AMP20117

Certificate II in Meat Processing (Food Services)

Start your career in the meat processing industry and get qualified to work as meat packer or meat process worker in abattoirs, meat wholesalers, and other retail meat establishments.

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STUDY LOCATIONS Greater Brisbane

WAYS TO STUDY Apprenticeships and traineeships

NEXT INTAKE Starts anytime View all intakes

Course overview

Start your career in the meat processing industry with this entry-level qualification. You'll develop the industry-relevant skills required to prepare shelf-ready retail products and provide customer service in the meat industry.

In this course you'll learn how to maintain, clean and store equipment, apply personal hygiene and sanitation practices, work safely in a meat establishment, and communicate effectively in a workplace environment. You'll also gain an overview of the meat industry and learn how to apply quality assurance (QA) procedures and hazard and critical control points (HACCP) requirements in a meat establishment.

Successful completion of this course will qualify you to work as a meat packer or meat process worker in abattoirs, meat wholesalers, smallgoods plants, food services operations, and other retail meat establishments.

What can I do?

Meat Packer
Meat Process Worker
Abattoir Packer
Wholesale Meat Packer

Course outcome:

AMP20117 Certificate II in Meat Processing (Food Services)

Flexible study options

TAFE Queensland understands the need for flexibility to fit training with work arrangements. With a range of options and combinations available, we will ensure each training plan suits the student and employer.

Recognition of prior learning

Your years of industry experience count for something. With Recognition of Prior Learning (RPL), we can help you fill in your gaps in knowledge to upgrade your qualifications faster.

What you will study

The successful achievement of this qualification requires you to complete all core and 8 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
AMPCOR201

Maintain personal equipment

UNIT CODE :
AMPCOR201

Unit description :
This unit describes the skills and knowledge required to maintain, clean and store personal equipment, including Personal Protective Equipment (PPE).
UNIT NAME
Maintain personal equipment

UNIT CODE
AMPCOR202

Apply hygiene and sanitation practices

UNIT CODE :
AMPCOR202

Unit description :
This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.
UNIT NAME
Apply hygiene and sanitation practices

UNIT CODE
AMPCOR203

Comply with Quality Assurance and HACCP requirements

UNIT CODE :
AMPCOR203

Unit description :
This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard Analysis and Critical Control Points (HACCP) requirements in a meat establishment.
UNIT NAME
Comply with Quality Assurance and HACCP requirements

UNIT CODE
AMPCOR204

Follow safe work policies and procedures

UNIT CODE :
AMPCOR204

Unit description :
This unit describes the skills and knowledge required to work safely in a meat establishment.
UNIT NAME
Follow safe work policies and procedures

UNIT CODE
AMPCOR205

Communicate in the workplace

UNIT CODE :
AMPCOR205

Unit description :
This unit describes the skills and knowledge required to carry out workplace communication practices.
UNIT NAME
Communicate in the workplace

UNIT CODE
AMPCOR206

Overview the meat industry

UNIT CODE :
AMPCOR206

Unit description :
This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment.
UNIT NAME
Overview the meat industry

UNIT CODE
UNIT NAME

UNIT CODE
AMPA2035

Operate new technology or process

UNIT CODE :
AMPA2035

Unit description :
This unit describes the skills and knowledge required to operate a new technology or process in a meat processing operation.
UNIT NAME
Operate new technology or process

UNIT CODE
AMPA2041

Operate cubing machine

UNIT CODE :
AMPA2041

Unit description :
This unit describes the skills and knowledge required to operate a meat cubing machine.
UNIT NAME
Operate cubing machine

UNIT CODE
AMPA2042

Cure and corn product in a meat processing plant

UNIT CODE :
AMPA2042

Unit description :
This unit describes the skills and knowledge required to cure and corn product in a meat processing plant.
UNIT NAME
Cure and corn product in a meat processing plant

UNIT CODE
AMPA2069

Assemble and prepare cartons

UNIT CODE :
AMPA2069

Unit description :
This unit describes the skills and knowledge required to prepare cartons and liners in response to production requirements.
UNIT NAME
Assemble and prepare cartons

UNIT CODE
AMPA2070

Identify cuts and specifications

UNIT CODE :
AMPA2070

Unit description :
This unit describes the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.
UNIT NAME
Identify cuts and specifications

UNIT CODE
AMPA2071

Pack meat products

UNIT CODE :
AMPA2071

Unit description :
This unit describes the skills and knowledge required to pack meat products in accordance with regulatory, workplace and customer requirements.
UNIT NAME
Pack meat products

UNIT CODE
AMPA2073

Operate carton scales

UNIT CODE :
AMPA2073

Unit description :
This unit describes the skills and knowledge required to weigh carton meat, record carton details and check the meat cuts against the product description on the carton in accordance with workplace requirements.
UNIT NAME
Operate carton scales

UNIT CODE
AMPA2074

Operate strapping machine

UNIT CODE :
AMPA2074

Unit description :
This unit describes the skills and knowledge required to operate a carton strapping machine.
UNIT NAME
Operate strapping machine

UNIT CODE
AMPA2078

Inspect meat for defects in a packing room

UNIT CODE :
AMPA2078

Unit description :
This unit describes the skills and knowledge required to routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing.
UNIT NAME
Inspect meat for defects in a packing room

UNIT CODE
AMPA2110

Store carton product

UNIT CODE :
AMPA2110

Unit description :
This unit describes the skills and knowledge required to safely and hygienically store and refrigerate carton meat in chillers and freezers.
UNIT NAME
Store carton product

UNIT CODE
AMPR102

Trim meat for further processing

UNIT CODE :
AMPR102

Unit description :
This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.

Pre-requisite unit :
AMPX209
UNIT NAME
Trim meat for further processing

UNIT CODE
AMPR103

Store meat product

UNIT CODE :
AMPR103

Unit description :
This unit describes the skills and knowledge required to store meat products.
UNIT NAME
Store meat product

UNIT CODE
AMPR104

Prepare minced meat and minced meat products

UNIT CODE :
AMPR104

Unit description :
This unit describes the skills and knowledge required to prepare minced meat and minced meat products in accordance with regulatory requirements.

Pre-requisite unit :
AMPX209
UNIT NAME
Prepare minced meat and minced meat products

UNIT CODE
AMPR204

Package products using manual packing and labelling equipment

UNIT CODE :
AMPR204

Unit description :
This unit describes the skills and knowledge required to package meat products using manual packing equipment.
UNIT NAME
Package products using manual packing and labelling equipment

UNIT CODE
AMPS201

Package product using thermoform process

UNIT CODE :
AMPS201

Unit description :
This unit describes the skills and knowledge required to package processed meat products using a thermoform process.
UNIT NAME
Package product using thermoform process

UNIT CODE
AMPX202

Clean work area during operations

UNIT CODE :
AMPX202

Unit description :
This unit describes the skills and knowledge required to perform ongoing cleaning and housekeeping tasks for a production area during working hours.
UNIT NAME
Clean work area during operations

UNIT CODE
AMPX203

Operate scales and semi-automatic labelling machinery

UNIT CODE :
AMPX203

Unit description :
This unit describes the skills and knowledge required to operate carton scales and electronic label-generating and record-keeping equipment, and, where appropriate, recover data and produce reports where this forms part of work instructions.
UNIT NAME
Operate scales and semi-automatic labelling machinery

UNIT CODE
AMPX207

Vacuum pack product

UNIT CODE :
AMPX207

Unit description :
This unit describes the skills and knowledge required to pack meat products using vacuum packaging.
UNIT NAME
Vacuum pack product

UNIT CODE
AMPX209

Sharpen knives

UNIT CODE :
AMPX209

Unit description :
This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.
UNIT NAME
Sharpen knives

UNIT CODE
AMPX212

Package product using automatic packing and labelling equipment

UNIT CODE :
AMPX212

Unit description :
This unit describes the skills and knowledge required to pack and label meat products, using automatic packaging and labelling equipment.
UNIT NAME
Package product using automatic packing and labelling equipment

UNIT CODE
AMPX215

Operate tenderiser

UNIT CODE :
AMPX215

Unit description :
This unit describes the skills and knowledge required to operate and maintain machinery for tender
UNIT NAME
Operate tenderiser

UNIT CODE
AMPX216

Operate mincer

UNIT CODE :
AMPX216

Unit description :
This unit describes the skills and knowledge required to operate and maintain mincing machinery, select product for mincing and monitor finished product to achieve quality specifications.
UNIT NAME
Operate mincer

Note: For some courses, not all electives are available at all campuses.

Ways to study

Choose your study location

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Ipswich	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, online or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

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Certificate II in Meat Processing (Food Services) (AMP20117)

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Certificate II in Meat Processing (Food Services)

COURSE CODE: AMP20117

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

To study an apprenticeship program you must be indentured as an apprentice with your employer.

Employers need to be able to provide the necessary human and physical resources to qualify for an apprentice.

Find out more on how to become an apprentice or trainee.

Resources required

You will require access to relevant equipment in your workplace. You will also require all Personal Protective Equipment (PPE) relevant to your workplace.

Important information

You will need to take into consideration the substantial amount of on-the-job training required in this qualification, as well as the risks associated with work in an abattoir, including Q-fever and other zoonotic diseases, the use of knives, the demanding physical nature of some positions, proximity to machinery and the use of automatic machinery.

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of prior learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more

Related courses

Certificate III in Meat Safety Inspection

Kick start your meat processing career and become a qualified meat inspector with this entry-level course.

Careers

Meat Inspector

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Certificate II in Meat Processing (Food Services)

Course overview

What can I do?

Course outcome:

Flexible study options

Recognition of prior learning

Core units

Elective units

Download Brochure

Ask a question

Certificate II in Meat Processing (Food Services)

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

Entry requirements

Selection criteria

Resources required

Important information

Assessment methods

Pathways

University pathways

How to apply

Direct application

Course disclaimer

Recognition of prior learning (RPL) and credit transfers

Related courses

Certificate III in Meat Safety Inspection

Careers