Qualification details

AMP40315 - Certificate IV in Meat Processing (Leadership) (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 04/Aug/2016
(View details for release 1) Replaced01/Dec/2015

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTM40111 - Certificate IV in Meat Processing (Leadership) 30/Nov/2015


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
AMPCOR401 - Manage own work performanceManage own work performance Core
AMPCOR402 - Facilitate Quality Assurance ProcessFacilitate Quality Assurance Process Core
AMPCOR403 - Participate in workplace health and safety risk control processParticipate in workplace health and safety risk control process Core
AMPCOR404 - Facilitate hygiene and sanitation performanceFacilitate hygiene and sanitation performance Core
AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) Elective
AMPX408 - Coordinate contractsCoordinate contracts Elective
AMPX409 - Prepare and evaluate resource proposalsPrepare and evaluate resource proposals Elective
AMPX410 - Facilitate achievement of enterprise environmental policies and goalsFacilitate achievement of enterprise environmental policies and goals Elective
AMPX411 - Foster a learning culture in a meat enterpriseFoster a learning culture in a meat enterprise Elective
AMPX412 - Build productive and effective workplace relationshipsBuild productive and effective workplace relationships Elective
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Displaying items 1 - 10 of 28

Classifications

SchemeCodeClassification value
ANZSCO Identifier 142111 Retail Manager (General) 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 142111 Retail Manager (General) 29/Apr/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 29/Apr/2016 
Qualification/Course Level of Education Identifier 511 Certificate IV 01/Dec/2015 
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Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

2

AMPv2.0

Selected superseded imported units updated

Qualification Description

This qualification covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.

No occupational licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Entry Requirements

Nil.

Packaging Rules

Total number of units = 12

  • Core units = 4
  • Elective units = 8

Core Units

Unit Code 

Unit Title 

AMPCOR401

Manage own work performance

AMPCOR402

Facilitate Quality Assurance process

AMPCOR403

Participate in workplace health and safety risk control process

AMPCOR404

Facilitate hygiene and sanitation performance

Elective Units

Select:

  • 5 units from the elective list
  • 3 additional units 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 supervisory roles and must be chosen to ensure the integrity of the qualification outcome at AQF level 4.

Unit Code 

Unit Title 

AMPX403

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*

AMPCOR202 Apply hygiene and sanitation practices

AMPCOR404 Facilitate hygiene and sanitation performance

AMPX408

Coordinate contracts

AMPX409

Prepare and evaluate resource proposals

AMPX410

Facilitate achievement of enterprise environmental policies and goals

AMPX411

Foster a learning culture in a meat enterprise

AMPX412

Build productive and effective workplace relationships

AMPX413

Manage and maintain a food safety plan

AMPX414

Assess and evaluate meat industry requirements and processes

AMPX418

Lead communication in the workplace

AMPX419

Participate in product recall

AMPX422

Develop and implement work instructions and SOPs

AMPX423

Supervise new recruits

BSBCUS402

Address customer needs

BSBINM401

Implement workplace information system

BSBINN301

Promote innovation in a team environment

BSBLDR403

Lead team effectiveness

BSBLED401

Develop teams and individuals

BSBMGT402

Implement operational plan

BSBMGT403

Implement continuous improvement

SIRXFIN004A

Manage financial resources

SIRXINV004A

Buy merchandise

SIRRINV001

Receive and handle retail stock

TAEASS401

Plan assessment activities and processes

TAEASS402

Assess competence

Qualification Mapping Information

MTM40111 Certificate IV in Meat Processing (Leadership)

E

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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