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
AMPCOM301Communicate effectively at work
AMPMSY301Apply food animal anatomy and physiology to inspection processes
AMPMSY302Recognise signs of emergency and notifiable animal diseases
AMPMSY413Recognise diseases and conditions during inspection of food animal
AMPQUA301Comply with hygiene and sanitation requirements
AMPQUA302Maintain food safety and quality programs
AMPWHS201Sharpen and handle knives safely
AMPWHS301Contribute 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)

AMPLSK201Apply animal welfare and handling requirements
AMPLSK301Handle animals humanely while conducting ante-mortem inspection
AMPMSY303 * #Conduct ante-mortem inspection and make disposition
AMPOPR303Manage animal identification data
AMPQUA304Perform carcase Meat Hygiene Assessment
AMPQUA311Assess effective stunning and bleeding
AMPQUA405Oversee 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.