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.

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 headshot

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]

AMPA2009 Operate electrical stimulatorAMPA2126 Remove flares
AMPA2012 Mark brisketAMPA2131 Grade hide or skin
AMPA2014 Trim pig pre eviscerationAMPA2133 Treat hides chemically
AMPA2017 Remove brisket woolAMPA2134 Chill or ice hides
AMPA2019 Bag tailAMPA2135 Crop pelts
AMPA2021 Seal or drain urinary tractAMPA2136 Overview fellmongering operations
AMPA2022 Singe carcaseAMPA2137 Chemically treat skins for fellmongering process
AMPA2023 Shave carcaseAMPA2138 Prepare chemicals for fellmongering process
AMPA2024 Flush carcaseAMPA2139 Operate wool drier and press
AMPA2025 Operate scalding and de-hairing equipmentAMPA2140 Perform sweating operation on fellmongered skins
AMPA2028 Operate vacuum blood collection processAMPA2146 Perform skin fleshing operation
AMPA2029 Operate nose rollerAMPA2147 Skirt and weigh fellmongered wool
AMPA2032 Prepare carcase and equipment for hide or pelt pullerAMPA2148 Operate wool puller
AMPA2037 De-rind meat cutsAMPA2149 Dispose of condemned carcase
AMPA2040 Operate frenching machineAMPA2150 Skin condemned carcase
AMPA2041 Operate cubing machineAMPA2153 Process slink by-products
AMPA2042 Cure and corn product in a meat processing plantAMPA2154 Process pet meat
AMPA2043 Operate head splitterAMPA2156 Process blood
AMPA2067 Remove tenderloinAMPA2157 Overview rendering process
AMPA2105 Process small stock tripeAMPA2161 Operate waste recovery systems
AMPA2107 Process mawsAMPA2162 Pack and despatch rendered products
AMPA2113 Bag carcaseAMPABA202 Operate blow line
AMPA2116 Trim offal fatAMPX215 Operate tenderiser
AMPA2117 Separate and tie runners
AMPA2000 Prepare animals for slaughterAMPA2103 Further process tripe
AMPA2001 Feed raceAMPA2104 Trim processed tripe
AMPA2002 Restrain animalAMPA2106 Process bibles
AMPA2003 Perform emergency killAMPA2108 Loadout meat product
AMPA2005 Unload livestockAMPA2109 Store carcase product
AMPA2007 Identify animals using electronic systemsAMPA2110 Store carton product
AMPA2008 Shackle animalAMPA2111 Locate storage areas and product
AMPA2010 Remove headAMPA2112 Complete re-pack operation
AMPA2011 Cut hocksAMPA2114 Overview offal processing on the slaughter floor
AMPA2013 Complete changeover operationAMPA2115 Separate offal
AMPA2015 Number carcase and headAMPA2118 Recover thin skirts
AMPA2016 Punch peltsAMPA2125 Remove thick skirts
AMPA2018 Prepare hide or pelt for removalAMPA2127 Recover offal
AMPA2026 Operate whizzard knifeAMPA2128 Overview hide or pelt or skin processing
AMPA2027 Operate rise and fall platformAMPA2129 Trim hide or skin
AMPA2030 Operate pneumatic cutterAMPA2130 Salt hide or skin
AMPA2031 Operate circular sawAMPA2132 Despatch hide or skin
AMPA2035 Operate new technology or processAMPA2152 Process paunch
AMPA2036 Operate sterivac equipmentAMPA2160 Operate meat meal mill
AMPA2038 De-nude meat cutsAMPA2163 Break down and bone carcase for pet meat or rendering
AMPA2044 Trim neckAMPA2171 Clean carcase hanging equipment
AMPA2045 Trim forequarter to specificationAMPA2172 Clean amenities and grounds
AMPA2046 Trim hindquarter to specificationAMPA2173 Overview cleaning program
AMPA2047 Inspect hindquarter and remove contaminationAMPA2174 Clean after operations – boning room
AMPA2048 Inspect forequarter and remove contaminationAMPA2175 Clean after operations – slaughter floor
AMPA2049 Remove spinal cordAMPA2176 Transport meat and meat products
AMPA2050 Operate jaw breakerAMPABA201 Operate meat size reduction equipment
AMPA2060 Grade carcaseAMPCOR201 Maintain personal equipment
AMPA2061 Weigh carcaseAMPCOR202 Apply hygiene and sanitation practices
AMPA2062 Operate semi-automatic tagging machineAMPCOR203 Comply with Quality Assurance and HACCP requirements
AMPA2063 Measure fatAMPCOR204 Follow safe work policies and procedures
AMPA2064 Label and stamp carcaseAMPCOR205 Communicate in the workplace
AMPA2065 Wash carcaseAMPCOR206 Overview the meat industry
AMPA2068 Inspect meat for defectsAMPP201 Operate a poultry dicing, stripping or mincing process
AMPA2069 Assemble and prepare cartonsAMPP202 Operate a poultry evisceration process
AMPA2070 Identify cuts and specificationsAMPP203 Grade poultry carcase
AMPA2071 Pack meat productsAMPP204 Harvest edible poultry offal
AMPA2072 Operate carton sealing machineAMPP205 Operate a poultry marinade injecting process
AMPA2073 Operate carton scalesAMPP206 Operate a poultry washing and chilling process
AMPA2074 Operate strapping machineAMPP207 Operate the bird receival and hanging process
AMPA2075 Operate carton forming machineAMPP208 Operate a poultry stunning, killing and defeathering process
AMPA2076 Operate automatic CL determination machineAMPP209 Operate the live bird receival process
AMPA2078 Inspect meat for defects in a packing roomAMPP210 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 headAMPR210 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 skirtsAMPX206 Operate forklift in a specific workplace
AMPA2087 Process thin skirtsAMPX207 Vacuum pack product
AMPA2088 Process offalAMPX208 Apply environmentally sustainable work practices
AMPA2089 Process runnersAMPX212 Package product using automatic packing and labelling equipment
AMPA2100 Overview offal processingAMPX216 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.

