Unit of competency Outline

Date retreived
23/07/2026 3:37 PM AWST

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Bar head and remove cheek meat

Bar head and remove cheek meat

Unit of competency
National Code
MTMP2096B
State Code
W6957
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
26/07/2010
Field of Education
110105 - Butchery
Original Release Date
26/07/2010
Nominal Hours
20
Description
This unit covers the skills and knowledge required to bar heads and remove cheek meat.
Notes
Elements and Performance Criteria
1. Bar heads
  • 1.1. Steps involved in barring heads and removing cheek meat are identified.
  • 1.2. Head is barred according to workplace requirements.
  • 1.3. Occupational Health and Safety (OH&S) requirements are identified and met.
  • 1.4. Sources of contamination and cross-contamination are identified.
2. Remove cheek meat
  • 2.1. Cheek meat is removed according to workplace requirements.
  • 2.2. Cheek meat is removed in accordance with OH&S requirements.
  • 2.3. Types and sources of contamination and cross-contamination are identified.
  • 2.4. Edible cheek meat is forwarded for further processing in accordance with workplace requirements.
  • 2.5. Trimmings or defects are placed in inedible bins or chutes in accordance with workplace requirements.
No information
No information
Replaces
State Code National Code Title Type
E1583 MTMP2096A Bar head and remove cheek meat Unit of competency
Replaced By
State Code National Code Title Type
D8840 MTMP2096C Bar head and remove cheek meat Unit of competency
No information