Skip to content
RPLdirect
  • AMP30216
  • Certificate III
  • Current
  • NATIONALLY RECOGNISED · AQF

Certificate III in Meat Processing (Food Services)

This qualification covers work in meat businesses that prepare shelf-ready packs, specialty and gourmet cuts, and value-added meat products. It includes hygiene, quality and HACCP rules, safe work and equipment care. People already doing this work could have their experience counted through RPL.

TRAINING PACKAGE
AMP Australian Meat Processing
ENTRY REQUIREMENTS
Nil
SUPERSEDES
MTM30211 Certificate III in Meat Processing (Food Services) (equivalent)

WHO IT'S FOR

Meat workers who prepare cuts, packs and value-added products for shops or customers and want their skills recognised.

TYPICAL JOB ROLES

  • Meat processing worker
  • Meat preparation worker
  • Meat processing machine operator
  • Delicatessen worker

Qualification structure

12 units in total. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows: 4 units from the elective groups A, B, C, D, E, or F. The remaining 2 units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course. Selected units must be relevant to job outcomes in Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.

Core units

6 units
  1. AMPCOR201Maintain personal equipment
  2. AMPCOR202Apply hygiene and sanitation practices
  3. AMPCOR203Comply with Quality Assurance and HACCP requirements
  4. AMPCOR204Follow safe work policies and procedures
  5. AMPCOR205Communicate in the workplace
  6. AMPCOR206Overview the meat industry

Elective units

143 units

Group A (Units from the Abattoirs sector)

  1. AMPA3048 (has a prerequisite)Bone small stock carcase – leg
  2. AMPA3049 (has a prerequisite)Slice and trim leg – small stock
  3. AMPA3050 (has a prerequisite)Bone large stock carcase – forequarter
  4. AMPA3051 (has a prerequisite)Bone large stock carcase – hindquarter
  5. AMPA3052 (has a prerequisite)Slice and trim large stock forequarter
  6. AMPA3053 (has a prerequisite)Slice and trim large stock hindquarter
  7. AMPA3054 (has a prerequisite)Break carcase using a bandsaw
  8. AMPA3062 (has a prerequisite)Operate trunk boning machine
  9. AMPA3063 (has a prerequisite)Bone small stock carcase – shoulder
  10. AMPA3064 (has a prerequisite)Bone small stock carcase – middle
  11. AMPA3065 (has a prerequisite)Slice small stock carcase – shoulder
  12. AMPA3066 (has a prerequisite)Slice small stock carcase – middle
  13. AMPA3068Prepare and despatch meat products
  14. AMPA3071Implement food safety program
  15. AMPA3072 (has a prerequisite)Perform carcase Meat Hygiene Assessment
  16. AMPA3073Perform process monitoring for Meat Hygiene Assessment
  17. AMPA3074Perform boning room Meat Hygiene Assessment
  18. AMPA3081Perform offal Meat Hygiene Assessment
  19. AMPA3092Grade beef carcases using Meat Standards Australia standards
  20. AMPA3093Use standard product descriptions – sheep and goats
  21. AMPA3094Use standard product descriptions – beef
  22. AMPA3095Use standard product descriptions – pork
  23. AMPA3100Perform manual chemical lean testing
  24. AMPA3101Overview of the NLIS for sheep and goats
  25. AMPA3102Overview of the NLIS program utilising RFIDs
  26. AMPA3116Supervise meat packing operation
  27. AMPA3117Oversee product loadout
  28. AMPA3118Monitor pH and temperature decline
  29. AMPA3138Identify secondary sexual characteristics – beef

Group B (Units from the meat retailing sector)

  1. AMPR301 (has a prerequisite)Prepare specialised cuts
  2. AMPR302Assess carcase or product quality
  3. AMPR303Calculate yield of carcase or product
  4. AMPR304Manage stock
  5. AMPR305 (has a prerequisite)Meet customer needs
  6. AMPR306Provide advice on nutritional role of meat
  7. AMPR307Merchandise products, services
  8. AMPR308Prepare, roll, sew and net meat
  9. AMPR309 (has a prerequisite)Bone and fillet poultry
  10. AMPR310Cost and price meat products
  11. AMPR311 (has a prerequisite)Prepare portion control to specifications
  12. AMPR312 (has a prerequisite)Bone game meat
  13. AMPR313Order stock in a meat enterprise
  14. AMPR314Calculate and present statistical data in a meat enterprise
  15. AMPR315 (has a prerequisite)Utilise the Meat Standards Australia system to meet customer requirements
  16. AMPR316Cure, corn and sell product
  17. AMPR317Assess and sell poultry products
  18. AMPR318 (has a prerequisite)Break carcase for retail sale
  19. AMPR319Locate, identify and assess meat cuts
  20. AMPR320Assess and address customer preferences
  21. AMPR321Collect and prepare standard samples
  22. AMPR322 (has a prerequisite)Prepare and produce value added products
  23. AMPR323 (has a prerequisite)Break small stock carcases for retail sale
  24. AMPR324 (has a prerequisite)Break large stock carcases for retail sale
  25. AMPR325Prepare cooked meat product for retail sale

