Australian meat is highly regarded in both local and global markets for being top quality, wholesome and safe. The Australian Meat Processing (AMP) Training Package includes coverage of all the skilled job functions of the industry, including the essential foundation skills that are used daily. It is important the training package supports the workforce to learn skills and carry out work efficiently and safely. This will help Australian meat products live up to their strong reputation, operating to the current standards in food safety, quality control and compliance requirements.
Click across the tabs to view active and completed project stages. Consultation takes place at every stage of the project.
The AMP Training Package is undergoing a full review to meet both the Standards for Training Packages and the evolving needs of the industry. This project is the second stage of a broader project to review the entire AMP Training Package, and will focus on the essential skills in the Certificate II level qualifications, which support accredited training pathways for new entrants. The meat industry offers many rewarding career opportunities, with the potential to develop skills in biosecurity, sustainability, management and working with automated and robotic systems. It is important these qualifications reflect current industry and training delivery needs, including the role they can have in supporting the attraction and development of new learners.
This Skills Insight JSC project is being managed with the support of MINTRAC as part of their collaborative partnership with Skills Insight. MINTRAC has a strong history working with the Australian meat processing industry on skills and training solutions and have been engaged by Skills Insight to deliver this project in partnership.
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Project Scope and Purpose
This project will review the three Certificate II qualifications and units of competency, in particular reviewing the core units in these qualifications.
The following issues have already been identified during Stage 1 of the full review and apply to this second stage. Additional changes may be required based on stakeholder feedback received throughout the duration of this project.
Relevant Occupations
Essential meat processing skills are used by everyone in the meat industry. The skills to prepare quality meat products hygienically and safely are utilised throughout a successful career in the industry. The ability to trim, bone and slice, package and arrange products for supply and apply portion control in abattoirs, retail or food service environments are some of the essential skills to be obtained through the Certificate II qualifications. If you are a meat processing employer or employee, we would like to hear from you.
Timeline
Project Team
Rebecca Ford
Project Manager, Skills Insight
[email protected]
Mark Wadsworth
Stakeholder Engagement Manager/Project Manager
[email protected]
Lucinda O’Brien
Portfolio Manager
Skills Insight
[email protected]
Jenni Oldfield
Industry Skills Standards Contactor
Skill Sets and Units of Competency to be Reviewed
Below is a list of the qualifications and units of competency that will be reviewed. We welcome any initial feedback you have which will help us in the review and development process. In particular, any feedback you have about the 47 units and 2 skill sets that have been flagged for deletion due to fewer than 20 enrolments in the period from 2019-22. We are seeking feedback from workers in the meat processing industry, to hear if those using the Certificate II qualifications have any comments about the need for the inclusion of these units so that all relevant information has been considered before updates are made.
Please email any feedback or comments to [email protected]
Opportunities for stakeholder input
Stakeholder input is appreciated throughout the duration of this project. The documents will be drafted in consultation with the Technical Committee and their networks. Opportunities to provide targeted feedback will occur when the draft materials are made available in May, and again to review and check final drafts in January – February 2025. However, your feedback is welcomed at any time, and will help us in drafting the qualifications, skill sets and units.
A list of key stakeholder organisations has been created for this project, which Skills Insight and MINTRAC will contact to seek involvement and views on the draft qualifications, skill sets and units. Consultation is not limited to the organisations on this list. This list simply helps us to identify those organisations that, because of their industry role, size or specialty, are likely to have a key interest in the development and outcomes of this project. If you are aware of an organisation that you think should be involved, please contact the project team.
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This project is part of the Annual Training Product Development Plan 2023-24.
Entrants to Australia’s meat processing industry require foundational skills to prepare quality meat products hygienically and safely. Work is underway to update the Certificate II level meat processing qualifications, which support accredited training pathways for new entrants. A Technical Committee has been established to provide advice throughout the project.
The Technical Committee had its first meeting on Wednesday 20 March with discussions focusing on enrolment data, job outcomes, foundation skills such as literacy and oral communication, and the Certificate II qualification core structure. The committee considered opportunities for new unit sectors, unit merges or deletions and if other units of competency could be suitable for inclusion in the AMP qualifications. They also discussed the possible merger of the Certificate II qualifications into a general entry level qualification that allows for pathways into a range of different job sectors.
Subscribe for updates
If you would like to receive updates about this project, please subscribe to our newsletter and select ‘meat processing’ as one of your industries of interest.
Development Outcomes and Next Steps
The draft qualifications and units of competency will be made available on this webpage for broad stakeholder consultation and feedback in mid-May 2024.
The project team are continuing conversations with the Technical Committee and other industry stakeholders to gather additional knowledge to support updates to the qualifications and units of competency. Some key updates to the units that have been discussed include:
Following discussion with the Technical Committee and feedback received from stakeholders, the initial list of units of competency proposed for deletion is being revised and reduced, whilst still ensuring any duplicated skills are consolidated. Units covering job tasks that are rarely used or which are specialised or niche are being retained and updated. One example is job tasks that are rarely used but are essential to biosecurity and other risks including the skills to respond to an outbreak of diseases, such as mad cow.
