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Certificate II in Meat Processing

This is the entry point into meat processing work, whether that is a slaughter floor, boning room, cold store, knackery or small goods plant.

Illustration of a person working as meat process worker
  • Course code: AMP20126

Where you can study this course

Where

Last reviewed 21 September 2026.

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Is this course right for you?

Entry requirements

There are no entry requirements for this qualification.

  • Providers can set their own conditions, such as a minimum age or a current job in the industry, and practical training may need a workplace placement. Check each provider above.

Entry recommendations

To be prepared for this course, it helps to have:

  • an interest in working with meat and food products
  • a careful approach to hygiene and cleanliness
  • willingness to follow safety rules and routines
  • good communication skills for working in a team

What will you learn?

You learn the routines every site expects: keeping yourself and your work area clean, following food safety and quality checks, and working safely around sharp tools, machinery and heavy product. Training is largely hands-on and done under supervision, so you finish with the habits employers look for rather than a lot of theory. The qualification suits someone starting out in the industry, including school leavers and people changing into food manufacturing work.

  • Cleaning and sanitation routines
  • Food safety and quality checks
  • Work health and safety
  • Communicating with a work team
  • Understanding a meat processing site
  • Safe work procedures

Units of competency (5 core, 6 elective)

The qualification is made up of 11 units. Everyone completes the 5 core units below, and the remaining 6 are electives chosen from the list on training.gov.au, so they vary by provider. Select a unit to see what it covers.

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Career pathways

Roles this qualification is a recognised route into, and what else you need.

Data from training.gov.au and the Australian Bureau of Statistics (CC BY 4.0).