This unit describes the skills and knowledge required to use AUS-MEAT language in defining pork product specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT accreditation for Pork Boning Room Standards Officers. This unit prepares the workers to work with pig meat cuts, specifications and cutting lines. Individuals will be directly involved in demonstration and explanation of:achieving maximum yields and returnsbasic anatomycutting linesdetecting and recording defectsproduct descriptionspecifications and verification.This unit must not be delivered in the same qualification with AMPABA305 Use standard product descriptions - pork.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.