Unit of competency Outline
Date retreived
22/07/2026 7:56 AM AWST
22/07/2026 7:56 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.
Break large stock carcases for retail sale
Break large stock carcases for retail sale
Unit of competency
National Code
AMPR324
AMPR324
State Code
AVW36
AVW36
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to break large stock carcases for retail sale.This unit is applicable to meat tradespersons in the retail industry who separate carcases into primal cuts for further processing or preparation.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements and hygiene standards.This unit applies to individuals who work under broad direction 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. Break large stock carcase into primal cuts
- 1.1 Prepare equipment for breaking carcase safely
- 1.2 Position or fasten carcase securely for separation
- 1.3 Accurately separate carcase into primal cuts using acceptable cutting lines
- 1.4 Accurately separate carcase into primal cuts according to workplace, workplace health and safety, Quality Assurance (QA), customer specifications and hygiene requirements
- 1.5 Identify contaminated or out of specification product and take appropriate corrective action, according to workplace and regulatory requirements
2. Handle knife effectively
- 2.1 Sanitise knife and other equipment according to workplace and regulatory requirements
- 2.2 Handle knife safely, hygienically and effectively
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI7 | AMP30216 | Certificate III in Meat Processing (Food Services) | Qualification |
| AYV3 | AMP30815 | Certificate III in Meat Processing (Retail Butcher) | Qualification |