Essential Meat Processing Skills Project

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.

Project Plan

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.

Two of the Certificate II qualifications include a ‘points’ system which is not compliant with the current requirements of the Training Package Organising Framework.
Stage 1 of the project updated a unit of competency (newly coded and named AMPWHS201 Sharpen and handle knives safely) which is used as a pre-requisite for many units within the training package. Units that use this pre-requisite need to be checked to determine whether this updated pre-requisite is still required, with any changes to the pre-requisite to be reflected in impacted qualifications and skill sets.
Units of competency in the core of the qualifications in this project reflect skills and knowledge at a higher level than that expected for a Certificate II. These units will need their content checked and updated to better reflect the level of skills required for tasks identified for an AQF 2 level qualification.
The AMP Training Package is currently structured as a progressive set of qualifications, with specific qualifications in industry areas. Elements of the training package have been designed to provide specific skills for the multiplicity of animals and techniques covered by the meat industry, and potentially shared skills have not been appropriately identified. As a result, in two Certificate II level qualifications, there are more than 100 units available as identified options with the completion of 14 and 9 units respectively required to achieve the full qualification.
Some qualifications import units of competency from the AHC Agriculture, Horticulture and Conservation and Land Management Training Package which are proposed to be reviewed at the same time as the AMP Training Package project. Stakeholders in both projects will need to be informed of the work taking place across the two training packages, and both projects will need to ensure the final, updated units of competency are imported into their respective training packages.
Many products within AMP Training Package include legislative, regulatory and licensing provisions that will need to be considered during development and checked for currency.

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
MINTRAC
[email protected]

Lucinda O’Brien

Portfolio Manager
Skills Insight
[email protected]

Jenni Oldfield

Industry Skills Standards Contractor

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]

AMPA2009 Operate electrical stimulator	AMPA2126 Remove flares
AMPA2012 Mark brisket	AMPA2131 Grade hide or skin
AMPA2014 Trim pig pre evisceration	AMPA2133 Treat hides chemically
AMPA2017 Remove brisket wool	AMPA2134 Chill or ice hides
AMPA2019 Bag tail	AMPA2135 Crop pelts
AMPA2021 Seal or drain urinary tract	AMPA2136 Overview fellmongering operations
AMPA2022 Singe carcase	AMPA2137 Chemically treat skins for fellmongering process
AMPA2023 Shave carcase	AMPA2138 Prepare chemicals for fellmongering process
AMPA2024 Flush carcase	AMPA2139 Operate wool drier and press
AMPA2025 Operate scalding and de-hairing equipment	AMPA2140 Perform sweating operation on fellmongered skins
AMPA2028 Operate vacuum blood collection process	AMPA2146 Perform skin fleshing operation
AMPA2029 Operate nose roller	AMPA2147 Skirt and weigh fellmongered wool
AMPA2032 Prepare carcase and equipment for hide or pelt puller	AMPA2148 Operate wool puller
AMPA2037 De-rind meat cuts	AMPA2149 Dispose of condemned carcase
AMPA2040 Operate frenching machine	AMPA2150 Skin condemned carcase
AMPA2041 Operate cubing machine	AMPA2153 Process slink by-products
AMPA2042 Cure and corn product in a meat processing plant	AMPA2154 Process pet meat
AMPA2043 Operate head splitter	AMPA2156 Process blood
AMPA2067 Remove tenderloin	AMPA2157 Overview rendering process
AMPA2105 Process small stock tripe	AMPA2161 Operate waste recovery systems
AMPA2107 Process maws	AMPA2162 Pack and despatch rendered products
AMPA2113 Bag carcase	AMPABA202 Operate blow line
AMPA2116 Trim offal fat	AMPX215 Operate tenderiser
AMPA2117 Separate and tie runners

