Certificate III Meat Processing (Packing Operations)
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This qualification covers the work activities undertaken by team leaders in a packing room of a meat processing operation. Typically people undertaking this qualification will have responsibility for a group of people and for the smooth, safe and efficient running of the packing process. They will frequently be called upon to train new recruits or to implement new processes or customer specifications.
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:
18* units of competency:
- 7 core units plus
- 11 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 | |
| AMP3116 | Supervise meat packing operation |
| 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 |
| Elective Units (Select a minimum of 11 from the below) | |
| AMPA3072* | Perform carcase Meat Hygiene Assessment |
| AMPA3073 | Perform process monitoring for Meat Hygiene Assessment |
| AMPA3074 | Perform boning room Meat Hygiene Assessment |
| AMPA3093 | Use standard product descriptions - sheep and goats |
| AMPA3094 | Use standard product descriptions - beef |
| AMPA3095 | Use standard product descriptions - pork |
| AMPA3117 | Oversee product loadout |
| AMPX301 | Assess product in chillers |
| AMPX308 | Follow and implement an established work plan |
| AMPX309 | Identify and repair equipment faults |
| AMPX310 | Perform pre-operations hygiene assessment |
| AMPX311 | Monitor production of packaged product to customer specifications |
| AMPX404 | Conduct an internal audit of a documented program |
| FBPOPR3004 | Set up a production or packaging line for operation |
| MSL904002 | Perform standard calibrations |
| MSL922001 | Record and present data |
| MSL954004 | Obtain representative samples in accordance with sampling plan |
| MSMENV172 | Identify and minimise environmental hazards |
| MSMSUP300 | Identify and apply process improvements |
| MSS403032 | Analyse manual handling processes |
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.
Entry Requirements
- AMPA2068 Inspect meat for defects
- AMPA2070 Identify cuts and specifications
- AMPA2071 Pack meat product.
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 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.