Qualification Outline
22/07/2026 6:42 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.
Certificate III in Meat Processing (Slaughtering)
Certificate III in Meat Processing (Slaughtering)
AMP30516
BDI9
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 6.00 | 13/02/2021 | Current | Approved |
| 5.00 | 18/12/2020 | Replaced | Approved |
| 4.00 | 10/09/2019 | Replaced | Approved |
| 3.00 | 01/02/2018 | Replaced | Approved |
| 2.00 | 20/10/2016 | Replaced | Approved |
| 1.00 | 04/08/2016 | Replaced | Approved |
Description
This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs.
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 activities
provide and transmit solutions to predictable and sometimes unpredictable problems.
Graduates 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.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in a minimum of twelve (12) units of competency to a total value of 54 points:- seven (7) core units (24 points) plus
- at least five (5) elective units to a minimum value of 30 points elective units.
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:
- select at least five (5) elective units to a minimum value of 30 points
- at least three (3) units must be selected from the elective list
- the remaining two (2) units may be selected from the elective list, this or any other endorsed Training Package or Accredited Course
- selected units must be relevant to job outcomes in slaughtering and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
- selected units which do not already carry points will be worth 2 points
- units marked with an (ɸ) on TGA must be undertaken with at least one other unit from the same section.
1. Core Units
All seven (7) (24 points) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVX13 | AMPCOR202 | Apply hygiene and sanitation practices | 40 | Unit of competency |
| AVX10 | AMPCOR205 | Communicate in the workplace | 40 | Unit of competency |
| AVX12 | AMPCOR203 | Comply with Quality Assurance and HACCP requirements | 40 | Unit of competency |
| AVX11 | AMPCOR204 | Follow safe work policies and procedures | 40 | Unit of competency |
| AVX14 | AMPCOR201 | Maintain personal equipment | 20 | Unit of competency |
| AVX09 | AMPCOR206 | Overview the meat industry | 20 | Unit of competency |
| AVW33 | AMPX209 | Sharpen knives | 40 | Unit of competency |
2. Elective Units
Select at least five (5) units to a minimum value of 30 points; of which at least three (3) must be chosen from the elective units listed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D603 | MTM30511 | Certificate III in Meat Processing (Slaughtering) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships