Certificate II Meat Processing (Food Services)

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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 AMP20117 Certificate II in Meat Processing (Food Services) 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:

14* units of competency:


  • 6 core units plus
  • 8 elective units.

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 
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 8 from the below)
AMPA2026Operate whizzard knife
AMPA2031Operate Circular Saw
AMPA2038De-Nude meat cuts
AMPA2041Operate cubing machine
AMPA2044Trim Neck
AMPA2045*Trim forequarter to specification
AMPA2046*Trim hindquarter to specification
AMPA2047*Inspect hindquarter and remove contamination
AMPA2048*Inspect forequarter and remove contamination
AMPA2049*Remove Spinal Cord 
AMPA2070Identify Cuts and Specifications
AMPA2071Pack Meat Products
AMPA2072Operate Carton Sealing Machine
AMPA2073Operate Carton Scales
AMPA2074Operate Strapping Machine
AMPA2078Inspect meat for defects in a packing room
AMPA2110Store carton product
AMPA2111Locate storage areas and products
AMPA2112Complete re-pack operation
AMPX201Prepare and operate bandsaw
AMPX202Clean work area during operations
AMPX209Sharpen knives
AMPX210*Prepare and slice meat cuts
AMPX211*Trim Meat to specifications

Prerequisite requirements

Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is AMPX209 - Sharpen Knives

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 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 II, students should feel confident to progress their learning and be ready to undertake the Certificate III in Meat Processing qualification.