Meat Slicing Project

Menu: Click across the green arrows to view active and completed project stages. Consultation takes place at every stage of the project.

Case for change

The majority of retail butchers use electric slicers to cut both fresh and cooked meats. There are specific skills and knowledge required of workers to safely and effectively use the equipment, to prevent injury and cross-contamination.

Industry has identified the need for a unit of competency capturing the skills required to operate electric slicers, specific to the context of retail butchers, as none currently exists. There is a unit from the smallgoods manufacturing sector which may be suitable, titled AMPS207 Slice product using simple machinery. The unit application states the unit is for use in a smallgoods manufacturing establishment, so reviewing and updating this unit to a cross-sector meat industry unit is necessary. This would mean there would be no need to create a new unit. Instead, the updated unit could be used by retail and other sectors such as poultry, and could also be imported by other training packages such as the FBP Food, Beverage and Pharmaceutical Training Package.

The Australian Industry 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 20-22)

 

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.

Project Plan

Retail butchers are valued for the skill with which they prepare meat to customers’ specifications. In doing so, expertise is required to work with a range of equipment, including electric slicers, which are used to cut a range of fresh and cooked meats – such as ham, roast beef, chorizo, salami and steamed chicken breast. Skills to work safely and effectively with slicing equipment are essential in producing high quality, safe meat products and preventing workplace injury.

Currently, there is no unit within in the Certificate III in Meat Processing (Retail Butcher) that covers the use of an electric slicer in a retail meat premises. Consultation will take place throughout this project to address the need for these skills to be supported within the qualification. This will involve the review of an existing unit, AMPS207 Slice product using simple machinery, which captures the skills required for meat slicing, but is specific to the smallgoods manufacturing sector.

Industry feedback will inform updates to the unit, so that it can be made appropriate for broader use across the meat industry. Consideration will also be given to contemporary skills, new technology and current terminology relevant to working with electric meat slicers across the meat industry. This will make for a more adaptable unit that can be used in the training of retail butchers. Consideration will also be given to making the unit suitable for a range of other uses, including use by other sectors of the meat industry such as poultry, and importing the unit to other training packages such as the FBP Food, Beverage and Pharmaceutical Training Package.

Project Scope

This project will address the need to develop national skills standards for operating meat slicing equipment. It includes the review of the smallgoods manufacturing unit, AMPS207 Slice product using simple machinery, to see if an updated version of the unit would suit the skills needs of retail butchers.

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
  • Butchers
  • Retail sales people (deli)
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

Unit Under Review

The unit of competency AMPS207 Slice product using simple machinery is proposed for review, so that it can be updated to meet the needs of retail butchers and the meat industry more broadly. You are welcome to provide input on what changes or updates should be made to the unit so that they meet the skills needs of the industry.

Click here to view the unit on training.gov.au.

The following qualifications incorporate this unit:

  • AMP20116- Certificate II in Meat Processing (Food Services)
  • AMP31016- Certificate III in Meat Processing (Smallgoods – Manufacture)
  • AMP20216- Certificate II in Meat Processing (Smallgoods)
  • AMP30916- Certificate III in Meat Processing (Smallgoods – General)
  • AMP20117- Certificate II in Meat Processing (Food Services)

The following skill sets incorporate this unit:

  • AMPSS00052- Produce Smoked Meat Products Skill Set
  • AMPSS00049- Produce Cooked Fermented Meat Products Skill Set
  • AMPSS00012- Cook and Process Meats for Meat Retail Product Range Skill Set
  • AMPSS00051- Produce Dried Meat Products Skill Set
  • AMPSS00053- Produce UCFM Products Skill Set
  • AMPSS00050- Produce Cooked Meat Products Skill Set

Project Team
Don JonesTraining and Industry Engagement Lead, MINTRACdjones@mintrac.com.au
Mick CrouchChief Executive Officermcrouch@mintrac.com.au

 

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 unit. It is important that training provides a skilled and flexible workforce for the future. The unit needs to reflect real work experience. So if you work in the sector, we would appreciate your input and help. 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 on 02 9819 6699 or djones@mintrac.com.au.

Stakeholder Consultation Process

A list of key stakeholder organisations has been identified for this project based on their industry role, size or specialty. Skills Impact and 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 unit. 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 unit is available for feedback via this webpage and workshops that take place around Australia. 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.

Development

A competent and reliable butcher has superb knife skills and will operate meat slicing equipment with a high degree of expertise and safety. However many people use slicing equipment across the industry and this project is looking at the specific skills to slice meat across various sectors, including butchery, small goods and retail. The current unit of competency to describe the skills standards for this work is specific to the smallgoods sector only. This project will consult industry to update the unit, so that it can be made appropriate for broader use across the meat industry.

The unit will be revised to reflect contemporary skills, new technology and current terminology relevant to working with electric meat slicers across the meat industry. Consideration will also be given to making the unit suitable for a range of other users, including use by other sectors of the meat industry such as poultry, and importing the unit to other training packages such as the FBP Food, Beverage and Pharmaceutical Training Package.

Subject matter experts have been engaged to review the skills outlined in the existing unit of competency for slicing product appropriate for cross sector outcomes and in addition, to see how it can be updated to reflect new technology and current terminology.

Development outcomes and next steps

Broad stakeholder consultation is scheduled to commence in April 2021 when the draft unit AMPS207 Slice product using simple machinery 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 the draft unit 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.

 

Drafts Available

This stage has not yet commenced

Validation

This stage has not yet commenced

Finalisation

This stage has not yet commenced