Unit of competency Outline

Information current as of
24/10/2026 2:10 AM 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.

Bag tail

Bag tail

Unit of competency
National Code
AMPCRP207
State Code
OFI50
TGA Status
Current
DTWD Status
Pending
Current Release Number
2.00
Current Release Date
10/09/2026
View on TGA
State Implementation and Classification
Approved Date
Original Release Date
02/02/2026
Nominal Hours
Field of Education
110105 - Butchery
Description
This unit describes the skills and knowledge required to bag the tail to prevent contamination.This unit applies to those who work under general supervision in a meat processing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Identify work instruction for bagging tail and clarify, where required
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify hygiene and sanitation requirements for work area
  • 1.4 Identify sources of contamination and cross-contamination and how these are managed
  • 1.5 Prepare consumables for bagging
2. Bag up tail
  • 2.1 Bag tail and secure the bag following work instructions, workplace health and safety requirements and hygiene and sanitation requirements
  • 2.2 Monitor and replenish stock of bags and ties following workplace requirements
  • 2.3 Remove tail brush using a knife safely
No information
No information
Replaces
State Code National Code Title Type
BBA60 AMPA2019 Bag tail Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification