Qualification details

AMP30516 - Certificate III in Meat Processing (Slaughtering) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 01/Feb/2018
(View details for release 2) Replaced20/Oct/2016
(View details for release 1) Replaced04/Aug/2016

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


Training packages that include this qualification

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 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 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

Total number of units = a minimum of 12 units to a total value of 54 points

  • Core Units = 7 (24 points)
  • Elective Units = Select at least 5 elective units to a minimum value of 30 points

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 

  • 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.

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification.

Slaughter floor operations 

AMPA3000

Stun animal

4

AMPA3001

Stick and bleed animal*

AMPX209 Sharpen knives

4

AMPA3003

Assess effective stunning and bleeding

2

Seal digestive tract 

AMPA3005

Rod weasand

2

AMPA3006

Seal weasand*

AMPX209 Sharpen knives

1

AMPA3007

Ring bung*

AMPX209 Sharpen knives

4

AMPA3008

Seal bung

2

Perform opening cuts 

AMPA3009

Split carcase

4

AMPA3020

Bone neck*

AMPX209 Sharpen knives

3

AMPA3021

Perform ‘Y’ cut*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

2

AMPA3022

Skin head*

AMPX209 Sharpen knives

4

AMPA3023

Explain opening cuts ɸ

AMPX209 Sharpen knives

1

AMPA3024

Perform flanking cuts*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

6

AMPA3025

Perform brisket cuts*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

4

AMPA3026

Perform rumping cuts*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

4

AMPA3027

Perform rosette cuts*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

4

AMPA3028

Perform midline cuts*

AMPX209 Sharpen knives

AMPA3023 Explain opening cuts

4

AMPA3029

Scald and dehair carcase*

AMPX209 Sharpen knives

4

AMPA3030

Operate pelt puller

4

AMPA3031

Operate hide puller*

AMPX209 Sharpen knives

6

AMPA3032

Remove pelt manually*

AMPX209 Sharpen knives

6

AMPA3033

Bed dress carcase*

AMPX209 Sharpen knives

16

AMPA3034

Eviscerate animal carcase*

AMPX209 Sharpen knives

8

AMPA3040

Operate brisket cutter or saw

4

AMPA3041

Eviscerate wild game field shot carcase*

AMPX209 Sharpen knives

4

AMPA3042

Backdown pig carcase*

AMPX209 Sharpen knives

2

AMPA3043

Prepare head for inspection*

AMPX209 Sharpen knives

4

AMPA3044

Operate air knife

2

AMPA3045

Drop sock and pull shoulder pelt*

AMPX209 Sharpen knives

3

AMPA3046

Undertake retain rail operations*

AMPX209 Sharpen knives

2

AMPA3047

Prepare and present viscera for inspection*

AMPX209 Sharpen knives

2

Perform legging 

AMPA3010

Overview legging operation ɸ

1

AMPA3012

Make first leg opening cuts*

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

4

AMPA3013

Make second leg opening cuts*

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

3

AMPA3014

Perform legging on small stock*

AMPX209 Sharpen knives

AMPA3010 Overview legging operation

4

Qualification Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

AMP30516 Certificate III in Meat Processing (Slaughtering)

Release 3

AMP30516 Certificate III in Meat Processing (Slaughtering)

Release 2

Incorrect prerequisite unit removed from AMPA3023

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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