Certificate IV in Meat Processing (General)

Code:
AMP40215
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
No minimum education
Units in this course
Fee range
$5,890 - $8,737 (full fee)
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Brandy Creek
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
AMPA400
Utilise refrigeration index
AMPA401
Implement a Meat Hygiene Assessment program
AMPA402
Oversee plant compliance with the Australian standards for meat processing
AMPA403
Apply meat science
AMPA404
Conduct and validate pH and temperature declines to MSA standards
AMPA405
Develop and implement Quality Assurance program for a rendering plant
AMPA407
Contribute to abattoir design and construction processes
AMPA411
Oversee humane handling of animals
AMPA412
Conduct an animal welfare audit of a meat processing plant
AMPCOR401
Manage own work performance
AMPCOR402
Facilitate Quality Assurance Process
AMPCOR403
Participate in workplace health and safety risk control process
AMPCOR404
Facilitate hygiene and sanitation performance
AMPX401
Monitor meat preservation process
AMPX402
Monitor and overview the production of processed meats and smallgoods
AMPX403
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
AMPX404
Conduct an internal audit of a documented program
AMPX405
Conduct statistical analysis of process
AMPX406
Manage or oversee an external audit of the establishment’s quality system
AMPX407
Oversee export requirements
AMPX408
Coordinate contracts
AMPX409
Prepare and evaluate resource proposals
AMPX410
Facilitate achievement of enterprise environmental policies and goals
AMPX411
Foster a learning culture in a meat enterprise
AMPX412
Build productive and effective workplace relationships
AMPX413
Manage and maintain a food safety plan
AMPX414
Assess and evaluate meat industry requirements and processes
AMPX415
Specify beef product using AUS-MEAT language
AMPX416
Specify sheep product using AUS-MEAT language
AMPX417
Specify pork product using AUS-MEAT language
AMPX418
Lead communication in the workplace
AMPX419
Participate in product recall
AMPX420
Participate in the ongoing development and implementation of a HACCP and Quality Assurance system
AMPX421
Establish sampling program
AMPX422
Develop and implement work instructions and SOPs
AMPX423
Supervise new recruits
AMPX424
Raise and validate requests for export permits and Meat Transfer Certificates
AMPX425
Conduct a document review
AMPX426
Undertake chiller assessment to AUS-MEAT requirements
BSBCUS402
Address customer needs
BSBHRM405
Support the recruitment, selection and induction of staff
BSBINM401
Implement workplace information system
BSBINN301
Promote innovation in a team environment
BSBLDR403
Lead team effectiveness
BSBLED401
Develop teams and individuals
BSBMGT402
Implement operational plan
BSBMGT403
Implement continuous improvement
BSBMKG414
Undertake marketing activities
BSBRKG404
Monitor and maintain records in an online environment
FDFAU4001A
Assess compliance with food safety programs
FDFAU4002A
Communicate and negotiate to conduct food safety audits
FDFAU4003A
Conduct food safety audits
FDFAU4004A
Identify, evaluate and control food safety hazards
PSPREG412A
Gather and manage evidence
SIRXEBS001A
Acquire and retain online customers
SIRXFIN004A
Manage financial resources
SIRXINV004A
Buy merchandise
SIRXINV005A
Control inventory
TAEASS401B
Plan assessment activities and processes
TAEASS402B
Assess competence
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.