Unit of competency Outline

Information current as of
21/10/2026 12:07 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.

Bar head and remove cheek meat

Bar head and remove cheek meat

Unit of competency
National Code
AMPCRP230
State Code
OFI98
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 bar heads and remove cheek meat.This unit applies to individuals 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 and customer requirements for barring head and removing cheek meat
  • 1.2 Identify steps involved in barring heads and removing cheek meat
  • 1.3 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.4 Identify sources of potential contamination
  • 1.5 Identify hygiene and sanitation requirements for process
  • 1.6 Prepare equipment for barring heads following work instructions
2. Bar heads
  • 2.1 Bar head following workplace requirements
  • 2.2 Avoid contamination and cross-contamination of meat
  • 2.3 Operate barring equipment following workplace health and safety requirements and work instructions
3. Remove cheek from head
  • 3.1 Remove cheek meat following workplace requirements
  • 3.2 Avoid contamination and cross-contamination of meat
  • 3.3 Identify and trim defects and contamination, and place trimmings in inedible bins or chutes for disposal
  • 3.4 Forward edible cheek meat for further processing
No information
No information
Replaces
State Code National Code Title Type
BBA05 AMPA2085 Bar head and remove cheek meat Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification