Qualification Outline
22/07/2026 6:49 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 (Rendering)
Certificate III in Meat Processing (Rendering)
AMP30416
BDI1
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 13/02/2021 | Current | Approved |
| 1.00 | 04/08/2016 | Replaced | Approved |
Description
This qualification covers work activities undertaken by workers in rendering plants.
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 are known to apply to this qualification at the time of publication.
Schedule
Packaging Rules
Total number of units = a minimum of ten (10) units to a minimum of 50 pointsCore Units = six (6) (20 points)
Elective Units = minimum 4 units to a minimum of 30 points
- select at least four (4) elective units, to a minimum value of 30 points
- units to a minimum value of 20 points must be selected from the elective list
- the remaining 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 a rendering plant 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.
Note: Please refer to Training.gov.au for the allocation of points to the imported units.
1. Core Units
All six (6) units (20 points) 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 |
2. Elective Units
Elective Units = minimum 4 units to a minimum of 30 points
- select at least four (4) elective units, to a minimum value of 30 points
- units to a minimum value of 20 points must be selected from the elective list
- the remaining units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AXO38 | MSMENV172 | Identify and minimise environmental hazards | 20 | Unit of competency |
| BAY70 | AMPA3086 | Monitor boiler operations | 60 | Unit of competency |
| BAY83 | AMPA3082 | Operate batch cooker | 80 | Unit of competency |
| BAY71 | AMPA3088 | Operate blood processing plant | 60 | Unit of competency |
| BAY80 | AMPA3083 | Operate continuous cooker | 70 | Unit of competency |
| BAY81 | AMPA3084 | Operate press | 50 | Unit of competency |
| BAY76 | AMPA3087 | Operate tallow processing plant | 60 | Unit of competency |
| BAY82 | AMPA3085 | Operate wet rendering process | 100 | Unit of competency |
| BAY73 | AMPA3089 | Produce rendered products hygienically | 60 | Unit of competency |
| BAY77 | AMPA3090 | Render edible products | 20 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D602 | MTM30411 | Certificate III in Meat Processing (Rendering) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHD8 | AMP30421 | Certificate III in Meat Processing (Rendering) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships