Measure fat

Unit of competency Outline

Information current as of
14/09/2026 2:04 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
AMPCRP221

State Code
OFI45

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 measure fat for the purposes of carcase grading. This process contributes to determining the value, market destination and yield of meat.This unit applies to individuals who work under general supervision 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 measuring fat

1.1 Identify work instruction for measuring fat
1.2 Identify workplace health and safety requirements for task, including personal protective equipment
1.3 Check instruments regularly for wear at the start of each shift

2. Identify lots requiring fat measurement

2.1 Locate carcase lots requiring measurement
2.2 Identify fat measuring standards and requirements for species
2.3 Assess any damage to the fat measurement site and take appropriate action to ensure accuracy of measurement

3. Measure the fat

3.1 Take fat measurements following workplace and species requirements
3.2 Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system

4. Record the fat measurement

4.1 Compare fat measurement with visual assessment of fat depth
4.2 Record fat measurement following workplace requirements

No information

Replaces

State Code	National Code	Title	Type
BBA28	AMPA2063	Measure fat	Unit of competency

State Code	National Code	Title	Type
BTT3	AMP20126	Certificate II in Meat Processing	Qualification