Skill set Outline

Information current as of
12/09/2026 9:07 AM 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.

Produce Cooked Fermented Meat Products Skill Set

Produce Cooked Fermented Meat Products Skill Set

Skill set
National Code
AMPSS00049
State Code
AD656
TGA Status
Current
DTWD Status
Approved
National Endorsed, State Implementation and Classification
AQF Level
—
Field of Education
—
Skillset Type
National
Original TGA Release Date
04/08/2016
Current Release Date
28/10/2021
Current Release Number
2.00
Approved Date
13/04/2022
Nominal Hours
396
Duration
2 Semesters
Releases
Release Version Release Date TGA Status DTWD Status
2.00 28/10/2021 Current Approved
1.00 04/08/2016 Replaced Replaced
Description
This skill set describes the skills and knowledge required to produce cooked and fermented meat products that will be offered for sale in a retail meat product range.
Pathway Information
The units of competency below provide credit towards several qualifications in the AMP Australian Meat Processing Training Package.
Licensing / Regulatory Information
No licensing, legislative or certification requirements apply to this skill set at the time of publication.
Target Group
This skill set is for individuals who produce cooked fermented meat products that will be offered for retail sale.
Suggested words for statement of attainment
These competencies from the AMP Australian Meat Industry Training Package meet the industry requirements for an individual to produce cooked and fermented meat products that will be offered for retail sale.
General notes
Replaces
State Code National Code Title Type
AB774 MTMSS00051 Produce Cooked Fermented Meat Products Skill Set Skill set