Certificate II in Meat Processing (Food Services) - AMP20117

Food Safety Operations (QLD) Pty Limited

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS:

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service. The AMP20117 Certificate II 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 be able to:access, record and act on a defined range of information from a range of sourcesapply and communicate known solutions to a limited range of predictable problemsuse a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options.No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Structure

  • 14 units: 6 core
  • 8 elective

Subjects

  • Grade carcase
  • De-nude meat cuts
  • Use numerical applications in the workplace
  • Inspect and sort materials and product
  • Operate a washing and drying process
  • Remove spinal cord
  • Bag carcase
  • Maintain cleaning storage areas
  • Operate forklift in a specific workplace
  • Record and present data
  • Cure and corn product in a meat processing plant
  • Operate a water purification process
  • Store carcase product
  • Load and unload goods/cargo
  • Dispense non-bulk ingredients
  • Comply with Quality Assurance and HACCP requirements
  • Operate a spreads production process
  • Handle dangerous goods/hazardous substances
  • Trim meat to specifications
  • Monitor meat temperature from receival to sale
  • Operate an homogenising process
  • Balance and secure point-of-sale terminal
  • Undertake routine preventative maintenance
  • Rotate meat product
  • Carry out manual handling tasks
  • Participate in work teams and groups
  • Operate pumping equipment
  • Operate a separation process
  • Clean work area during operations
  • Operate a membrane process
  • Clean amenities and grounds
  • Clean and sanitise equipment
  • Regulate temperature controlled stock
  • Process sales transactions
  • Slice product using simple machinery
  • Apply hygiene and sanitation practices
  • Operate a holding and storage process
  • Operate new technology or process
  • Operate rib puller
  • Trim forequarter to specification
  • Communicate in the workplace
  • Overview cleaning program
  • De-rind meat cuts
  • Harvest edible poultry offal
  • Operate a poultry evisceration process
  • Operate a grinding process
  • Operate semi-automatic tagging machine
  • Operate a forklift
  • Despatch stock
  • Operate a baking process
  • Pre-process raw materials
  • Operate the bird receival and hanging process
  • Work in a food handling area for non-food handlers
  • Rotate stored meat
  • Trim neck
  • Operate a case packing process
  • Select, weigh and package meat for sale
  • Move materials mechanically using automated equipment
  • Prepare dry ingredients
  • Clean meat retail work area
  • Clean at heights
  • Operate cubing machine
  • Manually link and tie product
  • Pressure wash and clean surfaces
  • Operate a high speed wrapping process
  • Store carton product
  • Operate a poultry marinade injecting process
  • Grade poultry carcase
  • Work with temperature controlled stock
  • Operate a process control interface
  • Operate bag forming equipment
  • Operate a poultry stunning, killing and defeathering process
  • Operate a depositing process
  • Operate a form, fill and seal process
  • Operate strapping machine
  • Operate a production process
  • Apply environmentally sustainable work practices
  • Operate a heat treatment process
  • Identify species and meat cuts
  • Operate a waste water treatment system
  • Transport meat and meat products
  • Work effectively in the food processing industry
  • Remove tenderloin
  • Operate a retort process
  • Work in a socially diverse environment
  • Work in a clean room environment
  • Operate bar and coder systems
  • Operate a poultry dicing, stripping or mincing process
  • Package product using thermoform process
  • Despatch meat product
  • Provide service to customers
  • Operate frenching machine
  • Apply principles of statistical process control
  • Package product using gas flushing process
  • Vacuum pack products in a retail operation
  • Operate a drying process
  • Apply sampling procedures
  • Vacuum pack product
  • Inspect carton meat
  • Complete re-pack operation
  • Trim meat for further processing
  • Maintain production records
  • Package product using automatic packing and labelling equipment
  • Operate a frying process
  • Assemble and prepare cartons
  • Break and cut product using a bandsaw
  • Operate mincer
  • Follow safe work policies and procedures
  • Operate tenderiser
  • Operate a continuous freezing process
  • Undertake minor routine maintenance
  • Locate storage areas and product
  • Operate a personal computer
  • Operate carton scales
  • Provide advice on cooking and storage of meat products
  • Operate scales and semi-automatic labelling machinery
  • Prepare and operate bandsaw
  • Measure fat
  • Clean chillers
  • Use infotechnology devices in the workplace
  • Prepare and slice meat cuts
  • Wash carcase
  • Operate a coating application process
  • Operate a poultry washing and chilling process
  • Clean carcase hanging equipment
  • Maintain personal equipment
  • Package products using manual packing and labelling equipment
  • Operate a mixing or blending and cooking process
  • Operate automatic CL determination machine
  • Operate a filtration process
  • Operate a mixing or blending process
  • Make and sell sausages
  • Participate in sensory analyses
  • Operate a reduction process
  • Fill and close product in cans
  • Use basic methods of meat cookery
  • Operate whizzard knife
  • Inspect hindquarter and remove contamination
  • Inspect meat for defects in a packing room
  • Produce and sell value-added products
  • Operate metal detection unit
  • Maintain food safety when loading, unloading and transporting food
  • Store meat product
  • Provide first aid
  • Weigh carcase
  • Conduct routine maintenance
  • Operate a fill and seal process
  • Operate an extrusion process
  • Operate an enrobing process
  • Operate a packaging process
  • Manually shape and form product
  • Operate a decontamination unit
  • Inspect meat for defects
  • Operate a freezing process
  • Label and stamp carcase
  • Measure and calculate routine workplace data
  • Identify cuts and specifications
  • Receive meat products
  • Package meat and smallgoods product for retail sale
  • Sharpen knives
  • Overview the meat industry
  • Operate an automated cutting process
  • Inspect forequarter and remove contamination
  • Trim hindquarter to specification
  • Clean after operations - boning room
  • Clean food-handling areas
  • Work in a freezer storage area
  • Operate an evaporation process
  • Operate circular saw
  • Use product knowledge to complete work operations
  • Clean equipment in place
  • Complete and check import/export documentation
  • Operate a chocolate tempering process
  • Loadout meat product
  • Operate a forming or shaping process
  • Select, identify and prepare casings
  • Operate carton forming machine
  • Pack meat products
  • Prepare minced meat and minced meat products
  • Operate carton sealing machine
  • Operate a portion saw

Standard entry requirements

There are no entry requirements for this qualification.

Study information

Campus Fees Entry Mid year intake Attendance
Caboolture No information available No No information available

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