Qualification Outline

Date retreived
22/07/2026 6:32 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 (General)

Certificate III in Meat Processing (General)

Qualification
National Code:
AMP30616
State Code:
BDJ0
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
04/08/2016
Approved Date
21/05/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
520
Duration
2 Semesters
Current Release Number
6.00
Current Release Date
13/02/2021
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
6.00 13/02/2021 Current Transition (Replaced)
5.00 18/12/2020 Replaced Approved
4.00 10/09/2019 Replaced Approved
3.00 01/02/2018 Replaced Approved
2.00 20/10/2016 Replaced Approved
1.00 04/08/2016 Replaced Approved
Description

This qualification covers work activities undertaken by workers in meat processing plants who are working across a broad range of areas in the enterprise.
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 a minimum of eight (8) units of competency, to a minimum of 50 points:
- six (6) (20 points) core units plus
- at least two (2) elective units, to a minimum value of 30 points.

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:
- select at least two (2) elective units to a minimum value of 30 points
- units to a minimum value of 20 points must be selected from the elective list
- the remaining 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 meat processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 3. Units selected will be worth 2 points.
1. Core Units

All six (6) (20 points) 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. Elective Units

Elective Units:
- select at least two (2) elective units to a minimum value of 30 points
- units to a minimum value of 20 points must be selected from the elective list
- the remaining 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 meat processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 3. Units selected will be worth to (2) points.

