Qualification details

AMP40516 - Certificate IV in Meat Processing (Meat Safety) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 01/Feb/2018
(View details for release 2) Replaced19/Dec/2016
(View details for release 1) Replaced04/Aug/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes MTM40211 - Certificate IV in Meat Processing (Meat Safety)This qualification is not equivalent to MTM40211 Certificate IV in Meat Processing (Meat Safety). 03/Aug/2016


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
AMPA3002 - Handle animals humanely while conducting ante-mortem inspectionHandle animals humanely while conducting ante-mortem inspection Elective
AMPA3003 - Assess effective stunning and bleedingAssess effective stunning and bleeding Elective
AMPA3043 - Prepare head for inspectionPrepare head for inspection Elective
AMPA3047 - Prepare and present viscera for inspectionPrepare and present viscera for inspection Elective
AMPA3071 - Implement food safety programImplement food safety program Core
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
AMPA3081 - Perform offal Meat Hygiene AssessmentPerform offal Meat Hygiene Assessment Elective
AMPA3119 - Apply food animal anatomy and physiology to inspection processesApply food animal anatomy and physiology to inspection processes Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 311312 Meat Inspector 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Meat Processing 
Taxonomy - Occupation N/A Meat Worker,Meat Processing Senior Manager,Meat Processing Team Leader,Rendering Supervisor (Meat Processing),Meat Processing Production Machinery Operator,Meat Processing Production Supervisor,Quality Assurance Officer (Meat Industry) 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 311312 Meat Inspector 17/Nov/2016 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 17/Nov/2016 
Qualification/Course Level of Education Identifier 511 Certificate IV 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 2.2.

Release 1

This version released with AMP Australian Meat Processing Training Package Version 2.0.

Qualification Description

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises, usually at export processing plants. It covers the duties of a meat inspector performing post-mortem inspection and, in some cases, ante-mortem inspection.

People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Government Agriculture, as appropriate, when selecting electives.

This qualification differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge necessary to oversee the implementation of Approved Arrangements and workplace health and safety programs.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 21 or 24 (depending on elective selection) units of competency:
  • 14 core units plus
  • 7 or 10 (depending on elective selection) elective units.

Core Units 

AMPA3071

Implement food safety program

AMPA3119

Apply food animal anatomy and physiology to inspection processes

AMPA3131

Identify and report emergency diseases of food animals

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

AMPCOR401

Manage own work performance

AMPCOR402

Facilitate Quality Assurance process

AMPCOR403

Participate in workplace health and safety risk control process

AMPCOR404

Facilitate hygiene and sanitation performance

AMPX209

Sharpen knives

Elective Units 

Select 2 units from Group A or

  • Select 1 unit from Group A and 4 units from Group B
  • Select 5 units from Group C

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

Group A 

AMPA3120

Perform ante and post-mortem inspection - Ovine and Caprine*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3121

Perform ante and post-mortem inspection Bovine*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3122

Perform ante and post-mortem inspection Porcine*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3123

Perform ante and post-mortem inspection Poultry*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3124

Perform ante and post-mortem inspection Ratites*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3125

Perform ante and post-mortem inspection Camels*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3127

Perform post-mortem inspection Wild game*

AMPX209 Sharpen Knives

AMPA3128

Perform ante and post-mortem inspection Rabbits*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3129

Perform ante and post-mortem inspection Deer*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3130

Perform ante and post-mortem inspection Horses *

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3132

Perform ante and post-mortem inspection Alpacas or Llamas*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

AMPA3135

Perform ante and post-mortem inspection Calves*

AMPX209 Sharpen Knives

AMPA3002 Handle animals humanely while conducting ante-mortem inspection

Group B  

AMPA3002

Handle animals humanely while conducting ante-mortem inspection

AMPA3003

Assess effective stunning and bleeding

AMPA3043

Prepare head for inspection*

AMPX209 Sharpen Knives

AMPA3047

Prepare and present viscera for inspection*

AMPX209 Sharpen knives

AMPA3072

Perform carcase Meat Hygiene Assessment*

AMPX209 Sharpen Knives

AMPA3073

Perform process monitoring for Meat Hygiene Assessment

AMPA3074

Perform boning room Meat Hygiene Assessment

AMPA3081

Perform offal Meat Hygiene Assessment

AMPA402

Oversee plant compliance with the Australian Standards for meat processing

AMPA406

Inspect transportation container or vehicle

AMPG300

Overview wild game meat industry

AMPG303

Receive and inspect wild game carcases from the field

AMPG304

Receive and inspect wild game carcases at a processing plant

AMPG305

Store wild game carcases

AMPX404

Conduct an internal audit of a documented program

BSBFLM312

Contribute to team effectiveness

MSL904001

Perform standard calibrations

MSL922001

Record and present data

MSL954001

Obtain representative samples in accordance with sampling plan

Group C 

AMPA400

Utilise refrigeration index

AMPA401

Implement a Meat Hygiene Assessment program

AMPA402

Oversee plant compliance with the Australian Standards for meat processing

AMPA407

Contribute to abattoir design and construction processes

AMPA411

Oversee humane handling of animals

AMPA412

Conduct an animal welfare audit of a meat processing plant*

AMPA2006 Apply animal welfare and handling requirements

AMPA411 Oversee humane handling of animals

AMPX404 Conduct an internal audit of a documented program

AMPA413

Review or develop an Emergency Animal Disease Response Plan

AMPX401

Monitor meat preservation process

AMPX402

Monitor and overview the production of processed meats and smallgoods

AMPX403

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*

AMPCOR202 Apply hygiene and sanitation practices

MTMCOR404 Facilitate hygiene and sanitation performance

AMPX404

Conduct an internal audit of a documented program

AMPX406

Manage or oversee an external audit of the establishment s quality system

AMPX407

Oversee export requirements

AMPX412

Build productive and effective workplace relationships

AMPX420

Participate in ongoing development and implementation of a HACCP and Quality Assurance system

AMPX421

Establish sampling program

AMPX424

Raise and validate requests for export permits and Meat Transfer Certificates

AMPX425

Conduct a document review

FDFAU4001A

Assess compliance with food safety programs

FDFAU4002A

Communicate and negotiate to conduct food safety audits

FDFAU4003A

Conduct food safety audits

Qualification Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

AMP40516 Certificate IV in Meat Processing (Meat Safety)

Release 3

AMP40516 Certificate IV in Meat Processing (Meat Safety)

Release 2

New elective units added AMPA413 Review or develop an Emergency Animal Disease Response Plan

Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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