MINTRAC logo MINTRAC
National Meat Industry Training Advisory Council Limited

In conjunction with Charles Sturt University,

MINTRAC is working with VERTO and Response RTOs to deliver the Certificate III and IV Meat Processing (Meat safety) to undergraduate and post graduate students at the Wagga Wagga campus. This two year project will develop a model which will ensure quality training, high completion rates and competent graduates that will be available for employment as meat inspectors and quality assurance personnel in the red meat industry. For the students the course offers credits toward their degree and a recognized qualification which will enhance their employment prospects on graduation.

Sixty students attended an initial information day and fourteen of these have been selected to undertake the meat inspection course. The students are principally animal and agricultural science undergraduates in their second to fourth year.

A number of abattoirs (both domestic and export)have joined the project to provide work placements for the students to complete their 120 hours of practical experience. In addition to the RTO tutors, the participating abattoirs are providing workplace mentors to support the students throughout their work placements.

The students have completed the one week residential component of the course and will shortly commence the first of their work placements.The bulk of the theory component of the course will be undertaken by distance education supported by regular on campus tutorials.

MI students at work

But what are the students saying..

“This five day intensive course has proven to be a steep learning curve for me. I didn’t realise how much I didn’t know about the meat processing industry even after having completed 2.5 years in a university course in the agricultural sector. If there is one thing I will take away from this week its that the meat processing industry is and has been improving at a tremendous rate. I am excited to go out to facilities, apply the knowledge I am being taught and participate in this ever evolving industry as a meat safety inspector and maybe, once I graduate, as a veterinarian.”

Julien Grosmaire

Third Year Bachelor of Veterinary Biology/Bachelor of Veterinary Science (BVetBio/BVSc)

Student at Charles Sturt University (CSU)

And this..

“What can I say,the first week was a fantastic introduction to the Cert III and IV Meat Processing (Meat Safety) course. The material and resources that have been provided have been useful and fully utilized.The structure of the course was easily understood and help was readily available (even after hours). The mixture between theory and practical components was great, as it broke up the sessions and gave us a real insight as to what is required on the job. All the trainers from VERTO (Rod Maughan, Murray Izzard and Martin Izzard) were engaging, educational and highly valuable.

The session coordinator Clive Richardson was a great help and created an environment that was comfortable to ask questions. Overall, it was an essential ice breaker into the Red Meat industry which provided a deeper understanding of the workforce and provides an opportunity for professional and personal development. I highly recommend this course for anyone seeking future studies and professional development in their future careers.”

Fiona Gojan

MINTRAC.

Here we can see what the students are doing.

MI students at work