Unit of competency Outline

Date retreived
23/07/2026 7:12 AM AWST

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Use standard product descriptions - kangaroos

Use standard product descriptions - kangaroos

Unit of competency
National Code
AMPA3096
State Code
BAY67
TGA Status
Deleted
DTWD Status
Deleted
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
20
Description
This unit describes the skills and knowledge required to utilise a standardised product description language.This unit is designed to give workers in boning rooms an understanding of how a standardised product description system is used in a specific workplace. It can be used to improve the skills and knowledge of product description for packers, slicers and boners.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 anatomical features of a kangaroo carcase
  • 1.1 Describe directions on a carcase using the anatomical direction format
  • 1.2 Locate and identify bones relevant to meat specifications in a kangaroo skeleton
  • 1.3 Locate and identify relevant glands and cartilage on a kangaroo carcase
  • 1.4 Locate and identify muscles relevant to kangaroo specifications
2. Identify and name meat products using the standard product description
  • 2.1 Explain nature and format of product specifications
  • 2.2 Correctly identify, name and spell meat products using the standardised cut description
  • 2.3 Identify major muscles that make up each meat cut
  • 2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines
  • 2.5 Identify necessary changes to any given meat product for it to comply with the company product description
No information
No information
Replaces
State Code National Code Title Type
D8978 MTMP3104B Use standard product descriptions - kangaroos Unit of competency