Qualification Outline
22/07/2026 7:41 AM 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 IV in Meat Processing (General)
Certificate IV in Meat Processing (General)
AMP40215
AYV0
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 5.00 | 13/02/2021 | Current | Approved |
| 4.00 | 10/09/2019 | Replaced | Approved |
| 3.00 | 01/02/2018 | Replaced | Approved |
| 2.00 | 04/08/2016 | Replaced | Approved |
| 1.00 | 01/12/2015 | Replaced | Approved |
Description
This qualification covers work activities undertaken by workers at supervisory or post-trade level in the meat industry. It is designed to enable candidates to select a mix of technical and leadership units to suit their job roles and career requirements. This qualification is also designed to enable candidates to gain cross-sectoral experience in the meat industry.
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 twelve (12) units of competency:- four (4) core units plus
- eight (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:
- one (1) unit from Group A
- one (1) unit from Groups B or C or D or E
- three (3) units from the elective list (any group)
- three (3) additional units from the elective list, or this or any other endorsed Training Package or Accredited Course.
- selected units must be relevant to job outcomes in meat processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 4.
1. Core Units
All four (4) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVX05 | AMPCOR404 | Facilitate hygiene and sanitation performance | 30 | Unit of competency |
| AVX08 | AMPCOR402 | Facilitate Quality Assurance Process | 30 | Unit of competency |
| AVX07 | AMPCOR401 | Manage own work performance | 20 | Unit of competency |
| AVX06 | AMPCOR403 | Participate in workplace health and safety risk control process | 20 | Unit of competency |
2. Group A Technical Units
One (1) unit must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
3. Group B Management Units
One (1) unit must be chosen from Groups B or C or D or E. The reminder of units may be chosen from any goups listed,
Please refer to the packaging rules for the full details of available options.
4. Group C Leadership Units
One (1) unit must be chosen from Groups B or C or D or E. The reminder of units may be chosen from any goups listed,
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVW11 | AMPX412 | Build productive and effective workplace relationships | 50 | Unit of competency |
| AUL82 | BSBLED401 | Develop teams and individuals | 40 | Unit of competency |
| AVW12 | AMPX411 | Foster a learning culture in a meat enterprise | 50 | Unit of competency |
| AVW05 | AMPX418 | Lead communication in the workplace | 20 | Unit of competency |
| AUI57 | BSBLDR403 | Lead team effectiveness | 40 | Unit of competency |
| AUL02 | BSBINN301 | Promote innovation in a team environment | 30 | Unit of competency |
| AVW00 | AMPX423 | Supervise new recruits | 30 | Unit of competency |
5. Group D Auditing Units
One (1) unit must be chosen from Groups B or C or D or E. The reminder of units may be chosen from any goups listed,
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAM91 | FBPAUD4001 | Assess compliance with food safety programs | 60 | Unit of competency |
| OAM73 | FBPAUD4002 | Communicate and negotiate to conduct food safety audits | 40 | Unit of competency |
| AVV98 | AMPX425 | Conduct a document review | 60 | Unit of competency |
| OBD54 | AMPA417 | Conduct an animal welfare audit of a meat processing plant | 40 | Unit of competency |
| AVW19 | AMPX404 | Conduct an internal audit of a documented program | 40 | Unit of competency |
| OAL89 | FBPAUD4003 | Conduct food safety audits | 80 | Unit of competency |
| OAM64 | FBPAUD4004 | Identify, evaluate and control food safety hazards | 80 | Unit of competency |
6. Group E Training Units
One (1) unit must be chosen from Groups B or C or D or E. The reminder of units may be chosen from any goups listed,
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWY91 | TAEASS402 | Assess competence | 15 | Unit of competency |
| AWY90 | TAEASS401 | Plan assessment activities and processes | 35 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BIZ4 | AMP40222 | Certificate IV in Meat Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships