Unit of competency Outline

Date retreived
22/07/2026 9:18 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.

Remove cheek meat

Remove cheek meat

Unit of competency
National Code
MTMP2095B
State Code
W6956
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
26/07/2010
Field of Education
110105 - Butchery
Original Release Date
26/07/2010
Nominal Hours
20
Description
This unit covers the skills and knowledge required to remove the cheek meat from a head cleanly and safely.
Notes
Elements and Performance Criteria
1. Remove cheek meat
  • 1.1. Cheek meat is removed in accordance with workplace requirements.
  • 1.2. OH&S requirements are identified and met.
  • 1.3. Edible cheek meat is forwarded for further processing in accordance with workplace requirements.
  • 1.4. Trimmings or defects are placed in inedible bins or chutes in accordance with workplace requirements.
No information
No information
Replaces
State Code National Code Title Type
E1582 MTMP2095A Remove cheek meat Unit of competency
Replaced By
State Code National Code Title Type
D8839 MTMP2095C Remove cheek meat Unit of competency
No information