Certificate IV in Meat Processing

AMP40222

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 reflects the role of individuals working in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.

This qualification offers optional specialisations in:

  • Leadership
  • Quality management.

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.

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

  • Financial help

    • Government funding is available for this course. Check your eligibility for:

      • Career Boost (general)
      • Career Boost (traineeship)

      *To be eligible for this funding, you have to do a traineeship.

      Check your eligibility

  • 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.

    To see how government funding could help to reduce the cost of your course, check your eligibility for funding.

  • On-the-job training

    • Completing this course through a traineeship can help you to learn the skills you need.

    These traineeships are available:

    • Meat Processing (Leadership)
    • Meat Processing (Quality Management)

  • 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.

    • Through traineeship:
      2 years
    • Qualification only:
      6 months – 2 years

  • Delivery options

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

    • Workplace-based
    • Some classroom learning
    • Part-time available
    • Partially online
    • Practical learning

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
Build productive and effective workplace relationships Core
Maintain good manufacturing practice in meat processing Core
Monitor workplace health and safety processes Core
Support food safety and quality programs Core
Apply animal welfare and handling requirements Elective
Apply communication strategies in the workplace Elective
Apply meat science Elective
Apply principles of statistical process control Elective
Apply project cost management techniques Elective
Calculate carcase yield in a boning room Elective
Collect and prepare standard samples Elective
Communicate effectively as a workplace leader Elective
Conduct a document review Elective
Conduct a traceability exercise Elective
Conduct an animal welfare audit of a meat processing premises Elective
Conduct an internal audit of a documented program Elective
Conduct and validate pH/temperature declines to MSA standards Elective
Contribute to meat processing premises design and construction processes Elective
Control contaminants and allergens in food processing Elective
Coordinate a product recall Elective
Coordinate business operational plans Elective
Coordinate recruitment and onboarding Elective
Coordinate workplace information systems Elective
Demonstrate leadership in the workplace Elective
Develop and implement a TACCP and VACCP plan Elective
Develop and implement work instructions and SOPs Elective
Develop personal work priorities Elective
Develop, implement and evaluate a pest control program in a food processing premises Elective
Establish sampling program Elective
Facilitate a competitive systems and practice culture in an organisation Elective
Facilitate the use of SCADA systems in a team or work area Elective
Foster a learning culture in a meat processing workplace Elective
Identify, evaluate and control food safety hazards Elective
Implement continuous improvement Elective
Implement customer service strategies Elective
Lead difficult conversations Elective
Lead team effectiveness Elective
Lead the development of diverse workforces Elective
Maintain a Meat Hygiene Assessment program Elective
Manage biogas facilities Elective
Manage internal audits Elective
Manage own work performance and development Elective
Manage the collection, monitoring and interpretation of animal health data Elective
Manage utilities and energy for a production process Elective
Monitor meat preservation process Elective
Monitor retail store financials Elective
Monitor the production of processed meats and smallgoods Elective
Monitor the production of UCFM smallgoods Elective
Oversee compliance with Australian Standards for meat processing Elective
Oversee export requirements Elective
Oversee humane handling of animals Elective
Oversee meat processing establishment's Halal compliance Elective
Participate in the ongoing development and implementation of a HACCP based QA system Elective
Perform boning room Meat Hygiene Assessment Elective
Perform carcase Meat Hygiene Assessment Elective
Perform microbiological procedures in the food industry Elective
Perform offal Meat Hygiene Assessment Elective
Perform process monitoring for Meat Hygiene Assessment Elective
Plan and coordinate production equipment maintenance Elective
Plan, conduct and report a workplace incident investigation Elective
Prepare for and respond to an external audit of the establishment's quality system Elective
Raise and validate requests for export permits and Meat Transfer Certificates Elective
Specify beef product using AUS-MEAT language Elective
Specify pork product using AUS-MEAT language Elective
Specify sheep product using AUS-MEAT language Elective
Supervise new recruits Elective
Support the learning and development of teams and individuals Elective
Undertake chiller assessment to AUS-MEAT requirements Elective
Utilise refrigeration index Elective

Job prospects

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

  • Manufacturing Production Manager

    ANZSCO 133512

    Manufacturing Production Managers manage the manufacturing activities of organisations.

    Recommended education level:
    Bachelor degree or higher

  • Retail Manager (General)

    ANZSCO 142111

    Retail Managers (General) manage retail trading establishments.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Meat Inspector

    ANZSCO 311312

    Meat Inspectors inspect animal carcasses, internal organs and meat processing facilities for disease to ensure compliance with government and industry standards with respect to quality and health.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Other Primary Products Inspector

    ANZSCO 311399

    Other Primary Products Inspectors includes jobs like Dairy Quality Assurance Officer, and Fruit and Vegetable Inspector.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Butcher and Smallgoods Maker

    ANZSCO 351211

    Butchers and Smallgoods Makers select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.

    Recommended education level:
    Certificate III or IV

  • Meat Boner and Slicer

    ANZSCO 831211

    Meat Boner and Slicers trim and cut meat from bones, sides, and carcasses.

    Recommended education level:
    Certificate II or III

  • 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

  • Product Grader

    ANZSCO 839312

    Product Graders grade primary produce by evaluating individual items or batches against established standards, and record these results.

    Recommended education level:
    Certificate II or III

Training providers delivering Certificate IV 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: 10 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.
Back to top