Certificate II in Meat Processing

AMP20126

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

Train for entry-level roles in meat processing. Build skills in hygiene, cutting and workplace safety.

This qualification covers work activities undertaken by those who are entering the meat processing industry. It is a general qualification that focuses on work in meat processing premises, such as slaughtering premises, knackeries, boning rooms, food services operations, cold stores, game processing establishments, or small goods manufacturing plants.

Graduates from this qualification usually work under general supervision to:

  • access, record and act on a defined range of information from a range of sources
  • apply and communicate known solutions to a limited range of predictable problems
  • use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options.

All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

  • Financial help

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

  • On-the-job training

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

  • Delivery options

    You may be able to access this training in these ways:

    • Part-time available
    • Partially online
    • Classroom-based

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Apply hygiene and sanitation practices Core
Communicate in the workplace Core
Complete orientation to meat processing Core
Follow food safety and quality programs Core
Follow safe work policies and procedures Core
Apply animal welfare and handling requirements Elective
Apply environmentally sustainable work practices Elective
Assemble and prepare cartons Elective
Assess dentition Elective
Bag carcase Elective
Bag tail Elective
Bar head and remove cheek meat Elective
Bone head Elective
Break down and bone carcase for pet meat Elective
Break down carcase for rendering Elective
Care for livestock in transit Elective
Chemically treat skins Elective
Chill or ice hides Elective
Clean and maintain amenities Elective
Clean boning room after operations Elective
Clean carcase hanging equipment Elective
Clean chillers Elective
Clean slaughter floor after operations Elective
Clean work area during operations Elective
Complete changeover operation Elective
Complete re-pack operation Elective
Cure and corn product in a meat processing premises Elective
Cut hocks Elective
De-nude meat cuts Elective
De-rind meat cuts Elective
Despatch meat product Elective
Feed race Elective
Flush carcase Elective
Follow electronic labelling and traceability systems in a food processing establishment Elective
Free flares Elective
Free tongue Elective
Further process tripe Elective
Grade poultry carcase Elective
Handle livestock using basic techniques Elective
Harvest edible poultry offal Elective
Identify animals using electronic or other systems Elective
Identify cuts and specifications Elective
Inspect forequarter and remove contamination Elective
Inspect hindquarter and remove contamination Elective
Inspect meat for defects Elective
Licence to operate a forklift truck Elective
Loadout meat and meat products Elective
Locate product in storage area Elective
Maintain and repair network assets for wastewater Elective
Maintain cleaning storage areas Elective
Manually shape and form product Elective
Measure fat Elective
Monitor and operate wastewater treatment processes Elective
Number carcase and head Elective
Open and wash rumen Elective
Operate a forklift in a specific work area Elective
Operate a poultry dicing, stripping or mincing process Elective
Operate a poultry evisceration process Elective
Operate a poultry marinade injecting process Elective
Operate a poultry stunning, killing, scalding and defeathering process Elective
Operate a poultry washing and chilling process Elective
Operate automatic chemical lean testing equipment Elective
Operate bar and coder systems Elective
Operate blow line Elective
Operate carcase steam vacuum equipment Elective
Operate carton forming machine Elective
Operate carton scales Elective
Operate carton sealing machine Elective
Operate circular saw Elective
Operate cubing machine Elective
Operate electrical stimulator Elective
Operate fleshing machinery Elective
Operate frenching machine Elective
Operate head splitter Elective
Operate jaw breaker Elective
Operate meat meal mill Elective
Operate meat size reduction equipment Elective
Operate metal detection unit Elective
Operate mincer Elective
Operate new technology or process Elective
Operate nose roller Elective
Operate pneumatic cutter Elective
Operate quad bikes Elective
Operate scalding and dehairing equipment Elective
Operate scales and semi-automatic labelling machinery Elective
Operate semi-automatic tagging machine Elective
Operate side by side utility vehicles Elective
Operate strapping machine Elective
Operate tenderiser Elective
Operate the bird receival and hanging process Elective
Operate the live bird receival process Elective
Operate vacuum blood collection process Elective
Operate whizard knife Elective
Operate wool dryer and press Elective
Operate wool puller Elective
Pack and dispatch rendered products Elective
Pack meat and meat products Elective
Package product using automatic packing and labelling equipment Elective
Package product using gas flushing process Elective
Package product using thermoform process Elective
Perform emergency kill Elective
Perform sweating operation on fellmongered skins Elective
Prepare and operate bandsaw Elective
Prepare and slice meat cuts Elective
Prepare and trim honeycomb Elective
Prepare animals for slaughter Elective
Prepare birds for stunning Elective
Prepare carcase and equipment for hide puller Elective
Prepare chemicals for fellmongering process Elective
Prepare hide or pelt for removal Elective
Pressure wash and clean surfaces Elective
Process and pack rumen Elective
Process bibles Elective
Process blood Elective
Process maws Elective
Process offal Elective
Process pet meat Elective
Process runners Elective
Process skirts Elective
Process slinks Elective
Process small stock tripe Elective
Provide First Aid Elective
Punch pelts Elective
Recover mountain chain Elective
Recover offal Elective
Recover skirts Elective
Remove cheek meat Elective
Remove head Elective
Remove spinal cord Elective
Remove tenderloins from small stock Elective
Restrain animals Elective
Salt hide or skin Elective
Sample and test wastewater Elective
Seal or drain urinary tract Elective
Separate and seal runners Elective
Separate offal Elective
Shackle and hang animal Elective
Sharpen and handle knives safely Elective
Shave carcase Elective
Shift loads using manually-operated equipment Elective
Singe carcase Elective
Skirt and weigh fellmongered wool Elective
Sort carcases Elective
Sort hide or skin Elective
Stamp carcases Elective
Store carcases Elective
Store carton product Elective
Transport meat and/or meat products Elective
Trim forequarter to specification Elective
Trim hide or skin Elective
Trim hindquarter to specification Elective
Trim meat to specifications Elective
Trim neck Elective
Trim processed tripe Elective
Undertake pest control in a food processing premises Elective
Unload animals Elective
Use numeracy skills in meat processing Elective
Vacuum pack product Elective
Wash carcases Elective
Wash head Elective
Weigh carcase Elective
Work from rise and fall platform Elective
Work safely at heights Elective

Job prospects

The Certificate II in Meat Processing sets you up for roles like these, but the skills you learn could take you even further.

  • Meat Process Worker

    ANZSCO 831311

    Meat Process Workers process carcasses of slaughtered livestock and prepare meat and meat products.

    Recommended education level:
    Certificate I or secondary education

Training providers delivering Certificate II in Meat Processing

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 8 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.