Certificate III Meat Safety Inspection
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Qualification Description
This qualification reflects the role of individuals working as meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform ante mortem (except in the case of wild game) and post-mortem inspection of food animals to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.
Workers are required to take responsibility for their own work, participate in teams where required, use judgement, interpret information, and apply solutions to routine and some non-routine problems.
This qualification includes two elective units that cover work in micro meat processing premises. Users must note that these units will not satisfy the regulatory requirements for meat inspection work in export premises or some domestic premises. Users must check with the relevant regulatory authority before delivery.
Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities and where applicable the Australian Government export authority.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
11* units of competency:
- 8 core units plus
- 3 elective units.
The electives are to be chosen as follows:
- at least 1 unit from Group A
- up to 2 units from Group B or from this or any other endorsed training package or accredited course.
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 | |
| AMPCOM301 | Communicate effectively at work |
| AMPMSY301 | Apply food animal anatomy and physiology to inspection processes |
| AMPMSY302 | Recognise signs of emergency and notifiable animal diseases |
| AMPMSY413 | Recognise diseases and conditions during inspection of food animal |
| AMPQUA301 | Comply with hygiene and sanitation requirements |
| AMPQUA302 | Maintain food safety and quality programs |
| AMPWHS201 | Sharpen and handle knives safely |
| AMPWHS301 | Contribute to workplace health and safety processes |
| Elective Units (Select a minimum of 1 from Group A below) | |
| AMPMSY401 * # | Perform ante and post-mortem inspection - Ovine and Caprine |
| AMPMSY402 * # | Perform ante and post-mortem inspection – Bovine |
| AMPMSY403 * # | Perform ante and post-mortem inspection – Porcine |
| AMPMSY412 * # | Perform ante and post-mortem inspection – Calves |
| Elective Units (Select a minimum of 2 from Group B below) | |
| AMPLSK201 | Apply animal welfare and handling requirements |
| AMPLSK301 | Handle animals humanely while conducting ante-mortem inspection |
| AMPMSY303 * # | Conduct ante-mortem inspection and make disposition |
| AMPOPR303 | Manage animal identification data |
| AMPQUA304 | Perform carcase Meat Hygiene Assessment |
| AMPQUA311 | Assess effective stunning and bleeding |
| AMPQUA405 | Oversee compliance with Australian Standards for meat processing |
Prerequisite requirements
Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is AMPLSK301 - Handle animals humanely while conducting ante-mortem inspection
A hash (#) next to the unit code indicates mandatory workplace requirements which must be met when assessing this unit. Please refer to the individual unit’s Assessment Requirements for details.
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 must be working as meat inspectors or meat safety officers in meat processing establishments.
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.