Qualification Outline
23/07/2026 2:27 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)
AMP30421
BHD8
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 28/10/2021 | Current | Approved |
Description
This qualification describes the skills and knowledge required for operational roles carried out under broad direction in the meat rendering industry.
Individuals in these roles apply specialist knowledge and judgement to perform a range of skills required to undertake all or part of meat rendering processes in industrial rendering plants. They work autonomously to safely operate specialised machinery and equipment, complete routine and non routine activities, comply with quality requirements and solve problems that can arise with meat rendering processes.
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:- Twelve (12) units of competency:
- Four (4) core units plus
- Eight (8) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome in meat processing related industries. The electives are to be chosen as follows:
- Three (3) units must be selected from Group A
- an additional five (5) electives may be selected from Group A and/or Group B
- up to two (2) units may be selected from any currently endorsed Training Package or accredited course.
1. Core Units
All four (4) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODC23 | ACMGEN315 | Communicate effectively with clients and team members | 25 | Unit of competency |
| OAN93 | FBPWHS3001 | Contribute to work health and safety processes | 40 | Unit of competency |
| BAX78 | AMPX308 | Follow and implement an established work plan | 10 | Unit of competency |
| BAX79 | AMPX310 | Perform pre-operations hygiene assessment | 20 | Unit of competency |
2. Group A Elective Units
At least three (3) units must be chosen from the Group A elective unit list.
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 |
| ODO99 | AMPREN305 | Operate a blood coagulation and drying process | 70 | Unit of competency |
| ODO96 | AMPREN304 | Operate a tallow refining process | 70 | Unit of competency |
| ODO95 | AMPREN301 | Operate and monitor a batch rendering process | 90 | Unit of competency |
| ODO97 | AMPREN302 | Operate and monitor a continuous dry rendering process | 90 | Unit of competency |
| ODO98 | AMPREN303 | Operate and monitor a low temperature wet rendering process | 100 | Unit of competency |
| ODP00 | AMPREN306 | Render edible products | 70 | Unit of competency |
3. Group B Elective Units
Up to five (5) units may be selected from Group A and/or Group B.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWC34 | MSMBLIC002 | Licence to operate an advanced boiler | 60 | Unit of competency |
| OAW23 | MEM07033 | Operate and monitor basic boiler | 54 | Unit of competency |
| BAX81 | AMPX218 | Operate metal detection unit | 20 | Unit of competency |
| BAY54 | AMPA3117 | Oversee product loadout | 35 | Unit of competency |
| OAO18 | FBPFSY3002 | Participate in a HACCP team | 50 | Unit of competency |
| OAC76 | MSL973013 | Perform basic tests | 80 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| OAL65 | FBPOPR2072 | Work in confined spaces in the food and beverage industries | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI1 | AMP30416 | Certificate III in Meat Processing (Rendering) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships