Subjects
Total number of units = 18
Core Units = 7
Elective Units = 11
Core Units
Unit Code | Unit Title |
Maintain personal equipment | |
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 | |
Supervise meat packing operation |
Elective Units
Select a minimum of 11 units
8 units 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 a meat processing packing operation and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
Unit Code | Unit Title |
Perform carcase Meat Hygiene Assessment* AMPX209 Sharpen knives | |
Perform process monitoring for Meat Hygiene Assessment | |
Perform boning room Meat Hygiene Assessment | |
Use standard product descriptions - sheep/goats | |
Use standard product descriptions - beef | |
Use standard product descriptions - pork | |
Use standard product descriptions kangaroos | |
Oversee product loadout | |
Assess product in chillers | |
Follow and implement an established work plan | |
Identify and repair equipment faults | |
Perform pre-operations hygiene assessment | |
Monitor production of packaged product to customer specifications | |
Conduct an internal audit of a documented program | |
Set up a production or packaging line for operation | |
Analyse manual handling processes | |
Perform standard calibrations | |
Record and present data | |
Obtain representative samples in accordance with sampling plan | |
Identify and minimise environmental hazards | |
Identify and apply process improvements |