Certificate IV in Meat Processing - Meat Safety
Training and Quality Management Services Pty Ltd
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|Moonee Ponds||No||Flexible Delivery, Full-time internal, Part-time Block or Day Release, Part-time internal||
No minimum education
This qualification is part of the Australian Meat Processing Training Package. It 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.
Subjects you can Study
Core: Overview the meat industry; Sharpen knives; Facilitate hygiene and sanitation performance; Apply food animal anatomy and physiology to inspection processes; Identify and report emergency diseases of food animals; Comply with Quality Assurance and HACCP requirements; Facilitate Quality Assurance process; Implement food safety program; Follow safe work policies and procedures; Maintain personal equipment; plus more and electives.
About Training and Quality Management Services Pty LtdEstablished in 1999, Training and Quality Management Services is a Registered Training Organisation offering food handling, quality assurance and OHS training in the food, seafood and meat processing industries. RTO code: 6051
Certificate IVCourse code: AMP40516
- Flexible Delivery
- Full-time internal
- Part-time Block or Day Release
- Part-time internal
14 core units plus electives
No minimum education
This qualification differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge to oversee the implementation of Approved Arrangements and workplace health and safety programs. For this course, depending on elective selection the total number of units may add up to 24.
Life after Study
Primary products inspectors examine animals, plants and agricultural produce at farms, abattoirs, processing and packing plants, wholesale markets and places of storage or shipment to ensure they meet government standards of hygiene and quality, and export requirements.