AMPSS00002 Bandsaw Operator (Meat Retail) Skill Set

AMPSS00028 Knife Sharpening Skill Set

AMPA2000 Prepare animals for slaughter	AMPA2103 Further process tripe
AMPA2001 Feed race	AMPA2104 Trim processed tripe
AMPA2002 Restrain animal	AMPA2106 Process bibles
AMPA2003 Perform emergency kill	AMPA2108 Loadout meat product
AMPA2005 Unload livestock	AMPA2109 Store carcase product
AMPA2007 Identify animals using electronic systems	AMPA2110 Store carton product
AMPA2008 Shackle animal	AMPA2111 Locate storage areas and product
AMPA2010 Remove head	AMPA2112 Complete re-pack operation
AMPA2011 Cut hocks	AMPA2114 Overview offal processing on the slaughter floor
AMPA2013 Complete changeover operation	AMPA2115 Separate offal
AMPA2015 Number carcase and head	AMPA2118 Recover thin skirts
AMPA2016 Punch pelts	AMPA2125 Remove thick skirts
AMPA2018 Prepare hide or pelt for removal	AMPA2127 Recover offal
AMPA2026 Operate whizzard knife	AMPA2128 Overview hide or pelt or skin processing
AMPA2027 Operate rise and fall platform	AMPA2129 Trim hide or skin
AMPA2030 Operate pneumatic cutter	AMPA2130 Salt hide or skin
AMPA2031 Operate circular saw	AMPA2132 Despatch hide or skin
AMPA2035 Operate new technology or process	AMPA2152 Process paunch
AMPA2036 Operate sterivac equipment	AMPA2160 Operate meat meal mill
AMPA2038 De-nude meat cuts	AMPA2163 Break down and bone carcase for pet meat or rendering
AMPA2044 Trim neck	AMPA2171 Clean carcase hanging equipment
AMPA2045 Trim forequarter to specification	AMPA2172 Clean amenities and grounds
AMPA2046 Trim hindquarter to specification	AMPA2173 Overview cleaning program
AMPA2047 Inspect hindquarter and remove contamination	AMPA2174 Clean after operations – boning room
AMPA2048 Inspect forequarter and remove contamination	AMPA2175 Clean after operations – slaughter floor
AMPA2049 Remove spinal cord	AMPA2176 Transport meat and meat products
AMPA2050 Operate jaw breaker	AMPABA201 Operate meat size reduction equipment
AMPA2060 Grade carcase	AMPCOR201 Maintain personal equipment
AMPA2061 Weigh carcase	AMPCOR202 Apply hygiene and sanitation practices
AMPA2062 Operate semi-automatic tagging machine	AMPCOR203 Comply with Quality Assurance and HACCP requirements
AMPA2063 Measure fat	AMPCOR204 Follow safe work policies and procedures
AMPA2064 Label and stamp carcase	AMPCOR205 Communicate in the workplace
AMPA2065 Wash carcase	AMPCOR206 Overview the meat industry
AMPA2068 Inspect meat for defects	AMPP201 Operate a poultry dicing, stripping or mincing process
AMPA2069 Assemble and prepare cartons	AMPP202 Operate a poultry evisceration process
AMPA2070 Identify cuts and specifications	AMPP203 Grade poultry carcase
AMPA2071 Pack meat products	AMPP204 Harvest edible poultry offal
AMPA2072 Operate carton sealing machine	AMPP205 Operate a poultry marinade injecting process
AMPA2073 Operate carton scales	AMPP206 Operate a poultry washing and chilling process
AMPA2074 Operate strapping machine	AMPP207 Operate the bird receival and hanging process
AMPA2075 Operate carton forming machine	AMPP208 Operate a poultry stunning, killing and defeathering process
AMPA2076 Operate automatic CL determination machine	AMPP209 Operate the live bird receival process
AMPA2078 Inspect meat for defects in a packing room	AMPP210 Prepare birds for stunning
AMPA2080 Assess dentition	*AMPR108 Monitor meat temperature from receival to sale
AMPA2081 Drop tongue	*AMPR207 Undertake routine preventative maintenance
AMPA2082 Wash head	AMPR210 Receive meat products
AMPA2083 Bone head	*AMPX202 Clean work area during operations
AMPA2084 Remove cheek meat	*AMPX203 Operate scales and semi-automatic labelling machinery
AMPA2085 Bar head and remove cheek meat	*AMPX205 Clean chillers
AMPA2086 Process thick skirts	AMPX206 Operate forklift in a specific workplace
AMPA2087 Process thin skirts	AMPX207 Vacuum pack product
AMPA2088 Process offal	AMPX208 Apply environmentally sustainable work practices
AMPA2089 Process runners	AMPX212 Package product using automatic packing and labelling equipment
AMPA2100 Overview offal processing	AMPX216 Operate mincer
AMPA2101 Prepare and trim honeycomb	*AMPX217 Package product using gas flushing process
AMPA2102 Recover mountain chain	*AMPX218 Operate metal detection unit
	*AMPX219 Follow electronic labelling and traceability systems in a food processing establishment
	*AMPX230 Undertake pest control in a food processing establishment

Note: Units with * were reviewed during the 2021-2022 AMP Meat Processing project but were not submitted for endorsement as they were not included in any of the project’s qualifications. The updated drafts will be available for comment, and they will be included in the Certificate II qualifications and submitted for endorsement.

