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 responsible for making sure 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.


Project Team

Lucinda O’Brien

Project Manager, Skills Insight
03 9321 3509
[email protected]

Mark Wadsworth

Stakeholder Engagement Manager/Project Manager
[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

This stage has not yet commenced.

During the development stage, key stakeholders, including subject matter experts, are engaged and consulted to gather further information and begin investigating potential solutions.

This stage has not yet commenced.

At the broad consultation stage, we present and discuss potential solutions, collecting feedback from a wide range of stakeholder across the country. It follows consultation with various stakeholders that has already taken place throughout the project.

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.

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.

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