Pathway Outline
Date retreived
23/07/2026 12:52 AM AWST
23/07/2026 12:52 AM 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.
Quality Management
Quality Management
Pathway
National Code
—
—
State Code
AE31
AE31
DTWD Status
Approved
Approved
National Endorsed, State Implementation and Classification
Original TGA Release Date
24/01/2023
24/01/2023
Field of Education
1101 - Food And Hospitality
1101 - Food And Hospitality
Approved Date
21/06/2023
21/06/2023
Stream of Study
Initial Vocational (3100 - 3600)
Initial Vocational (3100 - 3600)
Duration
2 Semesters
Current Release Version
1.00
1.00
Current Release Date
24/01/2023
24/01/2023
Nominal Hours
600
600
Description
This qualification reflects the role of individuals working in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.
This qualification offers optional specialisations in:
- Leadership
- Quality management.
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.
This qualification offers optional specialisations in:
- Leadership
- Quality management.
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.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- fourteen (14) units of competency:
- four (4) core units plus
- ten (10) elective units.
The electives are to be chosen as follows:
- at least eight (8) units from elective Groups A - C
- up to two (2) units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
Any combination of electives that meets the packaging rules above can be selected for the award of the AMP40222 Certificate IV in Meat Processing.
Where appropriate, electives may be packaged to provide a qualification with a specialisation as follows:
- at least six (6) Group A electives must be selected for the award of the Certificate IV in Meat Processing (Leadership)
- at least six (6) Group B electives must be selected for the award of the Certificate IV in Meat Processing (Quality Management).
- fourteen (14) units of competency:
- four (4) core units plus
- ten (10) elective units.
The electives are to be chosen as follows:
- at least eight (8) units from elective Groups A - C
- up to two (2) units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
Any combination of electives that meets the packaging rules above can be selected for the award of the AMP40222 Certificate IV in Meat Processing.
Where appropriate, electives may be packaged to provide a qualification with a specialisation as follows:
- at least six (6) Group A electives must be selected for the award of the Certificate IV in Meat Processing (Leadership)
- at least six (6) Group B electives must be selected for the award of the Certificate IV in Meat Processing (Quality Management).
1. Core Units
All four (4) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OFA25 | AMPCOM401 | Build productive and effective workplace relationships | 50 | Unit of competency |
| OFA61 | AMPQUA402 | Maintain good manufacturing practice in meat processing | 55 | Unit of competency |
| OFA01 | AMPWHS401 | Monitor workplace health and safety processes | 55 | Unit of competency |
| OFA86 | AMPQUA401 | Support food safety and quality programs | 65 | Unit of competency |
2. Group A - Leadership
For the award of Certificate IV in Meat Processing (Leadership), users must complete at least six (6) units from Group A.
Please refer to the packaging rules for the full details of available options.
Please refer to the packaging rules for the full details of available options.
3. Group B - Quality Management
For the award of Certificate IV in Meat Processing (Quality Management), users must complete at least six (6) units from Group B.
Please refer to the packaging rules for the full details of available options.
Please refer to the packaging rules for the full details of available options.
4. Group C - General
The remaining units may be chosen from Group C.
Please refer to the packaging rules for the full details of available options.
Please refer to the packaging rules for the full details of available options.
No information
Note
No information
Entry Requirements
There are no entry requirements for this qualification.