Process paunch

Unit of competency Outline

Date retreived
23/07/2026 6:04 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.

Unit of competency

National Code
MTMP2175B

State Code
W7005

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

21/07/2010

Field of Education

110105 - Butchery

Original Release Date

21/07/2010

Nominal Hours

Description

This unit covers the skills and knowledge required to empty, clean and prepare the paunch for further processing.

Notes

Elements and Performance Criteria

1. Open paunch

1.1. Paunch is opened to empty all contents.
1.2. Paunch is opened in accordance with workplace and Occupational Health and Safety (OH&S)requirements.
1.3. Paunch is opened to ensure paunch products remain intact.

2. Empty paunch contents

2.1. Paunch is emptied of any contents in accordance with workplace requirements.

3. Clean paunch

3.1. Paunch is cleaned to workplace requirements to prevent cross-contamination.
3.2. Paunch products are washed and packed.

4. Remove relevant parts

4.1. Paunch is trimmed to cutting lines in accordance with work instructions.
4.2. Parts are trimmed of fat as required.

5. Wash paunch

5.1. Paunch is washed in accordance with work instructions.
5.2. Waste is disposed of safely in accordance with work instructions.

6. Work safely in paunch processing area

6.1. Paunch is processed in accordance with OH&S requirements.

No information

Replaces

State Code	National Code	Title	Type
E1633	MTMP2175A	Process paunch	Unit of competency

Replaced By

State Code	National Code	Title	Type
D8887	MTMP2175C	Process paunch	Unit of competency