C
Rendering processes offer a safe and effective way to transform animal by-products into a range of valuable proteins, minerals and oils. Through research and consultation, the Meat IRC has investigated the viability of the Certificate III in Meat Processing (Rendering) to better understand why enrolments in this qualification are declining, while enrolment in individual rendering units are higher. Direct discussions with employers organised through the Australian Renderers Association and with all 17 registered training providers (RTOs) offering the qualification revealed that the qualification does not currently meet industry skill needs.As part of this project, current units and one qualification will be reviewed, so that they reflect changes in technology and terminology and trends in international markets. In addition, two to three skill sets may need be developed to allow for stand-alone delivery of the rendering units. One new unit of competency may also need to be developed, covering product quality checks. Two units that support the skills required to perform pre-rendering processes using size reduction equipment will also be reviewed, so that these units match current job tasks and the skills required to perform them. The units AMPA2158 Operate hogger and AMPA2159 Operate blow line have been identified as using language and terminology that is no longer used by industry, as well as containing redundant performance criteria that is already covered elsewhere in other units.
The Australian Industry and Skills Committee (AISC) approved this project out of the 2020 Annual Update to the
IRC Skills Forecast and Proposed Schedule of Work, submitted by Skills Impact on behalf of the Meat IRC.The Meat Industry Reference Committee (IRC) will oversee this project as part of their responsibility to support engagement with the sector, and to ensure the project meets industry stakeholder needs.Skills Impact and MINTRAC will manage this project, consistent with the 2012 Standards for Training Package Development.
Download Project Proposal (see pages 17-20)
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P
Workers in the meat rendering and pre-rendering sector play a vital role in transforming animal by-products into a range of products used for human and animal consumption, fertiliser and other consumer goods. New technologies and techniques are being used by industry to improve products. Industry feedback has indicated that the national qualification and units of competency that support meat rendering and pre-rendering roles do not reflect the current language, terminology and equipment used.Rendering plays a vital role in the meat industry, as it turns materials that would otherwise be waste into stable and useable products. This helps manage the environmental impact of meat processing as there is less waste that needs to be disposed of. It is important that the skills required to carry out this work are up to date, to support a sustainable and safe, meat processing industry.
Project Scope
This project will update the Certificate III in Meat Processing (Rendering) and related units of competency to outline the skills required to work with new technology and equipment and to reflect current terminology. The units for operating a hogger and a blow line, which are contained in Certificate II in Meat Processing (Abattoirs), will also be reviewed.There is potential to develop a unit to capture the skills required for product quality checks and two or three skills sets to allow for stand-alone delivery of the rendering units contained in the Certificate III in Meat Processing (Rendering).
Register your interest in the project
Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Meat’ as your industry of interest. |
Relevant Occupations
- Rendering Plant Operator
- Abattoir Labourer
- Offal Processor
- Hide Processor
- Abattoir Packer
Timeline
December 2020
Initial scoping
February 2021
Development of draft qualifications, skill sets and units
March 2021
Drafts available for broad consultation
April 2021
Validation of final drafts
May 2021
Finalisation of Training Package components
June 2021
Independent Quality Assurance, and Edit and Equity review of Training Package components
July 2021
IRC consideration for sign-off and submission for endorsement
Qualifications and Units
Below is a list of current qualifications and units proposed for revision as part of this project. You are welcome to provide input on what changes or updates should be made to the components so that they meet the skills needs of the industry.
Project Team
Opportunities for stakeholder input
Stakeholder input is appreciated throughout the duration of this project. The documents will be drafted in consultation with Subject Matter Experts and their networks. Opportunities to provide targeted feedback will occur when the draft materials are made available in March 2021 and again for validation of final drafts in April 2021. However, your feedback is welcomed at any time, and will help us in drafting the qualification, skill sets and units. It is important that training provides a skilled and flexible workforce for the future. The qualification, skill sets and units need to reflect real work experience. So if you work in the sector, Skills Impact and MINTRAC welcome your input. Please feel free to register your interest for project updates and consultation opportunities by following the newsletter subscription link below. Alternatively, please feel free to contact the project manager, Don Jones at
[email protected].
Stakeholder Consultation Process
A list of key stakeholder organisations has been identified below for this project and who will be consulted throughout the Project:
- Ridley
- Teys Australia
- Inghams
- Talloman
- NH Foods
- Western T Proteins
- Peerless
- MBL Protein
- Members of the Australian Renderers Association
- The Department of Agriculture, Water and the Environment
- The Australian Meat Industry Council (AMIC)
Skills Impact working with MINTRAC will ensure contact is made with each of these organisations during the development of this project to seek their involvement and their views on the draft qualification, skill sets and units. Consultation is not limited to the organisations on this list. This list simply helps us to identify those organisations that, because of their industry role, size or specialty, are likely to have a key interest in the development and outcomes of this project.If you are aware of an organisation that you think should be involved, please contact the project team to ensure they are contacted by us.Of course, all and any interested industry participants are encouraged to engage in the consultation of this project, when the draft qualification, skill sets and units are available for feedback via this webpage.
D
Meat rendering techniques promote sustainability and reduce food waste by reusing and repurposing animal by-products. The skills to transform these by-products into goods for human and animal consumption, fertiliser and other uses are being reviewed as part of this project. The national qualification and units of competency for meat rendering are being reviewed alongside industry, so they reflect current practices, technology, equipment and terminology.A group of industry experts have been engaged to review the Certificate III in Meat Processing (Rendering) and related units. They have looked at the units within the qualification to determine their suitability and that of the qualification to ensure the final products meet the skills requirement needs of job roles in this sector. They are also considering trends in international markets and changes in processes and technology, so that the rendering specific units can be updated to reflect the most current skills requirements. The experts first met in December and again in February for a workforce functional analysis to identify and describe the skills requirements for each function of rendering and pre-rendering meat. The group of industry experts will meet again later in March to consider the updated units and qualification, prior to broad stakeholder consultation.
Development outcomes and next steps
Broad stakeholder consultation is scheduled to commence in April 2021 when draft units will be made available for comment on this webpage. Your input is welcome, please feel free to register your interest to keep informed of project updates and when draft materials are available for feedback.Register your interest in the project
Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Meat’ as your industry of interest. |
C
Meat rendering is an essential part of the meat processing industry, reusing and repurposing animal by-products to reduce food waste and increase sustainability. Unique skills are required in performing the processes that transform these by-products into goods for human and animal consumption, fertiliser and other uses. As part of this project, the qualifications and skills standards that describe these vital skills are being reviewed so they reflect current practices, technology, equipment and terminology.The Certificate III in Meat Processing (Rendering), skill sets and units have been reviewed and revised in consultation with subject matter experts.Thank you to everybody that provided feedback on the draft qualification, skill sets and units that were made available for review and feedback from 31 March – 3 May 2021.During this time, feedback was collected through the online feedback hub, phone, email and consultation webinars. The drafts, including any comments made on the feedback hub, are still available for viewing below. Feedback was sought on whether the documents reflect the current skills standards and practices of industry, and whether job functions are accurately described.Feedback will inform the work on the final drafts which will be available for industry validation in mid-May. A summary of the feedback and how it was addressed in the final drafts will also be available.
Key Changes
The
Certificate III in Meat Processing (Rendering) and units have been revised to reflect changes in the operations of a rendering process, such as batch rendering, continuous dry rendering and low temperature wet rendering; boiler operations; blood coagulation and drying; and tallow refining.The two pre-rendering units contained in the
Certificate II in Meat Processing (Abattoirs) have been updated to replace redundant terminology no longer used by industry and to reflect current Training Package Standards.Subject matter experts have indicated that the unit
AMPA3086 Monitor boiler operations is no longer appropriate. They have proposed that it be replaced with more suitable boiler operation units from other Training Packages, listed as an elective in the revised
Certificate III in Meat Processing (Rendering).Three skill sets have also been developed to capture the skills required for different types of rendering processes.
For more information
download the summary of technical changes| Qualification code and name | Proposed changes or rationale | Link |
| AMP3X421 Certificate III in Meat Processing (Rendering) | Qualification redesigned in consideration of Training Package Standards to address several non-compliance matters including AQF misalignment of core units and the points allocation system. The proposed qualification now requires 12 units of competency to be achieved - 4 core units and 8 elective units. The current core units are proposed to be replaced (see below). | View draft qualification |
The draft document can be downloaded in Microsoft Word format by
clicking here.
Proposed Core Units
The below units are proposed to replace current core units within the
Certificate III in Meat Processing (Rendering). The skills within the core unit
Comply with Quality Assurance and HACCP requirements have been integrated into all revised units, so it is no longer necessary as a core unit. Similarly, the skills within Overview of the meat industry and Maintain personal equipment have been integrated into other units where applicable and are not required in the core. | Unit code and name | Rationale | Link |
| ACMGEN315 Communicate effectively with clients and team members | Proposed to replace AMPCOR205 Communicate in the workplace. | This unit is currently under development as part of the Pet Care and Animal Training Project. View the most recent version on the project page |
| AMPX310 Perform pre-operations hygiene assessment | Proposed to replace AMPCOR202 Apply hygiene and sanitation practices. | View unit on training.gov.au |
| AMPX308 Follow and implement an established work plan | This unit fills a gap identified by the subject matter experts. | View unit on training.gov.au |
| FBPWHS3001 Contribute to work health and safety processes | Proposed to replace AMPCOR204 Follow safe work policies and procedures | View unit on training.gov.au |
You can email your feedback to Don Jones
[email protected]Units Proposed for Removal
These elective units are proposed for removal from the qualification. The skills within these units have been integrated into revised rendering units where appropriate.
| Unit code and name | Units where these skills have been embedded | Link |
| AMPA3084 Operate press | AMPREN30X82 Operate and monitor a batch cooking processAMPREN30X83 Operate a continuous dry rendering process. | View unit on training.gov.au |
| AMPA3089 Produce rendered products hygienically | AMP3082 Operate a batch cookerAMPA3083 Operate continuous cookerAMPA3085 Operate wet rendering processAMPA3086 Operate boiler operationsAMPA3087 Operate tallow processing plantAMPA3088 Operate blood processing plantAMPA3090 Render edible products | View unit on training.gov.au |
You can email your feedback to Don Jones
[email protected]For more information
download the summary of technical changes| Skill set code and name | Proposed changes or rationale | Link |
| AMPSSNEW000X1 Operate and Monitor Batch Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate and monitor a batch rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
| AMPSSNEW000X2 Operate Continuous Dry Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate and monitor a continuous dry rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
| AMPSSNEW000X3 Operate Low Temperature Wet Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate a low temperature wet rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
The draft documents can be downloaded in Microsoft Word format by
clicking here.
For more information
download the summary of technical changes| Unit code and name | Proposed changes or rationale | Link |
| AMPREN30X82 Operate and monitor a batch rendering process | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down of a batch rendering process. This includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
| AMPREN30X83 Operate and monitor a continuous dry rendering process | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down a continuous dry rendering process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence | View draft unit |
| AMPREN30X85 Operate and monitor low temperature wet rendering process | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down low temperature wet rendering process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
| AMPREN30X87 Operate and monitor a tallow refining process | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down a tallow refining process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
| AMPREN30X88 Operate a blood coagulation and drying process | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down a blood coagulation and drying process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
| AMPREN30X90 Render edible products | Unit redesigned to include preparation, loading raw material, operation, monitoring and shut down a render edible products process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
The draft documents can be downloaded in Microsoft Word format by
clicking here.
For more information
download the summary of technical changes| Unit code and name | Proposed changes or rationale | Link |
| AMPABA21X58 Operate meat size reduction equipment | Updated language and terminology. Unit redesigned to include preparation, deliver raw material, operation, monitoring, cleaning and shutting down meat size reduction equipment. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. | View draft unit |
| AMPABA21X59 Operate blow line | Unit redesigned to include preparation, operation, monitoring, cleaning and shutting down a blow line process. Includes new outcomes to prepare individuals to work safely and implement work health and safety processes including hazard identification, risk assessment and control. Other changes include strengthening worker health and safety, the addition of Foundation Skills and updating of the Performance and Knowledge Evidence. Duplicate Element removed. | View draft unit |
The draft documents can be downloaded in Microsoft Word format by
clicking here.
For more information
download the summary of technical changes| Unit code and name | Rationale | Link |
| AMPA3086 Monitor boiler operations | This unit is proposed for deletion as subject matter experts have indicated it is no longer appropriate. There are other existing boiler operation units that are better suited for the meat rendering industry that will be listed as electives in the Certificate III in Meat Processing (Rendering).For example:
In addition to the above units, PPMSTM3XX Perform steam boiler operations, which is currently in draft format as part of the current Pulp and Paper Manufacturing Review Project, may also be listed as an elective. Stakeholders can access and provide feedback in this draft unit until 7 May 2021, via the project webpage. The unit is listed under the heading Specialist PPM Functional Operations units. | View unit on training.gov.au |
The qualifications, skill sets and units have been drafted in consultation with Subject Matter Experts. They have considered feedback that was received out of Workforce Functional Analysis workshops in December and numerous small group subject specific consultations during February and March. People working directly in the rendering sector participated and provided information on the skills and knowledge required for job roles and tasks. Thank you to those who provided feedback during these activities.
