Unit of competency Outline

Date retreived
21/07/2026 11:21 PM AWST

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Apply food animal anatomy and physiology to inspection processes

Apply food animal anatomy and physiology to inspection processes

Unit of competency
National Code
AMPMSY301
State Code
OFA78
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
90
Description
This unit describes the skills and knowledge related to the anatomy and physiology of food animals, required to recognise meat that is safe for human and/or pet consumption.This unit applies to individuals who undertake work related to meat safety inspections of live food animals.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities, and where applicable the Australian Government export Authority. Users must check with the relevant regulatory authority before delivery.
Notes
Elements and Performance Criteria
1. Identify cells, body tissue and body plan of food animal species
  • 1.1 Identify the function of cells in food animal
  • 1.2 Identify the different body tissues of food animal
  • 1.3 Recognise the general body plan of food animal
2. Recognise the skeletal and muscular system of food animal species
  • 2.1 Identify and explain the skeletal structure of food animal and its function
  • 2.2 Recognise the key muscle types of food animal and their function
3. Identify the blood and circulatory system of food animal species
  • 3.1 Identify the function of blood in food animal
  • 3.2 Identify and explain the parts and function of the circulatory system
4. Recognise the lymphatic system of food animal species
  • 4.1 Recognise the lymph nodes of food animal
  • 4.2 Identify and explain the function of the lymph nodes in a food animal
  • 4.3 Identify the regional and terminal lymph nodes and their importance
5. Identify the respiratory system of food animal species
  • 5.1 Recognise the major elements of the respiratory system of food animal
  • 5.2 Identify and explain the function of respiratory parts in a food animal
6. Recognise the digestive system of food animal species
  • 6.1 Recognise the major elements of the digestive system of food animal
  • 6.2 Identify and explain the function of digestive parts in a food animal
7. Identify the excretory system of food animal species
  • 7.1 Recognise the major elements of the excretory system of food animal
  • 7.2 Identify and explain the function of excretory parts in a food animal
8. Recognise the reproductive system of food animal species
  • 8.1 Recognise the major elements of the reproductive system of food animal
  • 8.2 Identify and explain the function of the reproductive parts in a food animal
9. Identify the nervous system of food animal species
  • 9.1 Recognise two nervous systems of food animal
  • 9.2 Identify and explain the function of the nerves in a food animal
10. Recognise skin and the endocrine glands of food animal species
  • 10.1 Recognise the function of animal skin
  • 10.2 Identify and explain major endocrine glands and their function
No information
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Replaces
State Code National Code Title Type
BAY49 AMPA3119 Apply food animal anatomy and physiology to inspection processes Unit of competency
State Code National Code Title Type
BIZ3 AMP40522 Certificate IV in Meat Safety Inspection Qualification
BIZ6 AMP30322 Certificate III in Meat Safety Inspection Qualification