Unit of competency Outline
Date retreived
22/07/2026 7:27 PM AWST
22/07/2026 7:27 PM 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 head for inspection
Prepare head for inspection
Unit of competency
National Code
AMPABA301
AMPABA301
State Code
OFA28
OFA28
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110105 - Butchery
Original Release Date
21/06/2023
Nominal Hours
45
Description
This unit describes the skills and knowledge required to prepare an animal head for inspection by exposing the required glands and lymph nodes.This applies to individuals who prepare animal heads in abattoirs and game processing premises, ready for inspection by a meat safety officer.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.Mandatory workplace requirements apply to the assessment of this unit.
Notes
Elements and Performance Criteria
1. Prepare for work
- 1.1 Read work instructions and clarify where required
- 1.2 Identify work health and safety and food safety hazards, and address associated risks
- 1.3 Wear appropriate personal protective equipment and clothing, and ensure correct fit
- 1.4 Ensure knife is sharp and ready for use
2. Prepare head
- 2.1 Identify glands and lymph nodes to be exposed
- 2.2 Cut away tissue to expose glands and lymph nodes according to work instructions and regulatory requirements
- 2.3 Identify and minimise sources of potential contamination and cross-contamination
3. Present head
- 3.1 Identify and follow safe manual handling techniques when moving head
- 3.2 Present head for inspection according to workplace and regulatory requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ08 | AMPA3043 | Prepare head for inspection | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BIZ5 | AMP30622 | Certificate III in Meat Processing | Qualification |