This qualification reflects the role of individuals working in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. 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.
This qualification offers optional specialisations 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:
14 units of competency:
4 core units plus
10 elective units.
The electives are to be chosen as follows:
at least 8 units from elective Groups A – C
up to 2 units 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.
Any combination of electives that meets the packaging rules above can be selected for the award of the AMP40222 Certificate IV in Meat Processing.
Where appropriate, electives may be packaged to provide a qualification with a specialisation as follows:
At least 6 Group A electives must be selected for the award of the Certificate IV in Meat Processing (Leadership)
At least 6 Group B electives must be selected for the award of the Certificate IV in Meat Processing (Quality Management)
Build productive and effective workplace relationships
Support food safety and quality programs
Maintain good manufacturing practice in meat processing
Monitor workplace health and safety processes
Elective Units Leadership (Select a minimum of 10 from Group A-C below)
Supervise new recruits
Manage own work performance and development
Oversee export requirements
Foster a learning culture in a meat processing workplace
Lead difficult conversations
Support the learning and development of teams and individuals
Coordinate recruitment and onboarding
Coordinate workplace information systems
Demonstrate leadership in the workplace
Communicate effectively as a workplace leader
Lead team effectiveness
Lead the development of diverse workforces
Coordinate business operational plans
Implement customer service strategies
Develop personal work priorities
Apply project cost management techniques
Implement continuous improvement
Apply communication strategies in the workplace
Manage internal audits
Facilitate holistic culture improvement in an organisation
Monitor retail store financials
Elective Units Quality Management (Group B)
Conduct an animal welfare audit of a meat processing premises
Oversee humane handling of animals
Develop and implement a TACCP and VACCP plan
Collect and prepare standard samples
Utilise refrigeration index
Maintain a Meat Hygiene Assessment program
Oversee compliance with Australian Standards for meat processing
Apply meat science
Conduct and validate pH/temperature declines to MSA standards
Manage the collection, monitoring and interpretation of animal health data
Calculate carcase yield in a boning room
Specify beef product using AUS-MEAT language
Specify sheep product using AUS-MEAT language
Coordinate a product recall
Undertake chiller assessment to AUS-MEAT requirements
Conduct an internal audit of a documented program
Establish sampling program
Conduct a document review
Specify pork product using AUS-MEAT language
Participate in the ongoing development and implementation of a HACCP based QA system
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 IV, students should feel confident to progress their learning and be ready to undertake the Diploma in Meat Processing qualification.