Modification History
|
Release |
Comments |
|
Release 5 |
This version released with AMP Australian Meat Processing Training Package Version 7.0. |
|
Release 4 |
This version released with AMP Australian Meat Processing Training Package Version 5.1. |
|
Release 3 |
This version released with AMP Australian Meat Processing Training Package Version 5.0. |
|
Release 2 |
This version released with AMP Australian Meat Processing Training Package Version 4.0. |
|
Release 1 |
This version released with AMP Australian Meat Processing Training Package Version 3.0. |
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 AMP20117 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 licensing, legislative or certification requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- 14* units of competency:
- 6 core units plus
- 8 elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- 6 from the elective groups A, B, C, D, E, F or G
- Either AMPA2068 Inspect meat for defects or AMPA2078 Inspect meat for defects in a packing room may be selected. A candidate may not select both units.
* 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.
Core Units
|
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
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
Group A (Units from the Abattoirs sector)
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 |
|
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 |
2 |
|
AMPA2045* |
Trim forequarter to specification |
2 |
|
AMPA2046* |
Trim hindquarter to specification |
2 |
|
AMPA2047* |
Inspect hindquarter and remove contamination |
2 |
|
AMPA2048* |
Inspect forequarter and remove contamination |
2 |
|
AMPA2049* |
Remove spinal cord |
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 |
2 |
|
AMPA2064 |
Label and stamp carcase |
2 |
|
AMPA2065 |
Wash carcase |
1 |
|
AMPA2067* |
Remove tenderloin |
2 |
Pack meat products
|
AMPA2068* |
Inspect meat for defects |
4 |
|
AMPA2069 |
Assemble and prepare cartons |
2 |
|
AMPA2070 |
Identify cuts and specifications |
6 |
|
AMPA2071 |
Pack meat products |
6 |
|
AMPA2073 |
Operate carton scales |
2 |
|
AMPA2078 |
Inspect meat for defects in a packing room* |
4 |
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 |
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 after operations
|
AMPA2171 |
Clean carcase hanging equipment |
4 |
|
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 poultry processing sector)
|
AMPP201 |
Operate a poultry dicing, stripping or mincing process |
|
AMPP202 |
Operate a poultry evisceration process |
|
AMPP203 |
Grade poultry carcase |
|
AMPP204 |
Harvest edible poultry offal |
|
AMPP205 |
Operate a poultry marinade injecting process |
|
AMPP206 |
Operate a poultry washing and chilling process |
|
AMPP207 |
Operate the bird receival and hanging process |
|
AMPP208 |
Operate a poultry stunning, killing and defeathering process |
|
AMPP209 |
Operate the live bird receival process |
|
AMPP210 |
Prepare birds for stunning |
Group C (Units from the meat retailing sector)
|
AMPR101 |
Identify species and meat cuts |
|
AMPR102* |
Trim meat for further processing |
|
AMPR103 |
Store meat product |
|
AMPR104* |
Prepare minced meat and minced meat products |
|
AMPR105 |
Provide service to customers |
|
AMPR106 |
Process sales transactions |
|
AMPR107 |
Undertake minor routine maintenance |
|
AMPR108 |
Monitor meat temperature from receival to sale |
|
AMPR201 |
Break and cut product using a bandsaw |
|
AMPR202 |
Provide advice on cooking and storage of meat products |
|
AMPR203 |
Select, weigh and package meat for sale |
|
AMPR204 |
Package products using manual packing and labelling equipment |
|
AMPR205* |
Use basic methods of meat cookery |
|
AMPR206 |
Vacuum pack products in a retail operation |
|
AMPR207 |
Undertake routine preventative maintenance |
|
AMPR208 |
Make and sell sausages |
|
AMPR209* |
Produce and sell value-added products |
|
AMPR210 |
Receive meat products |
|
AMPR212 |
Clean meat retail work area |
Group D (Units from the Smallgoods sector)
|
AMPS201 |
Package product using thermoform process |
|
AMPS203 |
Operate bar and coder systems |
|
AMPS205 |
Select, identify and prepare casings |
|
AMPS206 |
Manually shape and form product |
|
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 E (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 |
|
AMPX211* |
Trim meat to specifications |
|
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 |
|
AMPX219 |
Follow electronic labelling and traceability systems in a food processing establishment |
|
AMPX230 |
Undertake pest control in a food processing establishment |
Group F (Units from the food processing sector)
|
FBPOPR1010 |
Carry out manual handling tasks |
|
FBPOPR2001 |
Work effectively in the food processing industry |
|
FBPOPR2002 |
Inspect and sort materials and product |
|
FBPOPR2007 |
Work in a freezer storage area |
|
FBPOPR2010 |
Work with temperature controlled stock |
|
FBPOPR2012 |
Maintain food safety when loading, unloading and transporting food |
|
FBPOPR2014 |
