To achieve this qualification, competency must be demonstrated in:
26 units of competency:
5 core units plus
21 elective units.
Core Units
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AMPCOR202
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Apply hygiene and sanitation practices
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AMPCOR203
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Comply with Quality Assurance and HACCP requirements
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AMPCOR204
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Follow safe work policies and procedures
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AMPCOR205
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Communicate in the workplace
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AMPCOR206
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Overview the meat industry
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Elective Units
Select 2 units from Group A
Select 7 units from Group B
Select 7 units from Group C
Select 1 Unit from Group D
The remaining 4 units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course
Selected units must be relevant to job outcomes in the manufacture of smallgoods products and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification.
Group A
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AMPS101
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Handle materials and products
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AMPS102
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Pack smallgoods product
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AMPX202
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Clean work area during operations
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FBPOPR2069
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Use numerical applications in the workplace
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HLTAID003
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Provide first aid
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Group B
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AMPA2047*
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Inspect hindquarter and remove contamination
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AMPA2048*
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Inspect forequarter and remove contamination
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AMPA2109
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Store carcase product
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AMPA2110
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Store carton product
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AMPA2174
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Clean after operations – boning room
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AMPS201
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Package product using thermoform process
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AMPS203
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Operate bar and coder systems
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AMPS205
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Select, identify and prepare casings
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AMPS206
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Manually shape and form product
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AMPS207
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Slice product using simple machinery
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AMPS208
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Rotate stored meat
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AMPS209
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Rotate meat product
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AMPS210
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Inspect carton meat
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AMPS211
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Prepare dry ingredients
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AMPS212
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Measure and calculate routine workplace data
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AMPS213
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Manually link and tie product
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AMPX203
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Operate scales and semi-automatic labelling machinery
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AMPX205
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Clean chillers
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AMPX206
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Operate forklift in a specific workplace
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AMPX207
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Vacuum pack product
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AMPX209
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Sharpen knives
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AMPX210*
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Prepare and slice meat cuts
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AMPX211*
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Trim meat to specifications
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AMPX212
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Package product using automatic packing and labelling equipment
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AMPX213
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Despatch meat product
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AMPX214
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Package meat and smallgoods product for retail sale
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AMPX217
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Package product using gas flushing process
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AMPX218
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Operate metal detection unit
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AMPX301
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Assess product in chillers
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CPPCLO3038
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Clean food-handling areas
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FBPOPR2007
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Work in a freezer storage area
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FBPOPR2010
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Work with temperature controlled stock
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MSL922001
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Record and present data
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TLID2013
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Move materials mechanically using automated equipment
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Group C
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AMPS300
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Operate mixer or blender unit
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AMPS301
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Cook, steam and cool product
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AMPS302
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Prepare dried meat
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AMPS307
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Sort meat
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AMPS308
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Batch meat
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AMPS312
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Prepare meat-based pates and terrines for commercial sale
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AMPS313
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Prepare product formulations
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AMPS314
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Ferment and mature product
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AMPS315
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Blend meat product
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AMPX302
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Cure and corn product
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AMPX305
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Smoke product
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Group D
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AMPA3094
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Use standard product descriptions – beef
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AMPA3095
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Use standard product descriptions – pork
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AMPS303
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Fill casings
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AMPS304
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Thaw product – water
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AMPS305
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Thaw product – air
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AMPX204
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Maintain production records
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AMPX303*
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Break carcase into primal cuts
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AMPX304*
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Prepare primal cuts
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AMPX309
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Identify and repair equipment faults
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MSL904002
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Perform standard calibrations
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MSL952002
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Handle and transport samples or equipment
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MSL954004
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Obtain representative samples in accordance with sampling plan
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MSL973013
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Perform basic tests
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TAEDEL301
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Provide work skill instruction
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Prerequisite requirements
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Unit of competency
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Prerequisite requirement
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AMPA2047 Inspect hindquarter and remove contamination
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AMPX209 Sharpen knives
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AMPA2048 Inspect forequarter and remove contamination
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AMPX209 Sharpen knives
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AMPX210 Prepare and slice meat cuts
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AMPX209 Sharpen knives
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AMPX211 Trim meat to specifications
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AMPX209 Sharpen knives
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AMPX303 Break carcase into primal cuts
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AMPX209 Sharpen knives
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AMPX304 Prepare primal cuts
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AMPX209 Sharpen knives
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