Qualification details

AMP30216 - Certificate III in Meat Processing (Food Services) (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 01/Feb/2018
(View details for release 1) Replaced04/Aug/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTM30211 - Certificate III in Meat Processing (Food Services)Equivalent to MTM30211 Certificate III 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
AMPA3048 - Bone small stock carcase - legBone small stock carcase - leg Elective
AMPA3049 - Slice and trim leg - small stockSlice and trim leg - small stock Elective
AMPA3050 - Bone large stock carcase - forequarterBone large stock carcase - forequarter Elective
AMPA3051 - Bone large stock carcase - hindquarterBone large stock carcase - hindquarter Elective
AMPA3052 - Slice and trim large stock forequarterSlice and trim large stock forequarter Elective
AMPA3053 - Slice and trim large stock hindquarterSlice and trim large stock hindquarter Elective
AMPA3054 - Break carcase using a bandsawBreak carcase using a bandsaw Elective
AMPA3061 - Operate leg boning machineOperate leg boning machine Elective
AMPA3062 - Operate trunk boning machineOperate trunk boning machine Elective
AMPA3063 - Bone small stock carcase - shoulderBone small stock carcase - shoulder Elective
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Displaying items 1 - 10 of 150

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Meat Processing 
Taxonomy - Occupation N/A Meat Processing Production Machinery Operator,Supermarket Delicatessen Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 17/Nov/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 17/Nov/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 04/Aug/2016 
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Modification History

Release 

Comments 

Release 2

This version released with AMP Australian Meat Processing Training Package Version 3.0.

Release 1

This version released with AMP Australian Meat Processing Training Package Version 2.0.

Qualification Description

This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

The AMP30216 Certificate III 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 have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:

  • complete routine activities
  • provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

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

To achieve this qualification, competency must be demonstrated in:

  • 12 units of competency:
  • 6 core units plus
  • 6 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:

  • 4 units from the elective groups A, B, C, D, E, or F
  • 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 3.

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.

Group A (Units from the Abattoirs  sector)

AMPA3048

Bone small stock carcase – leg*

AMPX209 Sharpen knives

AMPA3049

Slice and trim leg – small stock*

AMPX209 Sharpen knives

AMPA3050

Bone large stock carcase – forequarter*

AMPX209 Sharpen knives

AMPA3051

Bone large stock carcase – hindquarter*

AMPX209 Sharpen knives

AMPA3052

Slice and trim large stock forequarter*

AMPX209 Sharpen knives

AMPA3053

Slice and trim large stock hindquarter*

AMPX209 Sharpen knives

AMPA3054

Break carcase using a bandsaw*

AMPX201 Prepare and operate a bandsaw

AMPA3061

Operate leg boning machine

AMPA3062

Operate trunk boning machine*

AMPX209 Sharpen knives

AMPA3063

Bone small stock carcase – shoulder*

AMPX209 Sharpen knives

AMPA3064

Bone small stock carcase – middle*

AMPX209 Sharpen knives

AMPA3065

Slice small stock carcase – shoulder*

AMPX209 Sharpen knives

AMPA3066

Slice small stock carcase – middle*

AMPX209 Sharpen knives

AMPA3067

Bone carcase using mechanical aids (large stock)*

AMPX209 Sharpen knives

AMPA3068

Prepare and despatch meat products

AMPA3071

Implement food safety program

AMPA3072

Perform carcase Meat Hygiene Assessment*

AMPX209 Sharpen knives

AMPA3073

Perform process monitoring for Meat Hygiene Assessment

AMPA3074

Perform boning room Meat Hygiene Assessment

AMPA3081

Perform offal Meat Hygiene Assessment

AMPA3092

Grade beef carcases using Meat Standards Australia standards

AMPA3093

Use standard product descriptions – sheep and goats

AMPA3094

Use standard product descriptions – beef

AMPA3095

Use standard product descriptions – pork

AMPA3096

Use standard product descriptions – kangaroos

AMPA3100

Perform manual chemical lean testing

AMPA3101

Overview of the NLIS for sheep and goats

AMPA3102

Overview of the NLIS program utilising RFIDs

AMPA3116

Supervise meat packing operation

AMPA3117

Oversee product loadout

AMPA3118

Monitor pH and temperature decline

Group B (Units from the meat retailing sector) 

AMPR301

Prepare specialised cuts*

AMPX209 Sharpen knives

AMPR302

Assess carcase or product quality

AMPR303

Calculate yield of carcase or product

AMPR304

Manage stock

AMPR305

Meet customer needs*

AMPR105 Provide service to customers

AMPR306

Provide advice on nutritional role of meat

AMPR307

Merchandise products, services

AMPR308

Prepare, roll, sew and net meat

AMPR309

Bone and fillet poultry*

AMPX209 Sharpen knives

AMPR310

Cost and price meat products

AMPR311

Prepare portion control to specifications*

AMPX209 Sharpen knives

AMPR312

Bone game meat*

AMPX209 Sharpen knives

AMPR313

Order stock in a meat enterprise

AMPR314

Calculate and present statistical data in a meat enterprise

AMPR315

Utilise the Meat Standards Australia system to meet customer requirements*

AMPX209 Sharpen knives

AMPR316

Cure, corn and sell product

AMPR317

Assess and sell poultry product

AMPR318

Break carcase for retail sale*

AMPX209 Sharpen knives

AMPR319 Locate, identify and assess cuts

AMPR319

Locate, identify and assess meat cuts

AMPR320

Assess and address customer preferences

AMPR321

Collect and prepare standard samples

AMPR322

Prepare and produce value added products*

AMPX209 Sharpen knives

AMPR323

Break small stock carcases for retail sale*

AMPX209 Sharpen knives

AMPR319 Locate, identify and assess meat cuts

AMPR324

Break large stock carcases for retail sale*

AMPX209 Sharpen knives

AMPR319 Locate, identify and assess meat cuts

AMPR325

Prepare cooked meat product for retail sale

Group C (Units from the Smallgoods sector) 

