Subjects
Total number of units = 21 or 24 (depending on elective selection)
Core Units = 14
Elective Units = 7 or 10 (depending on elective selection)
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 | |
Manage own work performance | |
Facilitate Quality Assurance process | |
Participate in workplace health and safety risk control process | |
Facilitate hygiene and sanitation performance | |
Sharpen knives | |
Apply food animal anatomy and physiology to inspection processes | |
Implement food safety program | |
Identify and report emergency diseases of food animals |
Elective Units
Select 2 units from Group A or
Select 1 unit from Group A and 4 units from Group B
Select 5 units from Group C
Group A
Unit Code | Unit Title |
Perform ante and post-mortem inspection - Ovine and Caprine*
| |
Perform ante and post-mortem inspection Bovine*
| |
Perform ante and post-mortem inspection Porcine*
| |
Perform ante and post-mortem inspection Poultry*
| |
Perform ante and post-mortem inspection Ratites*
| |
Perform ante and post-mortem inspection Camels*
| |
Perform post-mortem inspection Wild game*
| |
Perform ante and post-mortem inspection Rabbits*
| |
Perform ante and post-mortem inspection Deer*
| |
Perform ante and post-mortem inspection Horses *
| |
Perform ante and post-mortem inspection Alpacas or Llamas*
| |
Perform ante and post-mortem inspection Calves*
|
Group B
Unit Code | Unit Title |
Handle animals humanely while conducting ante-mortem inspection | |
Assess effective stunning and bleeding | |
Prepare head for inspection*
| |
Prepare and present viscera for inspection*
| |
Perform carcase Meat Hygiene Assessment*
| |
Perform process monitoring for Meat Hygiene Assessment | |
Perform boning room Meat Hygiene Assessment | |
Perform offal Meat Hygiene Assessment | |
Oversee plant compliance with the Australian Standards for meat processing | |
Inspect transportation container or vehicle | |
Overview wild game meat industry | |
Receive and inspect wild game carcases from the field | |
Receive and inspect wild game carcases at a processing plant | |
Store wild game carcases | |
Conduct an internal audit of a documented program | |
Contribute to team effectiveness | |
Perform standard calibrations | |
Record and present data | |
Obtain representative samples in accordance with sampling plan |
Group C
Unit Code | Unit Title |
Utilise refrigeration index | |
Implement a Meat Hygiene Assessment program | |
Oversee plant compliance with the Australian Standards for meat processing | |
Contribute to abattoir design and construction processes | |
Oversee humane handling of animals | |
Conduct an animal welfare audit of a meat processing plant*
| |
Monitor meat preservation process | |
Monitor and overview the production of processed meats and smallgoods | |
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*
| |
Conduct an internal audit of a documented program | |
Manage or oversee an external audit of the establishments quality system | |
Oversee export requirements | |
Build productive and effective workplace relationships | |
Participate in ongoing development and implementation of a HACCP and Quality Assurance system | |
Establish sampling program | |
Raise and validate requests for export permits and Meat Transfer Certificates | |
Conduct a document review | |
Assess compliance with food safety programs | |
Conduct food safety audits | |
Communicate and negotiate to conduct food safety audits | |
Gather and manage evidence |