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.
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:
Supervise meat packing operation
Maintain personal equipment
Apply hygiene and sanitation practices
Comply with Quality Assurance and HACCP requirements
Follow safe work policies and procedures
Communicate in the workplace
Overview the meat industry
Elective Units (Select a minimum of 11 from the below)
Perform carcase Meat Hygiene Assessment
Perform process monitoring for Meat Hygiene Assessment
Perform boning room Meat Hygiene Assessment
Use standard product descriptions - sheep and goats
Use standard product descriptions - beef
Use standard product descriptions - pork
Oversee product loadout
Assess product in chillers
Follow and implement an established work plan
Identify and repair equipment faults
Perform pre-operations hygiene assessment
Monitor production of packaged product to customer specifications
Conduct an internal audit of a documented program
Set up a production or packaging line for operation
Perform standard calibrations
Record and present data
Obtain representative samples in accordance with sampling plan
Identify and minimise environmental hazards
Identify and apply process improvements
Analyse manual handling processes
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.
Candidates must have completed the following units or their equivalent:
AMPA2068 Inspect meat for defects
AMPA2070 Identify cuts and specifications
AMPA2071 Pack meat product.
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.