Register your interest in the project
Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Meat’ as your industry of interest. |
V
Rendering is a vital step in the meat processing industry, transforming what would otherwise be waste into stable and useable products. By transforming animal by-products into food for animal and human consumption, fertiliser and other consumer products, workers in the rendering and pre-rendering sector help reduce waste and increase the sustainability of the industry. With the practices, technology, equipment and terminology used within the sector changing, it is important that the qualifications and skills standards are kept up to date. Consultation is taking place throughout this project to revise the current qualification and skills standards for this work, supporting a sustainable and safe meat processing industry.The Certificate III in Meat Processing (Rendering), skill sets and units have been revised to reflect stakeholder feedback and the current skills standards and practices of industry.Thank you to everyone who provided feedback on the final draft qualifications, skill sets and units that were made available for validation from 14-31 May 2021. You can still view the documents and any comments made below.
Summary of feedback and key changes
The following changes were made in response to stakeholder feedback that was received as part of the ‘Drafts Available’ stage, from 31 March – 3 May 2021.The
Certificate III in Meat Processing (Rendering) was amended to provide a more flexible choice of units for learners from a range of diverse rendering operations.Within units, the Performance Evidence in the Assessment Requirements was revised to remove unnecessary duplication and to provide users with greater clarity on the nature, volume and frequency of skills that an individual needs to demonstrate. Minor changes were also made to the Performance Criteria to differentiate food safety hazards and worker health and safety hazards. The unit
PPMSTM3XX Perform steam boiler operations was revised to remove references to paper mills so it can be applied in several industry sectors, including meat processing. This unit will replace the existing unit
AMPA3086 Monitor boiler operations in the electives of
Certificate III in Meat Processing (Rendering). In line with the federal government policy to remove components that duplicate others,
AMPA3086 Monitor boiler operations is recommended for deletion.A description of how all feedback has been considered and applied in these final drafts can be downloaded below. Please click the ‘Download Summary of Feedback, Responses and Actions’ button.
Note that the skills standards for
meat slicing are being reviewed as part of a separate project that is undergoing consultation at the same time. The feedback, responses and actions for both projects are described in this document.
| Qualification code and name | Proposed changes or rationale | Link |
| AMP3X421 Certificate III in Meat Processing (Rendering) | Packaging Rules changed (reducing the number of units required to be selected from Elective Group A from 5 to 3) to provide a more flexible choice of elective units for learners coming from a range of diverse rendering operations. | View draft qualification |
The draft document can be downloaded in Microsoft Word format by
clicking here.
Stakeholder feedback suggested no further changes to these skill sets from the draft versions that were available for feedback as part of the ‘Drafts Available’ stage, from 31 March – 3 May 2021.
| Skill set code and name | Proposed changes or rationale | Link |
| AMPSSNEW000X1 Operate and Monitor Batch Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate and monitor a batch rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
| AMPSSNEW000X2 Operate Continuous Dry Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate and monitor a continuous dry rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
| AMPSSNEW000X3 Operate Low Temperature Wet Rendering Process Skill Set | This skill set describes the skills and knowledge required to operate a low temperature wet rendering process, a blood coagulation and drying process and a tallow refining process in an industrial rendering plant. This includes preparation, loading raw material, operation, monitoring and shut down of the rendering process. | View draft skill set |
The draft documents can be downloaded in Microsoft Word format by
clicking here.
Across all units, the Performance Evidence in the Assessment Requirements were revised to remove unnecessary duplication and to provide users with greater clarity on the nature, volume and frequency of skills that an individual needs to demonstrate. Minor changes were also made to the Performance Criteria to differentiate food safety hazards and worker health and safety hazards.
The draft documents can be downloaded in Microsoft Word format by
clicking here.The Performance Evidence in the Assessment Requirements were revised in both units to remove unnecessary duplication and to provide users with greater clarity on the nature, volume and frequency of skills that an individual needs to demonstrate. Minor changes were also made to the Performance Criteria to differentiate food safety hazards and worker health and safety hazards.
The draft documents can be downloaded in Microsoft Word format by
clicking here.| Unit code and name | Rationale | Link |
| AMPA3086 Monitor boiler operations | The unit PPMSTM3XX Perform steam boiler operations, which is currently in draft format as part of the current Pulp and Paper Manufacturing Review Project, has been revised to remove references to paper mills so it can be applied in several industry sectors, including meat processing. This unit will replace the existing unit AMPA3086 Monitor boiler operations in the electives of Certificate III in Meat Processing (Rendering). In line with the federal government policy to remove components that duplicate others, AMPA3086 Monitor boiler operations is recommended for deletion. | View unit on training.gov.au |
Register your interest in the project
Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Meat’ as your industry of interest. |
F
Meat rendering and pre-rendering processes are integral to the meat processing industry, helping to reduce waste and increase sustainability by transforming materials that would otherwise be waste into stable and useable products. A skilled workforce is required to transform animal by-products into food for animal and human consumption, fertiliser and other consumer products. As industry continually adopts new and more efficient practices, technology, equipment and terminology, the skills needed within the sector have changed. Consultation took place throughout this project to update qualifications and skills standards, so that they are up to date with industry skill needs and can continue to support a sustainable and safe meat processing industry.As a result of the efforts of everyone involved in this project, the Certificate III in Meat Processing (Rendering) along with three skill sets and ten units were revised and some merged to reflect current job roles and skills needs. The qualification and skills standards were published on the national training register (
training.gov.au) within the AMP Australian Meat Processing Training Package on 28 October 2021.
Key Outcomes
- The Certificate III in Meat Processing (Rendering) was redesigned to better align with the level of skills required for this work. It has been updated to include 12 units of competency (it previously contained ten), with four core units and eight elective units, and amended to provide a more flexible choice of units for learners from a range of diverse rendering operations.
- Ten units in meat rendering were revised and some of them merged, resulting in six final units:
- Redesigned unit AMPREN302 Operate and monitor a continuous dry rendering process includes content from AMPA3083 Operate continuous cooker and AMPA3084 Operate press
- Redesigned unit AMPREN301 Operate and monitor a batch cooking process includes content from AMPA3082 Operate batch cooker and AMPA3084 Operate press
- Redesigned unit AMPAREN305 Operate a blood coagulation and drying process includes content from AMPA3088 Operate blood processing plant and AMPA3089 Produce rendered products hygienically
- Redesigned unit AMPA306 Render edible products includes content from AMPA3090 Render edible products and AMPA3089 Produce rendered products hygienically
- The meat rendering units were updated to reflect changes in the operations of a rendering process, such as batch rendering, continuous dry rendering and low temperature wet rendering; boiler operations; blood coagulation and drying; and tallow refining. The Performance Evidence in the Assessment Requirements was revised to remove unnecessary duplication and to provide users with greater clarity on the nature, volume and frequency of skills that an individual needs to demonstrate. Minor changes were also made to the Performance Criteria to differentiate food safety hazards and worker health and safety hazards.
- Two pre-rendering units were updated to replace redundant terminology no longer used by industry and to reflect current training package standards.
- Three skill sets were developed to capture the skills required for different types of rendering processes. This will support workplaces that have a need for skills in a particular type of rendering, such as small plants that only perform one kind of rendering process.
Summary of Consultation to Date
The qualification, skill sets and units were drafted in consultation with Subject Matter Experts (SMEs). The draft documents were then made available for broad feedback on this website as part of the 'Drafts Available' stage from 31 March – 3 May 2021 and again for validation from 14 – 31 May 2021. Feedback was collected via the Skills Impact feedback hub webinars, phone and email. A final SME online validation workshop was held to discuss and finalise queries received during the validation period.A description of how all feedback has been considered and applied at the 'Drafts Available' stage can be downloaded below. Please click the ‘Download Summary of Feedback, Responses and Actions’ button.
Note that the skills standards for
meat slicing were reviewed as part of a separate project which underwent consultation at the same time. The feedback, responses and actions for both projects are described in this document. Letters of Support from industry employers including Barossa Fine Foods, SunPork Solutions, Bindaree Food Group, Teys Australia Pty Ltd and Ingham’s were received to support the outcome of both projects.The final draft qualification, units of competency and skills sets were approved for endorsement by the Australian Industry and Skills Committee (AISC) (
read the communique) and State and Territory Ministers after undergoing an edit and equity and independent quality assurance process and consideration by the State/Territory Training Authorities (STAs/TTAs).
A Case for Endorsement was submitted alongside the draft qualification, skill sets and units, including a rationale of why these changes are needed and evidence of industry support.Please find below links to the final documents that are published on the national training register.
Case for EndorsementThe Case for Endorsement also includes a unit and skill sets that were developed as part of the
Meat Slicing Project.
Click here to download the Case for EndorsementCompanion Volume Implementation GuideA Companion Volume Implementation Guide (CVIG) was also produced to assist industry and registered training providers (RTOs) deliver the unit and skill sets. This CVIG is in two parts. It contains key information to help trainers adapt to any new changes, as well as additional information about the impacts of regulation and licensing implications and workplace health and safety on their training.
Download Part 1: Overview and Implementation
Download Part 2: Component Details Register your interest in the project
Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Meat’ as your industry of interest. |
