Course List

This skill set is for the Animal Welfare Officer is a company employee who manages the company's animal welfare team and therefore is able to:

• understand and articulate the regulatory and technical issues associated with animal welfare
• represent the company with regard to the approach taken to address animal welfare issues
• influence company policies, procedures, training regimes, Key Performance Indicators (KPIs) and Quality Assurance (QA) documentation as they relate to procedures impacting on animal welfare
• review, as part of their duties, the results of the routine monitoring of procedures impacting on animal welfare
• review the results of internal and external audits to assess the performance of the company in relation to animal welfare
• oversee the implementation of corrective actions and preventative measures
• monitor the effectiveness of corrective actions and preventative measures
• implement animal welfare assessment criteria and perform an abattoir animal welfare assessment
• recognise operative training needs and implement training for animal handlers

This qualification covers work activities undertaken by workers who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

The FBP20122 Certificate II in Food Processing is a highly flexible qualification enabling selections to be made from a wide range of units.
Graduates from this qualification will be able 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.

This qualification covers work activities undertaken by workers commencing work in an abattoir. Graduates from this qualification will be able 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.

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The AMP20117 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

Graduates from this qualification will be able 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.

This qualification covers work activities undertaken by operators in a food processing environment who have responsibility for overseeing all or part of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

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

The FBP30121 Certificate III in Food Processing is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Advanced packaging operator
• Advanced production operator
• Food processing operator (grain)
• Food processing technician (poultry)
• Salesperson (food processing)

This qualification covers work activities undertaken by workers who perform a limited range of laboratory operations and is the entry-level qualification required for laboratory personnel across all industry sectors. Job roles include laboratory technicians, instrument operators and similar personnel.
Laboratory technicians perform straightforward laboratory work involving a predictable flow of parallel or similar tasks, usually within one scientific discipline. They follow set procedures and recipes using well- developed technical skills and basic scientific knowledge. Technicians generally work inside a laboratory but may also perform technical tasks in the field or within production plants. They may also perform laboratory maintenance and office tasks.
Laboratory technicians:

• perform straightforward technical tasks to prepare and test samples using relevant procedures, Australian Standards and readily available advice. These tasks generally require close attention to detail and to the accuracy and precision of measurements. They may require the use of manual or semi-automated techniques
• operate test equipment and instruments and make limited adjustments to their controls
• process and record data and recognise trends and out of control conditions
• solve predictable problems using clear information or known solutions. Where alternatives exist, they are limited and apparent
• work under close and regular supervision, although they may have autonomy for specific tasks and responsibility for their own outputs
• take decisions within defined limits of responsibility
• work as part of a team.

Typical occupational outcomes from this qualification are:

• Laboratory technicians
• Instrument operators

This qualification covers work activities undertaken by individuals working as skilled operators, or in roles to oversee quality programs, in a meat processing premises. In such roles, workers have responsibility for overseeing part or all of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

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

The AMP30622 Certificate III in Meat Processing is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Supervisor
• Team Leader
• Laboratory worker
• Quality Assurance officer

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.
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

The AMP30116 Certificate III in Meat Processing (Boning Room) is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Boner
• Processing hand
• Slicer

This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

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

The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Food services operator
• Wholesale meat preparation

This qualification covers work activities undertaken by team leaders working the yards or lairage. Typically people undertaking this qualification will have responsibility for the welfare, yarding and movement of stock in an abattoir.

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

The AMP31116 Certificate III in Meat Processing (Livestock Handling) is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Livestock handler
• Livestock supervisor

This qualification is the trade qualification for butchers.

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

The AMP30815 Certificate III in Meat Processing (Retail Butcher) is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Retail butcher

This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs.

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.
The AMP30516 Certificate III in Meat Processing (Slaughtering) is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Slaughterer

This qualification covers work activities undertaken by meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform ante mortem (except in the case of wild game) and post-mortem inspection of food animals to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.

Workers are required to take responsibility for their own work, participate in teams where required, use judgement, interpret information, and apply solutions to routine and some non-routine problems.

People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Government – Agriculture, as appropriate, when selecting electives.


 

This qualification covers work activities undertaken by workers who perform a range of laboratory techniques, including manual, semi-automated and fully automated, to collect and prepare samples in a laboratory. They conduct a wide range of basic, and limited range of specialist tests across a variety of industry sectors. Workers may be required to assist other personnel to solve technical problems and to adjust formulations and production mixes. They may also train them to collect samples and conduct basic tests reliably.
Workers have responsibility for their own outputs according to established procedures. Work is carried out according to established procedures often under the direction and supervision of laboratory or quality managers, or scientific/medical professionals. Work is normally subject to frequent progress and quality checks.
Typical occupational outcomes from this qualification are:

• Laboratory technicians
• Technical assistant

This qualification covers work activities undertaken by 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.
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

The AMP40222 Certificate IV in Meat Processing is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Technical supervisor
• Section manager
• Quality Assurance manager

This qualification covers work activities undertaken by workers, working as meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform post-mortem inspection of food animals and in some cases ante-mortem inspection to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.
At this level workers provide specialist technical skills and knowledge about food animal disease and conditions. 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.
Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities and where applicable the Australian Government export authority. Users must check with the relevant regulatory authority before delivery.
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

The AMP40522 Certificate IV in Meat Safety Inspection is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Meat Inspector

This course is an introduction to handling knives safely in the workplace. It includes PPE requires, WHS issues and how to ensure safety for yourself and others when handling a knife. It also covers how to hold a knife correctly and how to maintain your knife including sharpening.