The meat industry will soon have access to new national skills standards to support their quality assurance and safety practices.
Australian meat has a reputation for being high quality. This reputation is underpinned by clean and safe industry practices, including quality assurance programs.
Knowing where meat has come from is a crucial part of quality assurance. The skills to support traceability programs are key. So too is the ability to identify and describe aspects that impact the overall quality and price of an animal. A number of factors can influence the quality of meat.
Following extensive national consultation, 13 new and two revised units of competency and three new skill sets have been developed.
The new units and skills sets have been approved by the Meat Industry Reference Committee (IRC). This information has been captured in a Case for Endorsement which has been submitted to the Australian Industry and Skills Committee (AISC). Once endorsed by the AISC the new materials will be published on the training.gov.au website making them available for use by registered training organisations (RTOs).