Your input is welcome, please feel free to register your interest to keep informed of project updates and when draft materials are available for feedback.
Register for a Consultation Workshop
In-person and online workshops are planned for June & July to coincide with the draft documents being made available for broad stakeholder feedback. These sessions will provide further information about the work underway and how you can have input on the updated draft qualifications, skill sets and units of competency.
Register for a session that best suits you.
In-person sessions
Online Sessions
Currently there are three Certificate II level meat processing qualifications that support accredited training pathways for new entrants. A project Technical Committee, including subject matter experts, have reviewed the qualifications and supporting units of competency and skill sets to determine how they can best support the attraction and development of new learners. The Technical Committee have provided advice on the content and supported a review process to produce revised drafts that better reflect current industry and training delivery needs.
The draft qualifications, skill sets and units of competency are available for feedback on this webpage from 15 May – 31 July 2024.
We are seeking your feedback on whether these drafts meet the needs of industry and provide all necessary skills and knowledge required for the job roles they support.
Summary of changes
Qualifications
The three Certificate II level meat processing qualifications are proposed to be merged together to become one qualification. The revised Certificate II in Meat Processing offers greater flexibility, with the ability to choose from a range of electives, without being restricted to one specialist area.
Units of Competency
One hundred and fifty-nine units of competency have been reviewed, with new unit sectors proposed to help better identify the industry sector each unit affiliates with. Many units in the meat processing industry contain assessment components that must be completed in a workplace and cannot be achieved in a simulated environment. We encourage your feedback on these Mandatory Workplace Requirements for each unit where it applies. Where possible, units covering similar skills and knowledge have been merged or suggested to be replaced with other units to reduce duplication. This has resulted in six units that are proposed for deletion. Some of these units duplicate the skills of another unit, with some others outlining skills that may no longer align with the current requirements of industry.
Skill Sets
Skills sets that contain some of these revised units and/or other units that have been removed or updated as part of this project or other project work are also available for review.
For a detailed list of changes, please see the Summary of Changes document.
Register for a Consultation Workshop
In-person and online workshops are planned for June and July to coincide with the draft documents being made available for broad stakeholder feedback. These sessions will provide further information about the work underway and how you can have input on the updated draft qualifications, skill sets and units of competency.
Register for a session that best suits you.
In-person sessions
Online Sessions
How to provide feedback
You can submit your feedback online using our feedback hub, where you can post comments directly on the draft document as well as view any comments from others. Your comments will remain anonymous. Only Skills Insight internal staff and contractors working directly on the project can identify users. For more information, see our Privacy Policy. The feedback hub is also moderated to avoid misuse.
- Select the document.
- You will be asked to register or login (for a free account). Follow the prompts.
- Once logged in, you will be able to post feedback directly on the document.
Of course, there is always the option to email us your feedback if you prefer. There is a link at the bottom of the document group where you can download the Microsoft Word versions. Please email your feedback to Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
View the documents and provide feedback
Click on the accordions below to view the qualification and units of competency and to provide feedback through our online feedback hub.
The following proposed draft qualification is the result of merging all three current Certificate II qualifications in meat processing. This revised qualification offers greater flexibility, with the ability to choose from a range of electives, without being restricted to one specialist area. The elective units of competency have been grouped under industry sector areas to assist with selection.
The packaging rules allow for a choice of up to two units from other training packages or accredited courses. The points system has also been removed to promote flexibility, better reflect job outcomes and nominal hours.
A minor update is proposed for the Certificate III in Meat Processing, which includes the addition of the three elective units of competency. Two of these units are being revised as part of this project: AMPCAR3X01 Skin condemned carcase and AMPOPR3X01 Operate waste recovery systems. The third unit is AMPQUA311 Assess effective stunning and bleeding, and it has recently been revised.
Prefer to email your feedback?
Please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
Download the draft documents in Microsoft Word format
These skill sets have been updated to incorporate the changes made to the units of competency that are also being revised as part of this project and other units that have been removed or updated as part of other project work.
AMPSSXXX01 Bandsaw Operator (Meat Retail) Skill Set
AMPSSXXX02 Game Harvester Skill Set
AMPSSXXX03 Green Offal Processing (Maws Processing) Skill Set
AMPSSXXX04 Knife Sharpening Skill Set
AMPSSXXX05 Meat Processing Cleaner (Amenities) Skill Set
AMPSSXXX06 Meat Processing Core Skill Set
AMPSSXXX07 Process Animal Covering Skill Set
AMPSSXXX08 Animal Welfare Officer Assistant Skill Set
A minor update is proposed for the Animal Welfare Officer Skill Set, which includes revised and clarified language.
AMPSS00001 Animal Welfare Officer Skill Set
Prefer to email your feedback?
