Modification History
|
Release |
Comments |
|
Release 6 |
This version released with AMP Australian Meat Processing Training Package Version 5.1. |
|
Release 5 |
This version released with AMP Australian Meat Processing Training Package Version 5.0. |
|
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 |
|
AMPA3015 |
Perform animal slaughter in accordance with Halal certification requirements |
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 |
|
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 |
|
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 6 |
AMP30516 Certificate III in Meat Processing (Slaughtering) Release 5 |
Qualification updated to remove one elective unit that has 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