State Code National Code Title Hours Type
BAZ38 AMPA3003 Assess effective stunning and bleeding 40 Unit of competency
BAX82 AMPX301 Assess product in chillers 80 Unit of competency
BAZ10 AMPA3042 Backdown pig carcase 20 Unit of competency
BAZ17 AMPA3033 Bed dress carcase 160 Unit of competency
BAZ02 AMPA3050 Bone large stock carcase - forequarter 150 Unit of competency
BAZ01 AMPA3051 Bone large stock carcase - hindquarter 150 Unit of competency
BAZ26 AMPA3020 Bone neck 30 Unit of competency
BAZ04 AMPA3048 Bone small stock carcase - leg 150 Unit of competency
BAY93 AMPA3064 Bone small stock carcase - middle 75 Unit of competency
BAY95 AMPA3063 Bone small stock carcase - shoulder 150 Unit of competency
BAY98 AMPA3054 Break carcase using a bandsaw 150 Unit of competency
BBH67 AMPX312 Calculate carcase yield in a boning room 35 Unit of competency
AVW19 AMPX404 Conduct an internal audit of a documented program 40 Unit of competency
BAY51 AMPA3111 Conduct start up procedures and preoperational checks on slaughter floor NLIS data equipment 20 Unit of competency
BAZ07 AMPA3045 Drop sock and pull shoulder pelt 30 Unit of competency
BAZ13 AMPA3034 Eviscerate animal carcase 80 Unit of competency
BAY27 AMPG302 Eviscerate, inspect and tag wild game carcase in the field 30 Unit of competency
BAZ23 AMPA3023 Explain opening cuts 10 Unit of competency
BAX78 AMPX308 Follow and implement an established work plan 10 Unit of competency
OBD50 AMPX315 Follow hygiene, sanitation and quality requirements when handling meat product in cold stores 35 Unit of competency
BAY78 AMPA3092 Grade beef carcases using Meat Standards Australia standards 30 Unit of competency
AWO35 MSL952002 Handle and transport samples or equipment 40 Unit of competency
OBD51 AMPX314 Handle meat product in cold stores 20 Unit of competency
AXO38 MSMENV172 Identify and minimise environmental hazards 20 Unit of competency
OBD59 AMPA3138 Identify secondary sexual characteristics - beef 20 Unit of competency
OCS13 AMPG307 Inspect wild game field depot 55 Unit of competency
OAC17 MSL933005 Maintain the laboratory/field workplace fit for purpose 20 Unit of competency
BAZ32 AMPA3012 Make first leg opening cuts 40 Unit of competency
BAZ29 AMPA3013 Make second leg opening cuts 30 Unit of competency
BAY64 AMPA3103 Manage NLIS data for livestock in lairage 20 Unit of competency
BAY34 AMPA3133 Manage NLIS data for pigs in lairage 20 Unit of competency
BAY62 AMPA3107 Manage NLIS data for saleyard purchase of livestock 20 Unit of competency
BAY63 AMPA3104 Manage NLIS data for sheep and goats in lairage 20 Unit of competency
BAY60 AMPA3112 Manage NLIS data from RFIDs on the slaughter floor 40 Unit of competency
BAY65 AMPA3106 Manage NLIS for direct purchase of sheep or goats 20 Unit of competency
BAY61 AMPA3105 Manage NLIS for direct purchase of stock identified with an RFID 20 Unit of competency
BAY57 AMPA3108 Manage NLIS for saleyard purchase of sheep or goats 20 Unit of competency
BAY59 AMPA3110 Manage, report and upload mob based NLIS data for sheep and goats 30 Unit of competency
BAY58 AMPA3109 Manage, report and upload NLIS slaughter data from RFIDs 40 Unit of competency
BAY70 AMPA3086 Monitor boiler operations 60 Unit of competency
BAY50 AMPA3118 Monitor pH and temperature decline 20 Unit of competency
BAX77 AMPX311 Monitor production of packaged product to customer specifications 20 Unit of competency
BAZ37 AMPA3004 Monitor the effective operations of electrical stimulation 20 Unit of competency
BBH65 AMPA3136 Monitor welfare of stock during out-of-hours receival 10 Unit of competency
OAC47 MSL954004 Obtain representative samples in accordance with sampling plan 40 Unit of competency
BAY29 AMPG301 Operate a game harvesting vehicle 30 Unit of competency
BAZ09 AMPA3044 Operate air knife 10 Unit of competency
BAY83 AMPA3082 Operate batch cooker 80 Unit of competency
OBD61 AMPA3137 Operate biogas facilities 35 Unit of competency
BAY71 AMPA3088 Operate blood processing plant 60 Unit of competency
BAZ12 AMPA3040 Operate brisket cutter or saw 40 Unit of competency
BAY80 AMPA3083 Operate continuous cooker 70 Unit of competency
BAZ15 AMPA3031 Operate hide puller 60 Unit of competency
BAZ16 AMPA3030 Operate pelt puller 40 Unit of competency
BAY81 AMPA3084 Operate press 50 Unit of competency
BAY76 AMPA3087 Operate tallow processing plant 60 Unit of competency
