Courses
Meat Processing Qualification Courses
Certificate II Meat Processing (Abattoirs)

Certificate II Meat Processing (Abattoirs)

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Qualification Description
This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The AMP203016 Certificate II in Meat Processing (Abattoirs) is a highly flexible qualification enabling selections to be made from a wide range of units.
 
Graduates from this qualification will be able to:
 
  • access, record and act on a defined range of information from a range of sources
  • apply and communicate known solutions to a limited range of predictable problems
  • use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options.
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:

  • Minimum 9 units of competence
  • 6 core units plus
  • a minimum of 3 elective units
Units we cover below
 
Core Units 
AMPCOR201Maintain personal equipment                                                     
AMPCOR202Apply hygiene and sanitation practices
AMPCOR203Comply with Quality Assurance and HACCP requirements
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview the meat industry


Elective Units (Select a minimum of 3 from the below)
  
AHCLSK205Handle livestock using basic techniques
AMPA2000Prepare animals for slaughter
AMPA2003Perform emergency kill
AMPA2005Unload livestock
AMPA2006Apply animal welfare and handling requirements
AMPA2007Identify animals using electronic systems
AMPA2009Operate electrical stimulator
AMPA2026Operate whizzard knife
AMPX209Sharpen knives
AMPA2045*Trim forequarter to specification
AMPA2046*Trim hindquarter to specification
AMPA2047*Inspect hindquarter and remove contamination
AMPA2048*Inspect forequarter and remove contamination
AMPA2068*Inspect meat for defects
AMPA2070Identify cuts and specifications
AMPA2071Pack meat products

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 Slaughter floor to complete their workplace assessments at normal speed of the chain and taken place during normal 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 II, students should feel confident to progress their learning and be ready to undertake the Certificate III in Meat Processing qualification.