AMP30216 Certificate III in Meat Processing (Food Services)

Release 5

AMP30216 Certificate III in Meat Processing (Food Services)

Modification History

Release	Comments
Release 5	This version released with AMP Australian Meat Processing Training Package Version 5.1.
Release 4	This version released with AMP Australian Meat Processing Training Package Version 5.0.
Release 3	This version released with AMP Australian Meat Processing Training Package Version 4.0.
Release 2	This version released with AMP Australian Meat Processing Training Package Version 3.0.
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 in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

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:

12 units of competency:

6 core units plus

6 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:

4 units from the elective groups A, B, C, D, E, or F

The remaining 2 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 Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.

Core Units

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

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.

Group A (Units from the Abattoirs sector)

AMPA3048*	Bone small stock carcase – leg
AMPA3049*	Slice and trim leg – small stock
AMPA3050*	Bone large stock carcase – forequarter
AMPA3051*	Bone large stock carcase – hindquarter
AMPA3052*	Slice and trim large stock forequarter
AMPA3053*	Slice and trim large stock hindquarter
AMPA3054*	Break carcase using a bandsaw
AMPA3062*	Operate trunk boning machine
AMPA3063*	Bone small stock carcase – shoulder
AMPA3064*	Bone small stock carcase – middle
AMPA3065*	Slice small stock carcase – shoulder
AMPA3066*	Slice small stock carcase – middle
AMPA3068	Prepare and despatch meat products
AMPA3071	Implement food safety program
AMPA3072*	Perform carcase Meat Hygiene Assessment
AMPA3073	Perform process monitoring for Meat Hygiene Assessment
AMPA3074	Perform boning room Meat Hygiene Assessment
AMPA3081	Perform offal Meat Hygiene Assessment
AMPA3092	Grade beef carcases using Meat Standards Australia standards
AMPA3093	Use standard product descriptions – sheep and goats
AMPA3094	Use standard product descriptions – beef
AMPA3095	Use standard product descriptions – pork
AMPA3100	Perform manual chemical lean testing
AMPA3101	Overview of the NLIS for sheep and goats
AMPA3102	Overview of the NLIS program utilising RFIDs
AMPA3116	Supervise meat packing operation
AMPA3117	Oversee product loadout
AMPA3118	Monitor pH and temperature decline
AMPA3138	Identify secondary sexual characteristics – beef

Group B (Units from the meat retailing sector)

AMPR301*	Prepare specialised cuts
AMPR302	Assess carcase or product quality
AMPR303	Calculate yield of carcase or product
AMPR304	Manage stock
AMPR305*	Meet customer needs
AMPR306	Provide advice on nutritional role of meat
AMPR307	Merchandise products, services
AMPR308	Prepare, roll, sew and net meat
AMPR309*	Bone and fillet poultry
AMPR310	Cost and price meat products
AMPR311*	Prepare portion control to specifications
AMPR312*	Bone game meat
AMPR313	Order stock in a meat enterprise
AMPR314	Calculate and present statistical data in a meat enterprise
AMPR315*	Utilise the Meat Standards Australia system to meet customer requirements
AMPR316	Cure, corn and sell product
AMPR317	Assess and sell poultry products
AMPR318*	Break carcase for retail sale
AMPR319	Locate, identify and assess meat cuts
AMPR320	Assess and address customer preferences
AMPR321	Collect and prepare standard samples
AMPR322*	Prepare and produce value added products
AMPR323*	Break small stock carcases for retail sale
AMPR324*	Break large stock carcases for retail sale
AMPR325	Prepare cooked meat product for retail sale

Group C (Units from the Smallgoods sector)

AMPS300	Operate mixer or blender unit
AMPS301	Cook, steam and cool product
AMPS302	Prepare dried meat
AMPS303	Fill casings
AMPS304	Thaw product – water
AMPS305	Thaw product – air
AMPS307	Sort meat
AMPS308	Batch meat
AMPS309	Operate product forming machinery
AMPS310	Operate link and tie machinery
AMPS311	Operate complex slicing and packaging machinery
AMPS312	Prepare meat-based pates and terrines for commercial sale
AMPS313	Prepare product formulations
AMPS314	Ferment and mature product
AMPS315	Blend meat product

Group D (Meat Processing cross-sectoral units)

AMPX301	Assess product in chillers
AMPX302	Cure and corn product
AMPX303*	Break carcase into primal cuts
AMPX304*	Prepare primal cuts
AMPX305	Smoke product
AMPX306	Provide coaching
AMPX307	Provide mentoring
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
AMPX312	Calculate carcase yield in a boning room
AMPX314	Handle meat product in cold stores
AMPX315	Follow hygiene, sanitation and quality requirements when handling meat products in cold stores
AMPX316	Monitor product to be sent to rendering
AMPX317	Monitor product flow in an automated process

Group E (Food Processing units)

