Certificate IV in Meat Processing (Meat Safety) - AMP40516
Training and Quality Management Services Pty Ltd
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
This qualification covers work activities undertaken by meat inspectors in meat processing enterprises, usually at export processing plants. It covers the duties of a meat inspector performing post-mortem inspection and, in some cases, ante-mortem inspection.People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Government \u2013 Agriculture, as appropriate, when selecting electives.This qualification differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge necessary to oversee the implementation of Approved Arrangements and workplace health and safety programs.
Structure
14 core units plus electives
Subjects
- Perform ante and post-mortem inspection - Horses
- Record and present data
- Inspect transportation container or vehicle
- Contribute to abattoir design and construction processes
- Utilise refrigeration index
- Manage or oversee an external audit of the establishment's quality system
- Implement food safety program
- Perform ante and post-mortem inspection - Calves
- Comply with Quality Assurance and HACCP requirements
- Apply food animal anatomy and physiology to inspection processes
- Gather and manage evidence
- Perform ante and post-mortem inspection - Poultry
- Participate in the ongoing development and implementation of a HACCP and Quality Assurance system
- Apply hygiene and sanitation practices
- Raise and validate requests for export permits and Meat Transfer Certificates
- Contribute to team effectiveness
- Communicate in the workplace
- Conduct an animal welfare audit of a meat processing plant
- Facilitate hygiene and sanitation performance
- Receive and inspect wild game carcases from the field
- Oversee export requirements
- Overview wild game meat industry
- Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
- Perform ante and post-mortem inspection - Ratites
- Monitor and overview the production of processed meats and smallgoods
- Perform ante and post-mortem inspection - Porcine
- Assess effective stunning and bleeding
- Facilitate Quality Assurance Process
- Perform ante and post-mortem inspection - Deer
- Communicate and negotiate to conduct food safety audits
- Prepare head for inspection
- Perform post-mortem inspection - Wild game
- Perform boning room Meat Hygiene Assessment
- Perform process monitoring for Meat Hygiene Assessment
- Follow safe work policies and procedures
- Manage own work performance
- Oversee humane handling of animals
- Store wild game carcases
- Prepare and present viscera for inspection
- Build productive and effective workplace relationships
- Perform ante and post-mortem inspection - Bovine
- Maintain personal equipment
- Perform ante and post-mortem inspection - Ovine and Caprine
- Participate in workplace health and safety risk control process
- Perform carcase Meat Hygiene Assessment
- Conduct an internal audit of a documented program
- Oversee plant compliance with the Australian standards for meat processing
- Conduct a document review
- Monitor meat preservation process
- Conduct food safety audits
- Perform ante and post-mortem inspection - Camels
- Establish sampling program
- Perform offal Meat Hygiene Assessment
- Implement a Meat Hygiene Assessment program
- Perform ante and post-mortem inspection - Rabbits
- Handle animals humanely while conducting ante-mortem inspection
- Sharpen knives
- Overview the meat industry
- Receive and inspect wild game carcases at a processing plant
- Perform ante and post-mortem inspection - Alpacas or Llamas
- Perform standard calibrations
- Identify and report emergency diseases of food animals
- Assess compliance with food safety programs
- Obtain representative samples in accordance with sampling plan
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Student/Trainee Workplace | Domestic: $4,000 | No |
|
Further information
This qualification differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge to oversee the implementation of Approved Arrangements and workplace health and safety programs. For this course, depending on elective selection the total number of units may add up to 24.
