Qualification details

AMP31216 - Certificate III in Meat Processing (Packing Operations) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 04/Aug/2016

Usage recommendation:
Current

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
AMPA3072 - Perform carcase Meat Hygiene AssessmentPerform carcase Meat Hygiene Assessment Elective
AMPA3073 - Perform process monitoring for Meat Hygiene AssessmentPerform process monitoring for Meat Hygiene Assessment Elective
AMPA3074 - Perform boning room Meat Hygiene AssessmentPerform boning room Meat Hygiene Assessment Elective
AMPA3093 - Use standard product descriptions - sheep and goatsUse standard product descriptions - sheep and goats Elective
AMPA3094 - Use standard product descriptions - beefUse standard product descriptions - beef Elective
AMPA3095 - Use standard product descriptions - porkUse standard product descriptions - pork Elective
AMPA3096 - Use standard product descriptions - kangaroosUse standard product descriptions - kangaroos Elective
AMPA3116 - Supervise meat packing operationSupervise meat packing operation Core
AMPA3117 - Oversee product loadoutOversee product loadout Elective
AMPCOR201 - Maintain personal equipmentMaintain personal equipment Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831311 Meat Process Worker 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Meat Processing 
Taxonomy - Occupation N/A Assistant Meat Retailer,Butcher,Meat Services Supervisor,Meat Worker,Food and Drink Packaging Worker,Meat Packer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 17/Nov/2016 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 17/Nov/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 04/Aug/2016 
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Modification History

Release Number

TP Version

Comments

1

AMPv2

Initial release. No equivalent qualification.

Qualification Description

This qualification covers the work activities undertaken by team leaders in a packing room of a meat processing operation. Typically people undertaking this qualification will have responsibility for a group of people and for the smooth, safe and efficient running of the packing process. They will frequently be called upon to train new recruits or to implement new processes or customer specifications.

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

Candidates must have completed the following units or their equivalent:

AMPA2068 Inspect meat for defects

AMPA2070 Identify cuts and specifications

AMPA2071 Pack meat product

Packaging Rules

Total number of units = 18

  • Core Units = 7
  • Elective Units = 11

Core Units  

Unit Code 

Unit Title 

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

AMPA3116

Supervise meat packing operation

Elective Units 

  • Select a minimum of 11 units
  • 8 units must be selected from the elective list
  • The remaining units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course
    Selected units must be relevant to job outcomes in a meat processing packing operation and must be chosen to ensure the integrity of the qualification outcome at AQF level 3

Unit Code 

Unit Title 

AMPA3072

Perform carcase Meat Hygiene Assessment*

AMPX209 Sharpen knives

AMPA3073

Perform process monitoring for Meat Hygiene Assessment

AMPA3074

Perform boning room Meat Hygiene Assessment

AMPA3093

Use standard product descriptions - sheep/goats

AMPA3094

Use standard product descriptions - beef

AMPA3095

Use standard product descriptions - pork

AMPA3096

Use standard product descriptions – kangaroos

AMPA3117

Oversee product loadout

AMPX301

Assess product in chillers

AMPX308

Follow and implement an established work plan

AMPX309

Identify and repair equipment faults

AMPX310

Perform pre-operations hygiene assessment

AMPX311

Monitor production of packaged product to customer specifications

AMPX404

Conduct an internal audit of a documented program

FDFOP3002A

Set up a production or packaging line for operation

MSS403032

Analyse manual handling processes

MSL904001

Perform standard calibrations

MSL922001

Record and present data

MSL954001

Obtain representative samples in accordance with sampling plan

MSMENV172

Identify and minimise environmental hazards

MSMSUP300

Identify and apply process improvements

Qualification Mapping Information

No 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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