Certificate III in Meat Processing (Smallgoods - General)

Apply hygiene and sanitation practices

Comply with Quality Assurance and HACCP requirements

Follow safe work policies and procedures

Communicate in the workplace

Overview the meat industry

Inspect hindquarter and remove contamination

Inspect forequarter and remove contamination

Store carcase product

Store carton product

Clean after operations - boning room

Use standard product descriptions - beef

Use standard product descriptions - pork

Handle materials and products

Pack smallgoods product

Package product using thermoform process

Operate bar and coder systems

Select, identify and prepare casings

Manually shape and form product

Slice product using simple machinery

Rotate stored meat

Rotate meat product

Inspect carton meat

Prepare dry ingredients

Measure and calculate routine workplace data

Manually link and tie product

Operate mixer or blender unit

Cook, steam and cool product

Prepare dried meat

Fill casings

Thaw product - water

Thaw product - air

Sort meat

Batch meat

Operate product forming machinery

Operate link and tie machinery

Operate complex slicing and packaging machinery

Prepare meat-based pates and terrines for commercial sale

Prepare product formulations

Ferment and mature product

Blend meat product

Slice product using simple machinery

Clean work area during operations

Operate scales and semi-automatic labelling machinery

Maintain production records

Clean chillers

Operate forklift in a specific workplace

Vacuum pack product

Sharpen knives

Prepare and slice meat cuts

Trim meat to specifications

Package product using automatic packing and labelling equipment

Despatch meat product

Package meat and smallgoods product for retail sale

Package product using gas flushing process

Operate metal detection unit

Assess product in chillers

Cure and corn product

Break carcase into primal cuts

Prepare primal cuts

Smoke product

Provide coaching

Provide mentoring

Identify and repair equipment faults

Calculate carcase yield in a boning room

Utilise a knowledge management system

Use knowledge management systems

Clean food-handling areas

Clean food-handling areas and equipment

Work in a freezer storage area

Work with temperature controlled stock

Use numerical applications in the workplace

Work in a freezer storage area

Work with temperature controlled stock

Set up a production or packaging line for operation

Work in a freezer storage area

Work with temperature controlled stock

Use numerical applications in the workplace

Set up a production or packaging line for operation

Provide first aid

Provide First Aid

Provide work skill instruction

Complete and check import/export documentation

Complete and check import/export documentation

Move materials mechanically using automated equipment

Move materials mechanically using automated equipment