Unit of competency Outline
Date retreived
22/07/2026 4:30 PM AWST
22/07/2026 4:30 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Bone head
Bone head
Unit of competency
National Code
MTMP2094B
MTMP2094B
State Code
W6955
W6955
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2010
Field of Education
110105 - Butchery
Original Release Date
04/08/2010
Nominal Hours
40
Description
This unit covers the skills and knowledge required to remove recoverable meat from a head (including but not limited to cheek meat).
Notes
Elements and Performance Criteria
1. Identify steps in head dressing
- 1.1. Steps in head dressing are identified and explained to workplace requirements and customer specifications.
- 1.2. Sources of potential contamination are identified.
- 1.3. Types of head meat for recovery are identified according to workplace requirements.
- 1.4. Specific hygiene and sanitation requirements for work instructions are identified and explained.
2. Bone head
- 2.1. Equipment is cleaned and sterilised to workplace requirements.
- 2.2. Occupational Health and Safety (OH&S requirements are identified and followed.
- 2.3. Head is boned according to workplace requirements.
- 2.4. Head is boned to maximise yield.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1581 | MTMP2094A | Bone head | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8838 | MTMP2094C | Bone head | Unit of competency |