Qualification Outline
22/07/2026 5:48 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 (Food Services)
Certificate II in Meat Processing (Food Services)
AMP20117
BDP6
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 5.00 | 28/10/2021 | Current | Approved |
| 4.00 | 13/02/2021 | Replaced | Approved |
| 3.00 | 18/12/2020 | Replaced | Approved |
| 2.00 | 10/09/2019 | Replaced | Approved |
| 1.00 | 01/02/2018 | Replaced | Approved |
Description
This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The AMP20117 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
Graduates from this qualification will be able 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.
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:Fourteen (14*) units of competency:
- six (6) core units plus
- eight (8) 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:
- six (6) from the elective groups A, B, C, D, E, F or G
- either AMPA2068 Inspect meat for defects or AMPA2078 Inspect meat for defects in a packing room may be selected. A candidate may not select both units.
* Important note: Units selected from Group A must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).
The remaining two (2) 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 Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.
Please refer to Training.gov.au (TGA) for the point allocation for imported units.
1. Core Units
All six (6) 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 |
| AVX14 | AMPCOR201 | Maintain personal equipment | 20 | Unit of competency |
| AVX09 | AMPCOR206 | Overview the meat industry | 20 | Unit of competency |
2. Group A Abattoirs Sector
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
3. Group B Poultry Processing Sector
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBH12 | AMPP203 | Grade poultry carcase | 20 | Unit of competency |
| BBF91 | AMPP204 | Harvest edible poultry offal | 18 | Unit of competency |
| BBG78 | AMPP201 | Operate a poultry dicing, stripping or mincing process | 20 | Unit of competency |
| BBF81 | AMPP202 | Operate a poultry evisceration process | 20 | Unit of competency |
| BBG48 | AMPP205 | Operate a poultry marinade injecting process | 20 | Unit of competency |
| BBG53 | AMPP208 | Operate a poultry stunning, killing and defeathering process | 40 | Unit of competency |
| BBG12 | AMPP206 | Operate a poultry washing and chilling process | 35 | Unit of competency |
| BBG52 | AMPP207 | Operate the bird receival and hanging process | 20 | Unit of competency |
| OCS12 | AMPP209 | Operate the live bird receival process | 35 | Unit of competency |
| OCS04 | AMPP210 | Prepare birds for stunning | 35 | Unit of competency |
4. Group C Meat Retailing Sector
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
5. Group D Smallgood Sector
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BAY13 | AMPS210 | Inspect carton meat | 50 | 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 |
| BAY17 | AMPS203 | Operate bar and coder systems | 30 | Unit of competency |
| BAY18 | AMPS201 | Package product using thermoform process | 40 | Unit of competency |
| BAY11 | AMPS211 | Prepare dry ingredients | 16 | 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 |
6. Group E Meat Processing Cross-sectoral Units
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
7. Group F Food Processing Sector
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
8. Group G Imported Units
Select at least six (6) and up to eight (8) units from Group A, B, C, D, E, F or G.
Note: either AMPA2068 or AMPA2078 may be selected. A candidate may not select both units
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI4 | AMP20116 | Certificate II in Meat Processing (Food Services) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships