Certificate IV in Meat Processing (Meat Safety)


Qualification Description

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises, usually at export processing plants. It covers the duties of a meat inspector performing post-mortem inspection and, in some cases, ante-mortem inspection.


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 differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge necessary to oversee the implementation of Approved Arrangements and workplace health and safety programs.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

Total number of units = 21 or 24 (depending on elective selection)

  • Core Units = 14
  • Elective Units = 7 or 10 (depending on elective selection)

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