Qualification details

AMP20415 - Certificate II in Meat Processing (Meat Retailing) (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 MTM20311 - Certificate II in Meat Processing (Meat Retailing) 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
AMPCOR201 - Maintain personal equipmentMaintain personal equipment Elective
AMPCOR202 - Apply hygiene and sanitation practicesApply hygiene and sanitation practices Core
AMPCOR203 - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirements Elective
AMPCOR204 - Follow safe work policies and proceduresFollow safe work policies and procedures Core
AMPCOR205 - Communicate in the workplaceCommunicate in the workplace Core
AMPCOR206 - Overview the meat industryOverview the meat industry Core
AMPR101 - Identify species and meat cutsIdentify species and meat cuts Elective
AMPR102 - Trim meat for further processingTrim meat for further processing Elective
AMPR103 - Store meat productStore meat product Elective
AMPR104 - Prepare minced meat and minced meat productsPrepare minced meat and minced meat products Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 36

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 Meat Retailing 
Taxonomy - Occupation N/A Assistant Meat Retailer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 29/Apr/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 29/Apr/2016 
Qualification/Course Level of Education Identifier 521 Certificate II 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Selected superseded imported units updated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 workers working in meat retailing enterprises.

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 = 27

  • Core units = 5
  • Elective units = 22

Core Units

Unit Code 

Unit Title 

AMPCOR202

Apply hygiene and sanitation practices

AMPCOR204

Follow safe work policies and procedures

AMPCOR205

Communicate in the workplace

AMPCOR206

Overview the meat industry

FDFOP2061A

Use numerical applications in the workplace

Elective Units

Select:

  • 8 units from Group A
  • 8 units from Group A or Group B
  • 6 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 retailing and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.

Group A 

Unit Code 

Unit Title 

AMPCOR201

Maintain personal equipment

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

AMPX209

Sharpen knives

HLTAID003

Provide first aid

Group B 

Unit Code 

Unit Title 

AMPCOR203

Comply with Quality Assurance and HACCP requirements

AMPR201

Break and cut product using a bandsaw*

AMPX201 Prepare and operate bandsaw

AMPR202

Provide advice on cooking and storage of meat products*

AMPR105 Provide service to customers

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 products

AMPX201

Prepare and operate bandsaw

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

BSBITU101

Operate a personal computer

SIRRRTF001

Balance and secure point-of-sale terminal

Qualification Mapping Information

MTM20311 Certificate II in Meat Processing (Meat Retailing)

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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