CIB - 772 Meat Processing - apprenticeships and traineeships

Date of effect
5 July 2013

Updated
14 December 2015

Qualification

AMP30815 Certificate III in Meat Processing (Retail Butcher)

Terms of apprenticeship

Full-time:

• 36 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School-based

The term for a school-based apprenticeship will be the school-based component plus 24 months full-time post-school, or until the relevant competencies are achieved.

The school-based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school-based component of the apprenticeship the school-based apprentice must undertake a minimum of 130 days of on-the-job training.

Probationary period

3 months

Date of effect
17 July 2026

Qualification

AMP20316 Certificate II in Meat Processing (Abattoirs)

Terms of traineeship

Full-time:

• 12 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

School-based part-time trainees will undertake a minimum of 100 days on-the-job training across a 24 month period within which trainees shall be required to demonstrate competencies relevant to the Vocational Training Order.

Probationary period

2 months

Date of effect
23 March 2012

Updated
12 June 2026

Qualification

AMP30116 Certificate III in Meat Processing (Boning Room)

Terms of traineeship

Full-time:

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20126 Certificate II in Meat Processing
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
12 June 2026

Qualification

AMP30216 Certificate III in Meat Processing (Food Services)

Terms of traineeship

Full-time:

AMP30216 Certificate III in Meat Processing (Food Services)

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
12 June 2026

Qualifications

AMP20126 Certificate II in Meat Processing

AMP30622 Certificate III in Meat Processing (General)

AMP40222 Certificate IV in Meat Processing (General)

Terms of traineeships

Full-time:

AMP20126 Certificate II in Meat Processing

• 12 months or until the relevant competencies are achieved

AMP30622 Certificate III in Meat Processing (General)

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds AMP20316 Certificate II in Meat Processing (Abattoirs) or AMP20126 Certificate II in Meat Processing.

AMP40222 Certificate IV in Meat Processing (General)

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing
  • AMP30116 Certificate III in Meat Processing (Boning Room)
  • AMP30216 Certificate III in Meat Processing (Food Services)
  • AMP30322 Certificate III in Meat Safety Inspection
  • AMP30421 Certificate III in Meat Processing (Rendering)
  • AMP30516 Certificate III in Meat Processing (Slaughtering)
  • AMP30622 Certificate III in Meat Processing (General)
  • AMP30916 Certificate III in Meat Processing (Smallgoods - General)
  • AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture)

Part-time:

See part-time apprenticeships and traineeships

School based

AMP20126 Certificate II in Meat Processing

School-based part-time trainees will undertake a minimum of 100 days on-the-job training across a 12 month period within which trainees shall be required to demonstrate competencies relevant to the Vocational Training Order.

Probationary period

2 months

Date of effect
23 March 2012

Updated
11 August 2023

Qualification

AMP40222 Certificate IV in Meat Processing (Leadership)

Terms of traineeship

Full-time:

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP30421- Certificate III in Meat Processing (Rendering)
  • AMP30622- Certificate III in Meat Processing (General)
  • AMP30516- Certificate III in Meat Processing (Slaughtering)
  • AMP30815- Certificate III in Meat Processing (Retail Butcher)
  • AMP30916- Certificate III in Meat Processing (Smallgoods - General)
  • AMP31016- Certificate III in Meat Processing (Smallgoods - Manufacture)
  • AMP31116- Certificate III in Meat Processing (Livestock Handling)              
  • AMP31216- Certificate III in Meat Processing (Packing Operations)

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
7 November 2016

Qualification

AMP31116 Certificate III in Meat Processing (Livestock Handling)

Terms of traineeship

Full-time:

• 24 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
12 June 2026

Qualification

AMP20426 Certificate II in Meat Retailing

Terms of traineeship

Full-time:

• 12 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

School-based part-time trainees will undertake a minimum of 100 days on-the-job training across a 12 month period within which trainees shall be required to demonstrate competencies relevant to the Vocational Training Order.

Probationary period

2 months

Date of effect
23 March 2012

Updated
11 August 2023

Qualifications

AMP30322 Certificate III in Meat Safety Inspection

AMP40522 Certificate IV in Meat Safety Inspection

Terms of traineeships

Full-time:

AMP30322 Certificate III in Meat Safety Inspection

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20126 Certificate II in Meat Processing
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing

AMP40522 Certificate IV in Meat Safety Inspection

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the trainee holds AMP30322 Certificate III in Meat Safety Inspection

Part-time:

See part-time apprenticeships and traineeships

Probationary periods

Where the nominal term is:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
23 March 2012

Updated
11 August 2023

Qualifications

AMP30622 Certificate III in Meat Processing (Quality)

AMP40222 Certificate IV in Meat Processing (Quality Management)

Terms of traineeships

Full-time:

AMP30622 Certificate III in Meat Processing (Quality)

• 24 months or until the relevant competencies are achieved

AMP40222 Certificate IV in Meat Processing (Quality Management)

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20126 Certificate II in Meat Processing
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing
  • AMP30116 Certificate III in Meat Processing (Boning Room)
  • AMP30216 Certificate III in Meat Processing (Food Services)
  • AMP30322 Certificate III in Meat Safety Inspection
  • AMP30416 Certificate III in Meat Processing (Rendering)
  • AMP30516 Certificate III in Meat Processing (Slaughtering)
  • AMP30622 Certificate III in Meat Processing (General)
  • AMP30916 Certificate III in Meat Processing (Smallgoods - General)
  • AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture)
• 12 months or until the relevant competencies are achieved where the trainee holds AMP30622 Certificate III in Meat Processing (Quality)

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
11 August 2023

Qualification

AMP30421 Certificate III in Meat Processing (Rendering)

Terms of traineeship

Full-time:

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20126 Certificate II in Meat Processing
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
7 November 2016

Qualification

AMP30516 Certificate III in Meat Processing (Slaughtering)

Terms of traineeship

Full-time:

• 24 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds one of the following qualifications:
  • AMP20117 Certificate II in Meat Processing (Food Services)
  • AMP20126 Certificate II in Meat Processing
  • AMP20316 Certificate II in Meat Processing (Abattoirs)
  • AMP20415 Certificate II in Meat Processing (Meat Retailing)
  • AMP20426 Certificate II in Meat Retailing

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
23 March 2012

Updated
11 August 2023

Qualifications

AMP30916 Certificate III in Meat Processing (Smallgoods - General)

AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture)

Terms of traineeships

Full-time:

AMP30916 Certificate III in Meat Processing (Smallgoods - General)

• 36 months or until the relevant competencies are achieved

AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture)

• 36 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

Probationary period

3 months

Certificate III in Meat Processing (Retail Butcher) is the trade qualification for butchers. Apprentices will learn safe and hygienic work practices and how to:

• prepare meat and meat products
• maintain personal equipment
• apply quality assurance procedures in the workplace
• overview the meat industry
• provide advice on cuts of meat
• sell meat to customers in a retail or supermarket environment.

Trainees in abattoirs will undertake activities aligned with commencing work in that industry area. They will learn to:

• maintain personal equipment
• practice safe and hygienic work policies and procedures
• apply quality assurance procedures in the workplace
• overview the meat industry
• separate offal, process and wash heads and prepare and trim carcasses.

Career opportunities include stockyard or lairage labourer, slaughter floor labourer, carcase trimmer, packer, offal room labourer, tripe room labourer, loadout operator, skin shed labourer, fellmongerer, by-products labourer, meat processing cleaner, field harvester of wild game and livestock handler in lairage.

Trainees will work in boning rooms or in meat wholesale enterprises that prepare meat cuts from whole carcases. They will learn to:

• maintain personal equipment
• practice safe and hygienic work policies and procedures
• apply quality assurance procedures in the workplace
• overview the meat industry
• sharpen knives
• use technical skills associated with boning sheep, beef or pigs in a processing environment.

Career opportunities include boner, slicer and bandsaw operator.

Food Services trainees offer specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service. The qualifications at both levels are flexible enabling specialisations to be made from a wide range of units.

Certificate III level trainees will combine the core learning of Certificate II with attaining advanced skills in the elective specialisations and also supervisory skills.

Career opportunities include advanced processing packer and team leader, co-products experienced worker and team leader and supermarket deli manager.

The Certificate II qualification covers work activities undertaken by those who are entering the meat processing industry. It is a general qualification that focuses on work in meat processing premises, such as slaughtering premises, knackeries, boning rooms, food services operations, cold stores, game processing establishments, or small goods manufacturing plants. 

Graduates from this qualification usually work under general supervision to: 

• access, record and act on a defined range of information from a range of sources
• apply and communicate known solutions to a limited range of predictable problems
• use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options. 

All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace. 

Typical occupational outcomes include: Food Services Worker, Processor/Packer, Counter Hand, Meat Packer, Production Labourer.  

Certificate III level trainees will work in meat processing plants in the area of Quality Assurance or in the laboratory. They will learn to:

• maintain personal equipment
• follow safe and hygienic work policies and procedures
• communicate in the workplace
• apply quality assurance practices
• overview the meat industry
• perform multi-skilled duties that cross operational areas, for example boning room and slaughter floor.

Career opportunities include Quality Assurance officer, meat processing laboratory assistant, game harvester, game depot manager, pre-dressing game inspector, supervisor and leading hand and on-floor trainer

The Certificate IV qualification targets activities undertaken by workers at supervisory or "post-trade" level in the meat industry. Trainees are able to select a mix of technical and leadership units. This will enable them to gain cross-sectoral experience in the meat industry, thereby suiting their job roles and career requirements. Trainees will build on lower level competencies and learn to:

• implement a meat hygiene assessment program
• establish a meat sampling program
• assess and evaluate meat industry requirements and processes
• conduct food safety audits
• participate in product recall
• supervise staff.

Career opportunities include meat retailing supervisor, smallgoods production supervisor, meat processing production supervisor, meat processing assessor, lairage supervisor and rendering supervisor.

The qualification in Leadership covers work activities undertaken by experienced meat workers who are in supervisory positions.

They will learn to:

• participate in OHS risk control processes
• apply and facilitate quality assurance processes
• supervise staff and lead teams
• manage finances and inventory and stock control
• facilitate achievement of environmental policies and goals
• participate in product recall.

Job roles include meat processing supervisor, meat processing team leader, smallgoods supervisor, boning room supervisor, meat department supervisor and meat processing assessor.

Certificate III level trainees will work as coordinators in yards or holding pens. Livestock handling covers work activities undertaken by handlers working the yards or holding pens applying animal welfare and handling requirements.

They will learn to:

• identify animals using electronic systems
• apply animal welfare and handling requirements
• perform emergency kill procedures
• participate in WHS risk control processes
• manage welfare, yarding and movement of stock in an abattoir
• use a specialised range of tools and materials
• maintain records
• provide and transmit solutions to predictable and sometimes unpredictable problems.

Job roles include livestock handler.

This qualification covers work activities undertaken by those working as meat retail assistants in meat retailing premises. It may also be completed as a pathway to qualifications such as those in retail butchery, food services and/or smallgoods.

Certificate II level trainees will initially learn to:

• access, record and act on a defined range of information from a range of sources
• apply and communicate known solutions to a limited range of predictable problems
• use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options.

All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace. Meat retailing trainees will work in a variety of meat retailing enterprises. 

Typical Occupational outcomes include:

• Food services worker
• Processor/packer
• Meat packer
• Production labourer
• Meat retail assistant
• Counter hand. 

Meat safety training qualifies people for registration as meat inspectors. Certificate III is the minimum requirement and in New South Wales, Certificate IV is required.

The Certificate III qualification addresses work activities undertaken by meat inspectors in meat processing centres and most commonly in domestic processing enterprises. Trainees will learn to:

• maintain personal equipment
• handle animals humanely while conducting ante-mortem and post-mortem inspections
• apply quality assurance practices
• follow safe and hygienic work policies and procedures
• implement food safety programs
• inspect transportation containers and vehicles
• overview the meat industry
• sharpen knives
• check the health of livestock.

The Certificate IV qualification addresses activities undertaken by meat inspectors in meat processing enterprises, usually at export processing centres. Trainees are offered advanced training as Meat Safety Officers, including learning to:

• perform meat hygiene assessments
• obtain representative samples in accordance with a sampling plan
• oversee compliance with meat processing standards
• oversee export requirements and humane handling of animals
• conduct food safety audits
• monitor and overview the production of processed meats and smallgoods.

Quality Assurance trainees at Certificate III level will complete work activities in a meat processing enterprise and will be responsible for the day-to-day monitoring, testing and application of a QA program. They will learn to: complete routine activities provide and transmit solutions to predictable and sometimes unpredictable problems.

Certificate IV level trainees will complete work activities undertaken by Quality Assurance officers in abattoirs and smallgoods production enterprises.

They will learn to:

• manage their own work performance
• facilitate hygiene practices
• facilitate quality assurance processes
• conduct internal program audits of a documented program
• engage in OHS risk control processes
• develop and implement food safety programs.

Job roles include Quality Assurance officer, Quality Assurance supervisor, Quality Assurance auditor, Quality Assurance manager and compliance manager.

Trainees in rendering will work in meat processing plants. They will learn to produce meat meal, fertilisers and tallow through:

• implementing safe and hygienic work practices
• operating batch cookers, tallow processing plants and continuous cookers
• producing rendered products hygienically
• monitoring boiler operations
• implementing a quality assurance program for rendering plants.

Job roles include meat renderer and by-products operator.

Trainees undertaking slaughtering duties may do so in abattoirs. They will learn to:

• implement safe and hygienic work practices
• perform slaughter floor operations
• perform opening cuts on carcases
• remove animal hides
• perform animal leg opening cutting techniques.

