Certificate III Meat Processing (Slaughtering)
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Qualification Description
This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
- complete routine activities
- provide and transmit solutions to predictable and sometimes unpredictable problems.
Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
12* units of competency:
- 7 core units plus
- at least 5 elective units with a minimum value of 30points
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
| Core Units | ||
| AMPCOR201 | Maintain personal equipment | |
| AMPCOR202 | Apply hygiene and sanitation practices | |
| AMPCOR203 | Comply with Quality Assurance and HACCP requirements | |
| AMPCOR204 | Follow safe work policies and procedures | |
| AMPCOR205 | Communicate in the workplace | |
| AMPCOR206 | Overview the meat industry | |
| AMPX209 | Sharpen Knives | |
| Elective Units (Select a minimum of 5 or equal to 30 points from the below) | ||
| AMPA3000 (4 Points) | Stun animal | |
| AMPA3001* (4 Points) | Stick and bleed animal | |
| AMPA3003 (2 Points) | Assess effective stunning and bleeding | |
| AMPA3138 (2 Points) | Identify secondary sexual characteristics – beef | |
| AMPA3015 (2 Points) | Perform animal slaughter in accordance with Halal certification requirements | |
| AMPA3005 (2 Points) | Rod weasand | |
| AMPA3006* (1 Point) | Seal weasand | |
| AMPA3007* (4 Points) | Ring bung | |
| AMPA3008 (2 Points) | Seal bung | |
| AMPA3009 (4 Points) | Split carcase | |
| AMPA3010 (1 Point) | Overview legging operation | |
| AMPA3012 (4 Points) | Make first leg opening cuts | |
| AMPA3013 (3 Points) | Make second leg opening cuts | |
| AMPA3014 (4 Points) | Perform Legging on Small stock | |
| AMPA3023* (1 Point) | Explain Opening cuts | |
| AMPA3024* (6 Points) | Perform Flanking cuts | |
| AMPA3025* (4 Points) | Perform Brisket cuts | |
| AMPA3026* (4 Points) | Perform Rumping cuts | |
| AMPA3027* (4 Points) |
| |
| AMPA3028* (4 Points) | Perform Midline cuts | |
| AMPA3030* (4 Points) | Operate Pelt Puller | |
| AMPA3031* (6 Points) | Operate Hide Puller | |
| AMPA3032* (6 Points) | Remove pelt manually | |
| AMPA3033* (16 Points) | Bed Dress Carcase | |
| AMPA3034* (8 Points) | Eviscerate animal carcase | |
| AMPA3040 (4 Points) | Operate Brisket cutter or saw | |
| AMPA3044* (2 Points) | Operate Air knife | |
| AMPA3046* (2 Points) | Undertake retain rail operations | |
Prerequisite requirements
Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case:
- AMPX209 - Sharpen Knives
- AMPA3010 - Overview Legging Operations
- AMPA3023 - Explain opening Cuts
How will you be assessed?
You will be assessed via a variety of means including, practical demonstration of skills, knowledge assessment and your ability to apply skills in a real workplace environment.
Students undertaking this qualification need to be employed / working in a meat processing facility.
Entry requirements
There are no entry requirements for this qualification and there also are no licensing, legislative or underpinning certification requirements applying to this qualification.
Assessment conditions
This qualification must be delivered and assessed in the context of Australian meat processing standards and regulations. Students undertaking this qualification need to be employed by a meat processing facility and have access to a registered operating meat processing plant.
All assessments must be demonstrated onsite at the normal rate of production.
What to expect
Students can expect to complete this qualification in under 12 months and on completion will have the fundamental skills of a meat processing worker.
After completing the Certificate III, students should feel confident to progress their learning and be ready to undertake the Certificate IV in Meat Processing qualification.