Qualification Outline
22/07/2026 2:04 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Meat Processing (Packing Operations)
Certificate III in Meat Processing (Packing Operations)
AMP31216
BDI6
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 13/02/2021 | Current | Approved |
| 2.00 | 10/09/2019 | Replaced | Approved |
| 1.00 | 04/08/2016 | Replaced | Approved |
Description
This qualification covers the work activities undertaken by team leaders in a packing room of a meat processing operation. Typically people undertaking this qualification will have responsibility for a group of people and for the smooth, safe and efficient running of the packing process. They will frequently be called upon to train new recruits or to implement new processes or customer specifications.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
complete routine activities
provide and transmit solutions to predictable and sometimes unpredictable problems
Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in eighteen (18) units of competency:- seven (7) core units plus
- eleven (11) 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:
- select a minimum of eleven (11) units
- eight (8) units must be selected from the elective list
- the remaining units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course.
- selected units must be relevant to job outcomes in a meat processing packing operation and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
1. Core Units
All seven (7) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVX13 | AMPCOR202 | Apply hygiene and sanitation practices | 40 | Unit of competency |
| AVX10 | AMPCOR205 | Communicate in the workplace | 40 | Unit of competency |
| AVX12 | AMPCOR203 | Comply with Quality Assurance and HACCP requirements | 40 | Unit of competency |
| AVX11 | AMPCOR204 | Follow safe work policies and procedures | 40 | Unit of competency |
| AVX14 | AMPCOR201 | Maintain personal equipment | 20 | Unit of competency |
| AVX09 | AMPCOR206 | Overview the meat industry | 20 | Unit of competency |
| BAY52 | AMPA3116 | Supervise meat packing operation | 35 | Unit of competency |
2. Elective Units
At least eight (8) units must be selected from the elective list
Please refer to the packaging rules for the full details of available options.
No information
No information
Entry Requirements
Candidates must have completed the following units or their equivalent:
AMPA2068 Inspect meat for defects
AMPA2070 Identify cuts and specifications
AMPA2071 Pack meat product.
Traineeships and Apprenticeships