Unit of competency Outline

Date retreived
22/07/2026 11:34 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.

Prepare, roll, sew and net meat

Prepare, roll, sew and net meat

Unit of competency
National Code
AMPR308
State Code
AVW51
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
8
Description
This unit covers the skills and knowledge required to roll, sew and net meat.This unit is applicable to meat retailing, food services and smallgoods enterprises.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace, regulatory and hygiene standards.This unit applies to individuals who work under broad supervision and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare meat for rolling, sewing and netting
  • 1.1 Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements
2. Roll meat
  • 2.1 Roll meat according to product and customer specifications, workplace, hygiene and QA requirements
3. Sew, net and tie meat
  • 3.1 Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications
No information
No information
Replaces
State Code National Code Title Type
D9068 MTMR309C Prepare, roll, sew and net meat Unit of competency