Modification History
|
Release Number |
TP Version |
Comments |
|
1 |
AMP v2 |
Initial release |
Qualification Description
This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The AMP20116 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
Graduates from this qualification will be able to:
- access, record and act on a defined range of information from a range of sources
- apply and communicate known solutions to a limited range of predictable problems
- use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options
No occupational licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification
Packaging Rules
Total number of units = 14*
- Core Units = 6
- Elective Units = 8
Core Units
|
Unit Code |
Unit Title |
|
AMPCOR201 |
Maintain personal equipment |
|
AMPCOR202 |
Apply hygiene and sanitation practices |
|
AMPCOR203 |
Comply with Quality Assurance and HACCP requirements |
|
AMPCOR204 |
Follow safe work policies and procedures |
|
AMPCOR205 |
Communicate in the workplace |
|
AMPCOR206 |
Overview the meat industry |
Elective Units
- Select 6 units from Group A, B, C, D, or E.
* Important note : Units selected from Group A must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).
The remaining 2 units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course. Selected units must be relevant to job outcomes in Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.
Group A (Units from the abattoirs sector)
|
Unit Code |
Unit Title |
Points |
|
Operate mechanical aids |
||
|
AMPA2026 |
Operate whizzard knife |
2 |
|
AMPA2031 |
Operate circular saw |
1 |
|
AMPA2035 |
Operate new technology or process |
2 |
|
AMPA2037 |
De-rind meat cuts |
2 |
|
AMPA2038 |
De-nude meat cuts |
2 |
|
AMPA2039 |
Operate rib puller |
1 |
|
AMPA2040 |
Operate frenching machine |
1 |
|
AMPA2041 |
Operate cubing machine |
1 |
|
AMPA2042 |
Cure and corn product in a meat processing plant |
2 |
|
Trim carcase |
||
|
AMPA2044 |
Trim neck* AMPX209 Sharpen knives |
2 |
|
AMPA2045 |
Trim forequarter to specification* AMPX209 Sharpen knives |
2 |
|
AMPA2046 |
Trim hindquarter to specification* AMPX209 Sharpen knives |
2 |
|
AMPA2047 |
Inspect hindquarter and remove contamination* AMPX209 Sharpen knives |
2 |
|
AMPA2048 |
Inspect forequarter and remove contamination* AMPX209 Sharpen knives |
2 |
|
AMPA2049 |
Remove spinal cord* AMPX209 Sharpen knives |
2 |
|
Despatch carcase from the slaughter floor |
||
|
AMPA2060 |
Grade carcase |
8 |
|
AMPA2061 |
Weigh carcase |
2 |
|
AMPA2062 |
Operate semi-automatic tagging machine |
4 |
|
AMPA2063 |
Measure fat* AMPX209 Sharpen knives |
2 |
|
AMPA2064 |
Label and stamp carcase |
2 |
|
AMPA2065 |
Wash carcase |
1 |
|
AMPA2066 |
Operate a decontamination unit |
1 |
|
AMPA2067 |
Remove tenderloin* AMPX209 Sharpen knives |
2 |
|
Pack meat products |
||
|
AMPA2068 |
Inspect meat for defects* AMPX209 Sharpen knives |
4 |
|
AMPA2069 |
Assemble and prepare cartons |
2 |
|
AMPA2070 |
Identify cuts and specifications |
6 |
|
AMPA2071 |
Pack meat products |
6 |
|
AMPA2073 |
Operate carton scales |
2 |
|
Operate packaging machinery |
||
|
AMPA2072 |
Operate carton sealing machine |
2 |
|
AMPA2074 |
Operate strapping machine |
2 |
|
AMPA2075 |
Operate carton forming machine |
2 |
|
AMPA2076 |
Operate automatic CL determination machine |
2 |
|
AMPA2077 |
Operate bag forming equipment |
