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Qualification details

AMP30316 - Certificate III in Meat Processing (Meat Safety) (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes MTM30311 - Certificate III in Meat Processing (Meat Safety)This qualification is not equivalent to MTM30311 Certificate III in Meat Processing (Meat Safety). 03/Aug/2016

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 10/Sep/2019
(View details for release 1) 04/Aug/2016


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
AMPA3130 - Perform ante and post-mortem inspection - HorsesPerform ante and post-mortem inspection - HorsesElective
MSL922001 - Record and present dataRecord and present dataElective
AMPA406 - Inspect transportation container or vehicleInspect transportation container or vehicleElective
AMPA3071 - Implement food safety programImplement food safety programCore
AMPA3135 - Perform ante and post-mortem inspection - CalvesPerform ante and post-mortem inspection - CalvesElective
AMPCOR203 - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirementsCore
MSL954004 - Obtain representative samples in accordance with sampling planObtain representative samples in accordance with sampling planElective
AMPA3119 - Apply food animal anatomy and physiology to inspection processesApply food animal anatomy and physiology to inspection processesCore
MSL904002 - Perform standard calibrationsPerform standard calibrationsElective
AMPA3123 - Perform ante and post-mortem inspection - PoultryPerform ante and post-mortem inspection - PoultryElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 311312 Meat Inspector 
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 Inspector 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 311312 Meat Inspector 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 4.0.

Release 1

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

Qualification Description

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises whose duties include performing a post-mortem inspection and in some cases ante-mortem inspection.

People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Government – Agriculture, as appropriate, when selecting electives.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 12 or 15 units of competency (depending on elective selection):
  • 10 core units plus
  • 2 or 5 elective units, depending on elective selections.

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:

  • Select 2 units from Group A or
  • Select 1 unit from Group A and 4 units from Group B

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

AMPX209

Sharpen knives

AMPA3071

Implement food safety program

AMPA3119

Apply food animal anatomy and physiology to inspection processes

AMPA3131

Identify and report emergency diseases of food animals

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

AMPA3120*

Perform ante and post-mortem inspection - Ovine and Caprine

AMPA3121*

Perform ante and post-mortem inspection – Bovine

AMPA3122*

Perform ante and post-mortem inspection – Porcine

AMPA3123*

Perform ante and post-mortem inspection – Poultry

AMPA3124*

Perform ante and post-mortem inspection – Ratites

AMPA3125*

Perform ante and post-mortem inspection – Camels

AMPA3127*

Perform post-mortem inspection – Wild game

AMPA3128*

Perform ante and post-mortem inspection – Rabbits

AMPA3129*

Perform ante and post-mortem inspection – Deer

AMPA3130*

Perform ante and post-mortem inspection – Horses

AMPA3132*

Perform ante and post-mortem inspection– Alpacas or Llamas

AMPA3135*

Perform ante and post-mortem inspection – Calves

Group B

AMPA3002

Handle animals humanely while conducting ante-mortem inspection

AMPA3003

Assess effective stunning and bleeding

AMPA3043*

Prepare head for inspection

AMPA3047*

Prepare and present viscera for inspection

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

AMPA402

Oversee plant compliance with the Australian Standards for meat processing

AMPA406

Inspect transportation container or vehicle

AMPG300

Overview wild game meat industry

AMPG303

Receive and inspect wild game carcases from the field

AMPG304

Receive and inspect wild game carcases at a processing plant

AMPG305

Store wild game carcases

AMPX404

Conduct an internal audit of a documented program

BSBFLM312

Contribute to team effectiveness

MSL904002

Perform standard calibrations

MSL922001

Record and present data

MSL954004

Obtain representative samples in accordance with sampling plan

Prerequisite requirements

Unit of competency

Prerequisite requirement

AMPA3043 Prepare head for inspection

AMPX209 Sharpen Knives

AMPA3047 Prepare and present viscera for inspection

AMPX209 Sharpen Knives

AMPA3072 Perform carcase Meat Hygiene Assessment

AMPX209 Sharpen Knives

AMPA3120 Perform ante and post-mortem inspection - Ovine and Caprine

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3121 Perform ante and post-mortem inspection – Bovine

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3122 Perform ante and post-mortem inspection – Porcine

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3123 Perform ante and post-mortem inspection – Poultry

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3124 Perform ante and post-mortem inspection – Ratites

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3125 Perform ante and post-mortem inspection – Camels

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3127 Perform post-mortem inspection – Wild game

AMPX209 Sharpen Knives

AMPA3128 Perform ante and post-mortem inspection – Rabbits

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3129 Perform ante and post-mortem inspection – Deer

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3130 Perform ante and post-mortem inspection – Horses

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3132 Perform ante and post-mortem inspection– Alpacas or Llamas

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3135 Perform ante and post-mortem inspection – Calves

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AMP30316 Certificate III in Meat Processing (Meat Safety) Release 2

AMP30316 Certificate III in Meat Processing (Meat Safety) Release 1

Imported MSL units updated

Equivalent qualification

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7