Subjects
Total number of units = a minimum of 8, to a minimum of 50 points
Core Units = 6 (20 points)
Elective Units = Select at least 2 units from the elective list, to a minimum value of 30 points
Core Units
Unit Code | Unit Title | Points |
Maintain personal equipment | 2 | |
Apply hygiene and sanitation practices | 4 | |
Comply with Quality Assurance and HACCP requirements | 4 | |
Follow safe work policies and procedures | 4 | |
Communicate in the workplace | 4 | |
Overview the meat industry | 2 |
Elective Units
Select at least 2 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 meat processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 3. Units selected will be worth 2 points
Unit Code | Unit Title | Points |
Sharpen knives | 4 | |
Stun animal | 4 | |
Stick and bleed animal*
| 4 | |
Assess effective stunning and bleeding | 2 | |
Monitor the effective operations of electrical stimulation | 2 | |
Rod weasand | 2 | |
Seal weasand*
| 1 | |
Ring bung*
| 4 | |
Seal bung | 2 | |
Split carcase | 4 | |
Overview legging operation | 1 | |
Make first leg opening cuts*
| 4 | |
Make second leg opening cuts*
| 3 | |
Perform legging on small stock*
| 4 | |
Bone neck*
| 3 | |
Perform Y cut*
| 2 | |
Skin head*
| 4 | |
Explain opening cuts*
| 1 | |
Perform flanking cuts*
| 6 | |
Perform brisket cuts*
| 4 | |
Perform rumping cuts*
| 4 | |
Perform rosette cuts*
| 4 | |
Perform midline cuts*
| 4 | |
Scald and dehair carcase*
| 4 | |
Operate pelt puller | 4 | |
Operate hide puller*
| 6 | |
Remove pelt manually*
| 6 | |
Bed dress carcase*
| 16 | |
Eviscerate animal carcase*
| 8 | |
Operate brisket cutter or saw | 4 | |
Eviscerate wild game animal carcase*
| 4 | |
Backdown pig carcase*
| 2 | |
Prepare head for inspection*
| 4 | |
Operate air knife | 2 | |
Drop sock and pull shoulder pelt*
| 3 | |
Undertake retain rail operations*
| 2 | |
Prepare and present viscera for inspection*
| 2 | |
Bone small stock carcase leg*
| 10 | |
Slice and trim leg small stock*
| 10 | |
Bone large stock carcase forequarter*
| 15 | |
Bone large stock carcase hindquarter*
| 15 | |
Slice and trim large stock forequarter*
| 15 | |
Slice and trim large stock hindquarter*
| 15 | |
Break carcase using a bandsaw*
| 15 | |
Operate leg boning machine | 10 | |
Operate trunk boning machine*
| 10 | |
Bone small stock carcase shoulder*
| 10 | |
Bone small stock carcase middle*
| 10 | |
Slice small stock carcase shoulder*
| 10 | |
Slice small stock carcase middle*
| 10 | |
Bone carcase using mechanical aids (large stock)*
| 15 | |
Prepare and despatch meat products | 8 | |
Perform carcase Meat Hygiene Assessment*
| 2 | |
Perform process monitoring for Meat Hygiene Assessment | 2 | |
Perform boning room Meat Hygiene Assessment | 2 | |
Perform offal Meat Hygiene Assessment | 2 | |
Operate batch cooker | 8 | |
Operate continuous cooker | 7 | |
Operate press | 5 | |
Operate wet rendering process | 10 | |
Monitor boiler operations | 4 | |
Operate tallow processing plant | 6 | |
Operate blood processing plant | 6 | |
Produce rendered products hygienically | 6 | |
Render edible products | 2 | |
Implement a Quality Assurance program for rendering plant | 4 | |
Grade beef carcases using Meat Standards Australia standards | 3 | |
Use standard product descriptions sheep and goats | 2 | |
Use standard product descriptions beef | 2 | |
Use standard product descriptions pork | 2 | |
Use standard product descriptions kangaroos | 2 | |
Perform manual chemical lean testing | 2 | |
Overview of the NLIS for sheep and goats | 2 | |
Overview of the NLIS program utilising RFIDs | 2 | |
Manage NLIS data for livestock in lairage*
| 2 | |
Manage NLIS data for sheep and goats in lairage*
| 2 | |
Manage NLIS for direct purchase of stock identified with an RFID*
| 2 | |
Manage NLIS for direct purchase of sheep or goats*
| 2 | |
Manage NLIS data for saleyard purchase of livestock*
| 2 | |
Manage NLIS for saleyard purchase of sheep or goats*
| 2 | |
Manage, report and upload NLIS slaughter data from RFIDs*
| 4 | |
Manage, report and upload mob based NLIS data for sheep and goats*
| 2 | |
Conduct start up procedures and preoperational checks on slaughter floor NLIS data equipment*
| 2 | |
Manage NLIS data from RFIDs on the slaughter floor*
| 4 | |
Prepare a kill sheet | 2 | |
Undertake pre slaughter checks of NVDs and PICs for NLIS for sheep and goats*
| 2 | |
Undertake pre slaughter checks of NVDs, PICs and RFIDs*
| 2 | |
Supervise meat packing operation | 3 | |
Oversee product loadout | 3 | |
Monitor pH and temperature decline | 2 | |
Manage NLIS data for pigs in lairage*
| 2 | |
Overview of the NLIS Pork | 2 | |
Oversee plant compliance with the Australian standards for meat processing | 3 | |
Overview wild game meat industry | 2 | |
Operate a game harvesting vehicle | 3 | |
Eviscerate, inspect and tag wild game carcase in the field*
| 3 | |
Receive and inspect wild game carcases from the field | 3 | |
Receive and inspect wild game carcases at a processing plant | 3 | |
Store wild game carcases | 3 | |
Use firearms to harvest wild game | 3 | |
Sharpen knives | 4 | |
Assess product in chillers | 8 | |
Provide coaching | 3 | |
Provide mentoring | 3 | |
Follow and implement an established work plan | 2 | |
Perform pre-operations hygiene assessment | 2 | |
Monitor production of packaged product to customer specifications | 2 | |
Contribute to energy efficiency | 3 | |
Conduct an internal audit of a documented program | 3 | |
Contribute to team effectiveness | 3 | |
Identify and minimise environmental hazards | 2 | |
Perform standard calibrations | 2 | |
Record and present data | 2 | |
Maintain the laboratory/field workplace fit for purpose | 3 | |
Handle and transport samples or equipment | 3 | |
Obtain representative samples in accordance with sampling plan | 3 | |
Perform basic tests | 3 | |
Prepare working solutions | 3 | |
Prepare culture media | 3 | |
Perform aseptic techniques | 3 | |
Provide work skill instruction | 3 |