Subjects
Total number of units = 25
Core Units = 5
Elective Units =20
Core Units
Unit Code | Unit Title |
Apply hygiene and sanitation practices | |
Comply with Quality Assurance and HACCP requirements | |
Follow safe work policies and procedures | |
Communicate in the workplace | |
Overview the meat industry |
Elective Units
Select 2 units from Group A
Select 7 units from Group B
Select 7 units from Group C
The remaining 4 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 smallgoods processing and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
Group A
Unit Code | Unit Title |
Handle materials and products | |
Pack smallgoods product | |
Clean work area during operations | |
Use numerical applications in the workplace | |
Provide first aid |
Group B
Unit Code | Unit Title |
Inspect hindquarter and remove contamination* AMPX209 Sharpen knives | |
Inspect forequarter and remove contamination* AMPX209 Sharpen knives | |
Store carcase product | |
Store carton product | |
Clean after operations boning room | |
Package product using thermoform process | |
Operate bar and coder systems | |
Select, identify and prepare casings | |
Manually shape and form product | |
Slice product using simple machinery | |
Rotate stored meat | |
Rotate meat product | |
Inspect carton meat | |
Prepare dry ingredients | |
Measure and calculate routine workplace data | |
Manually link and tie product | |
Operate scales and semi-automatic labelling machinery | |
Clean chillers | |
Operate forklift in a specific workplace | |
Vacuum pack product | |
Sharpen knives | |
Prepare and slice meat cuts* AMPX209 Sharpen knives | |
Trim meat to specifications* AMPX209 Sharpen knives | |
Package product using automatic packing and labelling equipment | |
Despatch meat product | |
Package meat and smallgoods product for retail sale | |
Package product using gas flushing process | |
Operate metal detection unit | |
Assess product in chillers | |
Clean food-handling areas | |
Work in a freezer storage area | |
Work with temperature controlled stock | |
Record and present data | |
Move materials mechanically using automated equipment |
Group C
Use standard product descriptions beef | |
Use standard product descriptions pork | |
Operate mixer or blender unit | |
Cook, steam and cool product | |
Prepare dried meat | |
Fill casings | |
Thaw product water | |
Thaw product air | |
Sort meat | |
Batch meat | |
Operate product forming machinery | |
Operate link and tie machinery | |
Operate complex slicing and packaging machinery | |
Prepare meat-based pates and terrines for commercial sale | |
Prepare product formulations | |
Ferment and mature product | |
Blend meat product | |
Maintain production records | |
Cure and corn product | |
Break carcase into primal cuts* AMPX209 Sharpen knives | |
Prepare primal cuts* AMPX209 Sharpen knives | |
Smoke product | |
Provide coaching | |
Provide mentoring | |
Identify and repair equipment faults | |
Utilise a knowledge management system | |
Set up a production or packaging line for operation | |
Perform standard calibrations | |
Handle and transport samples or equipment | |
Obtain representative samples in accordance with sampling plan | |
Perform basic tests | |
Provide work skill instruction | |
Complete and check import/export documentation |