Certificate III in Meat Processing

Communicate effectively at work

Comply with hygiene and sanitation requirements

Maintain food safety and quality programs

Contribute to workplace health and safety processes

Identify secondary sexual characteristics - beef

Prepare head for inspection

Prepare and present viscera for inspection

Use standard product descriptions - sheep and goats

Use standard product descriptions - beef

Use standard product descriptions - pork

Grade carcases

Receive and inspect wild game carcases from the field

Receive and inspect wild game carcases at a processing plant

Store wild game carcases

Inspect wild game field depot

Apply knowledge of the wild game meat industry

Operate a wild game harvester vehicle

Use firearms to safely and humanely harvest wild game

Eviscerate, inspect and tag wild game carcase in the field

Handle animals humanely while conducting ante-mortem inspection

Assess cattle according to industry standards

Assess sheep and lambs according to industry standards

Conduct ante-mortem inspection and make disposition

Follow and implement an established work plan

Handle meat product in cold stores

Manage animal identification data

Operate waste recovery systems

Operate a forklift in a specific work area

Monitor production of packaged product to customer specifications

Supervise meat packing operation

Provide coaching

Provide mentoring

Perform carcase Meat Hygiene Assessment

Perform process monitoring for Meat Hygiene Assessment

Perform boning room Meat Hygiene Assessment

Perform offal Meat Hygiene Assessment

Grade beef carcases using MSA standards

Perform manual chemical lean testing

Inspect transportation container or vehicle

Assess effective stunning and bleeding

Assess meat product in chillers

Perform pre-operations hygiene assessment

Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat

Maintain production records

Skin condemned carcase

Sharpen and handle knives safely

Participate in traceability activities

Control contaminants and allergens in food processing

Operate a process control interface

Plan, conduct and monitor equipment maintenance

Apply good manufacturing practice requirements in food processing

Participate in an audit process

Participate in environmentally sustainable work practices

Provide work skill instruction