Certificate III in Meat Processing (Smallgoods)

AMP30916 Certificate III in Meat Processing (Smallgoods – General)

These qualifications offer specific technical training to workers in the smallgoods industry who take responsibility for a range of duties associated with smallgoods processing, packaging and loadout operations.

Typically this qualification will prepare or develop their existing skills to perform in the smallgoods preparation and processing areas, packing room or ancillary areas of the smallgoods plant.

Course Code

AMP30916

Study Mode

Full Time/Part Time

Duration

Up to 36/72 mths

Unit Code – Name – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPS101
Handle materials and products – Group A

AMPX202
Clean work area during operations – Group A

FBPOPR2010
Work with temperature controlled stock – Group B

AMPS208
Rotate stored meat – Group B

AMPS209
Rotate meat product – Group B

AMPS212
Measure and calculate routine workplace data – Group B

CPPCLO3038
Clean food handling areas – Group B

AMPX218
Operate metal detection unit – Group B

AMPS205
Select/identify and prepare casings – Group B

AMPA3095
Use standard product descriptions – pork – Group C

AMPS303
Fill casings – Group C

AMPS307
Sort meat – Group C

AMPS308
Batch meat – Group C

AMPX302
Cure and corn product – Group C

AMPS301
Cook, steam and cool product – Group C

AMPS315
Blend meat product – Group C

AMP30916 Certificate III in Meat Processing (Smallgoods – General)

These qualifications offer specific technical training to workers in the smallgoods industry who take responsibility for a range of duties associated with smallgoods processing, packaging and loadout operations.

Typically this qualification will prepare or develop their existing skills to perform in the smallgoods preparation and processing areas, packing room or ancillary areas of the smallgoods plant.

Course Code

AMP30916

Study Mode

Full Time/Part Time

Duration

Up to 48/72 mnths

Unit Code – Name – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPS101
Handle materials and products – Group A

AMPX202
Clean work area during operations – Group A

FBPOPR2010
Work with temperature controlled stock – Group B

AMPS208
Rotate stored meat – Group B

AMPS209
Rotate meat product – Group B

AMPS212
Measure and calculate routine workplace data – Group B

CPPCLO3038
Clean food handling areas – Group B

AMPX218
Operate metal detection unit – Group B

AMPS205
Select/identify and prepare casings – Group B

AMPA3095
Use standard product descriptions – pork – Group C

AMPS303
Fill casings – Group C

AMPS307
Sort meat – Group C

AMPS308
Batch meat – Group C

AMPX302
Cure and corn product – Group C

AMPS301
Cook, steam and cool product – Group C

AMPS315
Blend meat product – Group C

AMP31016 Certificate III Meat Processing (Smallgoods – Manufacture)

The Certificate III Meat Processing (Smallgoods Manufacture) Traineeship is a specialist qualification in smallgoods production such as hams, bacons and salamis plus other related smallgoods products.
Specialists units in this certificate cover areas such as smoke product our traineeship will deliver specialist skills and knowledge to work with smallgoods.

Course Code

AMP31016

Study Mode

Full Time/Part Time

Duration

Up to 36/72 mths

Unit Code – Name – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPS101
Handle materials and products – Group A

AMPX202
Clean work area during operations – Group A

AMPS217
Prepare dry ingredients – Group B

AMPS208
Rotate stored meat – Group B

AMPS205
Select/identify and prepare casings – Group B

AMPS213
Manually link and tie product – Group B

FBPOPR2010
Work with temperature controlled stock – Group B

AMPX207
Vacuum pack product – Group B

AMPA2174
Clean after operations – boning room – Group B

AMPS307
Sort meat – Group C

AMPS308
Batch meat – Group C

AMPS300
Operate mixer/blender unit – Group C

AMPS315
Blend meat product – Group C

AMPX302
Cure and corn product – Group C

AMPS301
Cook, steam and cool product – Group C

AMPX305
Smoke product – Group C

AMPS303
Fill casings – Group D

AMP31016 Certificate III Meat Processing (Smallgoods – Manufacture)

The Certificate III Meat Processing (Smallgoods Manufacture) Traineeship is a specialist qualification in smallgoods production such as hams, bacons and salamis plus other related smallgoods products.
Specialists units in this certificate cover areas such as smoke product our traineeship will deliver specialist skills and knowledge to work with smallgoods.

Course Code

AMP31016

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPS101
Handle materials and products – Group A

AMPX202
Clean work area during operations – Group A

AMPS217
Prepare dry ingredients – Group B

AMPS208
Rotate stored meat – Group B

AMPS205
Select/identify and prepare casings – Group B

AMPS213
Manually link and tie product – Group B

FBPOPR2010
Work with temperature controlled stock – Group B

AMPX207
Vacuum pack product – Group B

AMPA2174
Clean after operations – boning room – Group B

AMPS307
Sort meat – Group C

AMPS308
Batch meat – Group C

AMPS300
Operate mixer/blender unit – Group C

AMPS315
Blend meat product – Group C

AMPX302
Cure and corn product – Group C

AMPS301
Cook, steam and cool product – Group C

AMPX305
Smoke product – Group C

AMPS303
Fill casings – Group D

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