Certificate II in Meat Processing (Meat Retailing) - AMP20415

Food Safety Operations (QLD) Pty Limited

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

This qualification covers work activities undertaken by workers working in meat retailing enterprises.No licensing, legislative or certification requirements apply to this qualification at the time of publication.


  • 27 units: 5 core
  • 22 electives


  • Use numerical applications in the workplace
  • Balance and secure point-of-sale terminal
  • Comply with Quality Assurance and HACCP requirements
  • Trim meat to specifications
  • Monitor meat temperature from receival to sale
  • Undertake routine preventative maintenance
  • Process sales transactions
  • Apply hygiene and sanitation practices
  • Communicate in the workplace
  • Select, weigh and package meat for sale
  • Clean meat retail work area
  • Identify species and meat cuts
  • Despatch meat product
  • Provide service to customers
  • Vacuum pack products in a retail operation
  • Trim meat for further processing
  • Apply First Aid
  • Package product using automatic packing and labelling equipment
  • Break and cut product using a bandsaw
  • Follow safe work policies and procedures
  • Undertake minor routine maintenance
  • Operate a personal computer
  • Provide advice on cooking and storage of meat products
  • Prepare and operate bandsaw
  • Prepare and slice meat cuts
  • Maintain personal equipment
  • Package products using manual packing and labelling equipment
  • Make and sell sausages
  • Use basic methods of meat cookery
  • Produce and sell value-added products
  • Store meat product
  • Receive meat products
  • Package meat and smallgoods product for retail sale
  • Sharpen knives
  • Overview the meat industry
  • Prepare minced meat and minced meat products

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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