The AMP31116 Certificate III in Meat Processing (Livestock Handling) is the minimum qualification for labourers and leading hands working at stockyards or lairage. This course is completed over 2 years and teaches you how to prepare livestock for slaughter — while maintaining animal welfare and handling requirements. The course covers HACCP and legal standards of the Australian meat industry, and you can choose specialisations in team leadership, stock handling, and lairage. Enquire now for upcoming intake dates and the list of elective choices.
Entry requirements for the Certificate III in Meat Processing (Livestock Handling) 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 III in Meat Processing (Livestock Handling) will prepare you for the following roles.
An Abattoir Labourer undertakes various duties during the preparation of meat at an abattoir. You might prepare livestock for slaughter or cut meat...
Meat Packers are responsible for preparing, processing, and packaging meat products in accordance with safety and quality standards. Their tasks ty...
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
An Animal Welfare Officer ensures the humane treatment and welfare of animals. You might work in animal shelters, government agencies, or animal we...
Their duties include feeding, watering, monitoring the health and wellbeing of animals, assisting with breeding and birthing processes, and maintai...
Compare all providers for the Certificate III in Meat Processing (Livestock Handling) available in your area to find the right fit for you.
