Unit of competency Outline

Date retreived
23/07/2026 12:23 AM AWST

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Inspect meat for defects in a packing room

Inspect meat for defects in a packing room

Unit of competency
National Code
AMPA2078
State Code
BBH66
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
01/02/2018
View on TGA
State Implementation and Classification
Approved Date
06/04/2018
Field of Education
110105 - Butchery
Original Release Date
06/04/2018
Nominal Hours
35
Description
This unit describes the skills and knowledge required to routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing.This unit is applicable to workers packing meat and offal in abattoirs, boning rooms, knackeries and wild game processing establishments. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.All work must be carried out to comply with workplace and hygiene requirements and Australian meat processing standards and regulations.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Inspect meat cuts for defects
  • 1.1 Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising
  • 1.2 Consistently detect meat cuts with contamination defects or return them to the slicer for trimming
  • 1.3 Promptly report consistent contamination problems to the supervisor
2. Identify meat that is outside specifications
  • 2.1 Identify out-of-specification meat or return to trimmer for re-working
  • 2.2 Dispose of contaminated trimmings according to workplace procedures
No information
No information
Replaced By
State Code National Code Title Type
OFJ15 AMPQUA204 Inspect meat for defects Unit of competency