BAY96 AMPA3062 Operate trunk boning machine 100 Unit of competency
BAY82 AMPA3085 Operate wet rendering process 100 Unit of competency
AVX20 AMPA402 Oversee plant compliance with the Australian standards for meat processing 20 Unit of competency
BAY54 AMPA3117 Oversee product loadout 35 Unit of competency
BAZ31 AMPA3010 Overview legging operation 10 Unit of competency
BAY66 AMPA3101 Overview of the NLIS for sheep and goats 40 Unit of competency
BAY35 AMPA3134 Overview of the NLIS Pork 35 Unit of competency
BAY79 AMPA3102 Overview of the NLIS program utilising RFIDs 30 Unit of competency
BAY30 AMPG300 Overview wild game meat industry 20 Unit of competency
OAC93 MSL973016 Perform aseptic techniques 40 Unit of competency
OAC76 MSL973013 Perform basic tests 80 Unit of competency
BAY85 AMPA3074 Perform boning room Meat Hygiene Assessment 20 Unit of competency
BAZ22 AMPA3025 Perform brisket cuts 40 Unit of competency
BAY87 AMPA3072 Perform carcase Meat Hygiene Assessment 20 Unit of competency
BAZ24 AMPA3024 Perform flanking cuts 60 Unit of competency
BAZ28 AMPA3014 Perform legging on small stock 40 Unit of competency
BAY68 AMPA3100 Perform manual chemical lean testing 20 Unit of competency
BAZ19 AMPA3028 Perform midline cuts 40 Unit of competency
BAY86 AMPA3081 Perform offal Meat Hygiene Assessment 20 Unit of competency
BAX79 AMPX310 Perform pre-operations hygiene assessment 20 Unit of competency
BAY84 AMPA3073 Perform process monitoring for Meat Hygiene Assessment 20 Unit of competency
BAZ20 AMPA3027 Perform rosette cuts 40 Unit of competency
BAZ21 AMPA3026 Perform rumping cuts 40 Unit of competency
OAC22 MSL904002 Perform standard calibrations 60 Unit of competency
BAZ27 AMPA3021 Perform 'Y' cut 40 Unit of competency
BAY55 AMPA3113 Prepare a kill sheet 20 Unit of competency
BAY90 AMPA3068 Prepare and despatch meat products 80 Unit of competency
BAZ05 AMPA3047 Prepare and present viscera for inspection 20 Unit of competency
OAC91 MSL973015 Prepare culture media 20 Unit of competency
BAZ08 AMPA3043 Prepare head for inspection 40 Unit of competency
OBD60 AMPA3139 Prepare market reports - cattle 35 Unit of competency
OBD58 AMPA3140 Prepare market reports - sheep 35 Unit of competency
OAC74 MSL973014 Prepare working solutions 80 Unit of competency
BAY73 AMPA3089 Produce rendered products hygienically 60 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
BAY25 AMPG304 Receive and inspect wild game carcases at a processing plant 30 Unit of competency
BAY26 AMPG303 Receive and inspect wild game carcases from the field 30 Unit of competency
AWO58 MSL922001 Record and present data 60 Unit of competency
BAZ14 AMPA3032 Remove pelt manually 60 Unit of competency
BAY77 AMPA3090 Render edible products 20 Unit of competency
BAZ35 AMPA3007 Ring bung 40 Unit of competency
BAZ36 AMPA3005 Rod weasand 20 Unit of competency
BAZ18 AMPA3029 Scald and dehair carcase 40 Unit of competency
BAZ33 AMPA3008 Seal bung 20 Unit of competency
BAZ34 AMPA3006 Seal weasand 10 Unit of competency
AVW33 AMPX209 Sharpen knives 40 Unit of competency
BAZ25 AMPA3022 Skin head 40 Unit of competency
BAZ00 AMPA3052 Slice and trim large stock forequarter 150 Unit of competency
BAY99 AMPA3053 Slice and trim large stock hindquarter 150 Unit of competency
BAZ03 AMPA3049 Slice and trim leg - small stock 150 Unit of competency
BAY92 AMPA3066 Slice small stock carcase - middle 150 Unit of competency
BAY94 AMPA3065 Slice small stock carcase - shoulder 75 Unit of competency
BAZ30 AMPA3009 Split carcase 40 Unit of competency
BAZ40 AMPA3001 Stick and bleed animal 40 Unit of competency
BAY24 AMPG305 Store wild game carcases 30 Unit of competency
BAZ41 AMPA3000 Stun animal 40 Unit of competency
BAY52 AMPA3116 Supervise meat packing operation 35 Unit of competency
BAY56 AMPA3115 Undertake pre slaughter checks of NVDs, PICs and RFIDs 20 Unit of competency
BAZ06 AMPA3046 Undertake retain rail operations 20 Unit of competency
BAY23 AMPG306 Use firearms to harvest wild game 30 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
BAY74 AMPA3093 Use standard product descriptions - sheep and goats 30 Unit of competency
OAQ30 BSBXTW301 Work in a team 35 Unit of competency
Replaces
State Code National Code Title Type
D604 MTM30611 Certificate III in Meat Processing (General) Qualification
Replaced By
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR07870) MEAT PROCESSING - GENERAL (LEVEL 3) Traineeship