Certificate III in Meat Processing (Meat Safety)

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Comments about Certificate III in Meat Processing (Meat Safety) - On Campus - Bendigo - Victoria

  • Objectives
    This program is suited to those wishing to obtain a higher level certificate within Meat Processing. This program is appropriate for a person wanting to work as a meat inspector in the meat processing industry.
  • Entry requirements
    Applicants will need to have successfully completed a Certifciate II in Meat Processing. Other Entry Requirements High level of Industry experience. ** All participants will be required to attend 3 days on-site at an agreed Abattoir
  • Academic title
    Certificate III in Meat Processing (Meat Safety)
  • Course description
    Key Study Areas     

    Major areas of study include: Hygiene & Implementation of Food Safety, Quality Assurance, Ante/Post mortem inspection.

    • Bendigo (City Campus)
    • Workplace Based

    Selection Process    
    • Individual Interview

    Employment Opportunities    

    Employment opportunities could exist within Abbattoirs, Food Processing Plants, Wholesale Butchers.

    Further Study Options     

    The successful completion of this certificate would allow participants to articulate into:

        * Certificate IV Meat Processing (Leadership)
        * Certificate IV Meat Processing (Meat Safety)
        * Certificate IV Meat Processing (Quality Assurance)
        * Certificate IV Meat Processing (General)

    Pathways Courses    
    Certificate IV in Food Processing :: FDF40103


    You will be assessed as part of this course.

    Packaging Rules     

    This Qualification requires participants to complete:

        * six compulsory core units (Participants who have completed a certificate II in Meat Processing will receive credit transfers, upon supply of a statement of attainment.

    Participants who have provided a statement of attainment from a prior certificate program (units that align to the six compulsory core units, will only need to complete the following:-

        * six compulsory technical units
          optional teachnical units (to a minimum of 6 points)

    Typical Course Content     (exact details may be obtained from the teaching centre)
    BSBFLM312A     Contribute to team effectiveness
    MTMMP1C         Maintain Personal Equipment
    MTMMP2C         Apply Hygiene And Sanitation Practices
    MTMMP3C         Apply Quality Assurance Practices
    MTMMP48C       Handle Animals Humanely While Conducting Ante-mortem Inspection
    MTMMP4C         Follow Safe Work Policies And Procedures
    MTMMP5C         Communicate In The Workplace
    MTMMP6C         Overview The Meat Industry
    MTMMP80C       Inspect Transportation Container/Vehicle
    MTMP3071B      Perform Ante-mortem Inspection And Make Disposition
    MTMP3072B      Perform Post-mortem Inspection And Make Disposition
    MTMP3073A      Implement Food Safety Program
    MTMP3074A      Perform Carcase Meat Hygiene Assessment
    MTMP3075A      Perform Process Monitoring For Meat Hygiene Assessment
    MTMP3076A      Perform Boning Room Meat Hygiene Assessment
    MTMP3077A      Perform Offal Meat Hygiene Assessment
    PMLDATA200A   Record And Present Data

    Recognition of Prior Learning    

    Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.

Other programs related to food and hospitality

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