Certificate III in Meat Processing (Meat Safety) - AMP30316

Food Safety Operations (QLD) Pty Limited

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

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises whose duties include performing a 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 \u2013 Agriculture, as appropriate, when selecting electives.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.

Structure

  • 15 units: 10 core
  • 5 elective or 12 units: 10 core
  • 2 elective

Subjects

  • Perform ante and post-mortem inspection - Horses
  • Record and present data
  • Inspect transportation container or vehicle
  • Implement food safety program
  • Perform ante and post-mortem inspection - Calves
  • Comply with Quality Assurance and HACCP requirements
  • Apply food animal anatomy and physiology to inspection processes
  • Perform ante and post-mortem inspection - Poultry
  • Apply hygiene and sanitation practices
  • Contribute to team effectiveness
  • Communicate in the workplace
  • Receive and inspect wild game carcases from the field
  • Overview wild game meat industry
  • Perform ante and post-mortem inspection - Ratites
  • Perform ante and post-mortem inspection - Porcine
  • Assess effective stunning and bleeding
  • Perform ante and post-mortem inspection - Deer
  • Prepare head for inspection
  • Perform post-mortem inspection - Wild game
  • Perform boning room Meat Hygiene Assessment
  • Perform process monitoring for Meat Hygiene Assessment
  • Follow safe work policies and procedures
  • Store wild game carcases
  • Prepare and present viscera for inspection
  • Perform ante and post-mortem inspection - Bovine
  • Maintain personal equipment
  • Perform ante and post-mortem inspection - Ovine and Caprine
  • Perform carcase Meat Hygiene Assessment
  • Conduct an internal audit of a documented program
  • Oversee plant compliance with the Australian standards for meat processing
  • Perform ante and post-mortem inspection - Camels
  • Perform offal Meat Hygiene Assessment
  • Perform ante and post-mortem inspection - Rabbits
  • Handle animals humanely while conducting ante-mortem inspection
  • Sharpen knives
  • Overview the meat industry
  • Receive and inspect wild game carcases at a processing plant
  • Perform ante and post-mortem inspection - Alpacas or Llamas
  • Perform standard calibrations
  • Identify and report emergency diseases of food animals
  • Obtain representative samples in accordance with sampling plan

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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