, hygiene and sanitation, workplace safety, animal welfare, environmental impact, quality assurance and importing country requirements.

In addition the flexibility of the Training Package ensures that women have access to meaningful qualifications and career pathways and that all workers in smallgoods, food services and abattoirs plants can gain qualifications without artificial rotations.

Validation

The validation of key units of competence was undertaken at industry and enterprise level, particularly where these units were newly developed for the industry. Units from other industries and packages were also validated at industry and enterprise level to test their applicability to the industry. Participants in the validation process were asked to assess unit relevance, coverage of work, skills and knowledge requirements, clarity, language style and resourcing implications.

External agencies, advisers and experts were consulted to review initial drafts for technical accuracy, currency and mandatory requirements. They also identified best practice, industry trends and likely/potential future developments within their area of expertise. This ensured that the units of competence were focused on current and future needs.



What is a Training Package? Training Packages are a key feature of vocational education and training for industries in Australia. They are part of the National Training Framework that aims to make training and regulatory arrangements simpler, flexible and more relevant to the needs of industry.

Training Packages are developed by industry, for industry

The Department of Education Science & Training provides funding to National Industry Training Advisory Bodies (ITABs) to develop Training Packages. During development, extensive consultation occurs to ensure that the package is relevant and useable. Before endorsement, the developer or ITAB must validate the package and show that there is broad industry support.

Training Packages encourage training at work

Training may occur on the job, off the job, during regular work, by work experience, work placement or work simulation. Usually, training involves a combination of all these methods depending on what suits the employer, the learner and the type of learning and work being done.

Training Packages provide many pathways for people to become competent

Australians become work competent in many ways. Training Packages recognise this by putting the emphasis on what you can do not on how or where you learned to do it. For example, some experienced workers may be able to demonstrate competency against the standards and gain a qualification without completing any formal training course.

Training Package components

A Training Package comprises two components, endorsed and support materials. The endorsed components are endorsed by the Department of Education Science & Training ’s National Quality Council.

The endorsed components consist of three elements. They are Competency Standards, National Qualifications and Assessment Guidelines.


Competency standards

Competency standards specify the knowledge and skills needed for work within the scope of the Training Package. The standards provide an industry benchmark for training and assessment. They enable enterprises to accurately define particular roles and provide useful guidance for designing job classifications, workplace appraisal, and skill development. They also provide the basis for designing vocational education and training courses for delivery by registered training providers off the job.

The key features of competency standards are: • each unit of competency identifies a discrete workplace requirement • units incorporate underpinning skills and knowledge, key competencies, language, literacy and

numeracy, and occupational health and safety requirements • units are flexible in application but sufficiently detailed to guide registered training organisations

and assessors and provide consistent outcomes.

National qualifications

National qualifications within the Australian Qualifications Framework (AQF), are awarded when an employee/learner has been assessed as achieving a combination of competency units that provide a meaningful outcome at an industry or enterprise level. Each qualification consists of a number of core and technical competencies that industry representatives consider workers require to perform a particular role. Where an employee/learner has achieved less than the combination of competency standards for a qualification to be issued, that individual is given a Statement of Attainment that similarly recognises their achievement.

The key features of national qualifications are: • each qualification (made up of a set of Units of Competency) is aligned directly against the

Australian Qualifications Framework (AQF) • within a Training Package, qualifications may range from Certificate I to Advanced Diploma and

will include national titles • identification of New Apprenticeship pathways within the Training Package.

Assessment guidelines

Assessment guidelines provide a framework in which accurate, reliable and valid assessment of the applicable competency standards may take place. These guidelines ensure that all assessments will be thorough, consistent and valid. The guidelines are an important part of the quality assurance for the issuing of qualifications.

The endorsed components of the Training Package are complemented by the development of optional learning strategies, assessment tools and professional development materials which support them.



The components of an endorsed Training Package are illustrated in the following diagram:

ENDORSED

National competency standards

Assessment guidelines

National qualifications

Training Package support materials

To facilitate implementation of Training Packages, supporting resources are often produced. These products are part of the Training Package but are not formally endorsed. In most instances the products are produced at various stages after the actual Training Package is endorsed. It is not always the case that supporting resources are automatically produced.

Training Package support materials are produced by Registered Training Organisations, private and commercial developers and by DEST to support the implementation of the Training Package.

These materials can consist of learning strategies, assessment materials, professional development materials as illustrated in the diagram below.

SUPPORTING RESOURCES

Learning strategies

Assessment materials

Professional development

materials

Learning strategies

Learning strategies provide information to assist training providers to design specific training programs, to assist trainees attain the required competencies.

Assessment materials

Assessment materials can be used to gather evidence of competency. They are designed to provide assessors with sufficient information to make reliable judgements about whether a person has met the required competency standard.


Professional development materials

Professional Development materials provide information, hints and resources for trainers and assessors about how to successfully implement the Training Package.

Registered Training Organisations may develop their own supporting resources or use any resources developed specifically to support a Training Package. Developed products which have been through an official ‘Noting’ process within DEST, which determines whether the product meets DEST’s quality criteria, are able to have on their cover the official logo indicating that the product has met the quality criteria.

Supporting resources directly related to a Training Package and which meet quality criteria as determined by the National Quality Training Council can be listed on the National Training Information Service on http://www.ntis.gov.au. The National Training Information Service (NTIS) also details a description of the materials, their availability and the type of product.

Although there is a process for approval of supporting resources, it is not compulsory for a Registered Training Organisation (RTO) to submit resources to DEST. RTOs are at liberty to use whatever resources are available to them to meet the requirements of the qualification or the units of competency. RTOs are encouraged to develop support materials to meet the needs of their own clientele.

Version control

DEST has developed a specific style for tracking changes to Training Packages and their constituent components. A recognition of that style may assist users of Training Packages to determine the currency of the information.

Training Package

Each Training Package is assigned a unique five character code. A typical code looks like MTM00. The last two characters (version identifier) which are numbers instead of letters, represents the year the Training Package was initially endorsed. Units of Competency and Qualifications originating in that training package will all commence with the first three letters of the Training Package code followed by other characters and a version identifier for both units and qualifications.

Qualifications

All qualifications have been assigned a unique eight character code. The last two characters (version identifier) are always numbers and represent the year in which the qualification was endorsed. In all instances, qualifications included in the original Training Package have an identical version identifier to those of the originating Training Packages. In cases where additional qualifications are added after the initial endorsement of the Training Package, the additional qualifications only are assigned a version identifier commensurate with the year of endorsement of the qualification. This version identifier may be different to that of qualifications in the original Training Package.



Units of competency

All units of competency have been assigned a unique 12 character code. The last character in that code will always be a letter and this letter represents the version identifier. A unit of competency when it first appears in a Training Package will always have an ‘A’ as the version identifier.

Subsequent minor changes that do not change outcomes of that unit, are identified by the next letter of the alphabet. Where unit outcomes change as a result of proposed amendments, the total unique code would change as a result and a change would also be recorded in the title of the unit to reflect the changed outcome.

Review date

On the Title Page and in the footer of each Training Package page there is a reference to a review date. This review date is determined at the time of endorsement of the Training Package and in effect indicates the date by which the Training Package is to be reviewed in the light of changing technologies, industry circumstances, industrial relations etc. This review date is not to be regarded as an expiry date as the Training Package and its components will remain current until it is reviewed or replaced.


The National Training Package MTM00 MTM00, the National Training Package for the Australian Meat Industry, is the outcome of an extensive review and redevelopment process. The Training Package was endorsed by the National Training Quality Council and agreed by Ministers in November 2000. This Training Package is to be reviewed by November 2003.

Summary of changes from MTM98

The new features of the Training Package include: • the introduction of a Meat Retailing stream, with the qualifications of Certificates I – IV and

Diploma • the introduction of the Diploma of Meat Processing and Advanced Diploma of Meat Processing for

the Abattoirs and Smallgoods sectors • the introduction of a Food Services stream and qualifications • a reviewed Certificate IV Meat Processing (Leadership), now common to all sectors • replacement of the laboratory stream in Certificate III Meat Processing with Laboratory

qualification PML30199 • reviewed Certificates I – IV Meat Processing for Abattoirs • reviewed Certificates I – IV Meat Processing for Smallgoods • core units now common to all sectors.

Smallgoods sector

MTM00 offers increased flexibility at Certificate III in Meat Processing (Smallgoods). The Certificate IV Meat Processing (Smallgoods Manufacturing) has been withdrawn. The Diploma and Advanced Diploma of Meat Processing have been introduced.

Abattoirs sector

Units in Certificates II and III have been broken into smaller units, replacing the points on variables in the range statements. Several new units have been introduced, including units in fellmongery. A weighting system has been used for units at Certificate II and III. The packaging rules allow some units to be brought down from Certificate III into Certificate II and specified units from Certificate IV to Certificate III.

Meat safety qualifications have been restructured to meet ARMCANZ requirements – with disposition units brought down to Certificate III. Certificates III and IV Meat Processing (General) have been introduced.

The Diploma and Advanced Diploma of Meat Processing have been introduced.



Meat retailing

The Training Package qualifications and units replace the 1995 national curriculum and standards. More units have been introduced dealing with a range of species, technologies, food safety and quality assurance. The requirements for competency in the number and range of species have been clarified and specified in the evidence guides. The number of optional units has been increased to improve flexibility and reflect the diversity of the industry.

Food services

Food services qualifications are at Certificate II and III with pathways into leadership qualifications in all sectors. Entry to food service qualifications is through the entry level core of any sector. Food service qualifications allow selection of units from abattoirs, smallgoods, meat retailing and food processing. This qualification is suitable for boning rooms, food service operations (eg suppliers to catering/hospitality industry) and meat retailing, eg supermarket meat departments.

Transition arrangements

All qualifications endorsed within MTM98 National Training Package for the Australian Meat Industry expire on the 31 January 2001. The curricula for the Certificates in Meat Processing (Meat Retail) were accredited in December 1995. Subsequent extensions of these qualifications (2111ACA, 2211ACA and 2311ABA) have been negotiated. The endorsed Training Package MTM00 will replace training Package MTM98 and the national curricula for meat retailing, from 2001. Transition arrangements will be determined at the State and Territory level.

New apprenticeship system

The Training Package for the Australian Meat Industry includes qualifications in line with the New Apprenticeship System and provides opportunities for a range of apprenticeships and traineeships. Current employees and new entrants are able to achieve qualifications at levels which reflect the complexity of skills and the areas of technical competence and specialisation found in the industry. The framework provides flexibility and choice in career pathways and progression. The skills and career development pathways made available to the industry under this system have been developed, recognised and endorsed by the industry parties.


Qualifications overview

The Australian Qualifications Framework

The Australian Qualifications Framework (AQF) provides a national framework for all education and training qualifications in Australia. There are twelve qualifications in the AQF. Six of these are relevant to the Vocational Education and Training (VET) sector. The twelve qualifications are:

SCHOOLS SECTOR VET SECTOR HIGHER EDUCATION SECTOR

Doctoral Degree

Masters Degree

Graduate Diploma

Graduate Certificate

Bachelor Degree

Advanced Diploma Advanced Diploma

Diploma Diploma

Certificate IV

Certificate III

Certificate II

Certificate I

Senior secondary certificate of education

The adoption of the AQF for all vocational education and training ensures national consistency for all trainees, students, employers and providers in the VET sector. This consistency enables national recognition of competency based on endorsed competency standards. Competency is assessed in accordance with the endorsed assessment guidelines.

Statement of attainment

Where competence has been achieved in accordance with the endorsed standards but does not meet the requirements of a qualification, a statement of attainment can be issued for the competencies which have been successfully achieved. Additional competencies may be achieved later which will build towards the awarding of a qualification. Registered Training Organisations must recognise competencies already achieved and recorded on a Statement of Attainment issued by a Registered Training Organisation.



Australian Qualifications Framework (AQF) level descriptors

Certificate I

The worker will normally be engaged in a workplace in which he or she: • demonstrates knowledge by recall in a narrow range of areas • demonstrates basic practical skills such as the use of relevant tools • performs a sequence of routine tasks given clear direction • receives and passes on messages/information.

Certificate II

The worker will normally be engaged in a workplace in which he or she: • demonstrates basic operational knowledge in a moderate range of areas • applies a defined range of skills • applies known solutions to a limited range of predictable problems • performs a range of tasks where choice between a limited range of options is required • assesses and records information from varied sources • takes limited responsibility for own outputs in work and learning.

Certificate III

The worker will normally be engaged in a workplace in which he or she: • demonstrates some relevant theoretical knowledge • applies a range of well developed skills • applies known solutions to a variety of predictable problems • performs processes that require a range of well developed skills where some discretion and

judgement is required • interprets available information, using discretion and judgement • takes responsibility for own outputs in work and learning • takes limited responsibility for the output of others.

Certificate IV

The worker will normally be engaged in a workplace in which he or she: • demonstrates understanding of a broad knowledge base incorporating some theoretical concepts • applies solutions to a defined range of unpredictable problems • identifies and applies skill and knowledge areas to a wide variety of contexts with depth in some

cases • identifies, analyses and evaluates information from a variety of sources • takes responsibility for own outputs in relation to specified quality standards • takes limited responsibility for the quantity and quality of the output of others.


Diploma

The worker will normally be engaged in a workplace in which he or she: • demonstrates understanding of a broad knowledge base incorporating theoretical concepts, with

substantial depth in some cases • analyses and plans approaches to technical problems or management requirements • transfers and applies theoretical concepts and/or technical or creative skills to a range of situations • evaluates information using it to forecast for planning or research purposes • takes responsibility for own outputs in relation to broad quantity and quality parameters • takes some responsibility for the achievement of group outcomes.

Advanced Diploma

The worker will normally be engaged in a workplace in which he or she: • demonstrates understanding of specialised knowledge with depth in some areas • analyses, diagnoses, designs and executes judgements across a broad range of technical or

management functions • generates ideas through the analysis of information and concepts at an abstract level • demonstrates a command of wide-ranging, highly specialised technical, creative or conceptual skills • demonstrates accountability for personal outputs within broad parameters • demonstrates accountability for personal and group outcomes within broad parameters.

MTM00 qualifications

The Training Package offers industry specific qualifications from Certificate I through to Advanced Diploma and caters for the needs of employees and middle managers in micro, small and large businesses.

Table 1 lists qualifications available within Training Package MTM00. The diagram in Figure 1 presents the qualifications for each sector and their relationship to each other.

The Training Package for the Australian Meat Industry MTM00 contains the following qualifications:



Table 1: Qualifications within Training Package MTM00

National qualification code National qualification title

AQF2

MTM10100

MTM10200

Certificate I Meat Processing (Smallgoods)

Certificate I Meat Processing (Meat Retailing)

AQF2

MTM20100

MTM20200

MTM20300

MTM20400

Certificate II Meat Processing (Abattoirs)

Certificate II Meat Processing (Smallgoods)

Certificate II Meat Processing (Meat Retailing)

Certificate II Meat Processing (Food Services)

AQF3

MTM30100

MTM30200

MTM30300

MTM30400

MTM30500

MTM30600

MTM30700

MTM30800

PML30199

Certificate III Meat Processing (Boning)

Certificate III Meat Processing (Food Services)

Certificate III Meat Processing (Meat Safety)

Certificate III Meat Processing (Rendering)

Certificate III Meat Processing (Slaughtering)

Certificate III Meat Processing (General)

Certificate III Meat Processing (Smallgoods)

Certificate III Meat Processing (Meat Retailing)

Certificate III Laboratory Skills

AQF4

MTM40100

MTM40200

MTM40300

MTM40400

Certificate IV Meat Processing (Leadership)

Certificate IV Meat Processing (Meat Safety)

Certificate IV Meat Processing (Quality Assurance)

Certificate IV Meat Processing (General)

AQF5

MTM50100

MTM50200

Diploma of Meat Processing

Diploma of Meat Processing (Meat Retailing)

AQF6

MTM60100 Advanced Diploma of Meat Processing

Detailed packaging advice for each qualification is provided in the relevant sector specific volumes endorsed within this Training Package.


Figure 1: Overview of meat processing qualifications

This diagram shows the qualifications available for each sector.

Abattoirs Smallgoods Food Services Meat Retailing

Certificate I MTM10100 Smallgoods

MTM10200 Meat Retailing

Certificate II MTM20100 Abattoirs

MTM20200 Smallgoods

MTM20400 Food Services


Certificate III MTM30100 Boning

MTM30700 Smallgoods

MTM30200 Food Services


MTM30300 Meat Safety

MTM30400 Rendering

MTM30500 Slaughtering

MTM30600 General

PML30199 Laboratory

PML30199 Laboratory

Certificate IV MTM40100 Leadership

MTM40100 Leadership

MTM40100 Leadership

MTM40100 Leadership

MTM40200 Meat Safety

MTM40300 Quality Assurance

MTM40300 Quality Assurance

MTM40400 General

Diploma MTM50100 Meat Processing

MTM50100 Meat Processing



Advanced Diploma MTM60100 Meat Processing




Requirements for certification

Units of competency from the meat industry competency standards have been packaged and aligned with the AQF levels. The combinations of competencies required for recognition of a qualification at each level are summarised below. Candidates who demonstrate that they have acquired one or more units of competency, but not enough for the award of a qualification, may receive a Statement of Attainment.

Abattoirs

CERTIFICATE LEVEL MINIMUM REQUIREMENTS FOR CERTIFICATION

Certificate II All compulsory core units of competency. A selection of technical units equivalent to a minimum of 20 points.

Note: Up to 15 points may be selected from AQF3 for a qualification at AQF2.

Certificate III All Certificate II compulsory core units of competency. Specific stream units and/or other optional units to a minimum of 30 points.

Certificate IV (Meat Safety) All Certificate II compulsory core units of competency. Certificate III (Meat Safety). All Certificate IV compulsory core units of competency. A minimum of eight units from the Meat Safety stream.

Certificate IV (Leadership) All Certificate II compulsory core units of competency. All Certificate IV compulsory core units of competency. A minimum of eight units from the Leadership stream.

Note: One unit may be from this or any other training package at AQF4 or AQF5.

Certificate IV (Quality Assurance) Complete Certificate II or Certificate III. All Certificate IV compulsory core units of competency. Five compulsory Quality Assurance units of competency. A minimum of three other technical units.

Certificate IV (General) All Certificate II compulsory core units of competency. All Certificate IV compulsory core units of competency. A minimum of eight technical units from any stream.

Diploma All Certificate IV compulsory core units of competency. A minimum of six technical units.


Advanced Diploma All Certificate IV compulsory core units of competency. Complete the Diploma. A minimum of four technical units.



Food services


Certificate II All compulsory core units (Certificate I or II) from Abattoirs, Smallgoods or Meat Retailing. Complete a minimum of eight technical units from Abattoirs, Smallgoods, Meat Retailing or Food Processing, packaged at AQF 1 or 2.

Certificate III All compulsory core units (Certificate I or II) from Abattoirs, Smallgoods or Meat Retailing. Complete a minimum of six technical units from Abattoirs, Smallgoods, Meat Retailing or Food Processing, packaged at AQF 3.

Smallgoods


Certificate I All compulsory core units of competency. A minimum of two technical units.

Certificate II Complete Certificate I. A minimum of six technical units.

Note: One unit may be selected from AQF3 for a qualification at AQF2.

Certificate III Complete Certificate I. Complete Certificate II. A minimum of eight technical units.

Certificate IV (Quality Assurance) Complete Certificate II or Certificate III. All Certificate IV compulsory core units of competency. Five compulsory Quality Assurance units of competency. A minimum of three other technical units.

Certificate IV (Leadership) All Certificate I compulsory core units of competency. All Certificate IV compulsory core units of competency. A minimum of eight units from the Leadership stream.


Diploma All Certificate IV compulsory core units of competency. A minimum of six technical units.


Advanced Diploma All Certificate IV compulsory core units of competency. Complete the Diploma. A minimum of four technical units.




Meat retailing


Certificate I All compulsory core units of competency. All compulsory technical units of competency. A minimum of one unit from the optional technical stream.

Certificate II Complete Certificate I. All compulsory technical units of competency. A minimum of one unit from the optional technical stream.

Certificate III Complete Certificate I. Complete Certificate II. All compulsory technical units of competency. A minimum of two units from the optional technical stream.

Certificate IV (Leadership) All Certificate II compulsory core units of competency. All Certificate IV compulsory core units of competency. A minimum of eight units from the Leadership stream.


Diploma All Certificate IV compulsory core units of competency. A minimum of six units from the technical units.


Coding of units of competence

Units of competency all have a unique identifying code. This code is assigned at the time of endorsement of the initial Training Package or when a new sector or new units are added to an existing endorsed Training Package. The code has in-built intelligence in that specific components of the code have a meaning.

A typical code consists of up to 12 characters. These characters normally consist of a mixture of capital letters and numbers. A typical style of code may be MTMMP36A. The first three letters indicate that the unit was originally developed as part of a Training Package. The code for that Training Package would also have commenced with MTM. The last letter (A) in the code is the letter used for the version control. The ‘A’ indicates the unit is the original unit.

Where a unit has had changes incorporated since it was first endorsed, with the outcomes of the unit not having changed, the version identifier shows as ‘B’ with further changes adopting the next letter. The different version identifier usually means that minor changes have been incorporated in the unit and that these changes do not effect the overall unit outcome. Normally this has meant that wording has changed in the Range of Variables or the Evidence Guide which has resulted in providing greater clarity of intent.


Where changes are incorporated which alter the unit outcome, a new code is allocated and changes are made to the unit title. Differences in version identifier of Units of Competence on Statements of Attainment issued by Registered Training Organisations are not significant as outcomes of the unit have not changed significantly.

The letters or numbers between the first three alpha characters and the version control letter are allocated by the developer of the unit and may have some intelligence incorporated. This intelligence usually relates to an industry sector or skill area.

Coding of meat industry units

In the Training Package for the Australian Meat Industry MTM00: • the prefix MTM identifies the training package and industry for which the unit has been developed,

ie the training package for the Australian Meat Industry • following the prefix MTM, the letters P, S and R indicates the industry sector for which the unit has

been developed (P= meat processing sector (abattoirs), S = smallgoods, R = meat retailing). Combinations of P, S and R indicate that the unit is common to those sectors.

• following the industry identifier, COR indicates that the unit has been developed as a core unit • following the industry and sector/core identifiers, the numbers identify the unit • in all units, the letter suffix identifies the version. Units developed for this package have the suffix

A. Units retained from MTM98 have the version marker B.

Meat industry units identified in MTM00 are listed in Appendix 1. Units common to all sectors are identified in Appendix 2.

Imported units from other training packages and industries bear the current unit and version codes. Appendix three lists the imported units, their source industry and review dates.

Customisation advice

Customisation of qualifications endorsed within the Meat Industry Training Package must ensure the retention of outcomes required by the industry.

Substitution of imported units to maintain currency

MINTRAC requires that the currency of its qualifications be maintained and recommends the substitution of imported units with reviewed versions of those units where the outcomes remain unchanged. These reviewed units will commonly bear the version identifier ‘B’ or, in some instances ‘C.’



Substitution to maintain currency of MTM00 is required for:

Certificate IV in Meat Processing (Leadership)

The frontline management units bearing the codes BSXFMI401A to BSXFMI411A may be substituted with the appropriate equivalent or B version front line management units resulting from the review by Business Services Training Australia.

The following units may be substituted with the appropriate small business management units currently under review by Business Services Training Australia. • BSX023/04 Address customer requirements replaced with the substitute unit BSBSBM407A Market

the business • BSX023/05 Manage business operations replaced with the substitute unit BSBSBM404A Monitor

and manage business operations • BSX023/06 Manage self and staff replaced with the substitute unit BSBSBM406A Manage a Small

Team

Diploma in Meat Processing (Meat Retailing)

The following units may be substituted with the appropriate small business management units currently under review by Business Services Training Australia. These are: • BSX023/02 Complete a business plan replaced with the substitute unit BSBSBM401A Undertake

business planning • BSX023/07 Manage finances replaced with the substitute unit BSBSBM405A Manage finances

Substitution of imported units to promote flexibility

In addition to the substitution described above, the packaging rules allow the inclusion of additional units of competence from other training packages and industries. The number of units are clearly specified in order to maintain the integrity of the meat industry qualification while retaining the flexibility to accommodate enterprise and candidate requirements.

Substitution of units from other industries and training packages is clearly described and limited to • Certificate IV in Meat Processing (Leadership) – one unit may be from this or any other training

package at AQF4 or AQF5 • Diploma in Meat Processing (Meat Retailing) – one unit may be from this or any other training

package at AQF5 or AQF6 • Diploma in Meat Processing – one unit may be from this or any other training package at AQF5 or

AQF6 • Advanced Diploma in Meat Processing – one unit may be from this or any other training package at

AQF5 or AQF6.


Selection of imported units for substitution

In order to promote flexibility and to accommodate new developments and changing industry requirements and practices candidates, enterprises and RTOs are able to select units from any endorsed competency standards or qualifications.

Appropriate units and industries have been identified in model programs to facilitate implementation. However candidates are not limited to these units and should consider the full range of skills and knowledge they require when selecting unit combinations.

In order to maintain the integrity of the meat industry qualifications and the source industry unit and qualifications, permission for inclusion must be obtained from the source industry. The outcomes of any contextualised unit must remain unchanged and equivalence confirmed by the source industry.

Substitution of units from other meat industry streams and qualifications

The packaging rules allow units from other streams in the Meat Industry qualifications. This is limited to: • Certificate IV in Meat Processing (Leadership) – one unit may be from this or any other training

package at AQF4 or AQF5 • Diploma in Meat Processing (Meat Retailing) – one unit may be from this or any other training

package at AQF5 or AQF6 • Diploma in Meat Processing – one unit may be from this or any other training package at AQF5 or

AQF6 • Advanced Diploma in Meat Processing – one unit may be from this or any other training package at

AQF5 or AQF6.

The packaging rules allow meat industry units packaged at one AQF level to be substituted for units packaged at another AQF level in meat industry qualifications. This form of substitution is limited to: • Certificate II in Meat Processing (Abattoirs) – up to 15 points from the technical units may be

selected from AQF3 for a qualification at AQF2 • Certificate II in Meat Processing (Smallgoods) – one unit may be selected from AQF3 for a

qualification at AQF2 • Certificate III in Meat Processing (General) – the units MTMMP87B Inspect game meat,

MTMMP88B Inspect poultry and MTMMP89B Inspect ratites from the Certificate IV in Meat Processing (Meat Safety), may be used in this AQF3 qualification, with a value of three points each.



Contextualisation of units of competence

The Meat Industry units of competence may be contextualised at an enterprise level to accommodate the specific requirements of the enterprise. For example, specific technologies, enterprise standard operating procedures and quality assurance manuals may be included. Outcomes must remain unchanged to ensure national recognition and portability across the industry. The inclusion of new elements and performance criteria changes the outcomes of the unit and is therefore not an acceptable form of customisation.

Substituted units, whether imported or from other streams or sectors of the meat industry, must be contextualised for the enterprise and the meat industry by the inclusion of: • regulatory and legislative requirements for food safety, hygiene and sanitation, quality assurance,

animal welfare, occupational health and safety and environmental management • importing country requirements • enterprise specific standard operating procedures, work instructions and processes • personal protective equipment requirements • species.


Assessment Guidelines




Introduction These Assessment Guidelines describe the assessment arrangements for determining whether an individual has achieved the units of competency and associated qualifications identified in this Training Package. The Guidelines are designed to ensure that these arrangements are consistent with the Australian Recognition Framework (ARF) and facilitate valid, reliable, flexible and fair assessment processes and outcomes.

These Assessment Guidelines cover the Abattoirs, Smallgoods, Food Services, and Meat Retailing sectors of the Australian Meat Industry.

Assessment against the competencies in the Meat Industry Training Package will be carried out in accordance with these endorsed Assessment Guidelines.

The Assessment Guidelines include: • assessment system overview • roles of registered training organisations • assessor requirements • designing assessment resources • conducting assessment.



Assessment system overview

Benchmarks for assessment

Assessment within the National Training Framework is the process of collecting evidence and making judgements about whether competency has been achieved. Assessment in the meat industry is based on the nationally endorsed meat industry competency standards. These standards form the benchmarks that candidates must reach for full or part qualifications under the Australian Qualifications Framework (AQF).

As such the purpose of assessment is to confirm that an individual can perform to the standards expected in the workplace, as expressed in the competency standards contained in this Training Package.

Comprehensive definition of competence

The features of nationally endorsed standards for the meat industry should be viewed holistically. For each unit of competency the unit descriptor, elements and performance criteria, the range of variables and the evidence guide taken together define competency and guide comprehensive assessment of that competency.

When conducting assessments, assessors must ensure that they are familiar with the full text of the unit of competency which is being assessed. In particular assessors must ensure that the assessment arrangements: • cover all elements of the unit of competency being assessed • address the four dimensions of competency, namely: task skills, task management skills,

contingency management skills and job/role environment skills • are consistent with the evidence guide for the relevant unit of competency as this specifies the

context of assessment, the critical aspects of competency, the required underpinning knowledge and skills and the alignment with the key competencies.


Competency standards are a description of the skills and knowledge that people need in order to perform their jobs to the required nationally agreed industry standard. They include all aspects of work performance and not only narrow task skills. The four components of competency are: • task skills • task management skills • contingency management skills • job/role environment skills.

Holistic assessment requires that these components are integrated within assessment processes, activities or events.


Unit of competency

A unit of competency is a discrete component within a standard. It refers to a group of tasks or skills that are part of the job role.

Unit descriptor

The unit descriptor describes the skills and knowledge covered in the unit. In the case of imported units, it identifies any contextualisation of the source unit for the meat industry and describes the equivalency relationship between the two.

Elements of competency

Elements of competency are the building blocks which make up the unit of competency. They define the tasks and responsibilities involved in doing the job successfully.

Performance criteria

Performance criteria are statements about the standard of performance that is required. They are used as the basis for assessment.

Range of variables

The range of variables statements describe the range of different contexts and situations in which the unit of competency can be demonstrated. They include reference to industry, enterprise, legislative or regulatory and other specific factors which may apply to the unit and the standard.

Evidence guide

The purpose of the evidence guide is to guide the assessment of the unit of competency. The evidence guide identifies evidence to be used in demonstrating competency against the elements and performance criteria. It may include all or some of the following which should be considered as an integrated whole: • underpinning skills and knowledge • critical aspects of assessment • pre/co-requisites • resource implications • consistency in performance • context of assessment • key competencies.

In the case of imported units the evidence guide identifies evidence of achievement of competency in the imported unit in the meat industry. Imported units include guideline units such as food safety, cross industry units such as frontline management and units from other industries. The pre and co-requisite units identified ensure application of these generic skills and knowledge in a meat industry context.



Holistic assessment is achieved when all aspects of the evidence guide are combined with the elements and performance criteria of a unit of competency and assessed in an integrated way.

Underpinning knowledge

Underpinning knowledge describes knowledge which underpins the achievement of competence for that unit. Underpinning knowledge may be gained before or as part of any program (on- or off-the-job) designed to support the candidate in the achievement of competence. Essential knowledge and skills that a person needs to have and apply effectively to perform work to the required standard in all likely situations.

Critical aspects

Critical aspects of competence act as a guide to assessment. They are the aspects of applying the competency that are essential to effective performance and must be verified in any assessment process. They indicate those aspects of competence which must be attended to by the assessor alongside the elements of competency and performance criteria.

Pre and co-requisites

Pre and co-requisites are competencies which must be attained before or at the same time as the specified unit of competency. These are clearly identified within each unit of competency.

In addition, some qualifications require pre requisite units or qualifications. These qualifications and pathways are identified later in this guide and in the packaging information for the Training Package MTM00 Australian Meat Industry.

Resource implications

This defines the particular resources, infrastructure or conditions that are required to conduct effective training and valid and reliable assessment.

Consistency in performance

Any requirements for demonstrating competency over time, in a number of contexts and involving a range of evidence are defined in this section.

Context for assessment

Context for assessment explains the environment under which assessment should take place.

Key competencies

In this Training Package, the key competencies are specified in a matrix within the evidence guide, as well as integrated within the units of competency where appropriate. The levels 1, 2, 3 must not be equated with AQF levels but provide a guide to the level of sophistication required of these skills in the performance of the job. These levels refer to the use of routine approaches, selection from routine approaches and the creation or establishment of new approaches.


English language, literacy and numeracy within units of competence

The English language, literacy and numeracy skills required to demonstrate competency have been identified and incorporated in each unit of competence. They are described explicitly in the elements or performance criteria. The range of variables statements outline the context of the performance of the unit of competency incorporating the English language, literacy and numeracy tasks. The evidence guides inform the assessment of the unit and ensure that the assessment accurately reflects the level of English language, literacy and numeracy skills required in workplace performance. The customisation of the unit using workplace standard operating procedures and work instructions clarifies these requirements.

The Meat Industry Assessment Guidelines emphasise the principles of flexibility, validity, fairness and reliability in assessment. They recommend specific Workplace Assessor training courses which incorporate learning outcomes related to workplace communication. These courses stress the need for inclusive assessment methods which represent performance of tasks in the authentic workplace situation.

Assessment of competence in English language, literacy and numeracy must be at a level no greater than, nor less than that required in the performance of the job. In addition, assessment tasks and activities must not require greater literacy or numeracy skills than the job requires.

Allowable adjustment

Allowable or reasonable adjustment allows adjustment of an assessment tool or the assessment method to meet the characteristics of the candidate and the context while ensuring that the assessment remains valid and reliable.

Allowable adjustments may include: • personal support including interpreters, translators, scribes and signers • adaptive equipment and technologies • large print documentation • adjustment for fatigue and physical stress on the job.

The principle of ‘reasonable adjustment’ is included in the Commonwealth Disabilities Discrimination Act and in States’ and Territories’ anti-discrimination laws.



Context of assessment

Meat may only be processed in an establishment licensed to process meat. This means that in the abattoirs and smallgoods sectors assessment needs to be conducted on licensed premises. Therefore assessment is conducted on-site. The assessment conditions require access to specialised abattoir and smallgoods equipment and raw materials. They also require demonstration of competencies under pressure and at the pace of the production lines to ensure that the standards required by the Agriculture and Resource Management Committee of Australia and New Zealand (ARMCANZ) and the Australia New Zealand Food Authority (ANZFA) are met.

The requirement for assessment to take place at an establishment licensed to process meat is included in the evidence guide for each unit in the National Competency Standards documents.


Roles of Registered Training Organisations (RTOs) RTOs may be public or private organisations and may provide both on- and off-the-job training and/or assessment for the industry.

Best practice for Registered Training Organisations in the meat industry

In response to industry feedback and concerns, extensive consultations were held with meat processing enterprises and registered training organisations to identify best practice requirements for registered training organisations in the meat industry.

Best practice RTOs are identified where: • individual trainee’s/candidate’s needs analyses, training and assessment plans are prepared and

negotiated with trainees/candidates and employers • individual trainees/candidates are familiar with • training and assessment agreements they have made • trainers, assessors, mentors and other support people involved in their training/assessment • training and assessment purposes and processes • appeals and grievance procedures • training and assessment is provided on and off the job • training and assessment procedures are valid, fair, flexible and reliable • training is provided off the job for the acquisition of underpinning knowledge • trainers and assessors meet industry requirements for training, assessment and technical competence • the ratio between candidates/trainees and trainers/assessors provides sufficient training, mentoring,

tutoring and assessment support to ensure trainees attain competence • appropriate training and assessment facilities are provided • candidate/trainee and employer feedback is built into quality assurance processes • confidentiality requirements are observed • trainers, assessors and managers/coordinators of enterprise training systems are appropriately

trained and qualified according to industry requirements and their skills and knowledge regularly updated.



Qualification requirements for trainers and managers/coordinators of enterprise training systems

Training is conducted or auspiced through a RTO. The Australian Meat Industry’s criteria, which apply to all trainers of the Meat Industry Competency Standards, include: • compliance with the requirements of the Australian Recognition Framework • competence and relevant industry experience in the areas being trained • familiarity with the nationally endorsed Meat Industry Competency Standards • sound interpersonal skills • sound knowledge of the current industry regulations and codes of practice.

In addition the Meat Industry strongly urges that workplace trainers: • be nominated by a workplace consultative committee or the employer where such committees do

not exist and • have credibility with those to be trained.

The industry recommends that workplace trainers working in partnership with a RTO and under their auspices, have as a minimum training qualification BSZ404A Train small groups, from BSZ98 Training Package for Assessment and Workplace Training.

Specific requirements exist for trainers of units of competence in Certificate III and IV in Meat Processing (Meat Safety). In addition to meeting the Australian Meat Industry’s criteria which apply to all assessors of the Meat Industry Competency Standards, trainers in meat safety units, streams and qualifications must: • have previous or current employment in meat processing as a meat inspector or veterinary officer • have as a minimum Certificate IV in Meat Processing (Meat Safety) or equivalent.

The Australian Meat Industry also strongly recommends that managers/coordinators of enterprise training systems have as a minimum BSZ50198 Diploma of Training and Assessment Systems or equivalent.

Roles and responsibilities of RTOs for assessment

Assessment for national recognition purposes under MTM00 National Training Package for the Australian Meat Industry must be conducted by, or auspiced through, a RTO. A RTO may be a public or private training provider, industry body, organisation, enterprise or individual acting in accordance with the Australian Recognition Framework and the quality assurance arrangements approved by the State or Territory Recognition Authority under which the RTO is registered.


RTOs must ensure that the qualifications identified in this Training Package are included in their scope of registration in order to issue nationally recognised qualifications under the Australian Qualifications Framework. Where RTOs do not deliver a complete qualification the scope of registration is to reflect this and only the units of competency for which they are registered is to appear in their scope. In that situation RTOs would issue a Statement of Attainment to candidates indicating those units for which the RTO is registered and for which the candidate has been assessed and has demonstrated competence. Organisations are registered on the basis that they can demonstrate the capacity to meet the requirements of registration for the scope they are seeking, as defined by the Principles and Standards of the Australian Recognition Framework. Continuing registration is based on demonstration of compliance to these Principles and Standards.

The role of RTOs is to: • conduct and/or validate assessment against the benchmarks and comprehensive definition of

competence set by the endorsed competency standards in this Training Package. This may include Recognition of Prior Learning or Recognition of Current Competency.

• utilise assessors who meet the minimum qualification requirements detailed in this document in the assessment process

• ensure that in the delivery and assessment of the endorsed competency standards, relevant current legislation and regulations are utilised

• ensure that the delivery and assessment of the endorsed competency standards occurs both on and off the job as set out in the Training Package for the Australian meat industry

• develop and maintain quality assurance mechanisms, including assessment review processes, to ensure assessment is fair, reliable, valid and flexible

• ensure that assessment policies and procedures include provision for allowable or reasonable adjustments to be made in assessment to meet special needs of individual candidates

• ensure that judgements to determine an individual’s competency are based on evidence of: – task skills, ie the requirement to perform tasks – task management skills, ie the requirement to manage a number of different tasks within the job – contingency management skills, ie the requirement to respond to irregularities and breakdowns

in routine – job environment skills, ie the requirement to deal with the responsibilities and expectations of the

work environment, including working with others • ensure that assessment policies and procedures are applied in a non-discriminatory manner

accounting for cultural and gender differences • provide an appeals and re-assessment process consistent with the State and Territory Training or

Recognition Authorities’ requirements • maintain and secure records of assessment outcomes, consistent with the Australian Recognition

Framework standards for RTOs • provide for access by the State or Territory Training Authority to the recording system for reporting

and updating of personal records of assessment



• develop appropriate assessment partnerships to ensure the validity and currency of assessments • ensure that these Assessment Guidelines are used as a basis for assessing against the units of

competency and qualifications in this Training Package • participate in audit arrangements conducted by the relevant State/Territory Training Authority and

strategic evaluations initiated by the National Training Quality Council • issue the qualifications or Statements of Attainment identified in this Training Package in line with

the Australian Qualifications Framework Implementation Handbook, Second Edition.

Mutual recognition

The outcomes of assessments conducted for national recognition purposes against the units of competency and qualifications in this Training Package are subject to the mutual recognition provisions of the Australian Recognition Framework. As such, all RTOs throughout Australia must ensure that they recognise and offer credit for the assessment outcomes of all other RTOs. This is regardless of whether assessment was conducted through a training and assessment pathway or an assessment only pathway.

Partnership arrangements

Under the Australian Recognition Framework, Registered Training Organisations may enter into partnerships with non registered organisations, such as schools, industry organisations and enterprises, for the purposes of conducting assessments against qualifications within the RTOs scope of registration.

There are two broad types of partnership arrangements that may be established. These are where: • assessment is managed and conducted by the RTO on behalf of the non registered organisation,

such as an enterprise, school or industry organisation; or • assessment is managed by the RTO and may be conducted by appropriately qualified staff from the

non registered organisation, such as an enterprise, school or industry organisation, under quality assurance arrangements established by the RTO. It should be noted that staff from a non registered organisation who are involved in conducting assessments under auspiced or partnership arrangements must comply with the assessor requirements detailed in these Assessment Guidelines.

Organisations registered for skill recognition [assessment only] services, may establish partnership arrangements with non registered organisations for the purposes of conducting assessments however such arrangements do not extend to the provision of training.

Recording assessment outcomes

The Registered Training Organisation that issues the qualification or Statement of Attainment is responsible for the recording, storing, retrieval and accessibility of the assessment outcomes for the duration specified by conditions for registration of an RTO. This responsibility applies to all types of assessments undertaken for national recognition purposes. The RTO has the option of out-sourcing the recording, storing and maintenance of the assessment outcomes, provided it meets the quality assurance requirements of the relevant State or Territory Recognition Authorities.


Reporting assessment outcomes

Statements of Attainment and qualifications issued under the Australian Qualifications Framework (AQF) must comply with the relevant provisions in the Australian Qualifications Framework Implementation Handbook Second Edition.

The RTO will issue an AQF qualification once the full package of competencies specified for the relevant AQF qualification has been achieved. If the individual leaves the training or skills recognition process before completing the full complement of competencies required to attain the qualification, he/she will receive a Statement of Attainment for competencies assessed to date.

Quality assurance mechanisms

RTOs involved in the assessment of the units of competency and qualifications within this Training Package are required to develop and maintain a quality assurance framework for assessment. All quality assurance mechanisms should be in line with the requirements for the registration of RTOs and other relevant arrangements approved by the State/Territory Recognition Authority under which the RTO is registered.

However it is recommended that RTOs include the following procedures within a quality assurance framework: • establishment of a standard procedure for the selection of assessors • conduct of regular professional development for assessors • ongoing recording, monitoring and review of the assessment process including the assessment plan,

assessment outcomes and participant feedback • development of a comprehensive bank of resources for participants and assessors including:

– information about the assessment process – assessment instruments – standardised reporting and recording forms for participants and assessors – guidelines for assessors on the preparation of the assessment plan and conduct of the assessment

process.

Appeal and reassessment process

Assessment may be applied for at any time that the candidate feels they are ready. The assessment should be conducted without undue delay. The enterprise training and assessment policy should include a commitment for prompt assessment, within an agreed timeframe.

Feedback on expectations and performance is provided throughout the assessment process. Results of assessment are given directly to the candidate. If the candidate is unsuccessful, reassessment may be undertaken when the candidate is ready. If the candidate feels the assessment was unfair or carried out incorrectly, appeal may be made to the Registered Training Organisation and/or the appropriate workplace committee.



Issuing qualifications

The meat industry requires all qualifications whether full or partial (Statements of Attainment) to be issued promptly to candidates in a format consistent with the requirements for RTOs. Industry endorsements should be recorded where relevant.

Strategies for reducing the cost of assessment

A variety of strategies for minimising the cost and inconvenience caused by assessment activities has been developed for consideration by assessors of the Meat Industry Competency Standards and include: • use performance of actual work activities as sources of evidence • arrange for demonstration of competence in the most appropriate place • make the assessment only as precise and/or complex as necessary at the candidate’s level of

qualification and occupational area • separate evidence gathering from judgement, and assign evidence gathering to less expensive

personnel eg the candidates themselves • design assessment events so that the candidate can have prior knowledge of the requirements and

can be actively involved in evidence gathering • use holistic assessment scenarios which build on secondary evidence such as a record book,

trainer’s report or workplace report • limit the number of times a single competency or similar competencies are assessed while ensuring

sufficiency • monitor progress as part of normal responsibilities, rather than relying solely on assessment events • provide self appraisal tools for candidates and negotiate candidate readiness • assess more than one competency at a time.

Assessment pathways

Assessment of an individual’s competence against this Training Package leads to the issuing of a nationally recognised qualification or a Statement of Attainment under the Australian Qualifications Framework (AQF). The Training Package incorporates a number of assessment pathways that lead to the recognition of competencies and the issuing of a qualification or Statement of Attainment. These pathways are illustrated in Figure 2.

The industry requires that all assessment be against units of competency and not at the level of qualifications. This will ensure that competency outcomes are current. The pathways recognise assessments conducted by or auspiced through Registered Training Organisations. This pathway is appropriate for New Apprenticeships, Traineeships and the training and assessment of existing and experienced workers.


Figure 2: The meat industry assessment pathway to a national qualification

MEAT INDUSTRY ASSESSMENT PATHWAY

Endorsed Meat Industry Training Package

Recognition of Prior Learning

Recognition of Current Competence

On/off-the-job training

By Registered Training Organisation

On-the-job

Skills development

Assessment conducted or auspiced through:

– a Registered Training Organisation – assessor who meets all requirements or – partnership with enterprise assessor or

– assessment panel.

Non recognition of competency

Feedback and planning to achieve competence

Recognition of competency

AQF Qualification or Statement of Attainment issued by Registered Training Organisation



As indicated above the Training Package incorporates three broad pathways to nationally recognised qualifications and Statements of Attainment. These are:

Training and Assessment Pathways – these are situations in which the candidate undertakes a structured program of training and assessment in an on-the-job environment, an off-the-job environment or in a combination of on- and off-the-job environments. These pathways are particularly suited to new apprenticeships, as trainees may be provided with an appropriate mix of formal training and structured work experience. It should be noted this type of pathway is most suited when formative approaches to assessment are to be used.

In this situation training and assessment are integrated and assessment evidence is collected and feedback is provided to the candidate on an ongoing basis. It is through this combination of training and assessment that the candidate acquires and demonstrates the skills and knowledge identified in the relevant competency standards.

Assessment Only Pathways – these are situations in which there is no structured training and the candidate is required to provide current, quality evidence of their attainment of the relevant units of competency. This type of pathway may operate in both on- and off-the-job environments. This pathway is likely to be most appropriate for groups such as: existing workers, individuals with overseas qualifications and recent migrants with established work histories. In such cases it may be appropriate for assessors to use summative approaches to assessment.

In this situation, the candidate presents evidence that he or she possesses the required skills and knowledge identified in the relevant competency standards and the assessor makes a judgement on whether the candidate is competent. Summative approaches to assessment may be directed by the candidate – such as in the compilation of portfolios – or by the assessor – such as observation of workplace performance, demonstrations of skills and oral and written testing.

Combination of ‘training and assessment’ and ‘assessment only’ pathways – in these situations a combination of pathways is used. Such arrangements are particularly useful when candidates have already gained competencies through work and life experience but also require access to training in new areas of competence. In such situations, the candidate may undertake an initial assessment to determine their current competence using an ‘assessment only pathway’. Having identified the candidate’s current competence, a structured training and assessment program may then be established to ensure that the candidate acquires the required additional competencies – this would be achieved through a ‘training and assessment pathway’.

Each of these assessment pathways leads to full recognition under the Australian Qualifications Framework. An individual’s access to the assessment process should not be adversely affected by placing restrictions on the location or context of assessment which go beyond the requirements specified in this Training Package.


Recognition of Prior Learning (RPL) and Recognition of Current Competency (RCC)

For this Training Package, competencies may be attained in a number of ways, including: • formal or informal training and education • work experience • general life experience • any combination of the above.

All assessment pathways must provide for the recognition of current competency. This means that competencies currently held by individuals can be formally assessed against the units of competency and qualifications in this Training Package. In this process, the assessment of current competencies of individuals should be recognised regardless of how, when or where they were achieved.

The National Meat Industry recommends a process for the Recognition of Prior Learning and or Recognition of Current Competencies of candidates’ existing skills and knowledge, acquired through industry experience. This process is conducted or auspiced through a RTO.

In assessing the competency of individual candidates, assessors must ensure that assessment processes take into account the skills and knowledge that the candidates already possess. This may be achieved through conducting an assessment in which the candidate is able to demonstrate competence against the endorsed standards.

The units of competency and evidence guides of the Meat Industry Competency Standards form the basis for establishing sufficiency of evidence. The candidate is required to provide three pieces of evidence to support their application for recognition of their existing competency and in general these will take the form of: • an interview, discussion or question and answer to demonstrate a knowledge of the topic • demonstration on-the-job of the skills required • a workplace report dealing with the assessment criteria or the demonstration of the skills over a

period and at a speed commensurate with production.

In the Meat Processing Industry the assessment process for skills and knowledge obtained on the job or as a result of structured training is the same. As well, assessment can be requested or completed whenever the candidate is ready. Recognition of prior learning and recognition of current competency assessment processes can therefore be conducted: • before the start of a training program • during a training program • without the candidate participating in any structured training • after a training program.

It remains the responsibility of the RTO to explain the process clearly to the candidate and to encourage the candidate to apply for assessment, including recognition of prior learning and current competence, when the candidate is ready.



Whilst the evidence may take a variety of forms, the onus is on the candidate to provide sufficient evidence that they currently hold the relevant competencies. In determining whether a candidate has presented sufficient evidence, the assessor must ensure that the evidence is: • authentic – this means that evidence of prior learning presented by the candidate is his or her own

work • valid – this means that the evidence of prior learning is directly related to the current version of the

relevant endorsed competency standards • reliable – this means that the evidence of prior learning shows that the candidate consistently meets

the standards • current – this means that the evidence of prior learning reflects the candidate’s current capacity to

perform the aspect of the work covered by the standards • sufficient – this means that the evidence of prior learning covers the full range of elements in the

relevant unit of competency and addresses the four dimensions of competency, namely: – task skills – task management skills – contingency management skills – job/role environment skills.

Figure 3 represents diagrammatically the procedures involved in recognising prior learning or current competency against the competency standards of the Meat Industry.


Figure 3: The Meat Industry process for Recognition of Prior Learning/Current Competence

THE PROCESS COMMENTS

A candidate with qualifications and/or experience seeks recognition.

Recognition is sought for units of competency of the Meat Industry Competency Standards.

The performance criteria and evidence guides are identified for the units for which recognition is recognised.

Workplace assistance should be provided to help identify the relevant units, performance criteria and evidence guides.

The candidate’s qualifications and/or experience are matched with the criteria outlined in the performance criteria and evidence guides.

Advice might be needed from others in the workplace - supervisors, trainers.

Log books and similar records can be used to check competence.

Competencies are verified and recorded. Assessment methods should include:

• demonstration

• oral questioning

• documentary evidence.

Evidence is judged on:

• sufficiency

• validity

• reliability

• currency

• authenticity.

The assessment is conducted by a trained assessor.

Partial or full recognition of evidence. Partial recognition requires further evidence.

Award of credential Statement of Attainment.

Certificate.



Review and maintenance of the assessment system

MINTRAC, the proponent of this Training Package is responsible for the ongoing monitoring and review of the Assessment Guidelines detailed in this document. This process will be incorporated in the general review and maintenance of this Training Package. Any review will ensure that these Assessment Guidelines: • continue to meet the requirements of the industry • are consistent with national assessment policy established by the Department of Education Science

& Training and the relevant policy and procedures of appropriate State and Territory Training/ Recognition Authorities

• promote confidence in the system and the assessment outcomes on the part of industry, employers, enterprises, unions, employees, trainees, assessors and trainers

• ensure assessment processes and outcomes are valid, reliable, fair and flexible • support RTOs to effectively carry out their responsibilities.


Assessor requirements Assessments against competencies in the Australian Meat Industry Training Package will be carried out in accordance with these endorsed assessment guidelines. These guidelines include the necessary qualifications for those conducting assessments and provide for those situations where more than one person may contribute to the assessment, and where the required technical and assessment competencies may not all be held by any one person.

This section outlines the qualifications required for assessors in the Meat Industry, the training available for assessors and the ways in which these requirements can be met.

Assessor qualifications

The Australian Meat Industry’s criteria, which must be met by individual assessors or between the members of an assessment team/panel conducting assessment against the Meat Industry Competency Standards, in this Training Package are: • formal recognition of competence in the following units from the Training Package BSZ98 for

Assessment and Workplace Training: – BSZ401A Plan assessment – BSZ402A Conduct assessment – BSZ403A Review assessment. The above standards were endorsed in October 1998 and are deemed to be equivalent to the Assessment competency Standard: Conduct Assessment in Accordance with an Established Assessment Procedure and Extension Unit: Plan and Review Assessment from the Competency Standards for Assessment endorsed by the National Training Board but now superseded by the Training Package for Assessment and Workplace Training BSZ98)

• familiarity with the nationally endorsed meat industry Competency Standards to be used by the candidate as a basis of assessment

• competence and relevant industry experience in the units of competency being assessed. Where units of competency are completely new to the industry, verifiable performance to the standard expected at the workplace, including to the speed of production, and consistent with the performance criteria of the unit, will be accepted

• demonstrated comprehensive knowledge of the current industry regulations and codes of practice • demonstrated comprehensive current knowledge of the industry, industry practices, and the job or

role against which performance is being assessed. This may be demonstrated through evidence of one or more of the following: – relevant work experience – attendance at professional development/training and education activities focusing on good

practice in the relevant industry competencies – participation in professional/industry networks



• demonstrated current knowledge and skill in assessing against this Training Package in a range of contexts. This may be demonstrated through at least one of the following: – recent planning, conduct and review of assessment and/or workplace training activities – participation in moderation/validation processes – attendance at professional development activities focused on assessment and/or workplace

training – understanding of the required assessor qualifications in this Training Package

• demonstrated interpersonal and communication skills required in the assessment process. These may be demonstrated through evidence of one or more of the following: – attendance at professional development and/or training activities focused on effective

communication in assessment and/or workplace training contexts – knowledge of language, literacy and numeracy issues in the context of assessment and workplace

training – recent assessment and/or workplace training activities.

In addition the Meat Industry strongly urges and recommends that workplace assessors: • be nominated by a workplace consultative committee or the employer where such committees do

not exist • have credibility with those to be assessed.

Specific requirements exist for assessors of units of competence in Certificate III in Meat Processing (Meat Safety) and Certificate IV in Meat Processing (Meat Safety) units of competence, so that the industry can meet domestic mandatory requirements and the requirements of importing countries. In addition to meeting the Australian Meat Industry’s criteria which apply to all assessors of the Meat Industry Competency Standards, assessors of meat safety units, streams and qualifications must: • have previous or current employment in meat processing as a meat inspector or veterinary officer • have as a minimum Certificate IV in Meat Processing (Meat Safety) or equivalent.

Gaining formal recognition as an assessor

Formal recognition of competence against the units of competency from the Training Package for Assessment and Workplace Training and the relevant units of competency in this Training Package may be gained through the successful completion of: • a recognised training program offered by an RTO that is based on the relevant units of competency

AND/OR • a skills recognition process offered by an RTO that is based on the relevant units of competency.

These guidelines emphasise the principles of flexibility, validity, fairness and reliability in assessment. Workplace assessor training which incorporates learning outcomes related to workplace communication is recommended, to stress the need for inclusive assessment methods which represent performance of tasks in the authentic workplace situation.


Such training must: • be based on the units of competency from the Training Package for Assessment and Workplace

Training BSZ98 required by the meat industry • recognise the existing competencies of trainee assessors • provide experience in the collection of evidence in a variety of ways • ensure trainee assessors gain practice in assessment • reinforce the necessary interpersonal skills required in the assessment process • be cost effective • provide ongoing support or monitoring for trainee assessors if required • be delivered in the cultural context of the meat industry • use the relevant meat industry Competency Standards and assessment guidelines • provide a process for the Recognition of Prior Learning or Recognition of Current Competency • provide trainees with strategies for appropriately recognising and incorporating language, literacy

and numeracy in the assessment of competence.

Using qualified assessors

Registered Training Organisations issuing qualifications and Statements of Attainment under this Training Package must meet the requirement to use qualified assessors and ensure that all assessments are conducted in accordance with the procedures outlined in these Guidelines.

All assessors who are engaged in assessing against this Training Package must be either: • employed by a RTO, or • acting under the auspices of a RTO, eg an assessor working in an enterprise with a partnership

arrangement with a private or public RTO.

The range of options for using qualified assessors provides for assessments to be conducted by an individual or a partnership/team in order to meet the criteria for assessors and the specific needs of the Meat Industry. The range of options includes: • an assessor registered with a RTO who meets all the criteria for recognition of assessors • an enterprise assessor who meets all the criteria for recognition of assessors working within the

quality assurance framework of the auspicing RTO • an assessor registered with a RTO who is not competent in the technical area being assessed but

meets all other criteria, working in partnership with a person in the enterprise who is competent in the technical area and can advise on the relevant technical and vocational competencies, at least to the level being assessed

• an assessment panel with members who between them meet all the criteria for recognition of assessors. This includes at least one person who is competent against the assessor competency standards and at least one person who is competent in the relevant technical competencies, at least to the level being assessed.

In the Meat Industry, when a partnership/team assessment model is being used, it is important that all parties recognise and trust the level of expertise of partners or team members.



Alternative ways of meeting the requirement to use qualified assessors OPTIONS REQUIREMENTS FOR ASSESSORS AND TECHNICAL EXPERTS

Single assessor

An individual assessor conducts the assessment.

The assessor may be employed by an RTO or may be from an enterprise and working under the quality assurance framework/ auspices of an RTO.

Assessor is required to: • hold competence in the relevant units in the Training Package for Assessment

and Workplace Training

• hold competence in the relevant units from this Training Package at least to the level being assessed

• demonstrate current knowledge of the industry, industry practices, and the job or role against which performance is being assessed

• demonstrate current knowledge and skill in assessing against this Training Package in a range of contexts

• demonstrate the necessary interpersonal and communication skills required in the assessment process.

Partnership arrangement

An assessor works with a technical expert to conduct the assessment.

Assessor is required to: • hold competence in the relevant units in the Training Package for Assessment


• demonstrate the necessary interpersonal and communication skills required in the assessment process

• demonstrate current knowledge and skill in assessing against this Training Package in a range of contexts

• work with a technical expert who: – is deemed competent in the relevant units from this Training Package at

least to the level being assessed – demonstrates current knowledge of the industry, industry practices, and the

job or role against which performance is being assessed – communicates and liaises with the assessor throughout the assessment

process.

Assessment team/panel

A team working together to conduct the assessment.

A team which comprises assessment and industry experience and expertise which works together in the collection of evidence and making judgements about competency. The members of the team must include at least one person who: • holds competence in the relevant units in the Training Package for Assessment


• is deemed competent in the specific units from this Training Package at least to the level being assessed

• demonstrates current knowledge of the industry, industry practices, and the job or role against which performance is being assessed

• demonstrates current knowledge and skill in assessing against this Training Package in a range of contexts

• demonstrates the necessary interpersonal and communication skills required in the assessment process and liaises with other members of the assessment team/panel throughout the assessment process.


Best practice in assessment in the meat industry

The Australian Meat Industry, in consultation with RTOs has identified best practice criteria for RTOs. These characteristics have been extended to provide detailed advice for the performance of assessors in the industry. The industry has also drawn on the National Council for Assessment in Education's code of ethics and practice.

Planning and conducting the assessment • Procedures for planning, conducting and reviewing assessments are according to agreed assessment

system and policies. • Assessment is conducted within a reasonable time of candidate’s request for assessment. • Candidates understand before the assessment:

– the time and place of the assessment – the purpose of the assessment – the requirements for competence – their assessors – reporting processes – the consequences of assessment decisions – grievance and appeal procedures.

• Assessment tasks and processes are planned and negotiated with candidates. • Assessment records are secure, accurate, current and available to the candidate. • Assessment is undertaken in an appropriate and safe environment.

Assessment decisions • Evidence gathered during assessment is verified for validity, reliability, flexibility and

fairness/equity. • Evidence gathered during assessment is current and sufficient and includes at least three different

forms of evidence. • Assessment decisions are based on available evidence that can be produced and verified. • Assessment decisions are managed within confidentiality requirements.

Professional development of assessors • Assessors are provided with opportunities for networking and professional development. • Assessors are provided with opportunities to work with assessment professionals in planning,

conducting and reviewing assessment procedures and outcomes.



Recognition of diversity and equity • Assessment tools, procedures and systems respond to the differing requirements of candidates,

enterprises and industry sectors. • Assessment tools, procedures and systems are consistent with equal opportunity requirements. • Assessment tools and procedures are responsive to the language, literacy and numeracy needs of the

candidates. • Potential conflicts of interest in the assessment process or the assessment outcomes are identified,

and alternative processes or personnel agreed by all parties.


Designing assessment resources The Australian Meat Industry has developed assessment tools and resources to support many of the units of competence within the National Meat Industry Training Package. These are recommended.

Assessment resources provide a means of collecting the evidence that assessors use in making judgements about whether candidates have achieved competency. In some cases, assessors may use prepared assessment materials, and in other cases assessors may develop their own assessment materials.

If preparing assessment materials, assessors should ensure that the materials are benchmarked against the current version of the relevant unit of competency. One way of ensuring the relevance of prepared materials is to check that the materials are listed on the National Training Information Service (http://www.ntis.gov.au). This lists ‘noted’ materials which have met quality criteria as determined by DEST. However, training organisations can develop materials to meet their own training/assessment needs.

When developing assessment materials, assessors must ensure that: • materials are benchmarked against the selected unit(s) of competency in this Training Package • assessment materials are validated to ensure that assessors can gather sufficient, valid and reliable

information to make assessment decisions against the competency standards • assessment materials and processes conform with the Australian Recognition Framework including

the National Assessment Principles. These are: 1. endorsed industry/enterprise standards are the benchmarks for assessment, where they exist 2. assessment guidelines within endorsed Training Packages provide the framework for the

assessment of the units of competence within that industry, industry sector or enterprise 3. endorsed industry/enterprise standards form the basis of qualifications and Statements of

Attainment in the vocational education and training sector, where they exist 4. assessment conducted for the purposes of national recognition should lead to a qualification or

Statement of Attainment under the Australian Qualifications Framework 5. assessment should be undertaken by, or auspiced through, a Registered Training Organisation 6. assessment for national recognition purposes shall be conducted within a quality assurance

framework 7. responsibility for assessment resides with the body that issues the qualification or Statement of

Attainment under the Australian Qualifications Framework 8. assessment processes shall be valid, reliable, flexible and fair 9. assessment systems must incorporate mechanisms for recording, storing and accessing

assessment outcomes 10. assessment reporting systems should indicate the Units of Competency that the individual has

attained 11. assessment systems should incorporate ongoing monitoring and review processes 12. assessment processes shall provide for the recognition of prior learning regardless of where this

has been acquired.



A key reference for assessors engaged in developing assessment materials is the Training Package BSZ98 for Assessment and Workplace Training and particularly the unit of competency titled, BSZ507A Develop Assessment Tools. There is no set format or process for the design, production or development of assessment materials. However the following seven-step process, that is based on the unit of competency BSZ507A Develop Assessment Tools, provides a general approach.

The process of developing assessment materials involves seven key steps. These are:

1. Select the unit[s] of competency to be assessed.

2. Analyse the unit[s] of competency.

3. Identify the type and amount of evidence to be collected.

4. Plan the assessment activity.

5. Prepare the assessment resource.

6. Validate the assessment resource.

7. Prepare the final version of the assessment resource.

1. Select the unit[s] of competency to be assessed

Identify the unit of competency in this Training Package that is to be assessed. The assessment resource may focus on a single unit of competency or a cluster or group of related units of competency.


2. Analyse the unit of competency

The unit of competency describes the work and the required standards of performance. Read the full unit of competency carefully and familiarise yourself with the comprehensive definition of competence described in these guidelines, including: • unit descriptor – this outlines the aspect of work to be assessed • elements and performance criteria – these describe the nature of the task to be assessed and the

standard of performance that is expected of the candidate • range of variables – this describes the conditions under which the task must be performed • evidence guide – this provides information on the key tasks which a candidate must be able to do

[critical aspects of competency], the underpinning knowledge and skills required to perform the task [underpinning knowledge and skill] and units of competency that may be grouped for assessment purposes [interdependent assessment of unit].

Identify the key skills that the candidate will require to perform the work activity described in the unit of competency. These are: • task skills – these involve performing the task to the required standard as described in the unit of

competency • task management skills – these involve managing a number of different tasks within the job • contingency management skills – these involve responding to problems, breakdowns and changes in

routine • job/role environment skills – these involve fulfilling the responsibilities and expectations of the

workplace.

3. Identify the type and amount of evidence to be collected

Prepare a list of the evidence that might be collected to show that the candidate is able to perform the work activity described in the unit of competency. There are three broad categories of assessment evidence that may be used in conducting competency assessments. These are: • product – this refers to an item that is constructed or a service that is delivered • process – this refers to the way in which a product is produced or achieved. • knowledge – this refers to the information that is required to perform the aspect of work described

in the unit[s] of competency. This may include knowledge of specific information, knowledge of specific laws, regulations and Codes of Practice and knowledge of principles, processes and procedures.

The Australian Meat Industry requires a minimum of three forms of evidence to demonstrate competence. This evidence may be collected through a variety of methods. The most commonly used are: • on the job demonstration with assessor observation • explanation, question and answer or discussion with the candidate • a supervisor’s or other workplace referee’s report.



Other forms of evidence include: • work history review • presentation or demonstration in a simulated environment, particularly where workplace

activities/actions/incident cannot be planned eg safety incident, contingencies, workplace change.

The assessor must determine the type and amount of evidence that is required and how this will be collected.

4. Plan the assessment activity

Prepare a brief written description of the assessment activity that will be used to collect the required evidence. For example, this may be an observation of workplace activity, a simulation, a test or some other form of evidence gathering technique. The description does not have to be detailed but should at least describe, in broad terms, the nature of the activity to be undertaken. The description should detail the: • type of evidence gathering, eg observation, questioning, supplementary evidence • tasks which the candidate is required to do • location of the assessment activity, ie on- or the off-the-job • time allocated for the activity.

In planning the activity consideration should be given to using evidence gathering methods that: • are appropriate to the industry context • are gender and culturally inclusive • take into account the language, literacy and numeracy skills of both the assessor and the candidate • minimise the cost of assessment • involve the collection of a variety of forms of evidence • may be customised to take into account local conditions, site requirements and enterprise specific

practices • utilise industry and enterprise reference materials, such as standard operating procedures and

Material Safety Data Sheets • allow for updating of evidence requirements and work practices in line with changes to legislation,

regulations and Codes of Practice • take account of safety considerations and the assessment environment, especially for New

Apprenticeship pathways, which are likely to have first time workers and for assessment of high-risk operations or in high-risk industries.


5. Prepare the assessment resource

The assessment resource is developed in accordance with the plan for the assessment activity. The assessment resource should: • address the relevant unit[s] of competency • require the candidate to demonstrate the four key components of competency • identify the evidence requirements and evidence collection methods • include the resources needed to conduct the assessment activity • include instructions for candidates and those involved in administering the assessment activity • be checked for ease of use, validity, reliability, fairness and flexibility • incorporate allowable adjustments to the assessment procedure.

6. Validate the assessment resource

The assessment resource should be piloted with a small sample of assessors. Information gathered through this process should be analysed to establish any amendments that may required. The assessment resources are redrafted incorporating suggested amendments as appropriate.

7. Prepare the final version of the assessment resource

The assessment resource is published in an appropriate format, either print or electronic, and made available to assessors within the relevant organisation. Arrangements are put in place for the ongoing maintenance and cyclic review of the assessment resource.



Conducting assessment The following principles apply for conducting assessments in the meat industry.

Guiding principles for conducting assessments

The guiding principles for assessment in the Meat Industry include: • Assessment resources and processes must conform to the National Assessment Principles (cited in

the introduction of this document) and to the requirements of the Australian Recognition Framework.

• The purpose of assessment is to establish whether the participant has achieved the required level of competence as described in the nationally endorsed Meat Industry Competency Standards.

• The assessment involves the workplace assessor within or auspiced through the Registered Training Organisation making a judgement of the candidate’s competence based on: – performance criteria and evidence guides outlined in the competency standards – sufficient evidence of the candidate’s performance over a period of time – the key principles of validity, reliability, fairness and flexibility.

• All components of each unit of competence form a comprehensive definition of competence. • Assessment is holistic. It integrates knowledge, skills and understanding in ‘whole of work

situations.’ Where appropriate, units may be assessed concurrently within a common assessment process so that assessment is coordinated and duplication is minimised.

• An integrated approach to assessment includes a combination of: – task skills – the requirement to perform individual tasks – task management skills – the requirement to manage a number of different tasks within the job – contingency management skills – the requirement to respond to irregularities and breakdowns in

routine – job/role environment skills – the requirement to deal with the responsibilities and expectations of

the work environment including working with others. • Assessment resources must be validated to sufficiency, reliability and validity of assessment

information/evidence. • Assessment conditions should be an authentic workplace situation. Assessment of meat retailing

may take place in a simulated workplace environment. • Assessment methods should gather appropriate evidence for the competency being assessed. • Assessment methods are equitable to all groups of participants.


The assessment process

In the Australian Meat Industry the following assessment process applies to all assessments conducted for the purposes of national recognition.

This process is consistent with the assessment procedure outlined in the Training Package BSZ98 for Assessment and Workplace Training and particularly the units titled, BSZ401A Plan assessment, BSZ402A Conduct assessment and BSZ403A Review assessment.

Clarification of the assessment context

The assessor clarifies the context and purpose of the assessment, identifies the relevant competency standards, assessment guidelines and qualifications in this Training Package and identifies any Support Materials that have been developed to facilitate the assessment process. The assessor also analyses the competency standards and identifies the evidence requirements and alternative evidence collection methods.

Request for assessment and confirmation of readiness

Candidates request assessment. The assessor explains the assessment context, purpose and process including recognition of prior learning, the role of self assessment and the industry competency standard requirements. In confirming candidate readiness for assessment, the assessor should consider all aspects of the unit of competence including the underpinning knowledge and critical aspects of the evidence, and any allowable adjustments required. The assessor provides feedback to the candidate on readiness for assessment and if necessary makes suggestions for preparing for assessment and achieving competence. This may include further training or on the job development of skills. The assessor and the candidate then agree on the assessment process and plan the evidence to be collected.

Preparation and planning

The assessor prepares a plan for gathering sufficient and appropriate evidence and makes sure all stakeholders are informed, candidates have the relevant information and equipment, and that the assessment event, activity or task reflects the requirements of the standards. Assessments should be conducted in accordance with industry assessment instruments and enterprise assessment policies and procedures. The assessor may develop assessment materials to assist the gathering of evidence.

Collecting evidence and making the assessment decision

Assessors ensure that the evidence collection process is valid, fair, reliable and flexible. The range of variables and evidence guides of the respective units must be considered in making assessment decisions against the units of competency. These Assessment Guidelines need to be read in conjunction with the units of competence. Allowable adjustments, if required must be incorporated into the evidence gathering process. Evidence must be holistic and include the hygiene and sanitation, quality assurance/food safety and occupational health and safety aspects of the job and encompass the four dimensions of competency – task skills, task management skills, contingency management skills and job role/environment skills.



Assessors must consult and work with cooperatively with all technical personnel, management and assessment personnel involved in the assessment process. Assessment decisions require sufficient evidence of the candidate’s performance over a period of time and evidence should be valid, current, consistent, equitable, authentic and sufficient. Evidence must be able to be replicated. Assessment decisions are the judgement of the candidates competence, based on the evidence and the relevant unit of competence.

Feedback

The assessor provides feedback to the candidate on assessment outcomes and makes suggestions for achieving or extending competence. This may include further training or on the job development of skills. Feedback should be constructive, clear, prompt, confidential and handled sensitively. Candidates should be given the opportunity to discuss the assessment process and procedure and to provide feedback. The assessor provides the candidate with information on the appeals and re-assessment procedure.

Sign off

The assessor, candidate and any third party involved in the collection of evidence or the assessment decision must sign the industry agreed assessment record.

The assessor records the assessment outcome according to the policies and procedures of the RTO, maintains records of the assessment procedure, evidence collected and the outcome according to the policies and procedures of the RTO, maintains the confidentiality of the assessment outcome and issues qualifications and/or Statements of Attainment according to the policies and procedures of the RTO.

Review the assessment process

On completion of the assessment, the assessor must review the assessment process. The assessor must also report on the positive and negative features of the assessment to those responsible for the assessment procedures and make suggestions, if necessary, on improving the assessment procedures to appropriate personnel in the RTO.

Participate in the reassessment and appeals process

The assessor must provide feedback and counselling to the candidate, if required, regarding the assessment outcome or process and provide the candidate with information on the reassessment and appeals process. The assessor must report to the appropriate personnel in the Registered Training Organisation, any assessment decision that is disputed by the candidate and participate in the reassessment or appeal according to the policies and procedures of the Registered Training Organisation.


Evidence requirements

The Australian Meat Industry requires a minimum of three forms of evidence to demonstrate competence. The most commonly used are: • on-the-job demonstration with assessor observation • explanation, question and answer or discussion with the candidate • a supervisor’s or other workplace referee’s report.

Other forms of evidence include: • work history review • presentation or demonstration in a simulated environment, particularly where workplace

activities/actions/incident cannot be planned eg safety incident, contingencies, workplace change.

Evidence required to demonstrate competence must: • be appropriate to the industry context • be inclusive • take into account the language, literacy and numeracy skills of the candidate and the assessor.

Meat industry specific requirements

Australian Meat Industry units of competence provide a comprehensive definition of competency (refer to the section Benchmarks for Assessment earlier in this document). Enterprise policies and procedures provide guidance in interpreting the application and demonstration of competence in an industry and enterprise context. Assessment tools and resources must include specific enterprise requirements including: • work instructions • standard operating procedures • enterprise specific procedures, policies and plans • enterprise ethical standards, values and obligations • enterprise requirements for food safety, hygiene and sanitation, workplace safety, quality assurance

and management of environmental impact.

In addition, assessment tools must be regularly updated to reflect changes in legislation and regulation (including industry guidelines, codes and self regulation agreements) relating to food safety, food standards, quality assurance, importing country requirements, animal welfare, occupational health and safety, environmental impact and hygiene and sanitation.



Meat may only be processed in an establishment licensed to process meat. This means that in the abattoirs and smallgoods sectors assessment needs to be conducted on licensed premises. Assessment is therefore conducted on-site. In the meat processing and smallgoods sectors the assessment conditions require access to specialised abattoir and smallgoods equipment and raw materials. They also require demonstration of competencies under high pressure and at the pace of the production lines to ensure that the standards required by the Agriculture and Resource Management Committee of Australia and New Zealand (ARMCANZ), the Australian Quarantine and Inspection Service (AQIS) and the Australia New Zealand Food Authority (ANZFA) are met.

Assessment tools should be constantly updated to reflect the changes in mandatory requirements, in particular requirements relating to food safety, occupational health and safety, animal welfare and environmental impact. Assessment tools should also be updated to reflect the requirements of importing countries.

Range of assessment methods

The range of assessment methods which can be used to gather direct, indirect and supplementary evidence for making judgements of competence are outlined in Table 2.


Table 2: Range of Assessment Methods Used to Collect Evidence of Competency

DEMONSTRATION

Assessment technique Description Application examples

Practical demonstration Candidate demonstrates capabilities via steps and/or processes to produce a product or a work sample.

• Sharpen Knives

• Link and Tie Product

• Trim Meat to Specifications

DOCUMENTATION OF EVIDENCE


Documentation Documentation of prior experience (RPL) or learning as it is taking place.

Evidence must be authenticated by the assessor.

This can include:

• certificates

• letters of reference

• verbal referees

• course information

• log books or diaries

• reports

• newsletters

• minutes

• correspondence

• financial records

• job descriptions.

Critical incident Situations which need to be resolved are identified and assessment is made on how skills could be used to overcome problems.

Solutions to:

• breakdown of machinery

• stock lines held up

• project behind schedule due to staff absenteeism.

Third party evidence Evidence from another person such as a supervisor, previous employer, colleague.

Written or verbal report relating to the evidence required.



ORAL/WRITTEN QUESTIONING


Oral questioning Candidate answers open ended questions to identify level of knowledge and skill in specific areas.

Candidates from language backgrounds other than English may need access to first language.

• Perform Flanking Cuts

• Cure Product

• Prepare and Operate Bandsaw

Written questioning – multiple choice, matching, completion, true/false, alternate answer, identification.

Candidate’s response may be oral, tick box, short written answer, report, restricted essay, extended essay.

Written responses should only be required if writing is required for competency in that unit.

• Perform Post Mortem Inspection and Make Disposition

• Prepare Product Formulations

• Merchandise Products and Services

AUDIO VISUAL FORMAT


Interview Candidate demonstrates capabilities in an interview situation, which may be conducted one to one or in a panel situation. This type of interview is normally highly structured and uses a range of questioning techniques.

Interview may be used to gather information on candidate’s processes or skills.

Video tape and/or audio tape Candidate demonstrates job specific skills in video format. The video performance is analysed by the assessor.

Recording of assessment due to the absence of the assessor.

Candidate submits video to an assessor who is not located at the site.


PROJECT FORMAT


Case study Response to a situation which is presented by the assessor. Used to ascertain the candidate's problem solving techniques, background knowledge.

Case study on handling customer complaints.

Case study on interpersonal issues or staff grievances.

Project Demonstration of skills in the production of a project.

Prepare a Standard Operating Procedure for sampling.

Investigate a new market for the enterprise.

Production of a kit Construction of a ‘do it yourself’ kit containing instructions and support material.

Make a kit for an operator to learn about cleaning, minor repairs and faults.

Make a kit for an operator to learn about food safety requirements. Include diagrams of the critical control points.

Approaches to assessment for Certificates I to IV, Diploma and Advanced Diploma in the meat industry

A holistic assessment approach in a normal work situation is proposed for assessment of meat industry competencies at Certificate I, II, III, IV, Diploma and Advanced Diploma.

The assessment method should: • be active and relevant • use the competency/competencies required as the benchmark • provide a range of evidence of whether or not a candidate is competent.

Suggested approaches to assessment and methods for gathering relevant evidence are outlined in Table 3.



Table 3: Approaches to assessment for Certificates I to VI, Diploma and Advanced Diploma in the meat industry

CERTIFICATES I – III

Competency area Assessment methods

Job role/environment skills



• written questions, if writing is required as part of the job

• quiz

• indirect evidence

Task and task management • practical demonstration on-the-job


Contingency management • case study

• critical incident

• problem solving

CERTIFICATE IV, DIPLOMA AND ADVANCED DIPLOMA

Competency area Assessment methods

Job role/environment skills



• interview

• written questions

• quiz


Task and task management • practical demonstration on-the-job and/or in simulated workplace situation


• problem solving

• project

• development of a kit

Contingency management • case study

• critical incident

• problem solving

• project

• analytical reports on actual contingencies in the workplace


In summary Figure 4 summarises the pathway to recognising workplace competency and issuing a National Meat Industry qualification or statement of attainment under the Australian Qualifications Framework.

Figure 4: The pathway to an AQF Qualification in the National Meat Industry

Meat Industry Competency Standards Competency standards aligned with AQF and

nationally endorsed by the National Training Quality

Council (NTQC).

Meat Industry Assessment System Assessment System nationally endorsed by the

NTQC.

Meat Industry National Qualifications AQF qualifications nationally endorsed by the

NTQC.

Registered Training Organisations Training Organisations registered with State &/or

Territory Training Authorities.

Customised Meat Industry Competency

Standards

Meat Industry Competency Standards are customised

to enterprise and retain outcomes of the standards.

Assessment of Workplace Competence Assessment processes and customised instruments as

required by the Meat Industry competencies which:

Confirm that a person is assessed as having the:

• task skills

• task management skills

• contingency management skills

• job/role environment skills.

AND/OR

Inform the skills and knowledge development needed

to acquire competence.

Skills Development If required, the participant engages in skills and

knowledge development activities to gain the

required competencies.

Qualification Awarded Recognition of participants who are assessed as

competent under the terms of the AQF by issuing

qualification. Issue of Statement of Attainment for

those who are assessed as competent on individual

Units of Competency.




Resources




Contacts Agri-food Industry Skills Council

National Meat Industry Training Advisory Council Limited (MINTRAC)

Department of Education Science & Training

GPO Box 3120 BRISBANE QLD 4001

Telephone 07 3246 2300 Fax 07 3246 2490 Website http://www.DEST.gov.au

National Assessors & Workplace Trainers Body

Suite 11C, Level 3 Como Centre 299 Toorak Road SOUTH YARRA VIC 3141

Telephone 03 9824 2610 Fax 03 9824 0877 Email [email protected] Website http://www.nawtb.com.au

National Training Information Service

Australian Training Products Limited Department of Education Science & Training GPO Box 5347 BB MELBOURNE VIC 3001

Website http://www.ntis.gov.au

Australian Training Products Limited

Department of Education Science & Training GPO Box 5347 BB Melbourne Victoria 3001

Telephone 03 9630 9836 or 03 9630 9837 Fax 03 9639 4684




National Training Package Competency Standards Australian Meat Industry MTM00 National Training Package Competency Standards for Assessment and Workplace Training Department of Education Science & Training Australian Training Products Limited Telephone 03 9630 9836 or 03 9630 9837

Meat industry specific materials

Assessing Skills in the Meat Industry (video) National Meat Industry Training Advisory Council Ltd (MINTRAC) Telephone 02 9713 7639

Assessment Fact Sheets Number 1 The assessment system: planning and evaluation Number 2 The assessment system: implementation Number 3 Checklist for assessors Number 4 Recognition of prior learning Number 6 The assessment interview

National Meat Industry Training Advisory Council Ltd (MINTRAC) Telephone 02 9713 7639

Principles and guidelines for inclusive training in Abattoirs (Smallgoods): a facilitator's guide National Meat Industry Training Advisory Council Ltd (MINTRAC) Telephone 02 9713 7639

A guide to inclusive training in Abattoirs (Smallgoods) for workplace trainers and workplace assessors National Meat Industry Training Advisory Council Ltd (MINTRAC) Telephone 02 9713 7639

Meat Processing Training Resources Department of Education Science & Training Australian Training Products Limited Telephone 03 9630 9836 or 03 9630 9837

Meat Processing Resources – CD National Meat Industry Training Advisory Council Ltd (MINTRAC) Telephone 02 9713 7639


Assessment instrument design Hagar, P., Athanasou, J and Gonczi, A. 1994. Assessment Technical Manual. Australian Government Publishing Service, Canberra.

VETASSESS and Western Australian Department of Training and Employment, 2000. Designing Tests - Guidelines for designing knowledge based tests for Training Packages.

Vocational Education and Assessment Centre, 1997. Designing Workplace Assessment Tools, A self-directed learning program. NSW TAFE.

Manufacturing Learning Australia, 2000. Assessment solutions. Australian Training Products, Melbourne.

Assessor training Green, M., Moritz, R., Moyle, K., Vale, K., 1997. Key competencies professional development package. Department for Education and Children’s Services, South Australia.

Australian Training Products Ltd. Assessment and Workplace Training Training Package – Toolbox.

Victorian TAFE Association, 2000. The professional development CD: A learning tool. VTA, Melbourne.

National Assessors and Workplace Trainers Body. A Guide for Professional Development.

National Assessors and Workplace Trainers Body. Facilitator Packs for Certificate IV in Assessment and Workplace Training.

National Assessors and Workplace Trainers Body. Facilitator's Pack for Train Small Groups and Assessment.

National Assessors and Workplace Trainers Body. Facilitator's Pack for Certificate IV (BSZ405A – BSZ408A).

National Assessors and Workplace Trainers Body. Learners Packs for Certificate IV in Assessment and Workplace Training.

National Assessors and Workplace Trainers Body. Learner's Pack for Assessment (BSZ401A – BSZ403A).

National Assessors and Workplace Trainers Body. Learner's Pack for Certificate IV (BSZ401A – BSZ408A).

National Assessors and Workplace Trainers Body. Learner's Pack for Assessment with Assessment Competency Standards.

National Assessors and Workplace Trainers Body. Learner's Pack for Certificate IV with Certificate IV Competency Standards.



Conducting assessments Bloch, B. and Thomson, P. 1994. Working towards best practice in assessment: A case study approach to some issues concerning competency-based assessment in the vocational education and training sector. NCVER, Adelaide.

Docking, R. 1991. An A-Z of assessment myths and assessment in the workplace Competence assessment briefing series No.4. Employment Department, Perth, Western Australia.

Hawke, Geoff. 1996. Integrating assessment of learning outcomes. Assessment Centre for Vocational Education, Sydney.

Hawke, Geoff. 1995. Work-based learning: advice from literature. Assessment Centre for Vocational Education, Sydney.

National Assessors and Workplace Trainers Body. Putting it into Practice [Training Package Implementation Guide].

Parsloe, E. 1992. Coaching, mentoring and assessing: A practical guide to developing competence. Kogan Page, London.

Rumsey, David. 1993. ‘Practical issues in workplace assessment’ in National Assessment Research Forum: A forum for research into competency-based assessment. [VEETAC Competency Based Training Working Party Assessment Steering Group]. NSW TAFE Commission, Sydney.

Rumsey, David. 1994. Assessment practical guide. Australian Government Publishing Service, Canberra.

Evidence gathering methods Department of Education Science & Training , 1998. A new assessment tool. DEST, Melbourne.

Gonczi, A, (Ed.), 1992. Developing a competent workforce: adult learning strategies for vocational education and training. TAFE National Centre for Research and Development, Adelaide.

Kearney, Paul.1992. Collaborative assessment techniques. Artemis, Tasmania.

National Assessors and Workplace Trainers Body. The evidence resource kit - containing language, literacy & numeracy video and CD ROM.

National Assessors and Workplace Trainers Body. The evidence workbooks.


Assessment system design National Centre for Vocational Education and Research. 1996. Integrating assessment: removing the on the job/off the job gap [Conference Papers from 4-6 June] Western Australian Department of Training.

OTFE, 1998. Demonstrating best practice in VET project - assessment systems and processes. Victoria.

Toop, L., Gibb, J and Worsnop, P. Assessment system designs. Australian Government Publishing Service, Canberra.

Wilson, P., 1993. Integrating workplace and training system assessments [Testing Times Conference]. NCVER, Sydney

Managing assessment systems Western Australia Department of Training and VETASSESS, 1998. Kit for Skills Recognition Organisations. WADTE, Perth

Field, l. 1995. Managing organisational learning. Longman, Melbourne.

Recognition of Current Competency/Recognition of Prior Learning Recognition and Assessment Centre, 1994. New Place: Same Skills. A guide for people from non-English speaking backgrounds. Office of Multicultural Affairs, DEET.

Recognition and Assessment Centre. A Flexible Approach to Recognition Practices: RPL as a Framework. Melbourne




Appendices




Appendix 1: Units of competency MTM00

CORE UNITS

MTMMP1B Maintain personal equipment

MTMMP2B Apply hygiene and sanitation practices

MTMMP3B Apply quality assurance practices

MTMMP4B Follow safe work policies and procedures

MTMMP5B Communicate in the workplace

MTMMP6B Overview the meat industry

MTMS2B Apply mathematical concepts

MTMMP70B Participate in OH&S risk control process

MTMCOR402A Facilitate quality assurance process

MTMMP72B Facilitate hygiene and sanitation performance

MTMCOR401A Manage own work performance

TECHNICAL UNITS

BSATEC203A Operate a computer to produce simple documents

BSX023/01A Evaluate a business opportunity

BSX023/02A Complete a business plan

BSX023/07A Manage finances

BSX023/08A Review business

BSX023/04A Address customer requirements

BSX023/05A Manage business operations

BSX023/06A Manage self and staff

BSXFMI402A Provide leadership in the workplace

BSXFMI404A Participate in, lead and facilitate work teams

BSXFMI405A Manage operations to achieve planned outcomes

BSXFMI407A Manage quality customer service

BSXFMI409A Implement and monitor continuous improvements to systems and processes

BSXFMI410A Facilitate and capitalise on change and innovation

BSZ401A Plan assessment

BSZ402A Conduct assessment

BSZ403A Review assessment



TECHNICAL UNITS

BSZ404A Train small groups

CHCORG11A Lead and develop others

FDFCORWP4A Manage workplace information

FDFOPTFP5A Manage financial planning and performance to achieve business plans

FDFOPTNUM2A Measure and calculate routine workplace data

FDFOPTNUM3A Calculate and present statistical data.

FDFOPTRM1A Conduct minor routine preventative maintenance

FDFOPTRM2A Conduct routine preventative maintenance

FDFOPTRM3A Diagnose and rectify equipment faults

MTMMP11B Sharpen knives

MTMMP38B Split carcase

MTMMP46B Develop and implement QA program for rendering plant

MTMMP48B Handle animals humanely while conducting ante-mortem inspection

MTMMP53B Collect and prepare standards samples

MTMMP64B Specify beef product using AUS-MEAT language

MTMMP65B Specify sheep product using AUS-MEAT language

MTMMP66B Specify pork product using AUS-MEAT language

MTMMP67B Assess product in chillers

MTMMP68B Bone neck

MTMMP69B Lead communication in the workplace

MTMMP73B Maintain food safety of meat

MTMMP76B Conduct statistical analysis of process

MTMMP77B Participate in product recall

MTMMP78B Conduct an internal audit of a quality system

MTMMP79B Participate in ongoing development and implementation of a HACCP & QA system

MTMMP80B Inspect transportation container/vehicle

MTMMP81B Maintain abattoir design and construction standards

MTMMP82B Collect evidence for prosecution

MTMMP83B Establish sampling program

MTMMP84B Oversee humane handling of animals

MTMMP87B Inspect game meat

MTMMP88B Inspect poultry

MTMMP89B Inspect ratites

MTMMP90B Manage/oversee an external audit of the establishment’s quality system


TECHNICAL UNITS

MTMMP91B Oversee export requirements

MTMP2001A Overview animal welfare and handling requirements

MTMP2002A Prepare animals for slaughter

MTMP2003A Feed race and restrain animal

MTMP2011A Identify animals using electronic systems

MTMP2012A Shackle animal

MTMP2013A Operate electrical stimulator

MTMP2014A Remove head

MTMP2015A Cut hocks

MTMP2016A Mark brisket

MTMP2017A Skin head

MTMP2018A Complete changeover operation

MTMP2019A Bag tail and remove tag

MTMP2020A Trim pig pre evisceration

MTMP2021A Number carcase and head

MTMP2022A Punch pelts

MTMP2023A Remove brisket wool

MTMP2024A Prepare hide/pelt for removal

MTMP2031A Operate scalding/dehairing equipment

MTMP2032A Operate whizzard knife

MTMP2033A Operate rise and fall platform

MTMP2034A Operate vacuum blood collection process

MTMP2035A Operate nose roller

MTMP2036A Operate pneumatic cutter

MTMP2037A Operate circular saw

MTMP2038A Prepare carcase and equipment for hide/pelt puller

MTMP2039A Operate tenderiser

MTMP2040A Operate mincer

MTMP2041A De-rind/ de-nude meat cuts denude

MTMP2042A Operate new technology or process

MTMP2043A Operate sterivac equipment

MTMP2051A Trim neck

MTMP2052A Trim forequarter to specification

MTMP2053A Trim hindquarter to specification



TECHNICAL UNITS

MTMP2054A Inspect hindquarter and remove contamination

MTMP2055A Inspect forequarter and remove contamination

MTMP2056A Perform retain rail operations

MTMP2061A Grade carcase

MTMP2062A Weigh carcase

MTMP2063A Operate semi automatic tagging machine

MTMP2064A Measure fat

MTMP2065A Label and stamp carcase

MTMP2066A Wash carcase

MTMP2071A Inspect meat for defects

MTMP2072A Assemble and prepare cartons

MTMP2074A Identify cuts and specifications

MTMP2075A Pack meat product

MTMP2081A Operate carton sealing machine

MTMP2082A Operate carton scales

MTMP2083A Operate strapping machine

MTMP2084A Operate carton forming machine

MTMP2085A Operate automatic CL determination machine

MTMP2091A Assess dentition

MTMP2092A Drop tongue

MTMP2093A Wash head

MTMP2094A Bone head

MTMP2095A Remove cheek meat

MTMP2096A Bar head and remove cheek meat

MTMP2101A Overview edible offal processing

MTMP2102A Process thick skirts

MTMP2103A Process heart

MTMP2104A Process lips

MTMP2105A Process head meat

MTMP2106A Process weasand

MTMP2107A Process kidney

MTMP2108A Process tongue

MTMP2109A Process liver

MTMP2110A Process brains


TECHNICAL UNITS

MTMP2111A Process tail

MTMP2112A Process runners (gold beaters)

MTMP2113A Process tendon

MTMP2114A Process spinal cord

MTMP2115A Process thin skirts

MTMP2121A Prepare and trim honeycomb

MTMP2122A Recover mountain chain

MTMP2123A Further process tripe

MTMP2124A Trim processed tripe

MTMP2125A Process small stock tripe

MTMP2126A Process bibles

MTMP2131A Prepare and despatch meat product orders

MTMP2132A Load out product

MTMP2133A Store carcase product

MTMP2134A Store carton product

MTMP2135A Locate storage areas and product

MTMP2136A Complete repack operation

MTMP2141A Overview offal processing on the slaughter floor

MTMP2142A Present offal for inspection

MTMP2143A Separate offal

MTMP2144A Trim offal fat

MTMP2145A Separate and tie runners

MTMP2146A Remove thick skirts (flares in pigs)

MTMP2147A Recover thin skirts

MTMP2151A Overview hide/pelt/skin processing

MTMP2152A Trim hide or skin

MTMP2153A Salt hide or skin

MTMP2154A Grade hide or skin

MTMP2155A Despatch hide or skin

MTMP2161A Overview fell mongering operations

MTMP2162A Chemically treat skins for fellmongering process

MTMP2163A Prepare chemicals for fell mongering

MTMP2164A Operate wool drier and press

MTMP2165A Perform sweating operation on fell mongered skins



TECHNICAL UNITS

MTMP2166A Perform skin fleshing operation

MTMP2167A Skirt and weigh fell mongered wool

MTMP2171A Dispose of condemned carcase

MTMP2172A Skin condemned carcase

MTMP2173A Eviscerate condemned carcase

MTMP2175A Process paunch

MTMP2176A Process slink by products

MTMP2177A Process pet meat

MTMP2181A Overview rendering process

MTMP2182A Operate hogger

MTMP2183A Operate blow line

MTMP2184A Operate meat meal mill

MTMP2185A Operate waste recovery systems

MTMP2186A Pack and dispatch rendered products

MTMP2187A Break down and bone carcase pet meat or rendering

MTMP2188A Operate air filtration system

MTMP2191A Clean iron work

MTMP2196A Overview cleaning programs

MTMP2197A Clean after operations – boning room

MTMP2198A Clean after operations – slaughter floor

MTMP2201A Transport food

MTMP3001A Knock and stun animal

MTMP3002A Stick and bleed animal

MTMP3006A Rod weasand

MTMP3007A Seal weasand

MTMP3008A Ring bung

MTMP3009A Seal bung

MTMP3011A Explain legging operation

MTMP3012A Make first leg cuts

MTMP3013A Make second leg cuts

MTMP3014A Perform legging on small stock

MTMP3021A Explain opening cuts

MTMP3022A Perform flanking cuts

MTMP3023A Perform brisket cuts


TECHNICAL UNITS

MTMP3024A Perform rumping cuts

MTMP3025A Perform rosette cuts

MTMP3026A Perform midline cuts

MTMP3031A Scald and dehair carcase

MTMP3032A Operate pelt puller

MTMP3033A Operate hide puller

MTMP3034A Remove pelt manually

MTMP3036A Bed dress carcase

MTMP3037A Eviscerate animal carcase

MTMP3038A Operate brisket cutter/saw

MTMP3039A Eviscerate game shot carcase

MTMP3041A Backdown pig carcase

MTMP3042A Prepare head for inspection

MTMP3051A Bone small stock carcase – shoulder and middle

MTMP3052A Bone small stock carcase – leg

MTMP3053A Slice and trim shoulder and middle – small stock

MTMP3054A Slice and trim leg – small stock

MTMP3055A Bone carcase – forequarter

MTMP3056A Bone carcase – hindquarter

MTMP3057A Slice and trim forequarter

MTMP3058A Slice and trim hindquarter

MTMP3059A Break carcase using a bandsaw

MTMP3060A Operate leg boning machines

MTMP3061A Operate trunk boning machines

MTMP3071A Perform ante-mortem inspection and make disposition

MTMP3072A Perform post-mortem inspection and make disposition

MTMP3081A Operate batch cooker

MTMP3082A Operate continuous cooker

MTMP3083A Operate press

MTMP3084A Operate wet rendering process

MTMP3085A Monitor boiler operations

MTMP3086A Operate tallow processing plant

MTMP3087A Operate blood processing plant

MTMP3088A Produce rendered products hygienically



TECHNICAL UNITS

MTMP3089A Render edible products

MTMP3096A Overview of meat science relating to eating qualities of meat

MTMP3097A Specify beef product to Meat Standards Australia requirements

MTMP3098A Grade beef carcases to Meat Standards Australia requirements

MTMP401A Utilise refrigeration Index

MTMP402A Implement a meat hygiene assessment program

MTMP403A Oversee plant compliance with the Australian Standards for meat processing

MTMP407A Supervise new recruits

MTMPR201A Prepare and operate bandsaw

MTMPS201A Clean work area during operations

MTMPS202A Reinspect boneless meat

MTMPS203A Operate scales and semi automatic labelling machinery

MTMPS204A Maintain production records

MTMPS205A Clean chillers

MTMPS206A Operate fork lift in specific workplace

MTMPS411A Monitor meat preservation process

MTMPS412A Monitor and overview the production of processed meats and smallgoods

MTMPS413A Conduct external audit of a quality assurance system

MTMPS414A Monitor and overview the production in Uncooked Comminuted Fermented Meat

MTMPS5601A Assess and purchase livestock

MTMPS5602A Analyse and develop enterprise systems for new opportunities

MTMPS5603A Develop, manage and maintain quality systems

MTMPS5604A Manage maintenance systems

MTMPS5605A Manage utilities and energy

MTMPS5606A Benchmark enterprise performance

MTMPS5607A Manage and improve meat industry plant operations

MTMPS5608A Manage environmental impacts of meat processing operations

MTMPS5609A Manage, maintain and continuously improve occupational health and safety plans and systems

MTMPS5610A Manage transportation of meat, meat products and meat by products

MTMPSR201A Vacuum pack product

MTMPSR301A Cure and corn product

MTMPSR401A Coordinate contracts

MTMPSR402A Prepare and evaluate resource proposals


TECHNICAL UNITS

MTMPSR403A Facilitate achievement of enterprise environmental policies and goals

MTMPSR404A Foster a learning culture in a meat enterprise

MTMPSR405A Build productive and effective workplace relationships

MTMPSR406A Manage and maintain a food safety plan

MTMPSR5601A Design and manage the meat safety system

MTMPSR5602A Manage meat processing systems for meat and meat product quality

MTMPSR5603A Control cold chain (refrigeration) operations

MTMPSR5604A Manage new product/process development

MTMPSR5605A Establish new markets

MTMPSR5606A Monitor legal requirements and business compliance

MTMR101A Identify species and meat cuts

MTMR102A Trim meat for further processing

MTMR103A Store meat product

MTMR104A Prepare minced meat and minced meat products

MTMR105A Produce value added products from prepared ingredients

MTMR106A Provide service to customers

MTMR107A Process sales transactions

MTMR201A Break and cut product using a bandsaw

MTMR202A Provide advice on cooking and storage of meat products

MTMR203A Select, weigh and package meat for sale

MTMR204A Package product using manual packing and labelling equipment

MTMR205A Make sausages

MTMR206A Produce value-added products

MTMR301A Prepare specialised cuts

MTMR302A Assess carcase/product quality

MTMR303A Calculate yield of carcase or product

MTMR304A Manage stock

MTMR305A Meet customer needs

MTMR306A Provide advice on nutritional role of meat

MTMR307A Merchandise products, services

MTMR308A Prepare and produce value added products

MTMR309A Prepare, roll, sew and net meat

MTMR310A Bone and fillet poultry

MTMR311A Cost and price meat products



TECHNICAL UNITS

MTMR312A Prepare portion control to specifications

MTMR313A Bone game meat

MTMS101A Handle materials and products

MTMS102A Pack smallgoods product

MTMS14B Prepare dry ingredients

MTMS19B Link and tie product

MTMS201A Blend meat product

MTMS202A Prepare and fill casings

MTMS203A Shape and form product

MTMS204A Slice product

MTMS205A Package product using thermoform process

MTMS206A Package product using gas flushing process

MTMS207A Operate bar and coder systems

MTMS208A Operate metal detection unit

MTMS209A Rotate stored meat and meat product

MTMS20B Prepare packaging line

MTMS32B Sort meat

MTMS33B Batch meat

MTMS34B Prepare product formulations

MTMS35B Operate silent/bowl cutter to produce specified products

MTMS37B Cook/steam product

MTMS38B Smoke product

MTMS39B Ferment and mature product

MTMSR201A Prepare and slice meat cuts

MTMSR202A Trim meat to specifications

MTMSR203A Package product using automatic packing and labelling equipment

MTMSR204A Despatch meat product

MTMSR301A Break carcase into primal cuts

MTMSR302A Prepare primal cuts

PMCCOR102A Clean plant and equipment

PMLDATA300A Process and record data

PMLMAIN300A Maintain the laboratory fit for purpose

PMLORG300A Follow established work plan

PMLSAMP300A Handle and transport samples


TECHNICAL UNITS

PMLSAMP400A Obtain representative samples in accordance with sampling plan

PMLTEAM300A Work efficiently as part of a team

PMLTEST300A Perform basic tests

PMLTEST302A Calibrate testing equipment and assist with maintenance

PMLTEST303A Prepare working solutions

PMLTEST304A Prepare culture media

PMLTEST305A Perform aseptic techniques

PMXORG602A Manage complex projects

PMXTEAM300A Work efficiently as part of a team

PSPHR604A Manage employee relations strategies and plans

TDTC297B Drive light rigid vehicle

TDTC497B Drive heavy rigid vehicle

TDTC597B Drive heavy combination vehicle

TDTD1097A Operate a forklift

TDTD2097 Care for livestock in transit

TDTF897B Provide first aid

THHADCCO1A Prepare pates and terrines

THHBCCO1A Use basic methods of cookery

THHGLE13A Manage finances within a budget

WRRF.1A Balance register/terminal

WRRF.4A Prepare payroll

WRRI.3A Order stock

WRRI.4A Buy merchandise

WRRM.3A Coordinate merchandise presentation

WRRO.5A Control inventory

WRRO.6A Manage store facilities

WRRPL.2A Set strategic plans

WRRPL.3A Initiate and implement change



Appendix 2: Units common to all sectors Units common to all sectors include core units and technical units.

CORE UNITS

MTMCOR401A Manage own work performance

MTMCOR402A Facilitate quality assurance process

MTMMP2B Apply hygiene and sanitation practices

MTMMP3B Apply quality assurance practices

MTMMP4B Follow safe work policies and procedures

MTMMP5B Communicate in the workplace

MTMMP6B Overview the meat industry

MTMMP70B Participate in risk control process

MTMMP72B Facilitate hygiene and sanitation performance

TECHNICAL UNITS


BSX023/04A Address customer requirements

BSX023/05A Manage business operations

BSX023/06 A Manage self and staff

BSXFMI 405A Manage operations to achieve planned outcomes

BSXFMI402A Provide leadership in the workplace


BSXFMI407A Manage quality customer service



BSZ401A Plan assessment

BSZ402A Conduct assessment

BSZ403A Review assessment

BSZ404A Train small groups

FDFCORWP4A Manage workplace information

MTMMP69B Lead communication in the workplace

MTMPSR201 Vacuum pack product

MTMPSR301A Cure and corn product


TECHNICAL UNITS

MTMPSR401A Coordinate contracts

MTMPSR402A Prepare and evaluate resource proposals


MTMPSR404A Foster a learning culture in a meat enterprise

MTMPSR405A Build productive and effective workplace relationships

MTMPSR406A Manage food safety plans

MTMPSR5601A Design and manage the food safety system

MTMPSR5602A Manage meat processing systems for meat and meat product quality

MTMPSR5603A Control cold chain (refrigeration) operations

MTMPSR5604A Manage new product/process development

MTMPSR5605A Establish new markets

MTMPSR5606A Monitor legal requirements and business compliance

TDTF897B Provide first aid

THHGLE13A Manage finances within a budget

WRRF.4A Prepare payroll

WRRI.4A Buy merchandise

WRRO.5A Control inventory



Appendix 3: Imported units in MTM00 In order to maintain currency of these units, readers are directed to the source industry. Information is also available on the National Training Information Service (NTIS) web site http://www.ntis.gov.au

UNIT SOURCE REVIEW


BSA97 Business Services 31/01/01

BSXFMI405A Manage operations to achieve planned outcomes

BSX97 Frontline Management 7/06/01

BSXFMI402A Provide leadership in the workplace BSX97 Frontline Management 7/06/01



BSXFMI407A Manage quality customer service BSX97 Frontline Management 7/06/01





BSX023/01A Evaluate a business opportunity BSX92 (96) Small Business Management 30/06/99

BSX023/02A Complete a business plan BSX92 (96) Small Business Management 30/06/99

BSX023/04A Address customer requirements BSX92 (96) Small Business Management 30/06/99

BSX023/05A Manage business operations BSX92 (96) Small Business Management 30/06/99

BSX023/06A Manage self and staff BSX92 (96) Small Business Management 30/06/99

BSX023/07A Manage finances BSX92 (96) Small Business Management 30/06/99

BSX023/08A Review business BSX92 (96) Small Business Management 30/06/99

BSZ401A Plan assessment BSZ98 Workplace Assessor and Trainer 22/10/01

BSZ402A Conduct assessment BSZ98 Workplace Assessor and Trainer 22/10/01

BSZ403A Review assessment BSZ98 Workplace Assessor and Trainer 22/10/01

BSZ404A Train small groups BSZ98 Workplace Assessor and Trainer 22/10/01

CHCORG11A Lead and develop others CHC99 Community Services 31/01/01

FDFCORWP4A Manage workplace information FDF98 Food Processing 13/07/01

FDFOPTFP5A Manage financial planning and performance to achieve business plans

FDF98 Food Processing 13/07/01

FDFOPTNUM2A Measure and calculate routine workplace data


FDFOPTNUM3A Calculate and present statistical data. FDF98 Food Processing 13/07/01


UNIT SOURCE REVIEW

FDFOPTRM1A Conduct minor routine preventative maintenance


FDFOPTRM2A Conduct routine preventative maintenance


FDFOPTRM3A Diagnose and rectify equipment faults FDF98 Food Processing 13/07/01

PMCCOR102A Clean plant and equipment PMC99 Manufactured Mineral Products 30/06/02

PMLDATA300A Process and record data PML99 Laboratory Operations 30/11/02

PMLMAIN300A Maintain the laboratory fit for purpose PML99 Laboratory Operations 30/11/02

PMLORG300A Follow established work plan PML99 Laboratory Operations 30/11/02

PMLSAMP300A Handle and transport samples PML99 Laboratory Operations 30/11/02

PMLSAMP400A Obtain representative samples in accordance with sampling plan

PML99 Laboratory Operations 30/11/02

PMLTEAM300A Work efficiently as part of a team PML99 Laboratory Operations 30/11/02

PMLTEST300A Perform basic tests PML99 Laboratory Operations 30/11/02

PMLTEST302A Calibrate testing equipment and assist with maintenance

PML99 Laboratory Operations 30/11/02

PMLTEST303A Prepare working solutions PML99 Laboratory Operations 30/11/02

PMLTEST304A Prepare culture media PML99 Laboratory Operations 30/11/02

PMLTEST305A Perform aseptic techniques PML99 Laboratory Operations 30/11/02

PMLORG602A Manage complex projects PML99 Laboratory Operations 30/11/02

PMLTEAM300A Work efficiently as part of a team PML99 Laboratory Operations 30/11/02

PSPHR604 Manage employee relations strategies and plans

PSP99 National Public Service 30/11/02

TDTC297B Drive light rigid vehicle TDT97 Transport and Distribution 31/07/00

TDTC497B Drive heavy rigid vehicle TDT97 Transport and Distribution 31/07/00

TDTC597B Drive heavy combination vehicle TDT97 Transport and Distribution 31/07/00

TDTD1097A Operate a forklift TDT97 Transport and Distribution 31/07/00

TDTD2097B Care for livestock in transit TDT97 Transport and Distribution 31/07/00

TDTF897B Provide first aid TDT97 Transport and Distribution 31/07/00

THHADCCO1A Prepare pates and terrines THH97 Tourism and Hospitality 31/07/00

THHBCC1A Use basic cooking methods THH97 Tourism and Hospitality 31/07/00

THHGLE13A Manage finances within a budget THH97 Tourism and Hospitality 31/07/00

WRRF.4A Prepare payroll WRR97 Retail 31/07/00

WRRF1.A Balance register/terminal WRR97 Retail 31/07/00

WRRI.3A Order stock WRR97 Retail 31/07/00



UNIT SOURCE REVIEW

WRRI.4A Buy merchandise WRR97 Retail 31/07/00

WRRM.3A Coordinate merchandise presentation WRR97 Retail 31/07/00

WRRO.5A Control inventory WRR97 Retail 31/07/00

WRRO.6A Manage store facilities WRR97 Retail 31/07/00

WRRPL.2A Set strategic plans WRR97 Retail 31/07/00

WRRPL.3A Initiate and implement change WRR97 Retail 31/07/00


Appendix 4: Pre and co-requisites for units of competency in MTM00

KEY CODE

1 MTMMP2B Apply hygiene and sanitation practices

2 MTMMP3B Apply quality assurance practices

3 MTMMP4B Follow safe work policies and procedures

4 MTMMP5B Communicate in the workplace

5 MTMMP6B Overview the meat industry

6 MTMS2B Apply mathematical concepts

7 MTMMP1B Maintain personal equipment

8 MTMCOR402A Facilitate quality assurance practices

9 MTMMP72B Facilitate hygiene and sanitation practices

10 MTMMP70B Participate in OH&S risk control process

11 MTMCOR401A Manage own work performance

12 MTMMP11B Sharpen knives

UNIT PRE/CO-REQUISITES

FDFOPTRM1A Conduct minor routine preventative maintenance 1, 2, 3, 6

FDFOPTRM2A Conduct routine preventative maintenance 1, 2, 3

MTMCOR401A Manage own work performance 4

MTMCOR402A Facilitate quality assurance process 2

MTMMP11B Sharpen knives 1, 2, 3 (and 6 retail and smallgoods only)

MTMMP1B Maintain personal equipment 1 and 2

MTMMP2B Apply hygiene and sanitation practices None

MTMMP38B Split carcase 1, 2, 3, 7, 12

MTMMP3B Apply quality assurance practices 1

MTMMP46B Develop and implement QA program for rendering plant 1, 2, 3, 7

MTMMP48B Handle animals humanely while conducting ante-mortem inspection

1, 2, 3, 7

MTMMP53B Collect and prepare standards samples 1, 3, 4, 5 (and 6 smallgoods and retail only)

MTMMP5B Communicate in the workplace None




MTMMP64B Specify beef product using AUS-MEAT language 1, 2, 3, 4

MTMMP65B Specify sheep product using AUS-MEAT language 1, 2, 3, 4

MTMMP66B Specify pork product using AUS-MEAT language 1, 2, 3, 4

MTMMP67B Assess product in chillers 1, 2, 3

MTMMP68B Bone neck 1, 2, 3, 7, 12

MTMMP70B Participate in OH&S risk control process 3, 4

MTMMP72B Facilitate hygiene and sanitation performance 1

MTMMP73B Maintain food safety of meat 1, 2, 3, 7

MTMMP76B Conduct statistical analysis of process 1, 2, 8

MTMMP77B Participate in product recall 1, 2, 4

MTMMP78B Conduct an internal audit of a quality system 3, 4, 8, 9

MTMMP79B Participate in ongoing development and implementation of a HACCP & QA system

3, 4, 5, Conduct an internal audit of a quality system

MTMMP80B Inspect Transportation Container/Vehicle 1, 2, 3

MTMMP84B Oversee Humane Handling of Animals 1, 2, 3, 7

MTMMP87B Inspect Game Meat 1, 2, 3, 7

MTMMP88B Inspect Poultry 1, 2, 3, 7

MTMMP89B Inspect Ratites 1, 2, 3, 7

MTMMP90B Manage/oversee an external audit of the establishment’s quality system

3, 4, 8, 9

MTMMP91B Oversee export requirements 1, 2, 3, 7

MTMP2001A Overview animal welfare and handling requirements 2, 3, 7

MTMP2002A Prepare animals for slaughter 2, 3, 4, 7, Overview animal welfare and handling requirements

MTMP2003A Feed race and restrain animal 2, 3, 7, Overview animal welfare and handling requirements

MTMP2011A Identify animals using electronic systems 2, 3, 4, 7, Overview animal welfare and handling requirements

MTMP2012A Shackle animal 1, 2, 3, 7

MTMP2013A Operate electrical stimulator 1, 2, 3, 7

MTMP2014A Remove head 1, 2, 3, 7, 12

MTMP2015A Cut hocks 1, 2, 3, 7, 12

MTMP2016A Mark brisket 1, 2, 3, 7, 12



MTMP2017A Skin head 1, 2, 3, 7, 12

MTMP2018A Complete changeover operation 1, 2, 3, 7

MTMP2019A Bag tail and remove tag 1, 2, 3, 7, 12

MTMP2020A Trim pig pre evisceration 1, 2, 3, 7, 12

MTMP2021A Number carcase and head 1, 2, 3, 7

MTMP2022A Punch pelts 1, 2, 3, 7

MTMP2023A Remove brisket wool 1, 2, 3, 7, 12

MTMP2024A Prepare hide/pelt for removal 1, 2, 3, 7, 12

MTMP2031A Operate scalding/dehairing equipment 1, 2, 3, 7

MTMP2032A Operate whizzard knife 1, 2, 3, 7

MTMP2033A Operate rise and fall platform 1, 2, 3, 7

MTMP2034A Operate vacuum blood collection process 1, 2, 3, 7

MTMP2035A Operate nose roller 1, 2, 3, 7

MTMP2036A Operate pneumatic cutter 1, 2, 3, 7

MTMP2037A Operate circular saw 1, 2, 3, 7

MTMP2038A Prepare carcase and equipment for hide/pelt puller 1, 2, 3, 7

MTMP2039A Operate tenderiser 1, 2, 3, 7

MTMP2040A Operate mincer 1, 2, 3, 7

MTMP2041A De rind/denude meat cuts 1, 2, 3, 7

MTMP2042A Operate new technology or process 1, 2, 3

MTMP2043A Operate sterivac equipment 1, 2, 3

MTMP2051A Trim neck 1, 2, 3

MTMP2052A Trim forequarter to specification 1, 2, 3, 7, 12

MTMP2053A Trim hindquarter to specification 1, 2, 3, 7, 12

MTMP2054A Inspect hindquarter and remove contamination 1, 2, 3, 7, 12

MTMP2055A Inspect forequarter and remove contamination 1, 2, 3, 7, 12

MTMP2056A Perform retain rail operations 1, 2, 3, 7, 12

MTMP2061A Grade carcase 1, 2, 3, 7

MTMP2062A Weigh carcase 1, 2, 3, 7

MTMP2063A Operate semi automatic tagging machine 1, 2, 3, 7

MTMP2064A Measure fat 1, 2, 3, 7, 12

MTMP2065A Label and stamp carcase 1, 2, 3, 7

MTMP2066A Wash carcase 1, 2, 3, 7

MTMP2071A Inspect meat for defects 1, 2, 3, 7




MTMP2072A Assemble and prepare cartons 1, 2, 3, 7

MTMP2074A Identify cuts and specifications 1, 2, 3,7

MTMP2075A Pack meat products 1, 2, 3, 7

MTMP2081A Operate carton sealing machine 1, 2, 3, 7

MTMP2082A Operate carton scales 1, 2, 3, 7

MTMP2083A Operate strapping machine 1, 2, 3, 7

MTMP2084A Operate carton forming machine 1, 2, 3, 7

MTMP2085A Operate automatic CL determination machine 1, 2, 3, 7

MTMP2091A Assess dentition 1, 3, 7

MTMP2092A Drop tongue 1, 2, 3, 7, 12

MTMP2093A Wash head 1, 2, 3, 7

MTMP2094A Bone head 1, 2, 3, 7, 12

MTMP2095A Remove cheek meat 1, 2, 3, 7, 12

MTMP2096A Bar head and remove cheek meat 1, 2, 3, 7, 12

MTMP2101A Overview edible offal processing 1, 2, 3, 7

MTMP2102A Process thick skirts 1, 2, 3, 7, 12

MTMP2103A Process heart 1, 2, 3, 7, 12

MTMP2104A Process lips 1, 2, 3, 7, 12

MTMP2105A Process head meat 1, 2, 3, 7, 12

MTMP2106A Process weasand 1, 2, 3, 7, 12

MTMP2107A Process kidney 1, 2, 3, 7, 12

MTMP2108A Process tongue 1, 2, 3, 7, 12

MTMP2109A Process liver 1, 2, 3, 7, 12

MTMP2110A Process brains 1, 2, 3, 7

MTMP2111A Process tail 1, 2, 3, 7, 12

MTMP2112A Process runners (gold beaters) 1, 2, 3, 7, 12

MTMP2113A Process tendon 1, 2, 3

MTMP2114A Process spinal cord 1, 2, 3

MTMP2115A Process thin skirts 1, 2, 3, 7, 12

MTMP2121A Prepare and trim honeycomb 1, 2, 3, 7, 12

MTMP2122A Recover mountain chain 1, 2, 3, 7, 12

MTMP2123A Further process tripe 1, 2, 3, 7, 12

MTMP2124A Trim processed tripe 1, 2, 3, 7, 12

MTMP2125A Process small stock tripe 1, 2, 3, 7, 12



MTMP2126A Process bibles 1, 2, 3, 7, 12

MTMP2131A Prepare and despatch meat product orders 1, 2, 3, 7

MTMP2132A Load out product 1, 2, 3, 7

MTMP2133A Store carcase product 1, 2, 3, 7

MTMP2134A Store carton product 1, 2, 3, 7

MTMP2135A Locate storage areas and product 1, 2, 3, 7

MTMP2136A Complete repack operation 1, 2, 3, 7

MTMP2141A Overview offal processing on the slaughter floor 1, 2, 3, 7

MTMP2142A Present offal for inspection 1, 2, 3, 7, 12

MTMP2143A Separate offal 1, 2, 3, 7, 12, Overview offal processing on slaughter floor

MTMP2144A Trim offal fat 1, 2, 3, 7, 12, Overview offal processing on slaughter floor

MTMP2145A Separate and tie runners 1, 2, 3, 7, Overview offal processing on slaughter floor

MTMP2146A Remove thick skirts (flares in pigs) 1, 2, 3, 7, 12

MTMP2147A Recover thin skirts 1, 2, 3, 7, 12

MTMP2151A Overview hide/pelt/skin processing 1, 2, 3, 7

MTMP2152A Trim hide or skin 1, 2, 3, 7, 12, Overview hide/pelt/skin processing

MTMP2153A Salt hide or skin 1, 2, 3, 7, Overview hide/pelt/skin processing

MTMP2154A Grade hide or skin 1, 2, 3, 7, Overview hide/pelt/skin processing

MTMP2155A Despatch hide or skin 1, 2, 3, 7

MTMP2161A Overview fell mongering operations 1, 2, 3, 7

MTMP2162A Chemically treat skins for fellmongering process 1, 2, 3, 7, Overview fellmongering operations

MTMP2163A Prepare chemicals for fell mongering 1, 2, 3, 7, Overview fellmongering operations

MTMP2164A Operate wool drier and press 1, 2, 3, 7, Overview fellmongering operations

MTMP2165A Perform sweating operation on fellmongered skins 1, 2, 3, 7, Overview fellmongering operations




MTMP2166A Perform skin fleshing operation 1, 2, 3, 7

MTMP2167A Skirt and weigh fell mongered wool 1, 2, 3, 7, Overview fellmongering operations

MTMP2171A Dispose of condemned carcase 1, 2, 3, 7, 12

MTMP2172A Skin condemned carcase 1, 2, 3, 7, 12

MTMP2173A Eviscerate condemned carcase 1, 2, 3, 7, 12

MTMP2175A Process paunch 1, 2, 3, 7, 12

MTMP2176A Process slink by products 1, 2, 3, 7, 12

MTMP2177A Process pet meat 1, 2, 3, 7, 12

MTMP2181A Overview rendering process 1, 2, 3, 7

MTMP2182A Operate hogger 1, 2, 3, 7, 12, Overview rendering process

MTMP2183A Operate blow line 1, 2, 3, 7, Overview rendering process

MTMP2184A Operate meat meal mill 1, 2, 3, 7, Overview rendering process

MTMP2185A Operate waste recovery systems 1, 2, 3, 7

MTMP2186A Pack and dispatch rendered products 1, 2, 3, 7

MTMP2187A Break down and bone carcase for pet meat or rendering 1, 2, 3, 7, 12

MTMP2188A Operate air filtration system 1, 2, 3, 7

MTMP2191A Clean iron work 1, 2, 3, 7

MTMP2196A Overview cleaning programs 1, 2, 3, 7

MTMP2197A Clean after operations – boning room 1, 2, 3, 7

MTMP2198A Clean after operations – slaughter floor 1, 2, 3, 7

MTMP2201A Transport food 1, 2, 3, 7

MTMP3001A Knock and stun animal 1, 2, 3, 7

MTMP3002A Stick and bleed animal 1, 2, 3, 7, 12

MTMP3006A Rod weasand 1, 2, 3, 7, 12

MTMP3007A Seal weasand 1, 2, 3, 7

MTMP3008A Ring bung 1, 2, 3, 7, 12

MTMP3009A Seal bung 1, 2, 3, 7

MTMP3011A Explain legging operation 1, 2, 3, 7, 12

MTMP3012A Make first leg opening cuts 1, 2, 3, 7, 12

MTMP3013A Make second leg opening cuts 1, 2, 3, 7, 12

MTMP3014A Perform legging on small stock 1, 2, 3, 7, 12



MTMP3021A Explain opening cuts 1, 2, 3, 7, 12

MTMP3022A Perform flanking cuts 1, 2, 3, 7, 12

MTMP3023A Perform brisket cuts 1, 2, 3, 7, 12

MTMP3024A Perform rumping cuts 1, 2, 3, 7, 12

MTMP3025A Perform rosette cuts 1, 2, 3, 7, 12

MTMP3026A Perform midline cuts 1, 2, 3, 7, 12

MTMP3031A Scald and dehair carcase 1, 2, 3, 7, 12

MTMP3032A Operate pelt puller 1, 2, 3, 7, 12

MTMP3033A Operate hide puller 1, 2, 3, 7, 12

MTMP3034A Remove pelt manually 1, 2, 3, 7, 12

MTMP3036A Bed dress carcase 1, 2, 3, 7, 12

MTMP3037A Eviscerate animal carcase 1, 2, 3, 7, 12

MTMP3038A Operate brisket cutter/saw 1, 2, 3, 7, 12

MTMP3039A Eviscerate game shot carcase 1, 2, 3, 7, 12

MTMP3041A Backdown pig carcase 1, 2, 3, 7, 12

MTMP3042A Prepare head for inspection 1, 2, 3, 7, 12

MTMP3051A Bone small stock carcase – shoulder and middle 1, 2, 3, 7, 12

MTMP3052A Bone small stock carcase – leg 1, 2, 3, 7, 12

MTMP3053A Slice and trim shoulder and middle – small stock 1, 2, 3, 7, 12

MTMP3054A Slice and trim leg – small stock 1, 2, 3, 7, 12

MTMP3055A Bone carcase – forequarter 1, 2, 3, 7, 12

MTMP3056A Bone carcase – hindquarter 1, 2, 3, 7, 12

MTMP3057A Slice and trim forequarter 1, 2, 3, 7, 12

MTMP3058A Slice and trim hindquarter 1, 2, 3, 7, 12

MTMP3059A Break carcase using a bandsaw 1, 2, 3, 7, Prepare and operate bandsaw

MTMP3060A Operate leg boning machines 1, 2, 3, 7, 12

MTMP3061A Operate trunk boning machines 1, 2, 3, 7, 12

MTMP3071A Perform ante-mortem inspection and make disposition 1, 2, 3, 7

MTMP3072A Perform post-mortem inspection and make disposition 1, 2, 3, 7, 12

MTMP3081A Operate batch cooker 1, 2, 3, 7

MTMP3082A Operate continuous cooker 1, 2, 3, 7

MTMP3083A Operate press 1, 2, 3, 7

MTMP3084A Operate wet rendering process 1, 2, 3, 7




MTMP3085A Monitor boiler operations 1, 2, 3, 7

MTMP3086A Operate tallow processing plant 1, 2, 3, 7

MTMP3087A Operate blood processing plant 1, 2, 3, 7

MTMP3088A Produce rendered products hygienically 1, 2, 3, 7

MTMP3089A Render edible products 1, 2, 3

MTMP3096A Overview of meat science relating to eating qualities of meat None

MTMP3097A Specify beef product to Meat Standards Australia requirements 1, 2, 3

MTMP3098A Grade beef carcases to Meat Standards Australia requirements 1, 2, 3

MTMP401A Utilise refrigeration index None

MTMP402A Implement a meat hygiene assessment program None

MTMP403A Oversee plant compliance with the Australian Standards for meat processing

None

MTMP407A Supervise new recruits None

MTMPR201A Prepare and operate bandsaw 1, 2, 3 (and 7 abattoirs only)

MTMPS201A Clean work area during operations 1, 2, 3

MTMPS202A Reinspect boneless meat 1, 2, 3, 5 (and 6 smallgoods only)

MTMPS203A Operate scales and semi automatic labelling machinery 1, 2, 3 (and 6 smallgoods only)

MTMPS204A Maintain production records 2

MTMPS205A Clean chillers 1, 2, 3

MTMPS206A Operate fork lift in specific workplace 1, 2, 3, Operate a Forklift

MTMPS411A Monitor meat preservation process 1, 2, 3 (and 7 abattoirs only)

MTMPS412A Monitor and overview the production of processed meats and smallgoods

8, 9, 10

MTMPS413A Conduct external audit of a quality assurance system 8

MTMPS414A Monitor and overview the production in Uncooked Comminuted Fermented Meat

1,9

MTMPSR201A Vacuum pack product 1, 2, 3

MTMPSR301A Cure and corn product 1, 2, 3


8

MTMPSR406A Manage and maintain a food safety plan 8, 9

MTMR101A Identify species and meat cuts 1, 2, 3, 4, 5



MTMR102A Trim meat for further processing 1, 2, 3, 4, 5, 6, 12

MTMR103A Store meat product 1, 2, 3, 4, 5, 6

MTMR104A Prepare minced meat and minced meat products 1, 2 ,3 4, 5, 6, 7, 12

MTMR105A Produce value added products from prepared ingredients 1, 2, 3, 4, 5 6

MTMR106A Provide service to customers 1, 2, 3, 4, 5, 6

MTMR201A Break and cut product using a bandsaw 1, 2, 3, 4, 5, 6 Prepare and operate bandsaw

MTMR202A Provide advice on cooking and storage of meat products 1, 2, 3, 4, 5, 6, Provide service to customers

MTMR203A Select, weigh and package meat for sale 1, 2, 3, 4, 5, 6

MTMR204A Package product using manual packing and labelling equipment 1, 2, 3, 4, 5, 6

MTMR205A Make sausages 1, 2, 3, 4, 5, 6

MTMR206A Produce value added products 1, 2, 3, 4, 5, 6

MTMR301A Prepare specialised cuts 1, 2, 3, 4, 5, 6, 7, 12

MTMR302A Assess carcase/product quality 1, 2, 3, 4, 5, 6

MTMR303A Calculate yield of carcase or product 1, 2, 3, 4, 5, 6

MTMR304A Manage stock 1, 2, 3, 4, 5, 6

MTMR305A Meet customer needs 1, 2, 3, 4, 5, Provide service to customers, Provide advice on nutritional role of meat

MTMR306A Provide advice on nutritional role of meat 1, 2, 3, 4, 5

MTMR307A Merchandise products, services 1, 2, 3, 4, 5, 6

MTMR308A Prepare and produce value added products 1, 2, 3, 4, 5, 6

MTMR309A Prepare, roll, sew and net meat 1, 2, 3, 4, 5

MTMR310A Bone and fillet poultry 1, 2, 3, 4, 5, 12

MTMR311A Cost and price meat products 6

MTMR312A Prepare portion control to specifications 1, 2, 3, 4, 5, 6

MTMR313A Bone game meat 1, 2, 3, 4, 5, 6, 12

MTMS101A Handle materials and products 1, 2, 3, 6

MTMS102A Pack smallgoods product 1, 2, 3

MTMS14B Prepare dry ingredients 1, 2, 3, 4, 5, 6

MTMS19B Link and tie product 1, 2, 3, 6

MTMS201A Blend meat product 1, 2, 3, 6

MTMS202A Prepare and fill casings 1, 2, 3, 6




MTMS203A Shape and form product 1, 2, 3, 6

MTMS204A Slice product 1, 2, 3, 6

MTMS205A Package product using thermoform process 1, 2, 3, 6

MTMS206A Package product using gas flushing process 1, 2, 3, 6

MTMS207A Operate bar and coder systems 1, 2, 3, 6

MTMS208A Operate metal detection unit 1, 2, 3, 6

MTMS209A Rotate stored meat and meat product 1, 2, 3, 6

MTMS20B Prepare packaging line 1, 2, 3, 6

MTMS32B Sort meat 1, 2, 3, 4, 5

MTMS33B Batch meat 1, 2, 3, 4, 5, 6

MTMS34B Prepare product formulations 1, 2, 3, 4, 5, 6

MTMS35B Operate silent/bowl cutter to produce specified products 1, 2, 3, 6

MTMS37B Cook/steam product 1, 2, 3, 4, 5

MTMS38B Smoke product 1, 2, 3, 4, 6

MTMS39A Ferment and mature product 1, 2, 3, 4, 5, 6

MTMSR201A Prepare and slice meat cuts 1, 2, 3, 4

MTMSR202A Trim meat to specifications 1, 2, 3, 4, 5

MTMSR203A Package product using automatic packing and labelling equipment

1, 2, 3, 6

MTMSR204A Despatch meat product 1, 2, 3, 6

MTMSR301A Break carcase into primal cuts 1, 2, 3, 12

MTMSR302A Prepare primal cuts 1, 2, 3, 12

PMCCOR102A Clean plant and equipment 1, 2, 3

THHBCCO1A Use basic methods of cookery 1, 2, 3, 4, 5, 6

WRRF1.A Balance register/terminal 1, 3, 4, 5, 6

WRRI.3A Order stock 1, 2, 3, 4, 5, 6

WRRM.3A Coordinate merchandise presentation 1, 3, 4, 5, 6

Documents

MTM00 Australian Meat Industry National Training Package · identifies 25,604 employees in meat processing, 5,236 in smallgoods and 20,708 in retail meat ... Although structured training