Qualification Outline

Date retreived
22/07/2026 7:56 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 III in Meat Processing (Smallgoods - General)

Certificate III in Meat Processing (Smallgoods - General)

Qualification
National Code:
AMP30916
State Code:
BDJ1
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
04/08/2016
Approved Date
13/04/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
860
Duration
2 Semesters
Current Release Number
4.00
Current Release Date
28/10/2021
VET Act Conditions
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 larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.
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 five (25) units of competency:
- Five (5) core units plus
- Twenty (20) elective units.

Elective Units
- select two (2) units from Group A
- select (7) units from Group B
- select (7) units from Group C
- 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 smallgoods processing 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.

State Code National Code Title Hours Type
BAX82 AMPX301 Assess product in chillers 80 Unit of competency
BAZ45 AMPA2174 Clean after operations - boning room 40 Unit of competency
BAX90 AMPX205 Clean chillers 20 Unit of competency
ODO80 CPPCLO3113 Clean food-handling areas and equipment 20 Unit of competency
AVW30 AMPX213 Despatch meat product 20 Unit of competency
BAY13 AMPS210 Inspect carton meat 50 Unit of competency
BBA34 AMPA2048 Inspect forequarter and remove contamination 20 Unit of competency
BBA36 AMPA2047 Inspect hindquarter and remove contamination 20 Unit of competency
BAY09 AMPS213 Manually link and tie product 20 Unit of competency
BAY15 AMPS206 Manually shape and form product 30 Unit of competency
BAY10 AMPS212 Measure and calculate routine workplace data 30 Unit of competency
OBR14 TLID0006 Move materials mechanically using automated equipment 40 Unit of competency
BAY17 AMPS203 Operate bar and coder systems 30 Unit of competency
BAX89 AMPX206 Operate forklift in a specific workplace 60 Unit of competency
BAX81 AMPX218 Operate metal detection unit 20 Unit of competency
BAX92 AMPX203 Operate scales and semi-automatic labelling machinery 80 Unit of competency
AVW28 AMPX214 Package meat and smallgoods product for retail sale 20 Unit of competency
AVW29 AMPX212 Package product using automatic packing and labelling equipment 30 Unit of competency
BAX83 AMPX217 Package product using gas flushing process 40 Unit of competency
BAY18 AMPS201 Package product using thermoform process 40 Unit of competency
AVW32 AMPX210 Prepare and slice meat cuts 30 Unit of competency
BAY11 AMPS211 Prepare dry ingredients 16 Unit of competency
AWO58 MSL922001 Record and present data 60 Unit of competency
BAY12 AMPS209 Rotate meat product 10 Unit of competency
BAY16 AMPS208 Rotate stored meat 10 Unit of competency
BAY22 AMPS205 Select, identify and prepare casings 50 Unit of competency
AVW33 AMPX209 Sharpen knives 40 Unit of competency
ODP01 AMPSMA201 Slice product using simple machinery 20 Unit of competency
BAZ90 AMPA2109 Store carcase product 20 Unit of competency
BAZ92 AMPA2110 Store carton product 20 Unit of competency
AVW31 AMPX211 Trim meat to specifications 20 Unit of competency
BAX88 AMPX207 Vacuum pack product 80 Unit of competency
ODM31 FBPOPR2078 Work in a freezer storage area 20 Unit of competency
ODM32 FBPOPR2079 Work with temperature controlled stock 30 Unit of competency
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
BAX80 AMPX303 Break carcase into primal cuts 40 Unit of competency
BBH67 AMPX312 Calculate carcase yield in a boning room 35 Unit of competency
OBR22 TLIA0003 Complete and check import/export documentation 40 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
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
BAX98 AMPS311 Operate complex slicing and packaging machinery 30 Unit of competency
BAX99 AMPS310 Operate link and tie machinery 30 Unit of competency
BAY08 AMPS300 Operate mixer or blender unit 70 Unit of competency
BAY00 AMPS309 Operate product forming machinery 30 Unit of competency
OAC76 MSL973013 Perform basic tests 80 Unit of competency
OAC22 MSL904002 Perform standard calibrations 60 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
AVW27 AMPX304 Prepare primal cuts 35 Unit of competency
BAX96 AMPS313 Prepare product formulations 30 Unit of competency
AVW25 AMPX306 Provide coaching 10 Unit of competency
AVW24 AMPX307 Provide mentoring 10 Unit of competency
AWY86 TAEDEL301 Provide work skill instruction 40 Unit of competency
OAM71 FBPOPR3004 Set up a production or packaging line for operation 45 Unit of competency
AVW26 AMPX305 Smoke product 20 Unit of competency
BAY02 AMPS307 Sort meat 70 Unit of competency
BAY03 AMPS305 Thaw product - air 10 Unit of competency
BAY04 AMPS304 Thaw product - water 20 Unit of competency
OCF59 BSBINS303 Use knowledge management systems 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
D606 MTM30911 Certificate III in Meat Processing (Smallgoods - General) Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR00730) MEAT PROCESSING - SMALLGOODS (LEVEL 3) Traineeship