AMPP301	Operate a poultry carcase delivery system
AMPP302	Debone and fillet poultry product (manually)
FBPFAV3001	Conduct chemical wash for fresh produce
FBPFAV3002	Program fresh produce grading equipment
FBPFSY3002	Participate in a HACCP team
FBPOPR3001*	Control contaminants and allergens in the workplace
FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3005	Operate interrelated processes in a production system
FBPOPR3006	Operate interrelated processes in a packaging system
FBPPPL3001	Support and mentor individuals and groups
FBPPPL3002	Establish compliance requirements for work area
FBPPPL3003	Participate in improvement processes
FBPPPL3004	Lead work teams and groups
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3002	Implement the pest prevention program

Group F (Imported units from other Training Packages)

AHCCHM201	Apply chemicals under supervision
BSBESB406	Establish operational strategies and procedures for new business ventures
BSBINS303	Use knowledge management systems
BSBLDR414	Lead team effectiveness
BSBXTW301	Work in a team
HLTAID011	Provide first aid
MSL904002	Perform standard calibrations
MSL922001	Record and present data
MSL933005	Maintain the laboratory/field workplace fit for purpose
MSL952002	Handle and transport samples or equipment
MSL954004	Obtain representative samples in accordance with sampling plan
MSL973013	Perform basic tests
MSL973014	Prepare working solutions
MSL973015	Prepare culture media
MSL973016	Perform aseptic techniques
MSMENV172	Identify and minimise environmental hazards
MSMENV472	Implement and monitor environmentally sustainable work practices
MSMSUP300	Identify and apply process improvements
MSMSUP303	Identify equipment faults
MSMSUP330	Develop and adjust a production schedule
MSS403011	Facilitate implementation of competitive systems and practices
MSS403032	Analyse manual handling processes
MSS405013	Facilitate holistic culture improvement in an organisation
MSTGN3017	Monitor and operate trade waste process
SIRRINV002	Control stock
SIRRMER003	Coordinate visual merchandising activities
SIRXRSK002	Maintain store security
SIRXSLS001	Sell to the retail customer
TAEASS301	Contribute to assessment
TAEDEL301	Provide work skill instruction
TLIA0003	Complete and check import/export documentation
TLIA0004	Complete receival and despatch documentation
TLIA0010	Identify goods and store to specifications
TLIA0015	Organise receival and despatch operations
TLIA3026	Monitor storage facilities
TLIF3003	Implement and monitor work health and safety procedures
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals
UEENEED101A	Use computer applications relevant to a workplace

Prerequisite requirements

Unit of competency	Prerequisite requirement
AMPA3048 Bone small stock carcase – leg	AMPX209 Sharpen knives
AMPA3049 Slice and trim leg – small stock	AMPX209 Sharpen knives
AMPA3050 Bone large stock carcase – forequarter	AMPX209 Sharpen knives
AMPA3051 Bone large stock carcase – hindquarter	AMPX209 Sharpen knives
AMPA3052 Slice and trim large stock forequarter	AMPX209 Sharpen knives
AMPA3053 Slice and trim large stock hindquarter	AMPX209 Sharpen knives
AMPA3054 Break carcase using a bandsaw	AMPX201 Prepare and operate a bandsaw
AMPA3062 Operate trunk boning machine	AMPX209 Sharpen knives
AMPA3063 Bone small stock carcase – shoulder	AMPX209 Sharpen knives
AMPA3064 Bone small stock carcase – middle	AMPX209 Sharpen knives
AMPA3065 Slice small stock carcase – shoulder	AMPX209 Sharpen knives
AMPA3066 Slice small stock carcase – middle	AMPX209 Sharpen knives
AMPA3072 Perform carcase Meat Hygiene Assessment	AMPX209 Sharpen knives
AMPR301 Prepare specialised cuts	AMPX209 Sharpen knives
AMPR305 Meet customer needs	AMPR105 Provide service to customers
AMPR309 Bone and fillet poultry	AMPX209 Sharpen knives
AMPR311 Prepare portion control to specifications	AMPX209 Sharpen knives
AMPR312 Bone game meat	AMPX209 Sharpen knives
AMPR315 Utilise the Meat Standards Australia system to meet customer requirements	AMPX209 Sharpen knives
AMPR318 Break carcase for retail sale	AMPX209 Sharpen knives AMPR319 Locate, identify and assess cuts
AMPR322 Prepare and produce value added products	AMPX209 Sharpen knives
AMPR323 Break small stock carcases for retail sale	AMPX209 Sharpen knives AMPR319 Locate, identify and assess meat cuts
AMPR324 Break large stock carcases for retail sale	AMPX209 Sharpen knives AMPR319 Locate, identify and assess meat cuts
AMPX303 Break carcase into primal cuts	AMPX209 Sharpen knives
AMPX304 Prepare primal cuts	AMPX209 Sharpen knives
FBPOPR3001 Control contaminants and allergens in the workplace	FDFFS2001A Implement the food safety program and procedures
FBPOPR3002 Prepare food products using basic cooking methods	FDFFS2001A Implement the food safety program and procedures

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMP30216 Certificate III in Meat Processing (Food Services) Release 5	AMP30216 Certificate III in Meat Processing (Food Services) Release 4	Qualification updated to remove four elective units that have 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