Core-Units Certificate II in Meat Processing (Abattoirs)
This CD contains Learner’s workbooks and a Facilitator’s guide in support of six units of competency in the Certificate II in Meat Processing (Abattoirs) from the MTM07 Australian Meat Industry Training Package. All files are provided in both Microsoft Word and Adobe Acrobat PDF formats. The units covered are:
- MTMMP1C Maintain Personal Equipment
- MTMMP2C Apply Hygiene and Sanitation Practices
- MTMMP3C Apply Quality Assurance Practices
- MTMMP4C Follow Safe Work Policies and Procedures
- MTMMP5C Communicate in the Workplace
- MTMMP6C Overview of the Meat Industry
Editorial details
Food Industry Centre, Goulburn Ovens Institute of TAFE and Meat Industry Training Advisory Council (MINTRAC)
Availability
MINTRAC
Suite 2, 150 Victoria Road Drummoyne, NSW 2047 Australia
Toll Free: 1800 817 462
Phone: (02) 9819 6699
Fax: (02) 9819 6099
Email: mintrac@mintrac.com.au
Website: MINTRAC
Cost
Free of charge with a minimum charge for handling and postage
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Seaview Meats: a language focused induction for abattoir workers
This resource is relevant to three competencies from the Meat Processing Training Package (MTM00):
- MTMMP2B - Apply hygiene and sanitation practices
- MTMMP4B - Follow safe work policies and procedures
- MTMMP5B - Communicate in the workplace
It introduces new workers to the policies, procedures and personnel at a meat processing site. Supervisors and team leaders take learners over key concepts, language and work practices giving them opportunities to practise the language in the training room and to locate relevant procedures in their own work place.
The workbook and DVD have been designed to work together or to be stand alone resources.
The target audience is workers who speak English as a second language or native speakers with language and literacy needs. The guide has been written to help trainers who have not been trained to teach English as a second language. It provides some basic ideas on adult learners as language learners and on designing activities to help learners engage with language learning.
Editorial details
AMES Research Learning & Innovation (Australia)
Imprint: [Melbourne]: AMES, 2006. 23 p.; 119 p. + DVD
Availability
Adult Multicultural Education Services (AMES)
Cost
Purchase price:
- Seaview Learner Handbook 2006: $30.00 inc GST
- Seaview Trainer Handbook 2006: $20.00 inc GST
- Seaview CD-DVD 2006: $30.00 inc GST
- Seaview Complete Kit 2006: $70.00 inc GST
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Quality communication: pamphlets on improving communication in the meat industry
This collection of pamphlets is designed to promote and encourage good communication in the workplace and to highlight some features of effective communication skills training. Pamphlets are titled:
- Getting the message across : an enterprise approach to communication and problem solving
- Communicating to make HACCP work: HACCP - Hazard Analysis Critical Control Point
- Planning your training: enterprise training systems
- Communication tips for trainers
- Training workers from different language backgrounds
- Getting the best results: selecting a training provider
- The training bulletin: communicating to get the best from training
There is also a poster titled 'Quality communication!' and a floppy disc of sample content for training bulletins.
Editorial details
Imprint: Five Dock, NSW: National Meat Industry Training Advisory Council, 1998. various pagings
Availability
Mintrac: National Meat Industry Training Advisory Council Limited
A series of free downloads is available from the Mintrac products page
Individual PDFs part of this resource are:
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A guide to inclusive training in abattoirs for workplace trainers category 1 and workplace assessors
This brief guide accompanies the learners' following resources:
- A course in workplace assessor training
- A course in workplace trainer category 1 for the Meat Processing (Abattoirs) sector of the National Meat Industry
The aim of the guide is to reinforce the strategies for inclusive language, literacy and maths in on-the-job training and workplace assessing which are covered in the Workplace Trainer: Category 1 and Workplace Assessor training courses. Sections cover:
- identifying the communication skills in the task
- getting to know the workers in the training
- planning the training; planning the assessment
- delivering the training; and assessing the workers
Editorial details
Author: Judy Duffy Training Consultants (Australia)
Imprint: Five Dock, NSW: National Meat Industry Training Advisory Council, 1998. 8 p.
Availability
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A guide to inclusive training in smallgoods for workplace trainers category 1 and workplace assessors
This brief guide accompanies the learners' following resources:
- A course in workplace assessor training
- A course in workplace trainer category 1 for the Meat Processing (Abattoirs) sector of the National Meat Industry
The aim of the guide is to reinforce the strategies for inclusive language, literacy and maths in on-the-job training and workplace assessing which are covered in the Workplace Trainer: Category 1 and Workplace Assessor training courses. Sections cover:
- identifying the communication skills in the task
- getting to know the workers in the training
- planning the training
- planning the assessment
- delivering the training
- assessing the workers
Editorial details
Author: Judy Duffy Training Consultants (Australia)
Imprint: Five Dock, NSW: National Meat Industry Training Advisory Council, 1998. 8 p.
Availability
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