Module Outline
Date retreived
22/07/2026 2:33 PM AWST
22/07/2026 2:33 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Meat Inspection 1
Meat Inspection 1
Module
National Code
State Code
48329
48329
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
030307 - Food Processing Technology
Nominal Hours
119
Description
To gain the knowledge and skills to carry out
routine meat inspection procedures.
To develop a working knowledge of the causes,
specific lesions and judgements for the pathological
conditions and parasitic diseases which may be
encountered in the major food animals.
routine meat inspection procedures.
To develop a working knowledge of the causes,
specific lesions and judgements for the pathological
conditions and parasitic diseases which may be
encountered in the major food animals.
No information
Evidence Guide
Two hour theory paper 50%
One hour practical/oral examination 50%
1 Entry to examinations is conditional upon satisfactory completion of
abattoir practical work.
2 Abattoir practical work will consist of one continuous block of 35
hour (one week) at export abattoir/s where beef, sheep and pigs are processed.
The remaining hours will be made up of individual periods, each of not less
than 3 hours duration, arranged by the student at appropriate times. A total
of at least 60 hours must be spent in export abattoirs.
3 A pass is required in both examinations.
One hour practical/oral examination 50%
1 Entry to examinations is conditional upon satisfactory completion of
abattoir practical work.
2 Abattoir practical work will consist of one continuous block of 35
hour (one week) at export abattoir/s where beef, sheep and pigs are processed.
The remaining hours will be made up of individual periods, each of not less
than 3 hours duration, arranged by the student at appropriate times. A total
of at least 60 hours must be spent in export abattoirs.
3 A pass is required in both examinations.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 6286 | Meat Inspection | Accredited course | |
| 6287 | Certificate III in Meat Inspection and Hygiene | Accredited course |