This unit describes the skills and knowledge required to bone a neck. This task is usually, but not necessarily, performed on the slaughter floor.This unit is applicable to workers boning necks on a slaughter floor or in a boning room, smallgoods plant or retail butchery premises.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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.