Certificate III in Meat Processing (Food Services) - AMP30216

Training and Quality Management Services Pty Ltd

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

This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on. The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.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 problemsGraduates 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.


  • 12 units: 6 core
  • 6 elective


  • Prepare portion control to specifications
  • Record and present data
  • Perform basic tests
  • Organise receival operations
  • Perform pre-operations hygiene assessment
  • Use computer applications relevant to a workplace
  • Bone carcase using mechanical aids (large stock)
  • Identify and minimise environmental hazards
  • Participate in an audit process
  • Sell to the retail customer
  • Assess and address customer preferences
  • Manage stock
  • Prepare primal cuts
  • Manage a small team
  • Contribute to energy efficiency
  • Control and order stock
  • Implement food safety program
  • Prepare dried meat
  • Comply with Quality Assurance and HACCP requirements
  • Provide mentoring
  • Prepare, roll, sew and net meat
  • Thaw product - air
  • Lead work teams and groups
  • Meet customer needs
  • Oversee product loadout
  • Implement and monitor environmentally sustainable work practices
  • Use standard product descriptions - kangaroos
  • Prepare and despatch meat products
  • Identify cultural, religious and dietary considerations for food production
  • Establish compliance requirements for work area
  • Merchandise products, services
  • Participate in improvement processes
  • Slice and trim large stock forequarter
  • Operate complex slicing and packaging machinery
  • Identify products and store to specifications
  • Bone large stock carcase - hindquarter
  • Calculate and present statistical data in a meat enterprise
  • Apply hygiene and sanitation practices
  • Identify and apply process improvements
  • Maintain store security
  • Contribute to team effectiveness
  • Cure, corn and sell product
  • Communicate in the workplace
  • Set up a production or packaging line for operation
  • Support and mentor individuals and groups
  • Prepare food products using basic cooking methods
  • Report on workplace performance
  • Operate a chickway system
  • Monitor and operate trade waste
  • Fill casings
  • Bone small stock carcase - middle
  • Operate trunk boning machine
  • Break large stock carcases for retail sale
  • Coordinate visual merchandising activities
  • Utilise the Meat Standards Australia system to meet customer requirements
  • Supervise meat packing operation
  • Bone game meat
  • Slice small stock carcase - shoulder
  • Program fresh produce grading equipment
  • Operate product forming machinery
  • Operate mixer or blender unit
  • Use standard product descriptions - beef
  • Apply raw materials, ingredient and process knowledge to production problems
  • Use inventory systems to organise stock control
  • Identify equipment faults
  • Assess and sell poultry products
  • Bone small stock carcase - leg
  • Batch meat
  • Assess carcase or product quality
  • Calculate yield of carcase or product
  • Perform boning room Meat Hygiene Assessment
  • Perform process monitoring for Meat Hygiene Assessment
  • Bone and fillet poultry
  • Operate link and tie machinery
  • Implement the pest prevention program
  • Monitor pH and temperature decline
  • Sort meat
  • Prepare cooked meat product for retail sale
  • Blend meat product
  • Conduct chemical wash for fresh produce
  • Provide work skill instruction
  • Follow safe work policies and procedures
  • Slice small stock carcase - middle
  • Control stock
  • Overview of the NLIS for sheep and goats
  • Organise despatch operations
  • Control contaminants and allergens in the workplace
  • Collect and prepare standard samples
  • Prepare product formulations
  • Slice and trim leg - small stock
  • Grade beef carcases using Meat Standards Australia standards
  • Develop and adjust a production schedule
  • Provide advice on nutritional role of meat
  • Order stock in a meat enterprise
  • Monitor production of packaged product to customer specifications
  • Prepare culture media
  • Maintain personal equipment
  • Lead team culture improvement
  • Use standard product descriptions - sheep and goats
  • Provide coaching
  • Work safely with industrial chemicals and materials
  • Perform carcase Meat Hygiene Assessment
  • Analyse manual handling processes
  • Perform aseptic techniques
  • Ferment and mature product
  • Prepare meat-based pates and terrines for commercial sale
  • Operate interrelated processes in a packaging system
  • Cost and price meat products
  • Thaw product - water
  • Locate, identify and assess meat cuts
  • Operate interrelated processes in a production system
  • Monitor and manage small business operations
  • Maintain the laboratory/field workplace fit for purpose
  • Provide first aid
  • Use standard product descriptions - pork
  • Perform offal Meat Hygiene Assessment
  • Prepare and produce value added products
  • Overview of the NLIS program utilising RFIDs
  • Break carcase using a bandsaw
  • Receive and store stock
  • Smoke product
  • Participate in a HACCP team
  • Bone large stock carcase - forequarter
  • Prepare specialised cuts
  • Complete receival/despatch documentation
  • Operate leg boning machine
  • Follow and implement an established work plan
  • Overview the meat industry
  • Identify and repair equipment faults
  • Break small stock carcases for retail sale
  • Perform manual chemical lean testing
  • Debone and fillet product (manually)
  • Facilitate implementation of competitive systems and practices
  • Perform standard calibrations
  • Implement and monitor work health and safety procedures
  • Break carcase for retail sale
  • Handle and transport samples or equipment
  • Cook, steam and cool product
  • Bone small stock carcase - shoulder
  • Obtain representative samples in accordance with sampling plan
  • Contribute to assessment
  • Complete and check import/export documentation
  • Prepare working solutions
  • Slice and trim large stock hindquarter
  • Monitor storage facilities
  • Utilise a knowledge management system

Study information

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