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:
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.
To achieve this qualification, competency must be demonstrated in:
15 units of competency:
4 core units plus
11 elective units.
Communicate effectively at work
Comply with hygiene and sanitation requirements
Maintain food safety and quality programs
Contribute to workplace health and safety processes
Elective Units (Select a minimum of 5 from Group A below)
Use standard product descriptions – sheep and goats
Use standard product descriptions – beef
Use standard product descriptions - pork
Perform carcase Meat Hygiene Assessment
Perform process monitoring for Meat Hygiene Assessment
Perform boning room Meat Hygiene Assessment
Perform offal Meat Hygiene Assessment
Grade beef carcases using MSA standards
Perform manual chemical lean testing
Assess meat product in chillers
Perform pre-operations hygiene assessment
Control contaminants and allergens in food processing
Participate in an audit process
Elective Units (Group B)
Identify secondary sexual characteristics - beef
Prepare head for inspection
Prepare and present viscera for inspection
Handle animals humanely while conducting ante-mortem inspection
Assess cattle according to industry standards
Conduct ante-mortem inspection and make disposition
Follow and implement an established work plan
Handle meat product in cold stores
Manage animal identification data
Monitor production of packaged product to customer specifications
Supervise meat packing operation
Inspect transportation container or vehicle
Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat
Maintain production records
Sharpen and handle knives safely
Participate in traceability activities
Operate a process control interface
Plan, conduct and monitor equipment maintenance
Apply good manufacturing practice requirements in food processing
Perform basic tests
Participate in environmentally sustainable work practices
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.
There are no entry requirements for this qualification and there also are no licensing, legislative or underpinning certification requirements applying to this qualification.
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.