Unit of competency Outline
Information current as of
14/09/2026 2:20 AM AWST
14/09/2026 2:20 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.
De-nude meat cuts
De-nude meat cuts
Unit of competency
National Code
AMPOPR212
AMPOPR212
State Code
OFI35
OFI35
TGA Status
Current
Current
DTWD Status
Pending
Pending
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 selvage or remove tendons from meat cuts using a mechanical de-nuder.This unit applies to individuals who work under general supervision to operate de-nuding machinery, 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 to use de-nuder
- 1.1 Identify de-nuder to be used and its features
- 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
- 1.3 Identify safety hazards associated with operating a de-nuder, and control associated risks
- 1.4 Identify potential sources of contamination and cross-contamination
2. Operate de-nuder
- 2.1 Operate machinery following workplace requirements
- 2.2 Operate machinery following workplace health and safety requirements
- 2.3 Monitor meat cuts for defects and contamination
- 2.4 Report issues with equipment or product to supervisor
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBA40 | AMPA2038 | De-nude meat cuts | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |