Unit of competency Outline

Information current as of
12/09/2026 6:07 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.

Flush carcase

Flush carcase

Unit of competency
National Code
AMPCRP211
State Code
OFI93
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 flush carcases on the slaughter floor.This unit applies to workers who work under general supervision, to flush the carcase circulatory system 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 and follow work instruction for flushing carcase
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify contamination and cross-contamination, and methods to control food safety risks
  • 1.4 Perform start-up procedures to ensure equipment is in working order
2. Flush carcase
  • 2.1 Locate and open correct vein for flushing
  • 2.2 Flush carcase following workplace requirements and workplace health and safety requirements
  • 2.3 Monitor reservoir of solution to ensure it is at adequate level
  • 2.4 Inspect carcase to ensure flushing has been effective
No information
No information
Replaces
State Code National Code Title Type
BBA55 AMPA2024 Flush carcase Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification