Australian Meat Industry Training Package
The Meat (MTM07) training package delivers 21 qualifications (plus one
imported qualification) at Certificate I to IV, diploma and advanced
diploma levels. It covers abattoirs, food services, retailing and smallgoods.
Main industry sectors:
- Meat processing
- Smallgoods manufacturing
- Food services (incorporating wholesale)
- Meat retailing
Current Reviews
Workplace English Language and Literacy (WELL) Project
National Training Information Service
The certificate courses, diplomas and advanced diplomas listed below
are linked to the website of the National Training Information Service.
The link provides further details of the certificate courses. It will
also give you information about the registered training organisations
which deliver the training and qualifications.
Abattoirs
Food services
Meat retailing
Qualifications across sectors (some or all)
Smallgoods
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 receiving
and preparation, pre-pack and 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.
|
