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Qualification details

AMP30516 - Certificate III in Meat Processing (Slaughtering) (Release 4)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTM30511 - Certificate III in Meat Processing (Slaughtering)Equivalent to MTM30511 Certificate III in Meat Processing (Slaughtering) 03/Aug/2016

Release Status:
Current
Releases:
ReleaseRelease date
4 (this release) 10/Sep/2019
(View details for release 3) 01/Feb/2018
(View details for release 2) 20/Oct/2016
(View details for release 1) 04/Aug/2016


Training packages that include this qualification

Units of competency

Classifications

SchemeCodeClassification value
ANZSCO Identifier 831212 Slaughterer 
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 Slaughterer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831212 Slaughterer 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 4

This version released with AMP Australian Meat Processing Training Package Version 4.0.

Release 3

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

Release 2

This version released with AMP Australian Meat Processing Training Package Version 2.1.

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 undertaking slaughtering duties in abattoirs.

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:

  • a minimum of 12 units of competency to a total value of 54 points:
  • 7 core units (24 points) plus
  • at least 5 elective units to a minimum value of 30 points 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:

  • Select at least 5 elective units to a minimum value of 30 points
  • At least 3 units must be selected from the elective list
  • The remaining two units may be selected from the elective list, this or any other endorsed Training Package or Accredited Course
  • Selected units must be relevant to job outcomes in slaughtering and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
  • Selected units which do not already carry points will be worth 2 points
  • Units marked with an (ɸ) must be undertaken with at least one other unit from the same section.

Core Units

AMPCOR201

Maintain personal equipment

2

AMPCOR202

Apply hygiene and sanitation practices

4

AMPCOR203

Comply with Quality Assurance and HACCP requirements

4

AMPCOR204

Follow safe work policies and procedures

4

AMPCOR205

Communicate in the workplace

4

AMPCOR206

Overview the meat industry

2

AMPX209

Sharpen knives

4

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.

Slaughter floor operations

AMPA3000

Stun animal

4

AMPA3001*

Stick and bleed animal

4

AMPA3003

Assess effective stunning and bleeding

2

AMPA3138

Identify secondary sexual characteristics – beef

2

Seal digestive tract

AMPA3005

Rod weasand

2

AMPA3006*

Seal weasand

1

AMPA3007*

Ring bung

4

AMPA3008

Seal bung

2

Perform opening cuts

AMPA3009

Split carcase

4

AMPA3020*

Bone neck

3

AMPA3021*

Perform ‘Y’ cut

2

AMPA3022*

Skin head

4

AMPA3023*

Explain opening cuts ɸ

1

AMPA3024*

Perform flanking cuts

6

AMPA3025*

Perform brisket cuts

4

AMPA3026*

Perform rumping cuts

4

AMPA3027*

Perform rosette cuts

4

AMPA3028*

Perform midline cuts

4

AMPA3029*

Scald and dehair carcase

4

AMPA3030

Operate pelt puller

4

AMPA3031*

Operate hide puller

6

AMPA3032*

Remove pelt manually

6

AMPA3033*

Bed dress carcase

16

AMPA3034*

Eviscerate animal carcase

8

AMPA3040

Operate brisket cutter or saw

4

AMPA3041*

Eviscerate wild game field shot carcase

4

AMPA3042*

Backdown pig carcase

2

AMPA3043*

Prepare head for inspection

4

AMPA3044

Operate air knife

2

AMPA3045*

Drop sock and pull shoulder pelt

3

AMPA3046*

Undertake retain rail operations

2

AMPA3047*

Prepare and present viscera for inspection

2

Perform legging

AMPA3010

Overview legging operation ɸ

1

AMPA3012*

Make first leg opening cuts

4

AMPA3013*

Make second leg opening cuts

3

AMPA3014*

Perform legging on small stock

4

Prerequisite requirements

Unit of competency

Prerequisite requirement

AMPA3001 Stick and bleed animal

AMPX209 Sharpen knives

AMPA3006 Seal weasand

AMPX209 Sharpen knives

AMPA3007 Ring bung

AMPX209 Sharpen knives

AMPA3012 Make first leg opening cuts

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

AMPA3013 Make second leg opening cuts

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

AMPA3014 Perform legging on small stock

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

AMPA3020 Bone neck

AMPX209 Sharpen knives

AMPA3021 Perform ‘Y’ cut

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3022 Skin head

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPX209 Sharpen knives

AMPA3024 Perform flanking cuts

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3025 Perform brisket cuts

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3026 Perform rumping cuts

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3027 Perform rosette cuts

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3028 Perform midline cuts

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

AMPA3029 Scald and dehair carcase

AMPX209 Sharpen knives

AMPA3031 Operate hide puller

AMPX209 Sharpen knives

AMPA3032 Remove pelt manually

AMPX209 Sharpen knives

AMPA3033 Bed dress carcase

AMPX209 Sharpen knives

AMPA3034 Eviscerate animal carcase

AMPX209 Sharpen knives

AMPA3041 Eviscerate wild game field shot carcase

AMPX209 Sharpen knives

AMPA3042 Backdown pig carcase

AMPX209 Sharpen knives

AMPA3043 Prepare head for inspection

AMPX209 Sharpen knives

AMPA3045 Drop sock and pull shoulder pelt

AMPX209 Sharpen knives

AMPA3046 Undertake retain rail operations

AMPX209 Sharpen knives

AMPA3047 Prepare and present viscera for inspection

AMPX209 Sharpen knives

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AMP30516 Certificate III in Meat Processing (Slaughtering) Release 4

AMP30516 Certificate III in Meat Processing (Slaughtering) Release 3

New elective unit added:

AMPA3138

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