Certificate III in Meat Processing (Boning Room) - AMP30116

Food Safety Operations (QLD) Pty Limited

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

This course covers work activities in the boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcasses.


7 core units plus 2 electives.


  • Bone carcase using mechanical aids (large stock)
  • Comply with Quality Assurance and HACCP requirements
  • Slice and trim large stock forequarter
  • Bone large stock carcase - hindquarter
  • Apply hygiene and sanitation practices
  • Communicate in the workplace
  • Bone small stock carcase - middle
  • Operate trunk boning machine
  • Slice small stock carcase - shoulder
  • Bone small stock carcase - leg
  • Follow safe work policies and procedures
  • Slice small stock carcase - middle
  • Slice and trim leg - small stock
  • Maintain personal equipment
  • Break carcase using a bandsaw
  • Bone large stock carcase - forequarter
  • Sharpen knives
  • Operate leg boning machine
  • Overview the meat industry
  • Bone small stock carcase - shoulder
  • Slice and trim large stock hindquarter

Further information

Apprentice students only.

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