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Improve your meat industry employees' skills today

This qualification covers work activities undertaken by workers commencing work in an abattoir. Employees will gain an overview about the meat industry; learn how to maintain personal equipment; follow safe work policies and procedures; gain sanitation knowledge, and many other essential skills. A comprehensive starter-qualification. For more information, contact Jeff Bradbury on 07 4694 1546 or email Jeff.Bradbury@tafe.qld.edu.au. Course details

Industry endorsed

Payment options

Student satisfaction

LOCATION/S

Workplace

Key dates and info

DURATION

Workplace: up to 12 months

Course details

1300 914 754

No matter your question,
we are here to help!

How to enrol

Unique Student Identifier (USI) - Student Information

From 1 January 2015 if you are undertaking a nationally recognised program at TAFE Queensland you will need to have a Unique Student Identifier (USI). Learn all about the USI and how to get your USI for your study.

Key dates

LOCATION START DATE DELIVERY
Workplace Any time Workplace

Entry requirements

Students must be employed as an apprentice or trainee and have a signed Registered Training Contract, stating TAFE Queensland South West is the Supervising Registered Training Organisation (SRTO).

The Queensland Government's Apprenticeships Info website provides information about apprenticeships and traineeships (including school-based) in Queensland.

For further information about probationary periods for this trade qualification, visit Queensland Training Information Service (QTIS).

Location/s

Workplace
Delivered in workplaces throughout Queensland

Resources required

Students will require access to the relevant equipment in the workplace as well as Personal Protective Equipment (PPE) relevant to and as stated by the workplace.

Timetable

The nominal term for a full-time Traineeship is 12 months. Full-time trainees will undertake training and assessment in the workplace with visits from the trainer/assessor. The theory component of the training is to be completed at designated times negotiated with the employer, and the practical components are to be experienced at the workplace. Tutorial assistance is also offered by negotiation.

School-based trainees will undertake training during the school week, with the possibility of follow-up training and assessment in the workplace during school holidays. It is expected that school-based trainees complete the theory component of their training either at school in designated classes per week, or as part of their homework. Practical training is to be experienced in the workplace. Tutorial assistance is also offered by negotiation.

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.

Units

The successful achievement of this qualification requires you to complete a minimum of 9 units, to a minimum value of 40 points:

  • Core Units = 6 (20 points)
  • Elective Units = a minimum of 3, to a minimum value of 20 points
UNIT CODE DESCRIPTION TYPE
AMPCOR201 Maintain personal equipment Core
AMPCOR202 Apply hygiene and sanitation practices Core
AMPCOR203 Comply with Quality Assurance and HACCP requirements Core
AMPCOR204 Follow safe work policies and procedures Core
AMPCOR205 Communicate in the workplace Core
AMPCOR206 Overview the meat industry Core
Clean work area
UNIT CODE DESCRIPTION TYPE
AMPA2171 Clean carcase hanging equipment Elective
AMPX202 Clean work area during operations Elective
AMPX205 Clean chillers Elective
Despatch carcase from slaughter floor
UNIT CODE DESCRIPTION TYPE
AMPA2060 Grade carcase Elective
AMPA2062 Operate semi-automatic tagging machine Elective
AMPA2061 Weigh carcase Elective
AMPA2064 Label and stamp carcase Elective
Dress head
UNIT CODE DESCRIPTION TYPE
AMPA2081 Drop tongue Elective
AMPA2082 Wash head Elective
AMPA2084 Remove cheek meat Elective
AMPA2085 Bar head and remove cheek meat Elective
AMPA2083 Bone head Elective
Handle animals
UNIT CODE DESCRIPTION TYPE
AMPA2006 Apply animal welfare and handling requirements Elective
AMPA2000 Prepare animals for slaughter Elective
AMPA2001 Feed race Elective
AMPA2003 Perform emergency kill Elective
AMPA2002 Restrain animal Elective
Loadout product
UNIT CODE DESCRIPTION TYPE
AMPA2110 Store carton product Elective
AMPA2111 Locate storage areas and product Elective
AMPA2109 Store carcase product Elective
AMPA2108 Loadout meat product Elective
AMPA2112 Complete re-pack operation Elective
Operate mechanical aids
UNIT CODE DESCRIPTION TYPE
AMPA2026 Operate whizzard knife Elective
AMPA2027 Operate rise and fall platform Elective
AMPA2031 Operate circular saw Elective
AMPA2035 Operate new technology or process Elective
AMPA2037 De-rind meat cuts Elective
AMPA2038 De-nude meat cuts Elective
Operate packaging machinery
UNIT CODE DESCRIPTION TYPE
AMPA2072 Operate carton sealing machine Elective
AMPA2074 Operate strapping machine Elective
AMPA2076 Operate automatic CL determination machine Elective
AMPA2077 Operate bag forming equipment Elective
AMPX203 Operate scales and semi-automatic labelling machinery Elective
AMPX207 Vacuum pack product Elective
AMPX217 Package product using gas flushing process Elective
AMPA2075 Operate carton forming machine Elective
AMPS201 Package product using thermoform process Elective
Operate vehicle
UNIT CODE DESCRIPTION TYPE
AMPX206 Operate forklift in a specific workplace Elective
Pack meat products
UNIT CODE DESCRIPTION TYPE
AMPA2069 Assemble and prepare cartons Elective
AMPA2070 Identify cuts and specifications Elective
AMPA2071 Pack meat products Elective
AMPA2073 Operate carton scales Elective
AMPA2068 Inspect meat for defects Elective
Perform tripe processing operations
UNIT CODE DESCRIPTION TYPE
AMPA2101 Prepare and trim honeycomb Elective
AMPA2102 Recover mountain chain Elective
AMPA2103 Further process tripe Elective
AMPA2104 Trim processed tripe Elective
AMPA2106 Process bibles Elective
AMPA2152 Process paunch Elective
Prepare the carcase
UNIT CODE DESCRIPTION TYPE
AMPA2018 Prepare hide or pelt for removal Elective
AMPA2011 Cut hocks Elective
AMPA2013 Complete changeover operation Elective
AMPA2008 Shackle animal Elective
AMPA2010 Remove head Elective
Process animal covering
UNIT CODE DESCRIPTION TYPE
AMPA2128 Overview hide or pelt or skin processing Elective
AMPA2129 Trim hide or skin Elective
Process by-products
UNIT CODE DESCRIPTION TYPE
AMPA2153 Process slink by-products Elective
Process offal
UNIT CODE DESCRIPTION TYPE
AMPA2088 Process offal Elective
AMPA2100 Overview offal processing Elective
Process offal on slaughter floor
UNIT CODE DESCRIPTION TYPE
AMPA2086 Process thick skirts Elective
AMPA2087 Process thin skirts Elective
AMPA2114 Overview offal processing on the slaughter floor Elective
AMPA2115 Separate offal Elective
AMPA2118 Recover thin skirts Elective
AMPA2127 Recover offal Elective
Trim carcase
UNIT CODE DESCRIPTION TYPE
AMPA2046 Trim hindquarter to specification Elective
AMPA2027 Operate rise and fall platform Elective
AMPA2048 Inspect forequarter and remove contamination Elective
AMPA2049 Remove spinal cord Elective
AMPX209 Sharpen knives Elective
AMPA2044 Trim neck Elective
AMPA2045 Trim forequarter to specification Elective
Units available from Certificate III qualifications
UNIT CODE DESCRIPTION TYPE
AMPA3000 Stun animal Elective
AMPA3001 Stick and bleed animal Elective
AMPA3003 Assess effective stunning and bleeding Elective
AMPA3005 Rod weasand Elective
AMPA3006 Seal weasand Elective
AMPA3007 Ring bung Elective
AMPA3008 Seal bung Elective
AMPA3009 Split carcase Elective
AMPA3010 Overview legging operation Elective
AMPA3012 Make first leg opening cuts Elective
AMPA3013 Make second leg opening cuts Elective
AMPA3020 Bone neck Elective
AMPA3023 Explain opening cuts Elective
AMPA3024 Perform flanking cuts Elective
AMPA3034 Eviscerate animal carcase Elective
AMPA3043 Prepare head for inspection Elective
AMPA3044 Operate air knife Elective
AMPA3047 Prepare and present viscera for inspection Elective
AMPA3050 Bone large stock carcase - forequarter Elective
AMPA3051 Bone large stock carcase - hindquarter Elective
AMPA3052 Slice and trim large stock forequarter Elective
AMPA3053 Slice and trim large stock hindquarter Elective
AMPA3074 Perform boning room Meat Hygiene Assessment Elective
AMPA3082 Operate batch cooker Elective
AMPA3068 Prepare and despatch meat products Elective

Disclaimer

The elective units available may vary between locations, delivery modes and intakes.

What are my payment options?

No matter what your circumstances, TAFE Queensland South West has a payment option to suit you. If you are unsure of what's right for you, call us on 1300 914 754. We're here to help.

For more information about the costs associated with undertaking an apprenticeship or traineeship, please give us a call.

Outcome

AMP20316 Certificate II in Meat Processing (Abattoirs)

Job prospects

  • Meat Process Worker

Are you ready to enrol?

If you are already employed as an apprentice or trainee, let your employer know that you want TAFE Queensland South West to be your Supervising Registered Training Organisation (SRTO), then contact an Australian Apprenticeships Centre to organise your training contract.

If you aren't employed yet, contact an Australian Apprenticeships Centre or a job service agency for help getting a job. Alternatively, contact us on 1300 914 754 for further information on how we can help you make great happen.

For information about your rights and responsibilities as a student, check out the student handbook and refund policy

GOT A QUESTION?

Enquire about how to apply for this course

Note: 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 enrolments.

Last updated on 8 March 2017

Talk to us

1300 914 754

Industry endorsed

Payment options

Student satisfaction