Unit of competency Outline
Date retreived
22/07/2026 5:21 PM AWST
22/07/2026 5:21 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.
Inspect meat for defects
Inspect meat for defects
Unit of competency
National Code
MTMP2071B
MTMP2071B
State Code
W6942
W6942
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/11/2007
Field of Education
030307 - Food Processing Technology
Original Release Date
27/11/2007
Nominal Hours
40
Description
This unit covers the skills and knowledge required to routinely inspect meat cuts for defects, contamination andout-of-specification product prior to packing or further processing.
Notes
Elements and Performance Criteria
1. Inspect meat cuts for defects
- 1.1. Types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising are identified.
- 1.2. Meat cuts with contamination defects are consistently detected and returned to the slicer for trimming (or trimmed by packing personnel if part of work instructions).
- 1.3. Consistent contamination problems are reported promptly to the supervisor.
2. Identify meat that is outside specifications
- 2.1. Meat trimmed out-of-specification is identified and returned to trimmer for re-working (or trimmed by packing personnel if part of work instructions).
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1569 | MTMP2071A | Inspect meat for defects | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8825 | MTMP2071C | Inspect meat for defects | Unit of competency |