Certificate IV Meat Safety Inspections

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Qualification Description

This qualification reflects the role of individuals working as meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform post-mortem inspection of food animals and in some cases ante-mortem inspection to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.

At this level workers provide specialist technical skills and knowledge about food animal disease and conditions. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.

Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities and where applicable the Australian Government export authority. Users must check with the relevant regulatory authority before delivery.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

11* units of competency:


  • 8 core units plus
  • 3 elective units.

The electives are to be chosen as follows:

  • at least 1 unit from Group A
  • up to 2 units from Group B or from this or any other endorsed training package or accredited course.

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
AMPCOM401Build productive and effective workplace relationships
AMPMSY301Apply food animal anatomy and physiology to inspection processes
AMPMSY302Recognise signs of emergency and notifiable animal diseases
AMPMSY413Recognise diseases and conditions during inspection of food animal
AMPQUA401Support food safety and quality programs
AMPQUA402Maintain good manufacturing practice in meat processing
AMPWHS201Sharpen and handle knives safely
AMPWHS401Monitor workplace health and safety processes
Elective Units (Select a minimum of 1 from Group A below)
AMPMSY401 * #Perform ante and post-mortem inspection - Ovine and Caprine
AMPMSY402 * #Perform ante and post-mortem inspection – Bovine
AMPMSY403 * #Perform ante and post-mortem inspection – Porcine
AMPMSY412 * #Perform ante and post-mortem inspection – Calves
Elective Units (Select a minimum of 2 from Group B below)

AMPAUD401 *Conduct an animal welfare audit of a meat processing premises
AMPLDR403Plan, conduct and report a workplace incident investigation
AMPLDR404Manage own work performance and development
AMPLDR405Oversee export requirements
AMPLSK201Apply animal welfare and handling requirements
AMPLSK301Handle animals humanely while conducting ante-mortem inspection
AMPLSK401Oversee humane handling of animals
AMPMSY416 * #Raise and validate requests for export permits and Meat Transfer Certificates
AMPQUA405Oversee compliance with Australian Standards for meat processing
AMPQUA409Review or develop an Emergency Animal Disease Response Plan
AMPQUA410Manage the collection, monitoring and interpretation of animal health data
AMPQUA416Conduct an internal audit of a documented program
AMPQUA417Establish sampling program
AMPQUA418Conduct a document review
AMPQUA419#Monitor meat preservation process
AMPQUA421Prepare for and respond to an external audit of the establishment’s quality system
AMPQUA423Participate in the ongoing development and implementation of a HACCP based QA system

Prerequisite requirements

Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is

AMPMSY401, AMPMSY402, AMPMSY403 & AMPMSY412 require:


  • AMPLSK301 - Handle animals humanely while conducting ante-mortem inspection

AMPAUD401 Conduct an animal welfare audit of a meat processing premises requires:

  • AMPLSK201 Apply animal welfare and handling requirements AMPLSK401 Oversee humane handling of animals
  • AMPQUA416 Conduct an internal audit of a documented program

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 must be working as meat inspectors or meat safety officers in meat processing establishments.

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 IV, students should feel confident to progress their learning and be ready to undertake a Diploma in Meat Processing qualification.