Certificate III Meat Processing (Packing Operations)

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Qualification Description

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 
AMP3116Supervise meat packing operation
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 11 from the below)
AMPA3072*Perform carcase Meat Hygiene Assessment
AMPA3073Perform process monitoring for Meat Hygiene Assessment
AMPA3074Perform boning room Meat Hygiene Assessment
AMPA3093Use standard product descriptions - sheep and goats
AMPA3094Use standard product descriptions - beef
AMPA3095Use standard product descriptions - pork
AMPA3117Oversee product loadout
AMPX301Assess product in chillers
AMPX308Follow and implement an established work plan
AMPX309Identify and repair equipment faults
AMPX310Perform pre-operations hygiene assessment
AMPX311Monitor production of packaged product to customer specifications
AMPX404Conduct an internal audit of a documented program
FBPOPR3004Set up a production or packaging line for operation
MSL904002Perform standard calibrations
MSL922001Record and present data
MSL954004Obtain representative samples in accordance with sampling plan
MSMENV172Identify and minimise environmental hazards
MSMSUP300Identify and apply process improvements
MSS403032Analyse 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.

Students undertaking this qualification need to be employed / working in a meat processing facility.

Entry Requirements
Candidates must have completed the following units or their equivalent:
  • 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.