Group C (Units from the Smallgoods sector)

  1. AMPS300Operate mixer or blender unit
  2. AMPS301Cook, steam and cool product
  3. AMPS302Prepare dried meat
  4. AMPS303Fill casings
  5. AMPS304Thaw product – water
  6. AMPS305Thaw product – air
  7. AMPS307Sort meat
  8. AMPS308Batch meat
  9. AMPS309Operate product forming machinery
  10. AMPS310Operate link and tie machinery
  11. AMPS311Operate complex slicing and packaging machinery
  12. AMPS312Prepare meat-based pates and terrines for commercial sale
  13. AMPS313Prepare product formulations
  14. AMPS314Ferment and mature product
  15. AMPS315Blend meat product

Group D (Meat Processing cross-sectoral units)

  1. AMPX301Assess product in chillers
  2. AMPX302Cure and corn product
  3. AMPX303 (has a prerequisite)Break carcase into primal cuts
  4. AMPX304 (has a prerequisite)Prepare primal cuts
  5. AMPX305Smoke product
  6. AMPX306Provide coaching
  7. AMPX307Provide mentoring
  8. AMPX308Follow and implement an established work plan
  9. AMPX309Identify and repair equipment faults
  10. AMPX310Perform pre-operations hygiene assessment
  11. AMPX311Monitor production of packaged product to customer specifications
  12. AMPX312Calculate carcase yield in a boning room
  13. AMPX314Handle meat product in cold stores
  14. AMPX315Follow hygiene, sanitation and quality requirements when handling meat products in cold stores
  15. AMPX316Monitor product to be sent to rendering
  16. AMPX317Monitor product flow in an automated process

Group E (Food Processing units)

  1. AMPP301Operate a poultry carcase delivery system
  2. AMPP302Debone and fillet poultry product (manually)
  3. FBPFAV3001Conduct chemical wash for fresh produce
  4. FBPFAV3002Program fresh produce grading equipment
  5. FBPFSY3002Participate in a HACCP team
  6. FBPOPR3001 (has a prerequisite)Control contaminants and allergens in the workplace
  7. FBPOPR3002 (has a prerequisite)Prepare food products using basic cooking methods
  8. FBPOPR3003Identify cultural, religious and dietary considerations for food production
  9. FBPOPR3004Set up a production or packaging line for operation
  10. FBPOPR3005Operate interrelated processes in a production system
  11. FBPOPR3006Operate interrelated processes in a packaging system
  12. FBPPPL3001Support and mentor individuals and groups
  13. FBPPPL3002Establish compliance requirements for work area
  14. FBPPPL3003Participate in improvement processes
  15. FBPPPL3004Lead work teams and groups
  16. FBPPPL3005Participate in an audit process
  17. FBPPPL3006Report on workplace performance
  18. FBPTEC3001Apply raw materials, ingredient and process knowledge to production problems
  19. FBPTEC3002Implement the pest prevention program

Group F (Imported units from other Training Packages)

  1. AHCCHM201Apply chemicals under supervision
  2. BSBESB406Establish operational strategies and procedures for new business ventures
  3. BSBINS303Use knowledge management systems
  4. BSBLDR414Lead team effectiveness
  5. BSBXTW301Work in a team
  6. HLTAID011Provide first aid
  7. MSL904002Perform standard calibrations
  8. MSL922001Record and present data
  9. MSL933005Maintain the laboratory/field workplace fit for purpose
  10. MSL952002Handle and transport samples or equipment
  11. MSL954004Obtain representative samples in accordance with sampling plan
  12. MSL973013Perform basic tests
  13. MSL973014Prepare working solutions
  14. MSL973015Prepare culture media
  15. MSL973016Perform aseptic techniques
  16. MSMENV172Identify and minimise environmental hazards
  17. MSMENV472Implement and monitor environmentally sustainable work practices
  18. MSMSUP300Identify and apply process improvements
  19. MSMSUP303Identify equipment faults
  20. MSMSUP330Develop and adjust a production schedule
  21. MSS403011Facilitate implementation of competitive systems and practices
  22. MSS403032Analyse manual handling processes
  23. MSS405013Facilitate holistic culture improvement in an organisation
  24. MSTGN3017Monitor and operate trade waste process
  25. SIRRINV002Control stock
  26. SIRRMER003Coordinate visual merchandising activities
  27. SIRXRSK002Maintain store security
  28. SIRXSLS001Sell to the retail customer
  29. TAEASS301Contribute to assessment
  30. TAEDEL301Provide work skill instruction
  31. TLIA0003Complete and check import/export documentation
  32. TLIA0004Complete receival and despatch documentation
  33. TLIA0010Identify goods and store to specifications
  34. TLIA0015Organise receival and despatch operations
  35. TLIA3026Monitor storage facilities
  36. TLIF3003Implement and monitor work health and safety procedures
  37. TLIX0004XAdminister inventory systems
  38. TLIX0013XMaintain stock control and receivals
  39. UEENEED101Use computer applications relevant to a workplace

This unit has a prerequisite unit. Check the unit on training.gov.au for details.

PREREQUISITES

  • AMPA3048 Bone small stock carcase – leg — prerequisite: AMPX209 Sharpen knives
  • AMPA3049 Slice and trim leg – small stock — prerequisite: AMPX209 Sharpen knives
  • AMPA3050 Bone large stock carcase – forequarter — prerequisite: AMPX209 Sharpen knives
  • AMPA3051 Bone large stock carcase – hindquarter — prerequisite: AMPX209 Sharpen knives
  • AMPA3052 Slice and trim large stock forequarter — prerequisite: AMPX209 Sharpen knives
  • AMPA3053 Slice and trim large stock hindquarter — prerequisite: AMPX209 Sharpen knives
  • AMPA3054 Break carcase using a bandsaw — prerequisite: AMPX201 Prepare and operate a bandsaw
  • AMPA3062 Operate trunk boning machine — prerequisite: AMPX209 Sharpen knives
  • AMPA3063 Bone small stock carcase – shoulder — prerequisite: AMPX209 Sharpen knives
  • AMPA3064 Bone small stock carcase – middle — prerequisite: AMPX209 Sharpen knives
  • AMPA3065 Slice small stock carcase – shoulder — prerequisite: AMPX209 Sharpen knives
  • AMPA3066 Slice small stock carcase – middle — prerequisite: AMPX209 Sharpen knives
  • AMPA3072 Perform carcase Meat Hygiene Assessment — prerequisite: AMPX209 Sharpen knives
  • AMPR301 Prepare specialised cuts — prerequisite: AMPX209 Sharpen knives
  • AMPR305 Meet customer needs — prerequisite: AMPR105 Provide service to customers
  • AMPR309 Bone and fillet poultry — prerequisite: AMPX209 Sharpen knives
  • AMPR311 Prepare portion control to specifications — prerequisite: AMPX209 Sharpen knives
  • AMPR312 Bone game meat — prerequisite: AMPX209 Sharpen knives
  • AMPR315 Utilise the Meat Standards Australia system to meet customer requirements — prerequisite: AMPX209 Sharpen knives
  • AMPR318 Break carcase for retail sale — prerequisite: AMPX209 Sharpen knives; AMPR319 Locate, identify and assess cuts
  • AMPR322 Prepare and produce value added products — prerequisite: AMPX209 Sharpen knives
  • AMPR323 Break small stock carcases for retail sale — prerequisite: AMPX209 Sharpen knives; AMPR319 Locate, identify and assess meat cuts
  • AMPR324 Break large stock carcases for retail sale — prerequisite: AMPX209 Sharpen knives; AMPR319 Locate, identify and assess meat cuts
  • AMPX303 Break carcase into primal cuts — prerequisite: AMPX209 Sharpen knives
  • AMPX304 Prepare primal cuts — prerequisite: AMPX209 Sharpen knives
  • FBPOPR3001 Control contaminants and allergens in procedures the workplace — prerequisite: FDFFS2001A Implement the food safety program and
  • FBPOPR3002 Prepare food products using basic cooking procedures methods — prerequisite: FDFFS2001A Implement the food safety program and

EVIDENCE YOU'LL NEED

  • Resume showing your work history
  • Reference letters from employers
  • Photos or videos of jobs you've done
  • Payslips or employment contracts

LICENSING

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

View on training.gov.au(opens in a new tab)

Worked as a meat processing worker? Get it recognised.

Start free skills check
Check eligibility