Certificate IV in Meat Processing

AMP40222 Certificate IV in Meat Processing (Leadership)

The Certificate IV in Meat Processing (Leadership) covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.

These roles covered by this qualification may include:

• Meat processing supervisor
• Meat processing team leader
• Smallgoods supervisor
• Boning room supervisor
• Meat department supervisor
• Meat processing assessor

Course Code

AMP40222

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Group A Leadership

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

BSBLDR414
Lead team effectiveness – Group A

BSBHRM413
Support the learning and development of teams and individuals – Group A

BSBPEF402
Develop personal work priorities – Group A

BSBOPS402
Coordinate business operational plans – Group A

BSBOPS404
Implement customer service strategies – Group A

BSBPMG423
Apply project cost management techniques – Group A

BSBSTR402
Implement continuous improvement – Group A

AMPX418
Lead communication in the workplace – Elective

Group B Quality Management

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

FBPAUD4004
Identify, evaluate and control food safety hazards – Group B

AMPQUA41
Conduct a document review – Group B

AMPQUA416
Conduct an internal audit of a documented program – Group B

FBPFSY3005
Control contaminants and allergens in food processing – Group B

AMPLDR401
Develop and implement work instructions and SOPs – Group C

AMPR319
Locate, identify and assess meat cuts – Elective

Group C General

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

AMPQUA411
Calculate carcase yield in a boning room – Group B

AMPQUA412
Specify beef product using AUS-MEAT language – Group B

AMPQUA413
Specify sheep product using AUS-MEAT language – Group B

AMPLSK401
Oversee humane handling of animals – Group C

AMPQUA304
Perform carcase Meat Hygiene Assessment – Group C

AMPQUA305
Perform process monitoring for Meat Hygiene Assessment – Group C

AMP40222 Certificate IV in Meat Processing (Leadership)

The Certificate IV in Meat Processing (Leadership) covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.

These roles covered by this qualification may include:

• Meat processing supervisor
• Meat processing team leader
• Smallgoods supervisor
• Boning room supervisor
• Meat department supervisor
• Meat processing assessor

Course Code

AMP40222

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Group A Leadership

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

BSBLDR414
Lead team effectiveness – Group A

BSBHRM413
Support the learning and development of teams and individuals – Group A

BSBPEF402
Develop personal work priorities – Group A

BSBOPS402
Coordinate business operational plans – Group A

BSBOPS404
Implement customer service strategies – Group A

BSBPMG423
Apply project cost management techniques – Group A

BSBSTR402
Implement continuous improvement – Group A

AMPX418
Lead communication in the workplace – Elective

Group B Quality Management

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

FBPAUD4004
Identify, evaluate and control food safety hazards – Group B

AMPQUA41
Conduct a document review – Group B

AMPQUA416
Conduct an internal audit of a documented program – Group B

FBPFSY3005
Control contaminants and allergens in food processing – Group B

AMPLDR401
Develop and implement work instructions and SOPs – Group C

AMPR319
Locate, identify and assess meat cuts – Elective

Group C General

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

AMPQUA411
Calculate carcase yield in a boning room – Group B

AMPQUA412
Specify beef product using AUS-MEAT language – Group B

AMPQUA413
Specify sheep product using AUS-MEAT language – Group B

AMPLSK401
Oversee humane handling of animals – Group C

AMPQUA304
Perform carcase Meat Hygiene Assessment – Group C

AMPQUA305
Perform process monitoring for Meat Hygiene Assessment – Group C

AMP40222 Certificate IV in Meat Processing (Quality Assurance)

The Certificate IV in Meat Processing (Quality Assurance) covers work activities undertaken by Quality Assurance officers in abattoirs and smallgoods production enterprises.

The job roles may include:
• Quality Assurance Officer
• Quality Assurance Supervisor
• Quality Assurance Auditor
• Quality Assurance Manager
• Compliance Manager

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

AMP40222

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Group A Leadership

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

BSBLDR414
Lead team effectiveness – Group A

BSBHRM413
Support the learning and development of teams and individuals – Group A

BSBPEF402
Develop personal work priorities – Group A

BSBOPS402
Coordinate business operational plans – Group A

BSBOPS404
Implement customer service strategies – Group A

BSBPMG423
Apply project cost management techniques – Group A

BSBSTR402
Implement continuous improvement – Group A

AMPX418
Lead communication in the workplace – Elective

Group B Quality Management

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

FBPAUD4004
Identify, evaluate and control food safety hazards – Group B

AMPQUA41
Conduct a document review – Group B

AMPQUA416
Conduct an internal audit of a documented program – Group B

FBPFSY3005
Control contaminants and allergens in food processing – Group B

AMPLDR401
Develop and implement work instructions and SOPs – Group C

AMPR319
Locate, identify and assess meat cuts – Elective

Group C General

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

AMPQUA411
Calculate carcase yield in a boning room – Group B

AMPQUA412
Specify beef product using AUS-MEAT language – Group B

AMPQUA413
Specify sheep product using AUS-MEAT language – Group B

AMPLSK401
Oversee humane handling of animals – Group C

AMPQUA304
Perform carcase Meat Hygiene Assessment – Group C

AMPQUA305
Perform process monitoring for Meat Hygiene Assessment – Group C

AMP40222 Certificate IV in Meat Processing (Quality Assurance)

The Certificate IV in Meat Processing (Quality Assurance) covers work activities undertaken by Quality Assurance officers in abattoirs and smallgoods production enterprises.

