HomeCoursesFood science and productionCertificate III
Certificate III · national qualification
Certificate III in Meat Processing
As a skilled operator in a meat processing plant, you would take responsibility for part of a line or the equipment that keeps it running, using your own judgement when something is not routine.
- How long it takes
- 1 to 2 years
- typical for this level
- Main job
- Meat Process Worker
- $64,700 median pay, In demand
- Taught by
- 1 provider
- QLD
Is this course right for you?
What the Certificate III in Meat Processing asks of you, and what you might want to check first.
It helps to have
- an interest in keeping food safe and hygienic
- a careful approach to following procedures
- good communication skills with your workmates
- the confidence to make decisions when needed
Before you start
There are no entry requirements for this qualification.
Certificate III or Certificate II?
Certificate III is the higher level. At this level you take responsibility for part or all of a processing plant and its equipment, work autonomously, use judgement, and may take some responsibility for the output of others.
See the courseWhere this course can take you
Jobs this qualification is a recognised route into, and the study that can follow it.
Jobs you can do with it
Meat Process Worker
Meat process workers slaughter, bone, slice and pack meat in abattoirs and processing plants, supplying the red meat, poultry and smallgoods sold through supermarkets and butcher shops.
What else you need
Skilled meat-processing operations; comply with food-safety and workplace requirements.
Median pay$64,700
In demand
If you study further
Pay is the median for everyone in the job, and “In demand” means the job is on the national shortage list.
Where you can study this course
There's one place you can study this course. No provider pays to be listed here.
- Website for FS Alliance (opens in a new tab)
FS Alliance
Food Safety Operations Qld, QLD
5.0from 2 Google reviews
What you’ll learn
15 units: 4 that everyone takes and 11 you choose.
- Hygiene and sanitation
- Food safety and quality programs
- Workplace health and safety
- Quality assurance specialisation
- Communicating at work
- Overseeing plant and equipment
See all 4 core units
Core units
Everyone completes these. Select a unit to see what it covers.
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Questions to ask before you enrol
Providers run this course differently, so the answers change from one to the next.
- When is the next intake, and how many are there each year?
- What is the total cost, including materials, checks and any placement costs?
- Can I study part time or online, and how does that change the length?
- Do the units count towards a higher qualification if I go on to study further?
Questions people ask
Who is this qualification for?
It suits people working as skilled operators, or in roles overseeing quality programs, in a meat processing plant. You would take responsibility for part or all of a plant and its equipment, working autonomously, using judgement and solving routine and some non-routine problems. It leads to roles like Meat Process Worker, Quality Inspector and Slaughterer.
Do I need experience or other qualifications first?
There are no entry requirements for this qualification itself, though individual providers can set their own conditions, so check with the provider you choose.
Is a licence, registration or check required to work in this area?
All work must comply with workplace procedures and the state or territory food safety and work health and safety codes, regulations and legislation that apply to your workplace.
How is it different from Certificate II in Meat Processing?
Certificate III is the higher level. At this level you take responsibility for part or all of a processing plant and its equipment, work autonomously, use judgement, and may take some responsibility for the output of others.