Qualification Outline

Date retreived
22/07/2026 5:12 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 IV in Meat Processing

Certificate IV in Meat Processing

Qualification
National Code:
AMP40222
State Code:
BIZ4
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
24/01/2023
Approved Date
21/06/2023
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
600
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
24/01/2023
VET Act Conditions
—
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 in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. 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.
This qualification offers optional specialisations in:
Leadership
Quality management.
All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.
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:
- four (4) core units plus
- ten (10) elective units.

The electives are to be chosen as follows:
- at least eight (8) units from elective Groups A - C
- up to two (2) units 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.

Any combination of electives that meets the packaging rules above can be selected for the award of the AMP40222 Certificate IV in Meat Processing.

Where appropriate, electives may be packaged to provide a qualification with a specialisation as follows:
- at least six (6) Group A electives must be selected for the award of the Certificate IV in Meat Processing (Leadership)
- at least six (6) Group B electives must be selected for the award of the Certificate IV in Meat Processing (Quality Management).
Pathways
State Code Title
AE30 Leadership
AE31 Quality Management
1. Core Units

All four (4) units must be completed.

State Code National Code Title Hours Type
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
OFA86 AMPQUA401 Support food safety and quality programs 65 Unit of competency
2. Group A - Leadership

For the award of Certificate IV in Meat Processing (Leadership), users must complete at least six (6) units from Group A.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
OAQ34 BSBXCM401 Apply communication strategies in the workplace 45 Unit of competency
OCE93 BSBPMG423 Apply project cost management techniques 40 Unit of competency
OCF96 BSBLDR412 Communicate effectively as a workplace leader 35 Unit of competency
OCF10 BSBOPS402 Coordinate business operational plans 35 Unit of competency
OCF90 BSBHRM415 Coordinate recruitment and onboarding 45 Unit of competency
OCD37 BSBINS402 Coordinate workplace information systems 40 Unit of competency
OCE46 BSBLDR411 Demonstrate leadership in the workplace 45 Unit of competency
OCF00 BSBPEF402 Develop personal work priorities 35 Unit of competency
OEQ00 MSS405027 Facilitate a competitive systems and practice culture in an organisation 55 Unit of competency
OFA89 AMPLDR406 Foster a learning culture in a meat processing workplace 50 Unit of competency
OCE26 BSBSTR402 Implement continuous improvement 35 Unit of competency
OCE82 BSBOPS404 Implement customer service strategies 35 Unit of competency
OCE38 BSBCMM412 Lead difficult conversations 35 Unit of competency
OCF94 BSBLDR414 Lead team effectiveness 45 Unit of competency
OCF93 BSBLDR521 Lead the development of diverse workforces 55 Unit of competency
OAN12 FBPPPL4007 Manage internal audits 45 Unit of competency
OEZ99 AMPLDR404 Manage own work performance and development 20 Unit of competency
AWX41 SIRRRTF002 Monitor retail store financials 35 Unit of competency
OFA55 AMPLDR405 Oversee export requirements 35 Unit of competency
OFA00 AMPLDR402 Supervise new recruits 30 Unit of competency
OCE36 BSBHRM413 Support the learning and development of teams and individuals 35 Unit of competency
3. Group B - Quality Management

For the award of Certificate IV in Meat Processing (Quality Management), users must complete at least six (6) units from Group B.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
OFA66 AMPQUA406 Apply meat science 35 Unit of competency
OAM38 FBPOPR4001 Apply principles of statistical process control 30 Unit of competency
OEZ97 AMPQUA411 Calculate carcase yield in a boning room 35 Unit of competency
OFA24 AMPQUA303 Collect and prepare standard samples 25 Unit of competency
OFA13 AMPQUA418 Conduct a document review 45 Unit of competency
ODK92 FBPFSY4005 Conduct a traceability exercise 45 Unit of competency
OFA73 AMPAUD401 Conduct an animal welfare audit of a meat processing premises 40 Unit of competency
OFA33 AMPQUA416 Conduct an internal audit of a documented program 40 Unit of competency
OFA76 AMPQUA407 Conduct and validate pH/temperature declines to MSA standards 20 Unit of competency
ODL32 FBPFSY3005 Control contaminants and allergens in food processing 70 Unit of competency
OFA15 AMPQUA414 Coordinate a product recall 35 Unit of competency
OEZ90 AMPMGT515 Develop and implement a TACCP and VACCP plan 35 Unit of competency
OEZ93 AMPQUA417 Establish sampling program 40 Unit of competency
OAM64 FBPAUD4004 Identify, evaluate and control food safety hazards 80 Unit of competency
OFA12 AMPQUA404 Maintain a Meat Hygiene Assessment program 45 Unit of competency
OFA19 AMPQUA410 Manage the collection, monitoring and interpretation of animal health data 55 Unit of competency
OFA10 AMPQUA405 Oversee compliance with Australian Standards for meat processing 35 Unit of competency
OFA11 AMPLSK401 Oversee humane handling of animals 20 Unit of competency
OCS08 AMPX431 Oversee meat processing establishment's Halal compliance 55 Unit of competency
OFA30 AMPQUA423 Participate in the ongoing development and implementation of a HACCP based QA system 60 Unit of competency
OAM18 FBPFST4004 Perform microbiological procedures in the food industry 50 Unit of competency
OFA56 AMPQUA412 Specify beef product using AUS-MEAT language 40 Unit of competency
OFA62 AMPQUA422 Specify pork product using AUS-MEAT language 40 Unit of competency
OEZ95 AMPQUA413 Specify sheep product using AUS-MEAT language 30 Unit of competency
OFA45 AMPQUA415 Undertake chiller assessment to AUS-MEAT requirements 55 Unit of competency
OFA14 AMPQUA403 Utilise refrigeration index 30 Unit of competency
4. Group C - General

The remaining units may 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
OEZ94 AMPLSK201 Apply animal welfare and handling requirements 40 Unit of competency
OFA88 AMPQUA408 Contribute to meat processing premises design and construction processes 35 Unit of competency
OFA03 AMPLDR401 Develop and implement work instructions and SOPs 40 Unit of competency
OFA36 AMPPMG401 Develop, implement and evaluate a pest control program in a food processing premises 35 Unit of competency
OEQ79 MSS404063 Facilitate the use of SCADA systems in a team or work area 50 Unit of competency
OFA34 AMPMGT401 Manage biogas facilities 35 Unit of competency
OAM24 FBPTEC5002 Manage utilities and energy for a production process 50 Unit of competency
OFA02 AMPQUA419 Monitor meat preservation process 40 Unit of competency
OFA72 AMPQUA420 Monitor the production of processed meats and smallgoods 70 Unit of competency
OEZ96 AMPQUA424 Monitor the production of UCFM smallgoods 25 Unit of competency
OFA60 AMPQUA306 Perform boning room Meat Hygiene Assessment 35 Unit of competency
OFA23 AMPQUA304 Perform carcase Meat Hygiene Assessment 35 Unit of competency
OFA82 AMPQUA307 Perform offal Meat Hygiene Assessment 35 Unit of competency
OFA22 AMPQUA305 Perform process monitoring for Meat Hygiene Assessment 35 Unit of competency
BBH40 FBPPPL4002 Plan and coordinate production equipment maintenance 45 Unit of competency
OEZ98 AMPLDR403 Plan, conduct and report a workplace incident investigation 35 Unit of competency
OFA27 AMPQUA421 Prepare for and respond to an external audit of the establishment's quality system 20 Unit of competency
OFA44 AMPMSY416 Raise and validate requests for export permits and Meat Transfer Certificates 20 Unit of competency
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR07880) MEAT PROCESSING - LEADERSHIP (LEVEL 4) Traineeship

(TR10880) MEAT PROCESSING - QUALITY ASSURANCE (LEVEL 4) Traineeship