Modification History
|
Release |
Comments |
|
Release 5 |
This version released with AMP Australian Meat Processing Training Package Version 5.1. |
|
Release 4 |
This version released with AMP Australian Meat Processing Training Package Version 5.0. |
|
Release 3 |
This version released with AMP Australian Meat Processing Training Package Version 4.0. |
|
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 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:
- 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. Please refer to the Prerequisite requirements table for details.
Group A (Units from the Abattoirs sector)
|
AMPA3048* |
Bone small stock carcase – leg |
|
AMPA3049* |
Slice and trim leg – small stock |
|
AMPA3050* |
Bone large stock carcase – forequarter |
|
AMPA3051* |
Bone large stock carcase – hindquarter |
|
AMPA3052* |
Slice and trim large stock forequarter |
|
AMPA3053* |
Slice and trim large stock hindquarter |
|
AMPA3054* |
Break carcase using a bandsaw |
|
AMPA3062* |
Operate trunk boning machine |
|
AMPA3063* |
Bone small stock carcase – shoulder |
|
AMPA3064* |
Bone small stock carcase – middle |
|
AMPA3065* |
Slice small stock carcase – shoulder |
|
AMPA3066* |
Slice small stock carcase – middle |
|
AMPA3068 |
Prepare and despatch meat products |
|
AMPA3071 |
Implement food safety program |
|
AMPA3072* |
Perform carcase Meat Hygiene Assessment |
|
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 |
|
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 |
|
AMPA3138 |
Identify secondary sexual characteristics – beef |
Group B (Units from the meat retailing sector)
|
AMPR301* |
Prepare specialised cuts |
|
AMPR302 |
Assess carcase or product quality |
|
AMPR303 |
Calculate yield of carcase or product |
|
AMPR304 |
Manage stock |
|
AMPR305* |
Meet customer needs |
|
AMPR306 |
Provide advice on nutritional role of meat |
|
AMPR307 |
Merchandise products, services |
|
AMPR308 |
Prepare, roll, sew and net meat |
|
AMPR309* |
Bone and fillet poultry |
|
AMPR310 |
Cost and price meat products |
|
AMPR311* |
Prepare portion control to specifications |
|
AMPR312* |
Bone game meat |
|
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 |
|
AMPR316 |
Cure, corn and sell product |
|
AMPR317 |
Assess and sell poultry products |
|
AMPR318* |
Break carcase for retail sale |
|
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 |
|
AMPR323* |
Break small stock carcases for retail sale |
|
AMPR324* |
Break large stock carcases for retail sale |
|
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 |
|
AMPX304* |
Prepare primal cuts |
|
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 |
|
AMPX314 |
Handle meat product in cold stores |
|
AMPX315 |
Follow hygiene, sanitation and quality requirements when handling meat products in cold stores |
|
AMPX316 |
Monitor product to be sent to rendering |
|
AMPX317 |
Monitor product flow in an automated process |
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 |
|
FBPFSY3002 |
Participate in a HACCP team |
|
FBPOPR3001* |
Control contaminants and allergens in the workplace |
|
FBPOPR3002* |
Prepare food products using basic cooking methods |
|
FBPOPR3003 |
Identify cultural, religious and dietary considerations for food production |
|
FBPOPR3004 |
Set up a production or packaging line for operation |
|
FBPOPR3005 |
Operate interrelated processes in a production system |
|
FBPOPR3006 |
Operate interrelated processes in a packaging system |
|
FBPPPL3001 |
Support and mentor individuals and groups |
|
FBPPPL3002 |
Establish compliance requirements for work area |
|
FBPPPL3003 |
Participate in improvement processes |
|
FBPPPL3004 |
Lead work teams and groups |
|
FBPPPL3005 |
Participate in an audit process |
|
FBPPPL3006 |
Report on workplace performance |
|
FBPTEC3001 |
Apply raw materials, ingredient and process knowledge to production problems |
|
FBPTEC3002 |
Implement the pest prevention program |
Group F (Imported units from other Training Packages)
|
AHCCHM201 |
Apply chemicals under supervision |
|
BSBESB406 |
Establish operational strategies and procedures for new business ventures |
|
BSBINS303 |
Use knowledge management systems |
|
BSBLDR414 |
Lead team effectiveness |
|
BSBXTW301 |
Work in a team |
|
HLTAID011 |
Provide first aid |
|
MSL904002 |
Perform standard calibrations |
|
MSL922001 |
Record and present data |
|
MSL933005 |
Maintain the laboratory/field workplace fit for purpose |
|
MSL952002 |
Handle and transport samples or equipment |
|
MSL954004 |
Obtain representative samples in accordance with sampling plan |
|
MSL973013 |
Perform basic tests |
|
MSL973014 |
Prepare working solutions |
|
MSL973015 |
Prepare culture media |
|
MSL973016 |
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 |
|
MSS403032 |
Analyse manual handling processes |
|
MSS405013 |
Facilitate holistic culture improvement in an organisation |
|
MSTGN3017 |
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 |
|
TLIA0003 |
Complete and check import/export documentation |
|
TLIA0004 |
Complete receival and despatch documentation |
|
TLIA0010 |
Identify goods and store to specifications |
|
TLIA0015 |
Organise receival and despatch operations |
|
TLIA3026 |
Monitor storage facilities |
|
TLIF3003 |
Implement and monitor work health and safety procedures |
|
TLIX0004X |
Administer inventory systems |
|
TLIX0013X |
Maintain stock control and receivals |
|
UEENEED101A |
Use computer applications relevant to a workplace |
Prerequisite requirements
|
Unit of competency |
Prerequisite requirement |
|
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 |
|
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 |
|
AMPA3072 Perform carcase Meat Hygiene Assessment |
AMPX209 Sharpen knives |
|
AMPR301 Prepare specialised cuts |
AMPX209 Sharpen knives |
|
AMPR305 Meet customer needs |
AMPR105 Provide service to customers |
|
AMPR309 Bone and fillet poultry |
AMPX209 Sharpen knives |
|
AMPR311 Prepare portion control to specifications |
AMPX209 Sharpen knives |
|
AMPR312 Bone game meat |
AMPX209 Sharpen knives |
|
AMPR315 Utilise the Meat Standards Australia system to meet customer requirements |
AMPX209 Sharpen knives |
|
AMPR318 Break carcase for retail sale |
AMPX209 Sharpen knives AMPR319 Locate, identify and assess cuts |
|
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 |
|
AMPX303 Break carcase into primal cuts |
AMPX209 Sharpen knives |
|
AMPX304 Prepare primal cuts |
AMPX209 Sharpen knives |
|
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 |
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 5 |
AMP30216 Certificate III in Meat Processing (Food Services) Release 4 |
Qualification updated to remove four elective units that have 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