AMPSS00001 Animal Welfare Officer Skill Set

AMPSS00018 Game Harvester Skill Set

AMPSS00044 Meat Processing Core Skill Set

AMPSS00061 Animal Welfare Officer Assistant Skill Set

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.

For updates and consultation opportunities, please subscribe to news and updates.

This project is part of the Annual Training Product Development Plan 2023-24.

Read the Consultation Strategy

Read the Technical Committee Terms of Reference

Development

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.

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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:

The need for new sector codes to highlight the focus of the units.
A ‘prepare for the work task’ element added to several units so that key workplace requirements are met such as WHS, Food Safety and Work Instructions.
Foundation skills added to highlight skills that are implicit with the units.
Performance evidence being updated to include volume and frequency for the task to be assessed and duplicated performance criteria to be removed.
Refinements to the knowledge evidence.
Revisions to the assessment conditions to match the format established in the first stage of this broader project.

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.

*An additional online session has been added for Wednesday 31 July (see below).

In-person sessions

Launceston, TAS: Wednesday 12 June, 10am – 1pm Perth, WA: Wednesday 19 June, 10am – 1pm Darwin, NT: Tuesday 9 July, 1-4pm Adelaide, SA: Thursday 11 July, 2-5pm Melbourne, VIC: Thursday 18 July, 10am – 1pm Brisbane, QLD: Wednesday 24 July, 10am – 1pm Dubbo, NSW: Tuesday 6 August, 2 – 5pm Wagga Wagga, NSW: Thursday 8 August, 9am – 12pm

Online Sessions

Thursday 6 June, 2 – 4pm AEST Wednesday 26 June, 10am – 12noon AEST *Wednesday 31 July, 12 – 2pm AEST

Broad Consultation

Currently there are three Certificate II level meat processing qualifications that support accredited training pathways for new entrants. The 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.

Thank you to everyone who provided feedback on the draft qualifications, skill sets and units of competency that were available for feedback between 15 May to 19 August 2024, as well as the additional drafts that were available from 1 October to 10 November 2024.

The project team has reviewed all feedback from stakeholders to guide further adjustments to the drafts, which are being considered by the Technical Committee. The documents will be made available for comment again at the consensus gathering stage in early 2025. During this stage we check our work with stakeholders to confirm the drafts are in line with expectations and seek final stakeholder feedback.

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.

Register for an Online Consensus Gathering Workshop

Online workshops are being held to discuss the most recent updates to the drafts and how to provide feedback. Please register for the time that best suits you. All times are AEDT.

General focus – Wednesday, February 5, 2025
10:00am – 12:00pm

Retail focus – Thursday, February 13, 2025
2:00pm – 4:00pm

General focus – Tuesday, February 18, 2025
1:00pm – 3:00pm

Feedback collected from 1 October – 10 November 2024

Based on stakeholder feedback, it was determined that a selection of documents required further discussion before progressing to the ‘Consensus Gathering’ stage. These were available for feedback from 1 October to 10 November.

Feedback on teach out periods for the qualifications was also collected from Registered Training Organisations via an online survey.

The documents available during this period included:

some units initially proposed for deletion that are now being retained and updated
qualifications and units previously proposed for merging that are being retained to stand alone, including the Certificate II in Meat Retailing
units included in the core of the draft qualifications
additional units of competency to be housed in the meat retailing qualification
three skill sets requiring additional updates
poultry units, as consultation was affected during the previous consultation round due to avian flu impacting the industry
any units that did not receive feedback during first round consultation.

Further details about the feedback sought during this time is included as comments on some documents, or within the Summary of Changes document
To see all feedback received during the initial Broad Consultation period and how it has been responded to, download the Consultation Log

The majority of units that make up this project are undergoing updates that did not require additional discussion at this stage. These units will be available again for comment in the Consensus Gathering stage, at which point you will have the opportunity to provide further input.

Two additional units added

Based on discussions during online workshops, two more units were added to this round of consultation.

Stakeholders supported the inclusion of AMPCLE2X04 Clean amenities and grounds in the Certificate II in Meat Processing to support important skills for keeping meat processing spaces hygienic.

Previous feedback on AMPA2060 Grade carcase indicated that carcass grading skills were not appropriate for use in the Certificate II of Meat Processing, so the unit was adjusted to AMPCRP2X20 Sort carcases to reflect the skills needed at this level. Feedback during the workshops indicated that there is still a need for grading skills to be captured in a higher level unit, so the draft unit AMPCRP3X02 Grade carcase was developed for inclusion in the Certificate III in Meat Processing.

Revised versions of the Certificate II and III in Meat Processing will be available again for review at the Consensus Gathering stage.

Online consultation workshops

Thank you to everyone who attended the online consultation workshops that were run as part of this round of consultation.

Wed, Oct 2, 1-4 PM AEST (Meat retailing session)
Tue, Oct 8, 2-5 PM AEDT (General session)
Thu, Oct 10, 1-4 PM AEDT (General session)

View the documents

During the initial round of Broad Consultation, all three Certificate II qualifications for meat processing were proposed to be merged. Following feedback from stakeholders, the meat retailing qualification is no longer proposed to be included in this merge, resulting in two qualifications at the Certificate II level. The Certificate II in Meat Processing offers flexibility in training a range of meat industry skills, while the Certificate II in Meat Retailing captures the specific skills required in a retail environment.

Note: Based on discussions during online workshops, two more units were added to this round of feedback. They will be included in the qualifications at the Consensus Gathering stage, with AMPCLE2X04 Clean amenities and grounds included in the Certificate II in Meat Processing and AMPA2060 Grade carcase included in the Certificate III in Meat Processing.

For further details about changes to the units, download the Summary of Changes

Click sector headings below to view units

AMPABA2X07 Process slinks

Note: sector code updated

AMPCRP2X02 Remove head
AMPCRP2X03 Cut hocks
AMPCRP2X14 Trim neck
AMPCRP2X15 Trim forequarter to work instruction
AMPCRP2X20 Sort carcases
AMPCRP2X33 Free tongue
AMPCRP2X34 Break down and bone carcase for rendering
AMPCRP2X35 Break down carcase for pet meat
AMPCRP3X02 Grade carcase

AMPCOM2X01 Communicate in the workplace

AMPCLE2X04 Clean amenities and grounds

AMPENV2X01 Apply environmentally sustainable work practices

Note: sector code updated

AMPHSK2X04 Chemically treat skins
AMPHSK2X07 Operate fleshing machinery
AMPHSK2X08 Operate wool puller
AMPHSK2X11 Prepare chemicals for fellmongering process

AMPLSK2X01 Prepare animals for slaughter
AMPLSK2X04 Perform emergency kill
AMPLSK2X05 Unload animals

AMPOPR2X01 Complete induction to the meat processing industry
AMPOPR2X03 Work from rise and fall platform
AMPOPR205 Undertake routine preventative maintenance
AMPOPR2X07 De-rind meat cuts
AMPOPR2X21 Operate vacuum blood collection process
AMPOPR2X23 Use numeracy skills in meat processing
AMPOPR3X22 Operate a forklift in a specific work area

AMPPOU2X01 Operate the live bird receival process
AMPPOU2X02 Operate the bird receival and hanging process
AMPPOU2X03 Prepare birds for stunning
AMPPOU2X04 Operate a poultry stunning, killing and defeathering process
AMPPOU2X05 Operate a poultry washing and chilling process
AMPPOU2X06 Operate a poultry evisceration process
AMPPOU2X07 Harvest edible poultry offal
AMPPOU2X08 Grade poultry carcase
AMPPOU2X09 Operate a poultry dicing, stripping or mincing process
AMPPOU2X10 Operate a poultry marinade injecting process

AMPQUA202 Monitor meat temperature
AMPQUA2X02 Inspect meat for defects
AMPQUA2X03 Apply hygiene and sanitation practices
AMPQUA2X04 Follow food safety and quality programs

AMPREN2X04 Operate meat meal mill
AMPREN2X06 Operate meat size reduction equipment

AMPRET2X01 Receive meat products
AMPRET2X02 Identify species and meat cuts
AMPRET2X03 Trim meat for further processing
AMPRET2X04 Store meat product
AMPRET2X05 Prepare minced meat and minced meat products
AMPRET2X06 Provide service to customers

AMPWHS2X01 Follow safe work policies and procedures

The draft AMP Australian Meat Processing Training Package Companion Volume Implementation Guides has been updated to reflect the latest revisions to the documents. You may also download the companion volumes in MS Word format and provide feedback by email to [email protected]

View AMP Companion Volume Implementation Guide Part 1 View AMP Companion Volume Implementation Guide Part 2

Feedback collected from 15 May – 19 August 2024

Summary of changes

Qualifications
The three Certificate II level meat processing qualifications were 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 were 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. Feedback was encouraged on these Mandatory Workplace Requirements for each unit where it applies. Where possible, units covering similar skills and knowledge were merged or suggested to be replaced with other units to reduce duplication. This resulted in six units proposed for deletion. Some of these units duplicated 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 the revised units and/or other units that were removed or updated as part of this project or other project work were also available for review.

