Qualification Outline
22/07/2026 5:24 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
Certificate II in Meat Processing
AMP20126
BTT3
Current
Pending
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 02/02/2026 | Current | Pending |
Description
This qualification covers work activities undertaken by those who are entering the meat processing industry. It is a general qualification that focuses on work in meat processing premises, such as slaughtering premises, knackeries, boning rooms, food services operations, cold stores, game processing establishments, or small goods manufacturing plants.
Graduates from this qualification usually work under general supervision 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.
All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- eleven (11) units of competency:
- five (5) core units plus
- six (6) elective units.
The electives are to be chosen as follows:
- up to four (4) units from Group A
- up to six (6) units from Group B
- up to two (2) units from this or any other endorsed Training Package or Accredited Course.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
Where the Range of Conditions of a unit provides options for volume and frequency of assessment across different contexts (such as micro vs large meat processing premises and small vs large stock species being processed) please refer to the Companion Volume Implementation Guide and Companion Volume Assessment Guide for further information.
Units of competency that contain:
- pre-requisites are identified within the Qualification Packaging Rules on the training.gov.au (TGA) website
- mandatory work placement requirements are identified within the specific Qualification Packaging Rules and Units of Competency on the training.gov.au (TGA) website
1. Core Units
All units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OFI62 | AMPQUA205 | Apply hygiene and sanitation practices | Unit of competency | |
| OFJ42 | AMPCOM201 | Communicate in the workplace | Unit of competency | |
| OFI42 | AMPOPR205 | Complete orientation to meat processing | Unit of competency | |
| OFJ13 | AMPQUA206 | Follow food safety and quality programs | Unit of competency | |
| OFI61 | AMPWHS202 | Follow safe work policies and procedures | Unit of competency |
2. Group A
Up to four (4) units can be chosen from Group A. Please refer to the packaging rules for the full details of available options.
3. Group B
Up to six (6) units can 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 |
|---|---|---|---|
| BDI0 | AMP20316 | Certificate II in Meat Processing (Abattoirs) | Qualification |
| BDP6 | AMP20117 | Certificate II in Meat Processing (Food Services) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships