Certificate III in Meat Processing

AMP30316 Certificate III in Meat Processing (Meat Safety)

The Certificate III in Meat Processing (Meat Safety) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with meat inspection activities.

The purpose of the qualification is to provide skills and knowledge for operators to perform a range of inspection tasks such as antemortem inspection, post-mortem inspection, monitor animal welfare, meat hygiene assessment, MTV inspection, develop HACCP based food safety programs and monitor abattoir construction and design.

Course Code

AMP30316

Study Mode

Part Time

Duration

30 Hours

Course Structure

CPCCOM1014
Conduct workplace communication

CPCCCM1015
Carry out measurements and calculations

CPCCCM2006
Apply basic levelling procedures

CPCCWHS2001
Apply WHS requirements, policies and procedures in the construction industry

CPCCWHS1001
Prepare to work safely in the construction industry

HLTAID010
Provide basic emergency life support

VU23312
Prepare for work in the building and construction industry

VU23313
Interpret and apply basic plans and drawings

VU23314
Erect and safely use working platforms

VU23320
Identify and handle carpentry tools and equipment

VU23321
Perform basic setting out

VU22022
Construct basic sub-floor

VU22023
Construct basic wall frames

AMP30316 Certificate III in Meat Processing (Meat Safety)

The Certificate III in Meat Processing (Meat Safety) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with meat inspection activities.

The purpose of the qualification is to provide skills and knowledge for operators to perform a range of inspection tasks such as antemortem inspection, post-mortem inspection, monitor animal welfare, meat hygiene assessment, MTV inspection, develop HACCP based food safety programs and monitor abattoir construction and design.

Course Code

AMP30316

Study Mode

Part Time

Duration

30 Hours

Course Structure

CPCCOM1014
Conduct workplace communication

CPCCCM1015
Carry out measurements and calculations

CPCCCM2006
Apply basic levelling procedures

CPCCWHS2001
Apply WHS requirements, policies and procedures in the construction industry

CPCCWHS1001
Prepare to work safely in the construction industry

HLTAID010
Provide basic emergency life support

VU23312
Prepare for work in the building and construction industry

VU23313
Interpret and apply basic plans and drawings

VU23314
Erect and safely use working platforms

VU23320
Identify and handle carpentry tools and equipment

VU23321
Perform basic setting out

VU22022
Construct basic sub-floor

VU22023
Construct basic wall frames

AMP30516 Certificate III in Meat Processing (Slaughtering)

The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.

Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.

Course Code

AMP30516

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPX209
Sharpen knives – Core

AMPA3000
Stun animal – Elective

AMPA3001
Stick & bleed – Elective

AMPA3014
Perform legging on small stock – Elective

AMPA3007
Ring bung – Elective

AMPA3030
Operate pelt puller – Elective

AMPA3024
Perform flanking cuts – Elective

AMPA3034
Eviscerate animal carcass – Elective

AMPA3040
Operate briskett cutter saw – Elective

AMP30516 Certificate III in Meat Processing (Slaughtering)

The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.

Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.

Course Code

AMP30516

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPX209
Sharpen knives – Core

AMPA3000
Stun animal – Elective

AMPA3001
Stick & bleed – Elective

AMPA3014
Perform legging on small stock – Elective

AMPA3007
Ring bung – Elective

AMPA3030
Operate pelt puller – Elective

AMPA3024
Perform flanking cuts – Elective

AMPA3034
Eviscerate animal carcass – Elective

AMPA3040
Operate briskett cutter saw – Elective

AMP30616 Certificate III in Meat Processing (General)

The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.

Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.

Course Code

AMP30616

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

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

AMP30616 Certificate III in Meat Processing (General)

The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.

Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.

Course Code

AMP30616

Study Mode

Part Time

Duration

30 Hours

Course Structure

CPCCOM1014
Conduct workplace communication

CPCCCM1015
Carry out measurements and calculations

CPCCCM2006
Apply basic levelling procedures

CPCCWHS2001
Apply WHS requirements, policies and procedures in the construction industry

CPCCWHS1001
Prepare to work safely in the construction industry

HLTAID010
Provide basic emergency life support

VU23312
Prepare for work in the building and construction industry

VU23313
Interpret and apply basic plans and drawings

VU23314
Erect and safely use working platforms

VU23320
Identify and handle carpentry tools and equipment

VU23321
Perform basic setting out

VU22022
Construct basic sub-floor

VU22023
Construct basic wall frames

AMP30116 Certificate III in Meat Processing (Boning Room)

The Certificate III in Meat Processing (Boning Room) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with boning and slicing operations.

Course Code

AMP30116

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

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

AMPX209
Sharpen knives – Core

AMPA3048
Bone small stock carcase – leg* – Elective

AMPA3063
Bone small stock carcase – shoulder* – Elective

AMPA3064
Bone small stock carcase – middle* – Elective

AMP30116 Certificate III in Meat Processing (Boning Room)

The Certificate III in Meat Processing (Boning Room) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with boning and slicing operations.

Course Code

AMP30116

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

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

AMPX209
Sharpen knives – Core

AMPA3048
Bone small stock carcase – leg* – Elective

AMPA3063
Bone small stock carcase – shoulder* – Elective

AMPA3064
Bone small stock carcase – middle* – Elective

Adam Hazell

Operations and
Marketing Manager

Interested in our Training call now!

Got questions we can help call now…