Job roles include slaughter and dressing operations.

Smallgoods include prepared meat products such as sausage and salami.

Certificate III level - generalist trainees will work in larger, factory-type smallgoods enterprises, where they will make, prepare and form meat products for larger, factory-type smallgoods manufacturers.

Factories will often have specialised lines of production, for example, hams and bacons, and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.

Trainees will advance their skills through learning to:

• rotate stored meat and meat products
• work with temperature controlled stock
• operate complex slicing and packaging machinery
• ferment and mature meat products
• prepare primal cuts
• set up production or packaging lines
• operate product forming machinery
• mentor staff.

Job roles include smallgoods operator, slicing and packaging operator, slicer and product formulation operator.

Certificate III level - manufacture trainees will work in traditional smallgoods enterprises which make, prepare and produce a small to medium-sized range of smallgoods products. Trainees will advance their skills through learning to:

• pack smallgoods products
• manually link and tie products
• slice products using simple machinery
• rotate stored meat and meat products
• operate scales and semi-automatic labelling machinery
• trim meat to specifications
• cure and corn products
• prepare meat-based pates and terrines for commercial sale
• smoke meat products
• prepare dried meat and primal cuts.

Career opportunities include smallgoods producer and smallgoods maker.

The AMP Australian Meat Processing Training Package includes the following qualifications that support apprenticeship and traineeship pathways:

Apprenticeship

• AMP30815 Certificate III in Meat Processing (Retail Butcher)

Traineeships

• AMP20126 Certificate II in Meat Processing
• AMP20316 Certificate II in Meat Processing (Abattoirs)
• AMP20426 Certificate II in Meat Retailing
• AMP30116 Certificate III in Meat Processing (Boning Room)
• AMP30216 Certificate III in Meat Processing (Food Services)
• AMP30322 Certificate III in Meat Safety Inspection
• AMP30421 Certificate III in Meat Processing (Rendering)
• AMP30516 Certificate III in Meat Processing (Slaughtering)
• AMP30622 Certificate III in Meat Processing
• AMP30916 Certificate III in Meat Processing (Smallgoods - General)
• AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture)
• AMP31116 Certificate III in Meat Processing (Livestock Handling)
• AMP40222 Certificate IV in Meat Processing
• AMP40522 Certificate IV in Meat Safety Inspection

Apprentices employed under the Meat Industry Award 2020 or Manufacturing and Associated Industries and Occupations Award 2020 are able to progress through the apprenticeship on the achievement of competencies rather than time served.

Section 16.5 (e) of the Meat Industry Award 2020 and Section 12.6 in the Manufacturing and Associated Industries and Occupations Award 2020 state that Apprenticeships under this award are competency based. The actual time taken to complete an apprenticeship will therefore vary depending upon factors such as the intensity of training and the variety of work experience.

The rate of progress is based on the nominal term of direct entry or advanced entry (where the apprentice holds a lower level qualification specified in the VTO) into the apprenticeship.

For further information on the competency-based progression model and the rates of progress see below.

The rate of progress for apprenticeship with a full-time nominal term of 36 months or part-time nominal term of 54 months will be determined as follows:

On successful completion of the relevant qualification:

• parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship and traineeship prior to the nominal completion date of the training contract or;
• Training Services may issue letters from the Commissioner to both parties inviting them to consider competency-based completion if it has received advice from the training organisation that the apprentice or trainee is eligible to receive their qualification.

Download a Request for Competency-Based Completion form.

Applications under the Apprenticeship and Traineeship Act 2001 to establish an apprenticeship or traineeship, whether full-time, part-time or school-based will not be approved unless the Commissioner for Vocational Training is satisfied that appropriate industrial arrangements are in place.

Apprentices and trainees may be employed under the following awards:

• Manufacturing and Associated Industries and Occupations Award 2020
• Meat Industry Award 2020

All private sector employers and employees in New South Wales are covered by the national industrial relations system administered by the Fair Work Commission (the Commission). The industrial instrument that applies is a national (modern) award or a current enterprise agreement registered with the Commission. Further information is available from the Fair Work Ombudsman by telephoning 13 13 94 or via their website.

The following qualifications are suitable for delivery in schools:

Apprenticeship

• AMP30815 Certificate III in Meat Processing (Retail Butcher)

Traineeships

• AMP20126 Certificate II in Meat Processing
• AMP20316 Certificate II in Meat Processing (Abattoirs)
• AMP20426 Certificate II in Meat Retailing

For information about the delivery of training for school-based part-time apprenticeships and school-based part-time traineeships, refer to Training Arrangements.

The NSW Meat Industry is regulated under the following standards and requirements:

• Food Act 2003 (NSW)
• Food Regulation 2015  
• Meat Industry Award 2020
• General Retail Industry Award 2020
• National Food Standards Code (FSANZ)
• Australian Standard AS 4696-2007, Hygienic production and transportation of meat and meat products for human consumption
• Industry Animal Welfare Standards for Livestock Processing Establishments preparing meat for human consumption (3rd edition)
• Prevention of Cruelty to Animals Act 1979 - overseen by NSW DPI
• Prevention of Cruelty to Animals (General) Regulation 2006 - overseen by NSW DPI
• National Residue Survey

NSW Food Authority is a government agency that works to ensure food sold in New South Wales is safe and correctly labelled and that consumers are able to make informed choices about the food they eat. The Authority undertakes regular audits and inspections of licensed businesses.

The Meat Food Safety Program encompasses all meat handled at domestic and export abattoirs, meat processing plants, retail meat premises, knackeries and pet food processing plants, rendering plants, meat vans, game meat harvesters’ vehicles and field chillers. These businesses, to operate, must hold a NSW Food Authority licence.

Australian Quarantine Inspection Service (AQIS) registers and regulates meat exports. This agency ensures that meat products are produced in accordance with the requirements of the importing countries. In turn these importing countries such as the USA regularly audit both AQIS and plants producing meat for export to their markets. However, licensing and/or other regulatory requirements are not a barrier to the implementation of the proposed apprenticeship and traineeships.

The Certificate III in Meat Processing (Meat Safety) qualification is the minimum requirement for registration as a Meat Inspector in any state in Australia. In New South Wales a Certificate IV is required for appointment. Further information about registration requirements is available from AQIS.

A "Fit and Proper Person" test may also be required when seeking employment. This is in accordance with AQIS regulatory requirements.

Work health and Safety

Health and safety hazards prevail in the meat processing industry. These may include knife cuts and the need to physically handle carcasses or parts of carcasses that may be heavy.

A Q fever inoculation is required prior to entry to an abattoir.

Security licence

A licence to use firearms for the emergency slaughter of livestock may be required for persons working in meat processing. Further information is available from NSW Police.

Meat safety inspectors

• All abattoirs slaughtering animals for human consumption need to have an accredited meat safety inspector (MSI) on site at all times during ante-mortem and post mortem inspections.
• All MSIs need to comply with the requirements of AS 4696-2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption about meat inspection.
• It is the responsibility of the licence holder to employ MSIs and ensure they have the appropriate training and qualifications required to meet the legislation.
• All MSIs working in NSW are required to be assessed by the Food Authority to ensure they comply with all requirements before they can conduct meat inspection duties, and have documented approval from the Food Authority.

Animal welfare

• Each abattoir needs to designate an Animal Welfare Officer to be present on the premises during processing to monitor and take responsibility for the welfare of animals.
• Only employees that have completed specific animal welfare officer training will be eligible for the position.

The following measures are required as a condition of the abattoir’s licence:

• Animal Welfare Officers at domestic red meat abattoirs require training in the relevant animal welfare component of the AMP - Australian Meat Industry Training Package
• All relevant employees require training in the "stunning, sticking and shackling" component of the AMP - Australian Meat Industry Training Package
• All NSW domestic abattoirs need to comply with Section 2 of the Industry Animal Welfare Standards for Livestock Processing Establishments preparing meat for human consumption (2nd edition)

For registered training providers which can deliver the apprenticeship and traineeship qualifications go to training.gov.au.

A list of training organisations which are in contract with the NSW Department of Education to be paid for the delivery of the training is here.

When developing Training Plans, registered training providers should ensure that the training program satisfies the qualification packaging requirements and at the same time, reflects the nature of the business. Training Plans should be customised so that workplace activities support and align with the qualification units of competency.

From 1 January 2015 the NSW Government introduced new fee arrangements for government subsidised vocational education and training (VET). Under Smart and Skilled, all apprenticeship and most traineeship qualifications are subsidised. For a full list of all the qualifications refer to the NSW Skills List. Information on the types and levels of subsidies can be found in the Smart and Skilled Fee Administration Policy. Training for existing-worker trainees is not subsidised.

Training Services and Australian Skills Quality Authority (ASQA) transition arrangements are aligned.

Registered training organisations (RTOs) may commence training in either the new or superseded qualification but must meet the requirements of ASQA. For more information refer to ASQA's General Direction - Learner Transition.

A copy of each Vocational Training Order is available for inspection on this internet site below or at any Training Services centre of the NSW Department of Education.