Certificate III Meat Processing
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Qualification Description
This qualification reflects the role of individuals working as skilled operators, or in roles to oversee quality programs, in a meat processing premises. In such roles, workers have responsibility for overseeing part or all of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.
This qualification offers an optional specialisation in:
- Quality.
All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.
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:
15 units of competency:
- 4 core units plus
- 11 elective units.
- 3 unit can be imported from another training package.
| Core Units | |
| AMPCOM301 | Communicate effectively at work |
| AMPQUA301 | Comply with hygiene and sanitation requirements |
| AMPQUA302 | Maintain food safety and quality programs |
| AMPWHS301 | Contribute to workplace health and safety processes |
| Elective Units (Select a minimum of 5 from Group A below if selecting Quality) | |
| AMPABA303 | Use standard product descriptions – sheep and goats |
| AMPABA304 | Use standard product descriptions – beef |
| AMPABA305 | Use standard product descriptions - pork |
| AMPQUA304 | Perform carcase Meat Hygiene Assessment |
| AMPQUA305 | Perform process monitoring for Meat Hygiene Assessment |
| AMPQUA306 | Perform boning room Meat Hygiene Assessment |
| AMPQUA307 | Perform offal Meat Hygiene Assessment |
| AMPQUA308 | Grade beef carcases using MSA standards |
| AMPQUA309 | Perform manual chemical lean testing |
| AMPQUA312 | Assess meat product in chillers |
| AMPQUA313 | Perform pre-operations hygiene assessment |
| FBPFSY3005 | Control contaminants and allergens in food processing |
| FBPPPL3005 | Participate in an audit process |
| Elective Units (Group B) | |
| AMPA3138 | Identify secondary sexual characteristics - beef |
| AMPABA301# | Prepare head for inspection |
| AMPABA302 # | Prepare and present viscera for inspection |
| AMPLSK301 | Handle animals humanely while conducting ante-mortem inspection |
| AMPLSK302 # | Assess cattle according to industry standards |
| AMPMSY303 *# | Conduct ante-mortem inspection and make disposition |
| AMPOPR301 | Follow and implement an established work plan |
| AMPOPR302 | Handle meat product in cold stores |
| AMPOPR303 | Manage animal identification data |
| AMPPKG301 | Monitor production of packaged product to customer specifications |
| AMPPKG302 | Supervise meat packing operation |
| AMPQUA310 | Inspect transportation container or vehicle |
| AMPQUA314# | Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat |
| AMPQUA315 | Maintain production records |
| AMPWHS201 | Sharpen and handle knives safely |
| FBPFSY3004 | Participate in traceability activities |
| FBPOPR2068 | Operate a process control interface |
| FBPOPR3020 | Plan, conduct and monitor equipment maintenance |
| FBPOPR3021 | Apply good manufacturing practice requirements in food processing |
| MSL973025 | Perform basic tests |
| MSMENV272 | Participate in environmentally sustainable work practices |
Prerequisite requirements
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
AMPMSY303 Conduct ante-mortem inspection and make disposition requires
- 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 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 Meat Processing qualification.