The AMP20316 Certificate II in Meat Processing (Abattoirs) is for new or experienced workers in the meat processing industry. It requires completion of an off-the-job component focusing on hygiene and sanitation, quality assurance, and workplace health and safety. This qualification covers work activities in an abattoir. Graduates will be able to access, record, and act on information from various sources, apply solutions to predictable problems, and use equipment to complete tasks involving known routines and procedures. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
Entry requirements for the Certificate II in Meat Processing (Abattoirs) vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Certificate II in Meat Processing (Abattoirs) will prepare you for the following roles.
An Abattoir Knife Hand performs a range of tasks in an abattoir. You might cut meat from carcasses or trim it to remove fat. Abattoir Knife Hands m...
A Meat Process Worker carries out a range of tasks at an abattoir or meat processing facility. You might get livestock ready for slaughter or assis...
An Abattoir Labourer undertakes various duties during the preparation of meat at an abattoir. You might prepare livestock for slaughter or cut meat...
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