This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment.  

This unit provides an introduction to the meat industry and all its sectors. It gives the individual an introduction to the types of products produced in a meat company, the conditions workers enjoy and their responsibilities to follow the company's policies and procedures.  

This unit can be used as part of an employee's induction or pre-employment training program.  

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - explain employee responsibilities; - explain the flow of product from receival to sale in own workplace; - follow relevant workplace policies; - identify relevant workplace requirements, policies and procedures and explain their implications for trainees; - list the markets where the company's products are distributed; - name the products produced in own workplace; - outline the path of meat from paddock to plate; - relate to others in an effective and non-discriminatory way, and; - use relevant communication skills.Students will also be expected to demonstrate the following knowledge: - dispute resolution procedures in the workplace; - nature and role of work instructions, Standard Operating Procedures (SOPs),explanations and reports; - principles of EEO and policies to prevent sexual harassment; - relevance of WHS and regulatory requirements for meat industry employees; - workplace employment conditions; - enterprise ethical standards and requirements for interacting with other employees and staff, and; - animal welfare policies and procedures.

Where to next?

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