Unit of competency Outline

Information current as of
14/09/2026 7:51 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.

Number carcase and head

Number carcase and head

Unit of competency
National Code
AMPCRP204
State Code
OFJ57
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 number carcases and heads to allow correlation for inspection and quality assurance processes.This unit applies to individuals who work under general supervision in 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 to number carcase and head
  • 1.1 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.2 Identify and follow work instruction for numbering carcase and head
  • 1.3 Prepare equipment and consumables for numbering carcase and head, following work instructions
2. Correlate carcase and head by numbering
  • 2.1 Correlate carcase and head following workplace health and safety requirements and work instructions
  • 2.2 Number carcase and head where required, following workplace health and safety requirements and work instructions
  • 2.3 Identify and manage potential sources of contamination when working with carcase and head
No information
No information
Replaces
State Code National Code Title Type
BBA62 AMPA2015 Number carcase and head Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification