Modification History
|
Release Number |
TP Version |
Comments |
|
1 |
AMPv2 |
Initial release |
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
|
Unit Code |
Unit Title |
Points |
|
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
|
Unit Code |
Unit Title |
Points |
|
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* Pathway 1 AMPX209 Sharpen knives AMPA3023 Explain opening cuts Pathway 2 AMPA3044 Operate air knife AMPA3023 Explain opening cuts |
2 |
|
AMPA3022 |
Skin head* AMPX209 Sharpen knives |
4 |
|
AMPA3023 |
Explain opening cuts ɸ AMPX209 Sharpen knives AMPA3044 Operate air knife |
1 |
|
AMPA3024 |
Perform flanking cuts* Pathway 1 AMPX209 Sharpen knives AMPA3023 Explain opening cuts Pathway 2 AMPA3044 Operate air knife AMPA3023 Explain opening cuts |
6 |
|
AMPA3025 |
Perform brisket cuts* AMPX209 Sharpen knives AMPA3023 Explain opening cuts |
4 |
|
AMPA3026 |
Perform rumping cuts* Pathway 1 AMPX209 Sharpen knives AMPA3023 Explain opening cuts Pathway 2 AMPA3044 Operate air knife AMPA3023 Explain opening cuts |
4 |
|
AMPA3027 |
Perform rosette cuts* Pathway 1 AMPX209 Sharpen knives AMPA3023 Explain opening cuts Pathway 2 AMPA3044 Operate air knife AMPA3023 Explain opening cuts |
4 |
|
AMPA3028 |
Perform midline cuts* Pathway 1 AMPX209 Sharpen knives AMPA3023 Explain opening cuts Pathway 2 AMPA3044 Operate air knife AMPA3023 Explain opening cuts |
4 |
|
AMPA3029 |
Scald and dehair carcase* AMPX209 Sharpen knives |
4 |
|
AMPA3030 |
Operate pelt puller |
4 |
|
AMPA3031 |
Operate hide puller* Pathway 1 AMPX209 Sharpen knives Pathway 2 AMPA3044 Operate air knife |
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
Equivalent to MTM30511 Certificate III in Meat Processing (Slaughtering).
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
