Certificate III in Meat Processing (Packing Operations)

AMP31216

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

This qualification covers the work activities undertaken by team leaders in a packing room of a meat processing operation. Typically people undertaking this qualification will have responsibility for a group of people and for the smooth, safe and efficient running of the packing process. They will frequently be called upon to train new recruits or to implement new processes or customer specifications.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:

  • complete routine activities
  • provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

  • Financial help

  • Cost

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

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

  • On-the-job training

    • Apprenticeships and traineeships are not available for this course.

  • Entry requirements

    This course has entry requirements. See more information at the National Training Register

  • Duration

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

    • Qualification only:
      1–2 years

  • 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
Comply with Quality Assurance and HACCP requirements Core
Follow safe work policies and procedures Core
Maintain personal equipment Core
Overview the meat industry Core
Supervise meat packing operation Core
Analyse manual handling processes Elective
Assess product in chillers Elective
Conduct an internal audit of a documented program Elective
Follow and implement an established work plan Elective
Identify and apply process improvements Elective
Identify and minimise environmental hazards Elective
Identify and repair equipment faults Elective
Monitor production of packaged product to customer specifications Elective
Obtain representative samples in accordance with sampling plan Elective
Oversee product loadout Elective
Perform boning room Meat Hygiene Assessment Elective
Perform carcase Meat Hygiene Assessment Elective
Perform pre-operations hygiene assessment Elective
Perform process monitoring for Meat Hygiene Assessment Elective
Perform standard calibrations Elective
Record and present data Elective
Set up a production or packaging line for operation Elective
Use standard product descriptions - beef Elective
Use standard product descriptions - pork Elective
Use standard product descriptions - sheep and goats Elective

Job prospects

The Certificate III in Meat Processing (Packing Operations) sets you up for roles like these, but the skills you learn could take you even further.

  • Mine Manager

    ANZSCO 133513

    Manage the production activities of mining organisations.

    Recommended education level:
    Bachelor degree or higher

  • 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

  • Meat Packer

    ANZSCO 832114

    Meat Packers weigh, wrap, seal and label meat and meat products.

    Recommended education level:
    Certificate I or secondary education

  • Other Food Trades Assistant

    ANZSCO 851299

    Other Food Trades Assistants include jobs like Butcher's Assistant, Chef's Assistant, and Cook's Assistant.

    Recommended education level:
    Certificate I or secondary education

Training providers delivering Certificate III in Meat Processing (Packing Operations)

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

Showing: 5 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.
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