Qualification Outline

Date retreived
22/07/2026 2:23 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 (Quality Assurance)

Certificate III in Meat Processing (Quality Assurance)

Qualification
National Code:
AMP30716
State Code:
BDI2
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
04/08/2016
Approved Date
21/05/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
570
Duration
2 Semesters
Current Release Number
5.00
Current Release Date
13/02/2021
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
5.00 13/02/2021 Current Transition (Replaced)
4.00 18/12/2020 Replaced Approved
3.00 10/09/2019 Replaced Approved
2.00 01/02/2018 Replaced Approved
1.00 04/08/2016 Replaced Approved
Description

This qualification covers the work activities undertaken by Quality Assurance Officers in a meat processing enterprise. Typically people undertaking this qualification will be responsible for the day-to-day monitoring, testing and application of a QA program.
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 seventeen (17) units of competency:
- eight (8) core units plus
- nine (9) 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:
- a minimum of nine (9) elective units must be completed.
- select a minimum of six (6) units from Group A
- select a maximum of three (3) units from Group A or Group B, or from this or any other endorsed Training Package or Accredited Course
- selected units must be relevant to job outcomes in meat processing Quality Assurance and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
program
1. Core Units

All eight (8) 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
AVW19 AMPX404 Conduct an internal audit of a documented program 40 Unit of competency
AVX11 AMPCOR204 Follow safe work policies and procedures 40 Unit of competency
BAY88 AMPA3071 Implement food safety program 60 Unit of competency
AVX14 AMPCOR201 Maintain personal equipment 20 Unit of competency
AVX09 AMPCOR206 Overview the meat industry 20 Unit of competency
2. Group A Elective Units

A minimum of six (6) unit must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
BBA74 AMPA2006 Apply animal welfare and handling requirements 40 Unit of competency
BAZ38 AMPA3003 Assess effective stunning and bleeding 40 Unit of competency
BAX82 AMPX301 Assess product in chillers 80 Unit of competency
BBH67 AMPX312 Calculate carcase yield in a boning room 35 Unit of competency
AVW40 AMPR321 Collect and prepare standard samples 40 Unit of competency
OBD54 AMPA417 Conduct an animal welfare audit of a meat processing plant 40 Unit of competency
BAY51 AMPA3111 Conduct start up procedures and preoperational checks on slaughter floor NLIS data equipment 20 Unit of competency
BAY78 AMPA3092 Grade beef carcases using Meat Standards Australia standards 30 Unit of competency
AXO38 MSMENV172 Identify and minimise environmental hazards 20 Unit of competency
BAY36 AMPA406 Inspect transportation container or vehicle 10 Unit of competency
OCS13 AMPG307 Inspect wild game field depot 55 Unit of competency
BAY50 AMPA3118 Monitor pH and temperature decline 20 Unit of competency
OAC47 MSL954004 Obtain representative samples in accordance with sampling plan 40 Unit of competency
OBD55 AMPA416 Oversee humane handling of animals 20 Unit of competency
OCS08 AMPX431 Oversee meat processing establishment's Halal compliance 55 Unit of competency
AVX20 AMPA402 Oversee plant compliance with the Australian standards for meat processing 20 Unit of competency
OAC93 MSL973016 Perform aseptic techniques 40 Unit of competency
OAC76 MSL973013 Perform basic tests 80 Unit of competency
BAY85 AMPA3074 Perform boning room Meat Hygiene Assessment 20 Unit of competency
BAY87 AMPA3072 Perform carcase Meat Hygiene Assessment 20 Unit of competency
BAY68 AMPA3100 Perform manual chemical lean testing 20 Unit of competency
BAY86 AMPA3081 Perform offal Meat Hygiene Assessment 20 Unit of competency
BAX79 AMPX310 Perform pre-operations hygiene assessment 20 Unit of competency
BAY84 AMPA3073 Perform process monitoring for Meat Hygiene Assessment 20 Unit of competency
OAF35 MSS024018 Perform sampling and testing of water 80 Unit of competency
OAC22 MSL904002 Perform standard calibrations 60 Unit of competency
AWO58 MSL922001 Record and present data 60 Unit of competency
BAY72 AMPA3094 Use standard product descriptions - beef 40 Unit of competency
BAY69 AMPA3095 Use standard product descriptions - pork 40 Unit of competency
BAY74 AMPA3093 Use standard product descriptions - sheep and goats 30 Unit of competency
OAQ30 BSBXTW301 Work in a team 35 Unit of competency
3. Group B Elective Units

Up to three (3) units may be chosen from Group B.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
BAY49 AMPA3119 Apply food animal anatomy and physiology to inspection processes 25 Unit of competency
BAX78 AMPX308 Follow and implement an established work plan 10 Unit of competency
OBD59 AMPA3138 Identify secondary sexual characteristics - beef 20 Unit of competency
BAY66 AMPA3101 Overview of the NLIS for sheep and goats 40 Unit of competency
BAY35 AMPA3134 Overview of the NLIS Pork 35 Unit of competency
BAY79 AMPA3102 Overview of the NLIS program utilising RFIDs 30 Unit of competency
AWY86 TAEDEL301 Provide work skill instruction 40 Unit of competency
AVW33 AMPX209 Sharpen knives 40 Unit of competency
WC385 UEENEED101A Use computer applications relevant to a workplace 18 Unit of competency
Replaced By
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR11200) MEAT PROCESSING (QUALITY ASSURANCE) Traineeship