Open courses are available to all and are held regularly around Australia.
These are available to book on-line below.
To register manually please fill out and return the AUS-MEAT booking form.
For customised in-house training to meet your needs please contact us to arrange a suitable time and quote.
This face-to-face trainer led course is an ideal course for beginners in food safety. It is designed to give participants an understanding of the key aspects of Good Manufacturing Practices (GMP) and an awareness of HACCP.
The course provides a brief overview of all the relevant aspects of the Food Standards Code such as food processing, personal hygiene, cleaning, storage and maintenance. All keys aspects important to any food processing facility.
This face-to-face trainer led course is an ideal course to gain a practical understanding of HACCP (Hazard Analysis Critical Control Points).
HACCP is a universally accepted management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
The course will provide you with the detail to develop and implement a HACCP system to meet both regulatory and customer standard requirements.
This face-to-face trainer led course accredits people wishing to export beef, sheep and goat from Australia, as a Non-Packer Exporter (NPE).
Under the Australian Meat and Live-Stock Industry Act 1997 a person in management and control of a Meat Export Business must hold an Export Meat Licence.
This face-to-face trainer led course is designed to enable participants to work with beef cuts, specifications and cutting lines.
The course is an essential component for AUS-MEAT accreditation of beef boning room standards officers.
This face-to-face trainer led course is designed to enable participants to work with sheepmeat cuts, specifications and cutting lines.
The course is an essential component for AUS-MEAT accreditation of sheepmeat boning room standards officers.
This face-to-face trainer led course is designed to provide participants with the necessary theory and practical skills to accurately use the AUS-MEAT chiller assessment language and assess beef carcases for marbling, meat & fat colour, maturity, rib fat and eye muscle area.
This face-to-face trainer led course is designed to provide participants with the knowledge and skills to be able conduct an animal welfare audit of a meat processing establishment against the Australian Livestock Processing Industry Animal Welfare Certification System (AAWCS).
MSA certified graders collate information from the producer, supervise processing standards and collect individual carcase attributes using a uniform set of standards.
This face-to-face trainer led course is designed to provide participants with the practical skills to accurately assess beef carcases to Meat Standards Australia requirements.
Get in contact if you have any issues, inquiries or are interested in bulk bookings and in-house training.