Certificate III in Meat Processing (Packing Operations)

Supervise meat packing operation

Maintain personal equipment

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

Perform carcase Meat Hygiene Assessment

Perform process monitoring for Meat Hygiene Assessment

Perform boning room Meat Hygiene Assessment

Use standard product descriptions - sheep and goats

Use standard product descriptions - beef

Use standard product descriptions - pork

Use standard product descriptions - kangaroos

Oversee product loadout

Assess product in chillers

Follow and implement an established work plan

Identify and repair equipment faults

Perform pre-operations hygiene assessment

Monitor production of packaged product to customer specifications

Conduct an internal audit of a documented program

Set up a production or packaging line for operation

Set up a production or packaging line for operation

Identify and minimise environmental hazards

Identify and apply process improvements