Unit of competency Outline
Date retreived
24/07/2026 12:48 AM AWST
24/07/2026 12:48 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.
Complete orientation to meat processing
Complete orientation to meat processing
Unit of competency
National Code
AMPOPR205
AMPOPR205
State Code
OFI42
OFI42
TGA Status
Current
Current
DTWD Status
Pending
Pending
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace, and the policies, procedures and conditions relevant to their employment.This unit applies to those starting work at entry level in a meat processing premises.This unit can be used in conjunction with an employee's induction or pre-employment training program, but not to replace an employer’s workplace induction.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
Notes
Elements and Performance Criteria
1. Identify key features of the meat processing industry
- 1.1 Identify the overall structure and sectors included in the meat industry
- 1.2 Identify how own work contributes to the meat industry
- 1.3 Identify major species and major markets
- 1.4 Recognise a range of products produced in the workplace
- 1.5 Trace flow of a product from paddock to plate
2. Identify employment agreement provisions
- 2.1 Access information about relevant employment provisions and employment conditions
- 2.2 Identify information on employee rights and responsibilities
- 2.3 Identify work roles and lines of reporting in the workplace
3. Carry out responsibilities according to policies and procedures
- 3.1 Identify the function of workplace instructions and safe work procedures
- 3.2 Identify key workplace health and safety requirements
- 3.3 Identify community expectations for animal welfare
- 3.4 Recognise the impact of not following workplace requirements
4. Participate in own skills development
- 4.1 Identify the skills required for work role, and consider own learning needs
- 4.2 Participate in opportunities for skill development
- 4.3 Use basic problem-solving skills for work
- 4.4 Identify support person in workplace to assist
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX09 | AMPCOR206 | Overview the meat industry | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |
| BTT4 | AMP20426 | Certificate II in Meat Retailing | Qualification |