About FS Alliance

This qualification covers work activities undertaken by workers who perform a range of laboratory techniques, including manual, semi-automated and fully automated, to collect and prepare samples in a laboratory. They conduct a wide range of basic, and limited range of specialist tests across a variety of industry sectors. Workers may be required to assist other personnel to solve technical problems and to adjust formulations and production mixes. They may also train them to collect samples and conduct basic tests reliably.

Workers have responsibility for their own outputs according to established procedures. Work is carried out according to established procedures often under the direction and supervision of laboratory or quality managers, or scientific/medical professionals. Work is normally subject to frequent progress and quality checks.

This qualification covers work activities undertaken by workers who perform a limited range of laboratory operations and is the entry-level qualification required for laboratory personnel across all industry sectors. Job roles include laboratory technicians, instrument operators and similar personnel.

Laboratory technicians perform straightforward laboratory work involving a predictable flow of parallel or similar tasks, usually within one scientific discipline. They follow set procedures and recipes using well- developed technical skills and basic scientific knowledge. Technicians generally work inside a laboratory but may also perform technical tasks in the field or within production plants. They may also perform laboratory maintenance and office tasks.

This qualification covers work activities undertaken by operators in a food processing environment who have responsibility for overseeing all or part of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to complete routine activities and provide and transmit solutions to predictable and sometimes unpredictable problems.

The FBP30121 Certificate III in Food Processing is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by team leaders working the yards or lairage. Typically people undertaking this qualification will have responsibility for the welfare, yarding and movement of stock in an abattoir. Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

The AMP31116 Certificate III in Meat Processing (Livestock Handling) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification is aimed at existing workers. The Certificate III qualification reflects the role of individuals required to apply a broad range of knowledge and skills in varied contexts and undertake skilled work. Certificate III is suitable for experienced operators, technicians and trades workers. It is also a pathway to further learning.

This qualification is the trade qualification for butchers.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to complete routine activities and provide and transmit solutions to predictable and sometimes unpredictable problems

The AMP30815 Certificate III in Meat Processing (Retail Butcher) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.

The AMP20117 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification is aimed at new workers. The Certificate II qualification reflects the role of individuals who undertake mainly routine work. Generally, Certificate II is used as an induction into the industry and is aligned to operator, production and assistant roles. It is also a pathway to further learning.

This qualification covers work activities undertaken by workers who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

The FBP20122 Certificate II in Food Processing is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification is aimed at new workers. The Certificate II qualification reflects the role of individuals who undertake mainly routine work. Generally, Certificate II is used as an induction into the industry and is aligned to operator, production and assistant roles. It is also a pathway to further learning.

This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to complete routine activities and provide and transmit solutions to predictable and sometimes unpredictable problems

The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to complete routine activities and provide and transmit solutions to predictable and sometimes unpredictable problems.

The AMP30116 Certificate III in Meat Processing (Boning Room) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs.

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

The AMP30516 Certificate III in Meat Processing (Slaughtering) is a highly flexible qualification enabling selections to be made from a wide range of units.

This skill set is for the Animal Welfare Officer is a company employee who manages the company's animal welfare team.

This qualification covers work activities undertaken by workers commencing work in an abattoir.

The AMP20316 Certificate II in Meat Processing (Abattoirs) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification is aimed at new workers. The Certificate II qualification reflects the role of individuals who undertake mainly routine work. Generally, Certificate II is used as an induction into the industry and is aligned to operator, production and assistant roles. It is also a pathway to further learning.

This qualification covers work activities undertaken by individuals working as skilled operators, or in roles to oversee quality programs, in a meat processing premises. In such roles, workers have responsibility for overseeing part or all of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to complete routine activities and provide and transmit solutions to predictable and sometimes unpredictable problems

The AMP30622 Certificate III in Meat Processing is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by individuals working in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.

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.

The AMP40222 Certificate IV in Meat Processing is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification covers work activities undertaken by meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform ante mortem (except in the case of wild game) and post-mortem inspection of food animals to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.

Workers are required to take responsibility for their own work, participate in teams where required, use judgement, interpret information, and apply solutions to routine and some non-routine problems.

People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Government – Agriculture, as appropriate, when selecting electives.

This qualification covers work activities undertaken by workers, working as meat inspectors or meat safety officers in meat processing establishments. In such roles, workers perform post-mortem inspection of food animals and in some cases ante-mortem inspection to ensure that meat is safe for human or pet consumption, in line with relevant Australian Standards.

At this level workers provide specialist technical skills and knowledge about food animal disease and conditions. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.

Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities and where applicable the Australian Government export authority. Users must check with the relevant regulatory authority before delivery.