Course Level
Certificate III
Certificate III in Meat Processing - AMP30622
This qualification reflects the role of individuals working as skilled operators, or in roles to oversee quality programs, in a meat processing premises. In such roles, workers have responsibility for overseeing part or all of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.This qualification offers an optional specialisation in:Quality. All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Campus | Duration | Fees | ATAR |
|---|---|---|---|
Brunswick West | Full-time - 14 months | $5,325 | N/A |
Kangaroo Point | Full-time - 14 months | $5,325 | N/A |
Subjects
- Prepare and present viscera for inspection
- Provide coaching
- Apply good manufacturing practice requirements in food processing
- Inspect transportation container or vehicle
- Communicate effectively at work
- Handle animals humanely while conducting ante-mortem inspection
- Use standard product descriptions - sheep and goats
- Monitor production of packaged product to customer specifications
- Perform process monitoring for Meat Hygiene Assessment
- Conduct ante-mortem inspection and make disposition
- Grade beef carcases using MSA standards
- Sharpen and handle knives safely
- Provide mentoring
- Perform pre-operations hygiene assessment
- Identify secondary sexual characteristics - beef
- Contribute to workplace health and safety processes
- Receive and inspect wild game carcases from the field
- Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat
- Participate in environmentally sustainable work practices
- Assess cattle according to industry standards
- Comply with hygiene and sanitation requirements
- Inspect wild game field depot
- Use firearms to safely and humanely harvest wild game
- Control contaminants and allergens in food processing
- Participate in an audit process
- Plan, conduct and monitor equipment maintenance
- Participate in traceability activities
- Perform basic tests
- Handle meat product in cold stores
- Perform manual chemical lean testing
- Assess meat product in chillers
- Use standard product descriptions - pork
- Operate a process control interface
- Assess sheep and lambs according to industry standards
- Store wild game carcases
- Manage animal identification data
- Prepare head for inspection
- Eviscerate, inspect and tag wild game carcase in the field
- Maintain food safety and quality programs
- Use standard product descriptions - beef
- Supervise meat packing operation
- Perform offal Meat Hygiene Assessment
- Perform boning room Meat Hygiene Assessment
- Follow and implement an established work plan
- Operate a wild game harvester vehicle
- Maintain production records
- Receive and inspect wild game carcases at a processing plant
- Apply knowledge of the wild game meat industry
- Perform carcase Meat Hygiene Assessment
- Provide work skill instruction
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