Unit of competency Outline

Date retreived
23/07/2026 7:01 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 minced meat and minced meat products

Prepare minced meat and minced meat products

Unit of competency
National Code
AMPR104
State Code
AVW75
TGA Status
Replaced
DTWD Status
Transition (Replaced)
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
10
Description
This unit describes the skills and knowledge required to prepare minced meat and minced meat products in accordance with regulatory requirements.This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who undertake routine activities in highly structured and stable contexts.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. Clean and prepare processing equipment used in the preparation of minced meat products
  • 1.1 Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
  • 1.2 Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
  • 1.3 Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
2. Mince meat
  • 2.1 Select trimmings according to workplace policy
  • 2.2 Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
  • 2.3 Feed trimmings through mincer efficiently to avoid blockages and heat build-up
  • 2.4 Accurately identify species
  • 2.5 Separately store species according to product description
  • 2.6 Maintain product at correct temperature during processing
  • 2.7 Handle and store products at correct temperature and conditions
3. Prepare minced meat products
  • 3.1 Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
  • 3.2 Combine ingredients to workplace requirements
  • 3.3 Measure fat content
  • 3.4 Process meat in preparation for forming to product specifications and regulatory requirements
  • 3.5 Form product to specifications and regulatory requirements
  • 3.6 Maintain correct temperature of product during processing and handling
  • 3.7 Store product at correct temperature and conditions
No information
No information
Replaces
State Code National Code Title Type
D9045 MTMR104C Prepare minced meat and minced meat products Unit of competency
Replaced By
State Code National Code Title Type
OFI68 AMPRET205 Prepare minced meat and minced meat products Unit of competency