Program Overview

---

Certificate III in Meat Safety Inspection

Course Overview

Get started in your meat processing career with this entry-level course. This specialisation will give you the knowledge and skills needed to work as a meat inspector.

The Australian meat processing industry is expected to grow over the next five years thanks to a boost from free trade agreements with China, Japan and Korea. More qualified candidates will be required, especially in Queensland, where 32 percent of the nation's meat processing facilities are located.

This course will give you the practical skills and knowledge needed to perform a range of inspection, monitoring, assessment, compliance, and audit tasks. Our experienced staff are strongly embedded in the industry and will give you the one-on-one help you need to succeed.

Successful completion of this course will qualify you to work as a meat inspector, either in general or in abattoirs. You will also gain the knowledge needed to enhance your career prospects by completing further study in this field.

What Can I Do?

• Meat Inspector

Course Outcome

AMP30322 Certificate III in Meat Safety Inspection

Flexibility

TAFE Queensland understands the need for flexibility to fit training with work arrangements. With a range of training options and combinations available, we will ensure each training plan suits the student and employer.

Recognition of Experience

Your years of industry experience count for something. With Recognition of Prior Learning (RPL) we can help you fill in your gaps in knowledge to upgrade your qualification faster.

What You Will Study

The successful achievement of this qualification requires you to complete all core and 3 elective units from the list below.

Core Units

• UNIT CODE: AMPCOM301
  • UNIT NAME: Communicate effectively at work
  • Unit description: This unit describes the skills and knowledge required to communicate effectively with others at work, including identifying one's own role within a workplace, using effective oral communication skills, and effectively engaging in workplace reading and writing tasks.
• UNIT CODE: AMPMSY301
  • UNIT NAME: Apply food animal anatomy and physiology to inspection processes
  • Unit description: This unit describes the skills and knowledge related to the anatomy and physiology of food animals, required to recognise meat that is safe for human and/or pet consumption.
• UNIT CODE: AMPMSY302
  • UNIT NAME: Recognise signs of emergency and notifiable animal diseases
  • Unit description: This unit covers the skills and knowledge required to recognise the signs of emergency animal diseases (EADs) and conditions in food animals that may be identified while carrying out ante-mortem and post-mortem meat inspection procedures.
• UNIT CODE: AMPMSY413
  • UNIT NAME: Recognise diseases and conditions during inspection of food animal
  • Unit description: This unit describes the skills and knowledge required to recognise common diseases and conditions in food animals, in order to determine if meat is safe for human and/or pet consumption.
• UNIT CODE: AMPQUA301
  • UNIT NAME: Comply with hygiene and sanitation requirements
  • Unit description: This unit describes the skills and knowledge required to comply with hygiene and sanitation requirements through observing and checking own work area within a meat processing premises.
• UNIT CODE: AMPQUA302
  • UNIT NAME: Maintain food safety and quality programs
  • Unit description: This unit of competency describes the skills and knowledge required to support the day-to-day implementation of the food safety and quality programs and procedures in a meat premises.
• UNIT CODE: AMPWHS201
  • UNIT NAME: Sharpen and handle knives safely
  • Unit description: This unit describes the skills and knowledge required to sharpen and maintain knives for safe and effective use in a meat processing premises.
• UNIT CODE: AMPWHS301
  • UNIT NAME: Contribute to workplace health and safety processes
  • Unit description: This unit of competency describes the skills and knowledge required to support the implementation of health and safety policies and procedures and contribute to implementing risk control measures and safety practices within a workplace.

Elective Units

• UNIT CODE: AMPG303
  • UNIT NAME: Receive and inspect wild game carcases from the field
  • Unit description: This unit describes the skills and knowledge required to receive and inspect wild game animal carcases directly from the harvester at a depot or wild game meat processing premises.
• UNIT CODE: AMPG304
  • UNIT NAME: Receive and inspect wild game carcases at a processing plant
  • Unit description: This unit describes the competencies required to make a disposition on wild game animal carcases as they are received at a wild game processing premises.
• UNIT CODE: AMPLSK201
  • UNIT NAME: Apply animal welfare and handling requirements
  • Unit description: This unit describes the skills and knowledge required to handle animals safely and humanely, in line with workplace and regulatory requirements.
• UNIT CODE: AMPLSK301
  • UNIT NAME: Handle animals humanely while conducting ante-mortem inspection
  • Unit description: This unit describes the skills and knowledge required to handle animals safely and humanely, prior to slaughter.
• UNIT CODE: AMPMSY401
  • UNIT NAME: Perform ante and post-mortem inspection - Ovine and Caprine
  • Unit description: This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on ovine and caprine animals (lambs, sheep and/or goats) in an abattoir, according to the Australian Standard.
• UNIT CODE: AMPMSY402
  • UNIT NAME: Perform ante and post-mortem inspection - Bovine
  • Unit description: This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on bovine animals (steers, cows, bulls and calves) in an abattoir processing cattle or Asian buffalo in accordance with the relevant Australian Standard.
• UNIT CODE: AMPMSY403
  • UNIT NAME: Perform ante and post-mortem inspection - Porcine
  • Unit description: This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on porcine animals, according to the relevant Australian Standard.
• UNIT CODE: AMPMSY404
  • UNIT NAME: Perform ante and post-mortem inspection - Poultry
  • Unit description: This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on poultry in a slaughtering establishment, according to Australian Standards.
• UNIT CODE: AMPMSY407
  • UNIT NAME: Perform post-mortem inspection - Wild game
  • Unit description: This unit describes the skills and knowledge required to perform post-mortem inspection duties on wild game, such as kangaroos, wallabies, wild boar, wild goats, wild deer, wild rabbits and possums, in a processing premises operating according to the relevant Australian Standard.
• UNIT CODE: AMPMSY414
  • UNIT NAME: Conduct ante and post-mortem inspection in micro meat processing premises
  • Unit description: This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on food animals in micro meat processing premises, processing according to the relevant Australian Standard.
• UNIT CODE: AMPMSY415
  • UNIT NAME: Conduct post-mortem inspection in micro meat processing premises - Wild game
  • Unit description: This unit describes the skills and knowledge required to perform post-mortem inspection duties on wild game in micro meat processing premises, processing in accordance with the relevant Australian Standard.
• UNIT CODE: AMPQUA405
  • UNIT NAME: Oversee compliance with Australian Standards for meat processing
  • Unit description: This unit describes the skills and knowledge required to oversee compliance with the relevant Australian Standards for meat processing in abattoirs, boning rooms, wild game meat processing premises, and smallgoods premises.

Ways to Study

• Online
• Apprenticeships or traineeships

Study Locations

• Greater Brisbane

Payment Options

• Payment plan
• Upfront payment

Entry Requirements

There are no formal entry requirements for this course.

Resources Required

You will require access to relevant equipment in your workplace. You will also require all Personal Protective Equipment (PPE) relevant to your workplace.

Important Information

Students 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.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.

University Pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Recognition of Prior Learning (RPL) and Credit Transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.