Certificate III in Meat Processing

MTM30111 Certificate III in Meat Processing (Boning Room)

The Certificate III in Meat Processing (Boning Room) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with boning and slicing operations.










MTM30311 – Certificate III in Meat Processing (Meat Safety)

The Certificate III in Meat Processing (Meat Safety) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with meat inspection activities.

The purpose of the qualification is to provide skills and knowledge for operators to perform a range of inspection tasks such as antemortem inspection, post-mortem inspection, monitor animal welfare, meat hygiene assessment, MTV inspection, develop HACCP based food safety programs and monitor abattoir construction and design.



MTM30511 – Certificate III in Meat Processing (Slaughtering)

The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.

Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.

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