Qualification Outline
22/07/2026 4:08 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 (Smallgoods - Manufacture)
Certificate III in Meat Processing (Smallgoods - Manufacture)
AMP31016
BDI3
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 4.00 | 28/10/2021 | Current | Approved |
| 3.00 | 10/09/2019 | Replaced | Approved |
| 2.00 | 01/02/2018 | Replaced | Approved |
| 1.00 | 04/08/2016 | Replaced | Approved |
Description
This qualification covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products.
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 twenty six (26) units of competency:- Five (5) core units plus
- Twenty one (21) elective units.
Elective Units
- select two (2) units from Group A
- select seven (7) units from Group B
- select seven (7) units from Group C
- select one (1) Unit from Group D
- the remaining four (4) 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 the manufacture of smallgoods products and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
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 |
| 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 |
| AVX09 | AMPCOR206 | Overview the meat industry | 20 | Unit of competency |
2. Group A Elective Units
At least two (2) 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 |
|---|---|---|---|---|
| BAX93 | AMPX202 | Clean work area during operations | 40 | Unit of competency |
| BAY20 | AMPS101 | Handle materials and products | 30 | Unit of competency |
| BAY19 | AMPS102 | Pack smallgoods product | 30 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| OAM99 | FBPOPR2069 | Use numerical applications in the workplace | 20 | Unit of competency |
3. Group B Elective Units
At least seven (7) units must be chosen from Group B.
Please refer to the packaging rules for the full details of available options.
4. Group C Elective Units
At least seven (7) units must be chosen from Group C.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BAY01 | AMPS308 | Batch meat | 40 | Unit of competency |
| BAX94 | AMPS315 | Blend meat product | 60 | Unit of competency |
| BAY05 | AMPS301 | Cook, steam and cool product | 20 | Unit of competency |
| BAX86 | AMPX302 | Cure and corn product | 20 | Unit of competency |
| BAX95 | AMPS314 | Ferment and mature product | 36 | Unit of competency |
| BAY08 | AMPS300 | Operate mixer or blender unit | 70 | Unit of competency |
| BAY07 | AMPS302 | Prepare dried meat | 40 | Unit of competency |
| BAX97 | AMPS312 | Prepare meat-based pates and terrines for commercial sale | 30 | Unit of competency |
| BAX96 | AMPS313 | Prepare product formulations | 30 | Unit of competency |
| AVW26 | AMPX305 | Smoke product | 20 | Unit of competency |
| BAY02 | AMPS307 | Sort meat | 70 | Unit of competency |
5. Group D Elective Units
At least one (1) unit must be chosen from Group D.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BAX80 | AMPX303 | Break carcase into primal cuts | 40 | Unit of competency |
| BAY06 | AMPS303 | Fill casings | 20 | Unit of competency |
| AWO35 | MSL952002 | Handle and transport samples or equipment | 40 | Unit of competency |
| AVW23 | AMPX309 | Identify and repair equipment faults | 40 | Unit of competency |
| BAX91 | AMPX204 | Maintain production records | 100 | Unit of competency |
| OAC47 | MSL954004 | Obtain representative samples in accordance with sampling plan | 40 | Unit of competency |
| OAC76 | MSL973013 | Perform basic tests | 80 | Unit of competency |
| OAC22 | MSL904002 | Perform standard calibrations | 60 | Unit of competency |
| AVW27 | AMPX304 | Prepare primal cuts | 35 | Unit of competency |
| AWY86 | TAEDEL301 | Provide work skill instruction | 40 | Unit of competency |
| BAY03 | AMPS305 | Thaw product - air | 10 | Unit of competency |
| BAY04 | AMPS304 | Thaw product - water | 20 | Unit of competency |
| BAY72 | AMPA3094 | Use standard product descriptions - beef | 40 | Unit of competency |
| BAY69 | AMPA3095 | Use standard product descriptions - pork | 40 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D607 | MTM31011 | Certificate III in Meat Processing (Smallgoods - Manufacture) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships