Skill set Outline
Information current as of
12/09/2026 2:50 PM AWST
12/09/2026 2:50 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Meat Packer (Boning Room) Skill Set
Meat Packer (Boning Room) Skill Set
Skill set
National Code
AMPSS00038
AMPSS00038
State Code
AD668
AD668
TGA Status
Current
Current
DTWD Status
Approved
Approved
National Endorsed, State Implementation and Classification
AQF Level
Statement of Attainment at Certificate II Level
Field of Education
1101 - Food And Hospitality
Skillset Type
National
Original TGA Release Date
04/08/2016
Current Release Date
04/08/2016
Current Release Number
1.00
Approved Date
18/10/2021
Nominal Hours
240
Duration
1 Semester
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 04/08/2016 | Current | Approved |
Description
This Skill Set describes the skills and knowledge to handle and pack meat products at a meat processing boning room.
Pathway Information
The Units of Competency comprising the Meat Packer (Boning Room) Skill Set are drawn from AQF level II in the Qualifications, and can be counted towards other Qualifications where this is in accordance with the Qualification requirements.
Licensing / Regulatory Information
Not applicable.
Target Group
Typically the trainee is a company employee who is engaged in the handling and packing of meat products in a meat processing boning room.
Suggested words for statement of attainment
This Skill Set from the AMP Australian Meat Industry Training Package meets the industry requirements for the handling and packing of meat products at a meat processing boning room.
General notes
Schedule
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AVX13 | AMPCOR202 | Apply hygiene and sanitation practices | 40 | Unit of competency |
| AVX11 | AMPCOR204 | Follow safe work policies and procedures | 40 | Unit of competency |
| BBA20 | AMPA2070 | Identify cuts and specifications | 60 | Unit of competency |
| BBA21 | AMPA2068 | Inspect meat for defects | 40 | Unit of competency |
| BBA19 | AMPA2071 | Pack meat products | 60 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AB904 | MTMSS00039 | Meat Packer (Boning Room) Skill Set | Skill set |