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Certificate II in Meat Processing (Smallgoods) - AMP20216
Training and Quality Management Services Pty Ltd
Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS:
This qualification covers work activities undertaken by workers in smallgoods establishments.A substantial component of this qualification must be assessed on the job.Graduates from this qualification will be able to:access, record and act on a defined range of information from a range of sourcesapply and communicate known solutions to a limited range of predictable problemsuse a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Structure
- 16 units: 5 core
- 11 elective
Subjects
- Use numerical applications in the workplace
- Operate forklift in a specific workplace
- Record and present data
- Store carcase product
- Comply with Quality Assurance and HACCP requirements
- Trim meat to specifications
- Rotate meat product
- Clean work area during operations
- Slice product using simple machinery
- Apply hygiene and sanitation practices
- Pack smallgoods product
- Communicate in the workplace
- Rotate stored meat
- Move materials mechanically using automated equipment
- Prepare dry ingredients
- Manually link and tie product
- Store carton product
- Work with temperature controlled stock
- Operate bar and coder systems
- Package product using thermoform process
- Despatch meat product
- Package product using gas flushing process
- Vacuum pack product
- Inspect carton meat
- Package product using automatic packing and labelling equipment
- Follow safe work policies and procedures
- Operate scales and semi-automatic labelling machinery
- Clean chillers
- Prepare and slice meat cuts
- Inspect hindquarter and remove contamination
- Operate metal detection unit
- Work in a freezer storage area
- Provide first aid
- Assess product in chillers
- Manually shape and form product
- Measure and calculate routine workplace data
- Package meat and smallgoods product for retail sale
- Sharpen knives
- Overview the meat industry
- Handle materials and products
- Inspect forequarter and remove contamination
- Clean after operations - boning room
- Clean food-handling areas
- Select, identify and prepare casings
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