1 |
|
Loadout product |
||
|
AMPA2108 |
Loadout meat product |
4 |
|
AMPA2109 |
Store carcase product |
2 |
|
AMPA2110 |
Store carton product |
2 |
|
AMPA2111 |
Locate storage areas and product |
2 |
|
AMPA2112 |
Complete re-pack operation |
4 |
|
AMPA2113 |
Bag carcase |
1 |
|
Clean work area |
||
|
AMPA2171 |
Clean carcase hanging equipment |
4 |
|
Clean after operations |
||
|
AMPA2172 |
Clean amenities and grounds |
2 |
|
AMPA2173 |
Overview cleaning program |
2 |
|
AMPA2174 |
Clean after operations – boning room |
4 |
|
Operate vehicle |
||
|
AMPA2176 |
Transport meat and meat products |
4 |
Group B (Units from the meat retailing sector)
|
Unit Code |
Unit Title |
|
AMPR101 |
Identify species and meat cuts |
|
AMPR102 |
Trim meat for further processing* AMPX209 Sharpen knives |
|
AMPR103 |
Store meat product |
|
AMPR104 |
Prepare minced meat and minced meat products* AMPX209 Sharpen knives |
|
AMPR105 |
Provide service to customers |
|
AMPR106 |
Process sales transactions |
|
AMPR107 |
Undertake minor routine maintenance |
|
AMPR108 |
Monitor meat temperature from receival to sale |
|
AMPR203 |
Select, weigh and package meat for sale |
|
AMPR212 |
Clean a meat retail work area |
|
AMPR201 |
Break and cut product using a bandsaw |
|
AMPR202 |
Provide advice on cooking and storage of meat products |
|
AMPR204 |
Package product using manual packing and labelling equipment |
|
AMPR205 |
Use basic methods of meat cookery* AMPX209 Sharpen knives |
|
AMPR206 |
Vacuum pack product in a retail operation |
|
AMPR207 |
Undertake routine preventative maintenance |
|
AMPR208 |
Make and sell sausages |
|
AMPR209 |
Produce and sell value-added products* AMPX209 Sharpen knives |
|
AMPR210 |
Receive meat product |
Group C (Units from the Smallgoods sector)
|
Unit Code |
Unit Title |
|
AMPS201 |
Package product using thermoform process |
|
AMPS203 |
Operate bar and coder systems |
|
AMPS205 |
Select, identify and prepare casings |
|
AMPS206 |
Manually shape and form product |
|
AMPS207 |
Slice product using simple machinery |
|
AMPS208 |
Rotate stored meat |
|
AMPS209 |
Rotate meat product |
|
AMPS210 |
Inspect carton meat |
|
AMPS211 |
Prepare dry ingredients |
|
AMPS212 |
Measure and calculate routine workplace data |
|
AMPS213 |
Manually link and tie product |
Group D (Meat Processing cross-sectoral units)
|
AMPX201 |
Prepare and operate bandsaw |
|
AMPX202 |
Clean work area during operations |
|
AMPX203 |
Operate scales and semi-automatic labelling machinery |
|
AMPX204 |
Maintain production records |
|
AMPX205 |
Clean chillers |
|
AMPX206 |
Operate forklift in a specific workplace |
|
AMPX207 |
Vacuum pack product |
|
AMPX208 |
Apply environmentally sustainable work practices |
|
AMPX209 |
Sharpen knives |
|
AMPX210 |
Prepare and slice meat cuts* AMPX209 Sharpen knives |
|
AMPX211 |
Trim meat to specifications* AMPX209 Sharpen knives |
|
AMPX212 |
Package product using automatic packing and labelling equipment |
|
AMPX213 |
Despatch meat product |
|
AMPX214 |
Package meat and smallgoods product for retail sale |
|
AMPX215 |
Operate tenderiser |
|
AMPX216 |
Operate mincer |
|
AMPX217 |
Package product using gas flushing process |
|
AMPX218 |
Operate metal detection unit |
Group E (Units from the food processing sector)
NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.
|
FDFOP1003A |
Carry out manual handling tasks |
|
FDFOP2001A |
Work effectively in the food processing industry |
|
FDFOP2002A |
Inspect and sort materials and product |
|
FDFOP2003A |
Clean equipment in place |
|
FDFOP2004A |
Clean and sanitise equipment |
|
FDFOP2005A |
Work in a socially diverse environment |
|
FDFOP2007A |
Work in a freezer storage area |
|
FDFOP2010A |
Work with temperature controlled stock |
|
FDFOP2011A |
Conduct routine maintenance |
|
FDFOP2012A |
Maintain food safety when loading, unloading and transporting food |
|
FDFOP2013A |
Apply sampling procedures |
|
FDFOP2014A |
Participate in sensory analyses |
|
FDFOP2015A |
Apply principles of statistical process control* FDFOP2061A Use numerical applications in the workplace |
|
FDFOP2016A |
Work in a food handling area for non-food handlers |
|
FDFOP2018A |
Operate a case packing process |
|
FDFOP2019A |
Fill and close product in cans |
|
FDFOP2020A |
Operate a form, fill and seal process |
|
FDFOP2021A |
Operate a fill and seal process |
|
FDFOP2022A |
Operate a high speed wrapping process |
|
FDFOP2023A |
Operate a packaging process |
|
FDFOP2026A |
Operate a forming or shaping process |
|
FDFOP2027A |
Dispense non-bulk ingredients |
|
FDFOP2028A |
Operate a mixing or blending process |
|
FDFOP2029A |
Operate a baking process |
|
FDFOP2030A |
Operate a process control interface |
|
FDFOP2031A |
Operate a coating application process |
|
FDFOP2032A |
Work in a clean room environment* FDFFS2001A Implement the food safety program and procedures OR FDFPH2001A Apply Good Manufacturing Practice procedures |
|
FDFOP2033A |
Operate a depositing process |
|
FDFOP2034A |
Operate an evaporation process |
|
FDFOP2035A |
Operate an enrobing process |
|
FDFOP2036A |
Operate an extrusion process |
|
FDFOP2037A |
Operate a filtration process |
|
FDFOP2038A |
Operate a grinding process |
|
FDFOP2039A |
Operate a frying process |
|
FDFOP2040A |
Operate a heat treatment process |
|
FDFOP2041A |
Operate a mixing or blending and cooking process |
|
FDFOP2042A |
Operate a drying process |
|
FDFOP2043A |
Operate an homogenising process |
|
FDFOP2044A |
Operate a retort process |
|
FDFOP2045A |
Operate pumping equipment |
|
FDFOP2046A |
Operate a production process |
|
FDFOP2047A |
Operate a portion saw |
|
FDFOP2048A |
Pre-process raw materials |
|
FDFOP2049A |
Operate a reduction process |
|
FDFOP2050A |
Operate a separation process |
|
FDFOP2051A |
Operate a spreads production process |
|
FDFOP2052A |
Operate a chocolate tempering process |
|
FDFOP2053A |
Operate a washing and drying process |
|
FDFOP2054A |
Operate a water purification process |
|
FDFOP2056A |
Operate a freezing process |
|
FDFOP2057A |
Operate a membrane process |
|
FDFOP2058A |
Operate a holding and storage process |
|
FDFOP2059A |
Operate a continuous freezing process |
|
FDFOP2060A |
Operate an automated cutting process |
|
FDFOP2061A |
Use numerical applications in the workplace |
|
FDFPPL2001A |
Participate in work teams and groups |
|
FDFSUG222A |
Operate a waste water treatment system |
Group F (Imported Units from Other Training Packages)
|
CPPCLO3020 |
Pressure wash and clean surfaces |
|
CPPCLO3036 |
Clean at heights |
|
CPPCLO3035 |
Maintain cleaning storage areas |
|
CPPCLO3038 |
Clean food-handling areas |
|
BSBITU101 |
Operate a personal computer |
|
HLTAID003 |
Provide first aid |
|
MSL922001 |
Record and present data |
|
SIRRRTF001 |
Balance and secure point-of-sale terminal |
|
TLIA2009 |
Complete and check import/export documentation |
|
TLIA2014 |
Use product knowledge to complete work operations |
|
TLIA2021 |
Despatch stock |
|
TLIA4025 |
Regulate temperature controlled stock |
|
TLID2003 |
Handle dangerous goods/hazardous substances |
|
TLID2004 |
Load and unload goods/cargo |
|
TLID2010 |
Operate a forklift |
|
TLID2013 |
Move materials mechanically using automated equipment |
|
TLIK2010 |
Use infotechnology devices in the workplace |
Qualification Mapping Information
Equivalent to MTM20411 Certificate II in Meat Processing (Food Services).
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
