Qualification Outline
22/07/2026 4:42 AM AWST
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Certificate IV in Meat Safety Inspection
Certificate IV in Meat Safety Inspection
AMP40522
BIZ3
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 24/01/2023 | Current | Approved |
Description
This qualification reflects the role of individuals working as meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform post-mortem inspection of food animals and in some cases ante-mortem inspection to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.
At this level workers provide specialist technical skills and knowledge about food animal disease and conditions. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.
Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities and where applicable the Australian Government export authority. Users must check with the relevant regulatory authority before delivery.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- eleven (11) units of competency:
- eight (8) core units plus
- three (3) elective units.
The electives are to be chosen as follows:
- at least one (1) unit from Group A
- up to two (2) units from Group B or 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.
Of the three (3) electives chosen, only one may be completed through a Recognition process.
1. Core Units
All eight (8) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OFA78 | AMPMSY301 | Apply food animal anatomy and physiology to inspection processes | 90 | Unit of competency |
| OFA25 | AMPCOM401 | Build productive and effective workplace relationships | 50 | Unit of competency |
| OFA61 | AMPQUA402 | Maintain good manufacturing practice in meat processing | 55 | Unit of competency |
| OFA01 | AMPWHS401 | Monitor workplace health and safety processes | 55 | Unit of competency |
| OFA48 | AMPMSY413 | Recognise diseases and conditions during inspection of food animal | 135 | Unit of competency |
| OFA77 | AMPMSY302 | Recognise signs of emergency and notifiable animal diseases | 55 | Unit of competency |
| OFA29 | AMPWHS201 | Sharpen and handle knives safely | 45 | Unit of competency |
| OFA86 | AMPQUA401 | Support food safety and quality programs | 65 | Unit of competency |
2. Group A - Ante and Post-mortem Inspection
At least one (1) unit must be chosen from Group A.
Please refer to the packaging rules for the full details of available option.
3. Group B - General Electives
Up to two (2) 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 |
|---|---|---|---|
| BDH9 | AMP40516 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships