Qualification details

AMP20116 - Certificate II in Meat Processing (Food Services) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 04/Aug/2016

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMP20117 - Certificate II in Meat Processing (Food Services)New elective group B and electives added 31/Jan/2018
Supersedes and is equivalent to MTM20411 - Certificate II in Meat Processing (Food Services)Equivalent to MTM20411 Certificate II in Meat Processing (Food Services) 03/Aug/2016


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
AMPA2026 - Operate whizzard knifeOperate whizzard knife Elective
AMPA2031 - Operate circular sawOperate circular saw Elective
AMPA2035 - Operate new technology or processOperate new technology or process Elective
AMPA2037 - De-rind meat cutsDe-rind meat cuts Elective
AMPA2038 - De-nude meat cutsDe-nude meat cuts Elective
AMPA2039 - Operate rib pullerOperate rib puller Elective
AMPA2040 - Operate frenching machineOperate frenching machine Elective
AMPA2041 - Operate cubing machineOperate cubing machine Elective
AMPA2042 - Cure and corn product in a meat processing plantCure and corn product in a meat processing plant Elective
AMPA2044 - Trim neckTrim neck Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831311 Meat Process Worker 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Livestock,Meat Processing 
Taxonomy - Occupation N/A Offal Processor,Abattoir Stock Handler,Abattoir Packer,Abattoir Labourer,Loadout Operator,Hide Processor 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 17/Nov/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 17/Nov/2016 
Qualification/Course Level of Education Identifier 521 Certificate II 04/Aug/2016 
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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.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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