AMPS300

Operate mixer or blender unit

AMPS301

Cook, steam and cool product

AMPS302

Prepare dried meat

AMPS303

Fill casings

AMPS304

Thaw product – water

AMPS305

Thaw product – air

AMPS307

Sort meat

AMPS308

Batch meat

AMPS309

Operate product forming machinery

AMPS310

Operate link and tie machinery

AMPS311

Operate complex slicing and packaging machinery

AMPS312

Prepare meat-based pates and terrines for commercial sale

AMPS313

Prepare product formulations

AMPS314

Ferment and mature product

AMPS315

Blend meat product

Group D (Meat Processing cross-sectoral units) 

AMPX301

Assess product in chillers

AMPX302

Cure and corn product

AMPX303

Break carcase into primal cuts*

AMPX209 Sharpen knives

AMPX304

Prepare primal cuts*

AMPX209 Sharpen knives

AMPX305

Smoke product

AMPX306

Provide coaching

AMPX307

Provide mentoring

AMPX308

Follow and implement an established work plan

AMPX309

Identify and repair equipment faults

AMPX310

Perform pre-operations hygiene assessment

AMPX311

Monitor production of packaged product to customer specifications

AMPX312

Calculate carcase yield in a boning room

AMPX313

Contribute to energy efficiency

Group E (Food Processing units)  

AMPP301

Operate a poultry carcase delivery system

AMPP302

Debone and fillet poultry product (manually)

FBPFAV3001

Conduct chemical wash for fresh produce

FBPFAV3002

Program fresh produce grading equipment

FBPOPR3001

Control contaminants and allergens in the workplace*

FDFFS2001A Implement the food safety program and procedures

FBPOPR3002

Prepare food products using basic cooking methods*

FDFFS2001A Implement the food safety program and procedures

FBPOPR3003

Identify cultural, religious and dietary requirements for food products

FBPPPL3001

Support and mentor individuals and groups

FBPPPL3002

Establish compliance requirements for work area

FDFOP3002A

Set up a production or packaging line for operation

FDFOP3003A

Operate interrelated processes in a production system

FDFOP3004A

Operate interrelated processes in a packaging system

FDFPPL3001A

Participate in improvement processes

FDFPPL3002A

Report on workplace performance

FDFPPL3004A

Lead work teams and groups

FDFPPL3005A

Participate in an audit process*

FDFOHS2001A Participate in OHS processes

FDFOP2063A Apply quality systems and procedures

MSAENV272B Participate in environmentally sustainable work practices

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedures

FDFTEC3002A

Implement the pest prevention program

FDFTEC3003A

Apply raw materials, ingredient and process knowledge to production problems

Group F (Imported units from other Training Packages) 

BSBFLM312

Contribute to team effectiveness

BSBINM302

Utilise a knowledge management system

BSBSMB405

Monitor and manage small business operations

BSBSMB407

Manage a small team

HLTAID003

Provide first aid

MEM13003B

Work safely with industrial chemicals and materials

MSL904001

Perform standard calibrations

MSL922001

Record and present data

MSL933001

Maintain the laboratory/field workplace fit for purpose

MSL952002

Handle and transport samples or equipment

MSL954001

Obtain representative samples in accordance with sampling plan

MSL973001

Perform basic tests

MSL973002

Prepare working solutions

MSL973003

Prepare culture media

MSL973004

Perform aseptic techniques

MSMENV172

Identify and minimise environmental hazards

MSMENV472

Implement and monitor environmentally sustainable work practices

MSMSUP300

Identify and apply process improvements

MSMSUP303

Identify equipment faults

MSMSUP330

Develop and adjust a production schedule

MSS403011

Facilitate implementation of competitive systems and practices

MSS403013

Lead team culture improvement

MSS403032

Analyse manual handling processes

MSTGN3007

Monitor and operate trade waste process

SIRRINV002

Control stock

SIRRMER003

Coordinate visual merchandising activities

SIRXRSK002

Maintain store security

SIRXSLS001

Sell to the retail customer

TAEASS301

Contribute to assessment

TAEDEL301

Provide work skill instruction

TLIA2009

Complete and check import/export documentation

TLIA3015

Complete receival/despatch documentation

TLIA3016

Use inventory systems to organise stock control

TLIA3017

Identify products and store to specifications

TLIA3018

Organise despatch operations

TLIA3019

Organise receival operations

TLIA3026

Monitor storage facilities

TLIA3038

Control and order stock

TLIA3039

Receive and store stock

TLIF3003

Implement and monitor occupational health and safety procedures

UEENEED101A

Use computer applications relevant to a workplace

Qualification Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

AMP30216 Certificate III in Meat Processing (Food Services) Release 2

AMP30216 Certificate III in Meat Processing (Food Services)

Release 1

New elective group B and electives added

Equivalent qualification

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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