Qualification Outline
22/07/2026 6:04 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 II in Meat Processing (Meat Retailing)
Certificate II in Meat Processing (Meat Retailing)
AMP20415
AYV7
Replaced
Transition (Replaced)
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 4.00 | 25/02/2022 | Current | Approved |
| 3.00 | 10/09/2019 | 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 working in meat retailing enterprises.
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:Twenty-seven (27) units of competency:
- five (5) core units plus
- twenty-two (22) 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:
- eight (8) units from Group A
- eight (8) units from Group A or Group B
- six (6) 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 retailing and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.
Elective Units
An asterisk (*) next to the unit code on training.gov.au (TGA) indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table on TGA for details.
1. Core Units
All five (5) 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 |
| AVX11 | AMPCOR204 | Follow safe work policies and procedures | 40 | Unit of competency |
| AVX09 | AMPCOR206 | Overview the meat industry | 20 | Unit of competency |
| OAM99 | FBPOPR2069 | Use numerical applications in the workplace | 20 | Unit of competency |
2. Group A Elective Units
At least eight (8) units must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVW59 | AMPR212 | Clean meat retail work area | 40 | Unit of competency |
| AVW78 | AMPR101 | Identify species and meat cuts | 10 | Unit of competency |
| AVX14 | AMPCOR201 | Maintain personal equipment | 20 | Unit of competency |
| AVW70 | AMPR108 | Monitor meat temperature from receival to sale | 10 | Unit of competency |
| AVW75 | AMPR104 | Prepare minced meat and minced meat products | 10 | Unit of competency |
| AVW73 | AMPR106 | Process sales transactions | 8 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| AVW74 | AMPR105 | Provide service to customers | 7 | Unit of competency |
| AVW68 | AMPR203 | Select, weigh and package meat for sale | 8 | Unit of competency |
| AVW33 | AMPX209 | Sharpen knives | 40 | Unit of competency |
| AVW76 | AMPR103 | Store meat product | 5 | Unit of competency |
| AVW77 | AMPR102 | Trim meat for further processing | 8 | Unit of competency |
| AVW72 | AMPR107 | Undertake minor routine maintenance | 40 | Unit of competency |
3. Group B Elective Units
The remaining units may be chosen from Group B.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D597 | MTM20311 | Certificate II in Meat Processing (Meat Retailing) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT4 | AMP20426 | Certificate II in Meat Retailing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships