Unit of competency Outline

Information current as of
11/09/2026 9:24 PM AWST

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Remove cheek meat

Remove cheek meat

Unit of competency
National Code
AMPCRP229
State Code
OFI39
TGA Status
Current
DTWD Status
Pending
Current Release Number
2.00
Current Release Date
10/09/2026
View on TGA
State Implementation and Classification
Approved Date
Original Release Date
02/02/2026
Nominal Hours
Field of Education
110105 - Butchery
Description
This unit describes the skills and knowledge required to remove the cheek meat from a carcase head, cleanly and safely.This unit applies to individuals who work under general supervision to remove cheek meat in a meat processing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Identify work instruction and customer requirements for removing cheek meat from carcase head
  • 1.2 Identify heads that have been passed for human consumption, condemned or downgraded to pet food
  • 1.3 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.4 Identify sources of potential contamination
  • 1.5 Identify hygiene and sanitation requirements for removing cheek meat
2. Remove meat from head
  • 2.1 Remove cheek meat following workplace requirements
  • 2.2 Avoid contamination and cross-contamination of cheek meat
  • 2.3 Identify and trim defects and contamination, and place trimmings in inedible bins or chutes for disposal
  • 2.4 Forward edible cheek meat for further processing
No information
No information
Replaces
State Code National Code Title Type
BBA08 AMPA2084 Remove cheek meat Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification