Unit of competency Outline

Date retreived
22/07/2026 8:20 AM AWST

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Slice and trim large stock forequarter

Slice and trim large stock forequarter

Unit of competency
National Code
AMPA3052
State Code
BAZ00
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
150
Description
This unit describes the skills and knowledge required to slice and trim forequarter cuts from large carcases to specification.This unit is applicable to workers in boning rooms, food services, smallgoods plants, wholesale and retail operations. The unit may be used for a variety of species.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.
Notes
Elements and Performance Criteria
1. Identify specifications for cuts
  • 1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer and workplace requirements
2. Slice and trim forequarter primary meat cuts into finished meat cuts
  • 2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions
  • 2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques
  • 2.3 Report persistent defects to supervisor in accordance with work instructions
3. Follow dropped meat procedures
  • 3.1 Follow dropped meat procedures according to workplace requirements
4. Identify and remove defects
  • 4.1 Identify, remove and report defects according to government regulations and workplace standards
No information
No information
Replaces
State Code National Code Title Type
D8945 MTMP3057C Slice and trim large stock forequarter Unit of competency