For a detailed list of changes, please see the Summary of Changes document.

Consultation Workshops

In-person and online workshops were held in June and July to coincide with the draft documents being made available for broad stakeholder feedback. These sessions provided further information about the work underway and how stakeholders could have input on the updated draft qualifications, skill sets and units.

In-person sessions

Online Sessions

Thursday 6 June, 2 – 4pm AEST Wednesday 26 June, 10am – 12noon AEST Wednesday 31 July, 12 – 2pm AEST

View the documents

Click on the accordions below to view the qualification and units of competency.

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.

AMP2XX01 Certificate II in Meat Processing

A minor update was 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, which has recently been revised.

AMP30622 Certificate III in Meat Processing

These skill sets were 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 was proposed for the Animal Welfare Officer Skill Set, which includes revised and clarified language.

AMPSS00001 Animal Welfare Officer Skill Set

New unit sectors were proposed to help better identify the industry sector each unit of competency affiliates with. Feedback was welcomed on the proposed new sector names and the sector category of each unit.

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. For each unit where this might occur, the following comment was included: ‘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.’ We greatly appreciate all your feedback on Mandatory Workplace Requirements which is extremely valuable.

Stakeholders were asked to consider the following questions when reviewing the units:

Does the language used in the units reflect current industry language?
Are the details in the unit Application, correct?
Do the updated Elements and Performance Criteria match the current job task?
Are there Foundation Skill details that could be added to clarify tasks that need to be taught? Such as ‘weigh product using kilogram (kg) to 2 decimal places’ or digital skills?
Is the volume and frequency information added to the Performance Evidence reasonable?
Is the Knowledge Evidence reasonable? Are there details that could help refine the scope of the knowledge that needs to be assessed, such as ‘cutting lines on tongue’ rather than ‘anatomy of tongue’ (italicised text preferred).

Click sector headings below to view units

AMPCAR2X01 Operate electrical stimulator
AMPCAR2X02 Remove head
AMPCAR2X03 Cut hocks
AMPCAR2X04 Complete changeover operation
AMPCAR2X05 Trim pig pre evisceration
AMPCAR2X06 Number carcase and head
AMPCAR2X07 Punch pelts
AMPCAR2X08 Prepare hide or pelt for removal
AMPCAR2X09 Bag tail
AMPCAR2X10 Seal or drain urinary tract
AMPCAR2X11 Singe carcase
AMPCAR2X12 Shave carcase
AMPCAR2X13 Rinse carcase
AMPCAR2X14 Trim neck
AMPCAR2X15 Trim forequarter to specification
AMPCAR2X16 Trim hindquarter to specification
AMPCAR2X17 Inspect hindquarter and remove contamination
AMPCAR2X18 Inspect forequarter and remove contamination
AMPCAR2X19 Remove spinal cord
AMPCAR2X20 Sort carcases
AMPCAR2X21 Weigh carcase
AMPCAR2X22 Operate semi-automatic tagging machine
AMPCAR2X23 Measure fat
AMPCAR2X24 Label and stamp carcase
AMPCAR2X25 Wash carcase
AMPCAR2X26 Remove tenderloin
AMPCAR2X27 Assess dentition
AMPCAR2X28 Wash head
AMPCAR2X29 Prepare carcase and equipment for hide or pelt puller
AMPCAR2X30 Bone head
AMPCAR2X31 Remove cheek meat
AMPCAR2X32 Bar head and remove cheek meat
AMPCAR2X33 Free tongue
AMPCAR2X34 Break down and bone carcase for pet meat or rendering
AMPCAR3X01 Skin condemned carcase

AMPCLE2X01 Clean carcase hanging equipment
AMPCLE2X02 Clean boning room after operations
AMPCLE2X03 Clean slaughter floor after operations

Note: this is an existing unit sector
AMPCOM2X01 Communicate in the workplace

AMPENV2X01 Apply environmentally sustainable work practices

AMPHID2X01 Trim hide or skin
AMPHID2X02 Salt hide or skin
AMPHID2X03 Sort hide or skin
AMPHID2X04 Chemically treat skins
AMPHID2X05 Chill or ice hides
AMPHID2X06 Perform sweating operation on fellmongered skins
AMPHID2X07 Operate fellmongering machinery
AMPHID2X08 Skirt and weigh fellmongered wool
AMPHID2X09 Operate wool dryer and press

AMPLOA2X01 Loadout meat product
AMPLOA2X02 Store carcase product
AMPLOA2X03 Store carton product
AMPLOA2X04 Locate product in storage area
AMPLOA2X05 Bag carcase