Certificate II in Meat Processing (Abattoirs)

The nationally recognised Certificate II in Meat Processing (Abattoirs) is the minimum industry-standard qualification you need to work in an abattoir. You will learn under supervision in a variety of roles including livestock handler, packer, loadout operator or carcase trimmer.

LEARN NEW SKILLS

Through theory and practical course work, you will learn to:

• Apply animal welfare practices
• Handle knives safely and the technical skills to perform different types of cuts
• Work with, prepare, and process meat products
• Operate specialist abattoir machinery and equipment
• Apply hygiene and sanitation practices
• Comply with quality assurance and HACCP practices

DEVELOP YOUR TALENT

Develop the personal skills and attributes you need to get ahead:

• Drive and self-motivation
• Attention to detail
• Effective communication
• Advanced hand-eye coordination and dexterity

ACHIEVE YOUR GOALS

Successfully completing this course provides you with:

• A nationally accredited qualification at Certificate II level
• The minimum industry-standard qualification to work in an abattoir

Career opportunities:

• Livestock handler in lairage or lairage labourer
• By-products, offal, tripe room or skin shed labourer
• Carcase trimmer
• Packer, loadout operator
• Fellmongerer
• Field harvester of wild game
• Meat processing cleaner

GROW YOUR CAREER

Take your career to the next level with a Certificate III in Meat Processing trade qualification, specialising in:

• Boning room
• Meat safety
• Rendering
• Retail butchery
• Food services
• Smallgoods - manufacture

INDUSTRY DEMAND

The Australian meat processing industry is characterised by a large number of small and medium-size producers producing for local or niche markets and a smaller number of large producers that operate globally. Employment in the meat processing industry remains stable with high employment outcomes for graduates.