Please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
Download the draft documents in Microsoft Word format
New unit sectors have been proposed to help better identify the industry sector each unit of competency affiliates with. Feedback is welcomed on the proposed new sector names and if a unit is better categorised under a different sector.
Many units of competency in the meat processing industry contain assessment components that must be completed in a workplace and cannot be achieved in a simulated environment. For each unit where this might occur, we have included the following comment: ‘This unit contains Mandatory Workplace Requirements, meaning that the assessment must take place in the workplace, such as in an operating abattoir. Please provide feedback if you support workplace assessment. Alternatively, if you believe assessment could be simulated, please let us know how.’ Your feedback on Mandatory Workplace Requirements is extremely valuable, please comment in the unit of competency.
When reviewing the units of competency please also consider the following questions:
Prefer to email your feedback?
Please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
Download the draft documents in Microsoft Word format
The following nine units of competency were reviewed as part of the stage one project but were not submitted for endorsement. These units have been placed in the electives of the Certificate II in Meat Processing and will be submitted for endorsement in this project. Should you have any feedback on these units please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
AMPOPR201 Clean work area during operations
AMPOPR202 Operate scales and semi-automatic labelling machinery
AMPOPR203 Clean chillers
AMPOPR204 Operate metal detection unit
AMPOPR205 Undertake routine preventative maintenance
AMPPKG201 Package product using gas flushing process
AMPPMG201 Undertake pest control in a food processing premises
AMPQUA201 Follow electronic labelling and traceability systems in a food processing establishment
AMPQUA202 Monitor meat temperature
Prefer to email your feedback?
Please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
Download the draft documents in Microsoft Word format
We encourage you to provide your feedback through the online survey.
| Unit | Rationale | Provide feedback |
|---|---|---|
| AMPA2133 Treat hides chemically AMPA2135 Crop pelts AMPA2028 Operate vacuum blood collection process | Identified for possible deletion, as these units may no longer align with the current skill requirements of industry. | Provide feedback |
| AMPX206 Operate forklift in a specific workplace | It duplicates the skills of another unit which is proposed to replace it: TLID0016 operate a forklift (It is proposed that this unit be removed from the Certificate II in Meat Processing and skill sets. This unit also sits in two other Certificate III qualifications, so it will not be deleted until those two qualifications have also been reviewed as part of a future project.) | Provide feedback |
| AMPA2132 Despatch hide or skin | It duplicates the skills of another unit which is proposed to replace it: TLID0016 operate a forklift | Provide feedback |
| AMPA2172 Clean amenities and grounds | It duplicates the skills of another unit which is proposed to replace it: CPPCLO3103 Clean and maintain amenities | Provide feedback |
A draft copy of the AMP Australian Meat Processing Training Package Companion Volume Implementation Guides which include details of the proposed changes to the qualifications, skill sets and units of competency is also available for review and comment.
Prefer to email your feedback?
Please contact Rebecca Ford, [email protected] or Mark Wadsworth, [email protected]
Download the draft documents in Microsoft Word format – Companion Volume Implementation Guide Part 1 and Part 2
Summary of consultation to date
The draft qualification, skill sets and units have been drafted in consultation with the Technical Committee and people working directly in meat processing who provided input on the skills and knowledge required for job roles and tasks. Units of competency that were initially proposed for deletion were available for feedback on this project webpage, under the Development tab, and have been reviewed with feedback requesting the majority be retained. Thank you to those who provided feedback during these activities.
This stage has not yet commenced.
At the consensus gathering stage, we check our work with stakeholders to confirm that solutions are in line with expectations.
This stage has not yet commenced.
At the finalisation stage, final checks are conducted and the outcomes of the project are submitted to the Department for consideration. Following this, outcomes are published or enacted.
This Skills Insight JSC project is being managed with the support of MINTRAC as part of their collaborative partnership with Skills Insight. MINTRAC has a strong history working with the Australian meat processing industry on skills and training solutions and have been engaged by Skills Insight to deliver this project in partnership.
Project background
Australia’s meat processing workforce is made up of an estimated 54,000 people, who contribute $3.5bn annually to the Australian economy. The AMP Training Package went through a series of small changes between2015 – 2020 to meet specific industry needs. While carrying out this work, it became apparent that the entire training package required a review to meet the updated priorities in the Training Package Development and Endorsement Process Policy and Training Package Standards.
A full review was proposed and is now being completed in several stages to minimise disruption to current apprenticeships and ongoing training and workforce development. Stage one, completed in 2022, focused on the qualifications, skills sets and units that describe general safety, quality assurance and leadership skills for meat processing, which included some of the Certificate III and IV qualifications. The next stage of this broader project will look at the remaining Certificate III qualifications and the accompanying units of competency and skill sets.
Some of the initiatives that are particularly important to the overall AMP Training Package review include:
We are taking an holistic approach to the review of the AMP Training Package to ensure that the training package products meet both the Standards for Training Packages and current industry needs.