This unit describes the skills and knowledge required to de-rind pork meat cuts using a mechanical aid.This unit is applicable to workers in pork boning rooms, wholesalers or food service operations.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.