Participate in sensory analyses |
|
FBPOPR2018 |
Operate a case packing process |
|
FBPOPR2019 |
Fill and close product in cans |
|
FBPOPR2020 |
Operate a form, fill and seal process |
|
FBPOPR2021 |
Operate a fill and seal process |
|
FBPOPR2022 |
Operate a high speed wrapping process |
|
FBPOPR2023 |
Operate a packaging process |
|
FBPOPR2026 |
Operate a forming or shaping process |
|
FBPOPR2027 |
Dispense non-bulk ingredients |
|
FBPOPR2028 |
Operate a mixing or blending process |
|
FBPOPR2029 |
Operate a baking process |
|
FBPOPR2031 |
Operate a coating application process |
|
FBPOPR2033 |
Operate a depositing process |
|
FBPOPR2034 |
Operate an evaporation process |
|
FBPOPR2035 |
Operate an enrobing process |
|
FBPOPR2036 |
Operate an extrusion process |
|
FBPOPR2037 |
Operate a filtration process |
|
FBPOPR2038 |
Operate a grinding process |
|
FBPOPR2039 |
Operate a frying process |
|
FBPOPR2040 |
Operate a heat treatment process |
|
FBPOPR2041 |
Operate a mixing or blending and cooking process |
|
FBPOPR2042 |
Operate a drying process |
|
FBPOPR2043 |
Operate an homogenising process |
|
FBPOPR2044 |
Operate a retort process |
|
FBPOPR2045 |
Operate pumping equipment |
|
FBPOPR2046 |
Operate a production process |
|
FBPOPR2047 |
Operate a portion saw |
|
FBPOPR2048 |
Pre-process raw materials |
|
FBPOPR2049 |
Operate a reduction process |
|
FBPOPR2050 |
Operate a separation process |
|
FBPOPR2051 |
Operate a spreads production process |
|
FBPOPR2052 |
Operate a chocolate tempering process |
|
FBPOPR2053 |
Operate a washing and drying process |
|
FBPOPR2054 |
Operate a water purification process |
|
FBPOPR2056 |
Operate a freezing process |
|
FBPOPR2057 |
Operate a membrane process |
|
FBPOPR2058 |
Operate a holding and storage process |
|
FBPOPR2059 |
Operate a continuous freezing process |
|
FBPOPR2060 |
Operate an automated cutting process |
|
FBPOPR2062 |
Work in a clean room environment |
|
FBPOPR2063 |
Clean equipment in place |
|
FBPOPR2064 |
Clean and sanitise equipment |
|
FBPOPR2065 |
Conduct routine maintenance |
|
FBPOPR2066 |
Apply sampling procedures |
|
FBPOPR2067 |
Work in a food handling area for non-food handlers |
|
FBPOPR2068 |
Operate a process control interface |
|
FBPOPR2069 |
Use numerical applications in the workplace |
|
FBPOPR2073 |
Work in a socially diverse environment |
|
FBPOPR4001 |
Apply principles of statistical process control |
|
FBPPPL2001 |
Participate in work teams and groups |
|
FBPSUG2022 |
Operate a waste water treatment system |
Group G (Imported Units from Other Training Packages)
|
BSBTEC101 |
Operate digital devices |
|
CPPCLO3020 |
Pressure wash and clean surfaces |
|
CPPCLO3035 |
Maintain cleaning storage areas |
|
CPPCLO3036 |
Clean at heights |
|
CPPCLO3038 |
Clean food-handling areas |
|
HLTAID011 |
Provide First Aid |
|
MSL922001 |
Record and present data |
|
SIRRRTF001 |
Balance and secure point-of-sale terminal |
|
TLIA0003 |
Complete and check import/export documentation |
|
TLIA2014 |
Use product knowledge to complete work operations |
|
TLIA2021 |
Despatch stock |
|
TLIA4025 |
Regulate temperature controlled stock |
|
TLID0006 |
Move materials mechanically using automated equipment |
|
TLID2003 |
Handle dangerous goods/hazardous substances |
|
TLID2004 |
Load and unload goods/cargo |
|
TLID2010 |
Operate a forklift |
|
TLIK2010 |
Use infotechnology devices in the workplace |
Prerequisite requirements
Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
|
Unit of competency |
Prerequisite requirement |
|
AMPA2044 Trim neck |
AMPX209 Sharpen knives |
|
AMPA2045 Trim forequarter to specification |
AMPX209 Sharpen knives |
|
AMPA2046 Trim hindquarter to specification |
AMPX209 Sharpen knives |
|
AMPA2047 Inspect hindquarter and remove contamination |
AMPX209 Sharpen knives |
|
AMPA2048 Inspect forequarter and remove contamination |
AMPX209 Sharpen knives |
|
AMPA2049 Remove spinal cord |
AMPX209 Sharpen knives |
|
AMPA2063 Measure fat |
AMPX209 Sharpen knives |
|
AMPA2067 Remove tenderloin |
AMPX209 Sharpen knives |
|
AMPA2068 Inspect meat for defects |
AMPX209 Sharpen knives |
|
AMPR102 Trim meat for further processing |
AMPX209 Sharpen knives |
|
AMPR104 Prepare minced meat and minced meat products |
AMPX209 Sharpen knives |
|
AMPR205 Use basic methods of meat cookery |
AMPX209 Sharpen knives |
|
AMPR209 Produce and sell value-added products |
AMPX209 Sharpen knives |
|
AMPX210 Prepare and slice meat cuts |
AMPX209 Sharpen knives |
|
AMPX211 Trim meat to specifications |
AMPX209 Sharpen knives |
Qualification Mapping Information
|
Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
|
AMP20117 Certificate II in Meat Processing (Food Services) Release 5 |
AMP20117 Certificate II in Meat Processing (Food Services) Release 4 |
Qualification updated to remove one elective unit that has been deleted as part of meeting Skills Ministers’ priority of removing training products with low or no enrolments, as agreed by the AISC |
Equivalent |
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
