Certificate III in Meat Processing (General) - AMP30616

Food Safety Operations (QLD) Pty Limited

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

This qualification covers work activities undertaken by workers in meat processing plants who are working across a broad range of areas in the enterprise.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 activitiesprovide 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.

Structure

  • 8 units: 6 core
  • 2 elective

Subjects

  • Record and present data
  • Eviscerate animal carcase
  • Perform basic tests
  • Perform pre-operations hygiene assessment
  • Bone carcase using mechanical aids (large stock)
  • Identify and minimise environmental hazards
  • Render edible products
  • Contribute to energy efficiency
  • Manage NLIS data for livestock in lairage
  • Operate continuous cooker
  • Comply with Quality Assurance and HACCP requirements
  • Seal weasand
  • Provide mentoring
  • Oversee product loadout
  • Use standard product descriptions - kangaroos
  • Prepare and despatch meat products
  • Operate air knife
  • Stun animal
  • Backdown pig carcase
  • Slice and trim large stock forequarter
  • Bone large stock carcase - hindquarter
  • Implement a Quality Assurance program for rendering plant
  • Apply hygiene and sanitation practices
  • Operate brisket cutter or saw
  • Contribute to team effectiveness
  • Overview legging operation
  • Communicate in the workplace
  • Manage NLIS data from RFIDs on the slaughter floor
  • Overview of the NLIS Pork
  • Receive and inspect wild game carcases from the field
  • Eviscerate, inspect and tag wild game carcase in the field
  • Bone small stock carcase - middle
  • Operate trunk boning machine
  • Perform flanking cuts
  • Monitor boiler operations
  • Supervise meat packing operation
  • Perform legging on small stock
  • Slice small stock carcase - shoulder
  • Drop sock and pull shoulder pelt
  • Operate pelt puller
  • Skin head
  • Manage NLIS data for sheep and goats in lairage
  • Overview wild game meat industry
  • Stick and bleed animal
  • Operate blood processing plant
  • Explain opening cuts
  • Undertake pre slaughter checks of NVDs, PICs and RFIDs
  • Use standard product descriptions - beef
  • Operate press
  • Assess effective stunning and bleeding
  • Scald and dehair carcase
  • Manage NLIS for saleyard purchase of sheep or goats
  • Bone small stock carcase - leg
  • Prepare head for inspection
  • Perform boning room Meat Hygiene Assessment
  • Undertake pre slaughter checks of NVDs and PICs for NLIS for sheep and goats
  • Perform process monitoring for Meat Hygiene Assessment
  • Perform brisket cuts
  • Operate batch cooker
  • Perform midline cuts
  • Bed dress carcase
  • Perform rumping cuts
  • Monitor pH and temperature decline
  • Seal bung
  • Provide work skill instruction
  • Follow safe work policies and procedures
  • Manage NLIS for direct purchase of sheep or goats
  • Manage NLIS for direct purchase of stock identified with an RFID
  • Slice small stock carcase - middle
  • Operate a game harvesting vehicle
  • Overview of the NLIS for sheep and goats
  • Remove pelt manually
  • Undertake retain rail operations
  • Manage, report and upload NLIS slaughter data from RFIDs
  • Slice and trim leg - small stock
  • Conduct start up procedures and preoperational checks on slaughter floor NLIS data equipment
  • Store wild game carcases
  • Grade beef carcases using Meat Standards Australia standards
  • Ring bung
  • Prepare and present viscera for inspection
  • Monitor production of packaged product to customer specifications
  • Make second leg opening cuts
  • Prepare culture media
  • Maintain personal equipment
  • Bone neck
  • Manage NLIS data for saleyard purchase of livestock
  • Use standard product descriptions - sheep and goats
  • Provide coaching
  • Perform carcase Meat Hygiene Assessment
  • Split carcase
  • Conduct an internal audit of a documented program
  • Prepare a kill sheet
  • Make first leg opening cuts
  • Perform aseptic techniques
  • Oversee plant compliance with the Australian standards for meat processing
  • Operate wet rendering process
  • Perform 'Y' cut
  • Perform rosette cuts
  • Operate tallow processing plant
  • Maintain the laboratory/field workplace fit for purpose
  • Produce rendered products hygienically
  • Operate hide puller
  • Assess product in chillers
  • Use standard product descriptions - pork
  • Perform offal Meat Hygiene Assessment
  • Overview of the NLIS program utilising RFIDs
  • Break carcase using a bandsaw
  • Manage, report and upload mob based NLIS data for sheep and goats
  • Use firearms to harvest wild game
  • Bone large stock carcase - forequarter
  • Rod weasand
  • Sharpen knives
  • Operate leg boning machine
  • Follow and implement an established work plan
  • Overview the meat industry
  • Perform manual chemical lean testing
  • Receive and inspect wild game carcases at a processing plant
  • Manage NLIS data for pigs in lairage
  • Perform standard calibrations
  • Handle and transport samples or equipment
  • Bone small stock carcase - shoulder
  • Obtain representative samples in accordance with sampling plan
  • Eviscerate wild game animal carcase
  • Prepare working solutions
  • Slice and trim large stock hindquarter
  • Monitor the effective operations of electrical stimulation

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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