Certificate III Meat Processing (Food Services)

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Qualification Description

This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

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:


  • 6 core units plus
  • 6 elective units.

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
AMPCOR201Maintain personal equipment                                                     
AMPCOR202Apply hygiene and sanitation practices
AMPCOR203Comply with Quality Assurance and HACCP requirements
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview the meat industry
Elective Units (Select a minimum of 6 from the below)
AMPA3071Implement food safety program
AMPA3072*Perform carcase Meat Hygiene Assessment
AMPA3073Perform process monitoring for Meat Hygiene Assessment
AMPA3074Perform boning room Meat Hygiene Assessment
AMPA3081Perform offal Meat Hygiene Assessment
AMPA3093Use standard product descriptions – sheep and goats
AMPA3094Use standard product descriptions – beef
AMPA3095Use standard product descriptions – pork
AMPA3100Collect and prepare standard samples
AMPA3117Oversee product loadout
AMPA3118Monitor pH and temperature decline
AMPX209Sharpen knives
AMPX301Assess product in chillers
AMPX310Perform pre-operations hygiene assessment
AMPX311Monitor production of packaged product to customer specifications
AMPX312Calculate carcase yield in a boning room
AMPX314Handle meat product in cold stores
AMPX315Follow hygiene, sanitation and quality requirements when handling meat products in cold stores
AMPR321Collect and prepare standard samples
BSBXTW301Work in a team
FBPFSY3002Participate in a HACCP team

Prerequisite requirements

Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is AMPX209 - Sharpen Knives

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.