Unit of competency Outline

Date retreived
22/07/2026 10:02 AM AWST

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Bar head and remove cheek meat

Bar head and remove cheek meat

Unit of competency
National Code
AMPA2085
State Code
BBA05
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to bar heads and remove cheek meat.This unit is applicable to workers recovering cheek meat on slaughter floors or in a head room.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Bar heads
  • 1.1 Identify steps involved in barring heads and removing cheek meat
  • 1.2 Bar head according to workplace requirements
  • 1.3 Identify and meet workplace health and safety requirements
  • 1.4 Identify sources of contamination and cross-contamination
2. Remove cheek meat
  • 2.1 Remove cheek meat according to workplace requirements.
  • 2.2 Remove cheek meat in accordance with workplace health and safety requirements
  • 2.3 Identify types and sources of contamination and cross-contamination
  • 2.4 Forward edible cheek meat for further processing in accordance with workplace requirements
  • 2.5 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D8840 MTMP2096C Bar head and remove cheek meat Unit of competency
Replaced By
State Code National Code Title Type
OFI98 AMPCRP230 Bar head and remove cheek meat Unit of competency
State Code National Code Title Type
BDI0 AMP20316 Certificate II in Meat Processing (Abattoirs) Qualification