The job roles may include:
• Quality Assurance Officer
• Quality Assurance Supervisor
• Quality Assurance Auditor
• Quality Assurance Manager
• Compliance Manager

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

AMP40222

Study Mode

Full Time/Part Time

Duration

Upto 24/48 mths

Group A Leadership

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

BSBLDR414
Lead team effectiveness – Group A

BSBHRM413
Support the learning and development of teams and individuals – Group A

BSBPEF402
Develop personal work priorities – Group A

BSBOPS402
Coordinate business operational plans – Group A

BSBOPS404
Implement customer service strategies – Group A

BSBPMG423
Apply project cost management techniques – Group A

BSBSTR402
Implement continuous improvement – Group A

AMPX418
Lead communication in the workplace – Elective

Group B Quality Management

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

FBPAUD4004
Identify, evaluate and control food safety hazards – Group B

AMPQUA41
Conduct a document review – Group B

AMPQUA416
Conduct an internal audit of a documented program – Group B

FBPFSY3005
Control contaminants and allergens in food processing – Group B

AMPLDR401
Develop and implement work instructions and SOPs – Group C

AMPR319
Locate, identify and assess meat cuts – Elective

Group C General

AMPQUA401
Support food safety and quality programs – Core

AMPCOM401
Build productive and effective workplace relationships – Core

AMPWHS401
Monitor workplace health and safety processes  – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPLDR404
Manage own work performance and development – Group A

BSBLDR412
Communicate effectively as a workplace leader – Group A

AMPQUA423
Participate in development and implementation of a HACCP and QA system – Group B

AMPMGT515
Develop and implement a TACCP and VACCP plan – Group B

AMPQUA411
Calculate carcase yield in a boning room – Group B

AMPQUA412
Specify beef product using AUS-MEAT language – Group B

AMPQUA413
Specify sheep product using AUS-MEAT language – Group B

AMPLSK401
Oversee humane handling of animals – Group C

AMPQUA304
Perform carcase Meat Hygiene Assessment – Group C

AMPQUA305
Perform process monitoring for Meat Hygiene Assessment – Group C

AMP40522 Certificate IV in Meat Processing (Meat Safety)

The Certificate IV in Meat Processing (Meat Safety) provides skills and knowledge for operators to perform meat inspection tasks in the abattoir.

Typically this role is performed in Export meat processing plants.

Course Code

AMP40522

Study Mode

Full Time/Part Time

Duration

Up to 36/72 mths

AMPCOM401
Build productive and effective workplace relationships – Core

AMPMSY301
Apply food animal anatomy and physiology to inspection processes – Core

AMPMSY302
Recognise signs of emergency and notifiable animal diseases – Core

AMPMSY413
Recognise diseases and conditions during inspection of food animal – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPWHS201
Sharpen and handle knives safely – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPMSY401
Perform ante and post-mortem inspection – Ovine and Caprine # And/Or Group A

AMPMSY402
Perform ante and post-mortem inspection – Bovine # Group A

AMPMSY403
Perform ante and post-mortem inspection – Porcine # Group A

AMPMSY412
Perform ante and post-mortem inspection – Calves # Group A

AMPLSK301
Handle animals humanely while conducting ante-mortem inspection * Group B

AMPQUA311
Assess effective stunning and bleeding – Group B

AMP40522 Certificate IV in Meat Processing (Meat Safety)

The Certificate IV in Meat Processing (Meat Safety) provides skills and knowledge for operators to perform meat inspection tasks in the abattoir.

Typically this role is performed in Export meat processing plants.

Course Code

AMP40522

Study Mode

Full Time/Part Time

Duration

Up to 36/72 mths

AMPCOM401
Build productive and effective workplace relationships – Core

AMPMSY301
Apply food animal anatomy and physiology to inspection processes – Core

AMPMSY302
Recognise signs of emergency and notifiable animal diseases – Core

AMPMSY413
Recognise diseases and conditions during inspection of food animal – Core

AMPQUA401
Support food safety and quality programs – Core

AMPQUA402
Maintain good manufacturing practice in meat processing – Core

AMPWHS201
Sharpen and handle knives safely – Core

AMPWHS401
Monitor workplace health and safety processes – Core

AMPMSY401
Perform ante and post-mortem inspection – Ovine and Caprine # And/Or Group A

AMPMSY402
Perform ante and post-mortem inspection – Bovine # Group A

AMPMSY403
Perform ante and post-mortem inspection – Porcine # Group A

AMPMSY412
Perform ante and post-mortem inspection – Calves # Group A

AMPLSK301
Handle animals humanely while conducting ante-mortem inspection * Group B

AMPQUA311
Assess effective stunning and bleeding – Group B

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