Opportunities for stakeholder input

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.

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.

Register for a session that best suits you.

Notice: the Skills Insight’s Event Portal is undergoing maintenance on Friday 14 June 2024, between 3pm and 4pm. Your ability to register for workshops may be impacted during this time. We apologise for any inconvenience. 

Please contact us with any questions 

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.

Notice: the Skills Insight’s Event Portal is undergoing maintenance on Friday 14 June 2024, between 3pm and 4pm. Your ability to register for workshops may be impacted during this time. We apologise for any inconvenience. 

Please contact us with any questions 

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.

  1. Select the document. 
  2. You will be asked to register or login (for a free account). Follow the prompts. 
  3. Once logged in, you will be able to post feedback directly on the document. 

Download user instructions 

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:

  • 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

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

Note: this is an existing unit sector

AMPWHS2X01 Follow safe work policies and procedures

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.

UnitRationaleProvide 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 workplaceIt 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 skinIt duplicates the skills of another unit which is proposed to replace it: TLID0016 operate a forkliftProvide feedback
AMPA2172 Clean amenities and groundsIt duplicates the skills of another unit which is proposed to replace it: CPPCLO3103 Clean and maintain amenitiesProvide 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.

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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: 

  • Reducing duplication and removing obsolete training products, consolidating units of competency where shared skills can be suitably merged to reduce the overall number of units in the AMP Training Package. 
  • Investigating training components that are under-utilised to understand what actions need to be undertaken to update or delete where products are no longer relevant to support industry job outcomes. 
  • Simplifying the Training Package to ensure that employers, learners and RTOs understand and can be more effectively informed of available choices.
  • Improving the ability of learners to work across sectors.
  • Improving RTO delivery and potentially increasing enrolments through the removal of elements of the Training Package that do not comply with current Training Package standards.

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.