Unit of competency Outline

Information current as of
14/09/2026 6:19 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.

Process skirts

Process skirts

Unit of competency
National Code
AMPOFF208
State Code
OFI82
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 process thick and/or thin skirts from beef carcases.This unit applies to individuals who work under general supervision to process thick and/or thin skirts 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 for work
  • 1.1 Identify work instruction for trimming skirts
  • 1.2 Identify defects in skirts, including incorrect cutting lines
  • 1.3 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.4 Identify types of contamination on skirts
  • 1.5 Identify hygiene and sanitation requirements for trimming
2. Process skirts
  • 2.1 Trim skirts to achieve maximum yield, following workplace requirements
  • 2.2 Identify defects and contamination, trim and place trimming in inedible bins or chutes for disposal
  • 2.3 Avoid contamination and cross-contamination of skirts
  • 2.4 Forward trimmed skirt for further processing
No information
No information
Replaces
State Code National Code Title Type
BBA13 AMPA2086 Process thick skirts Unit of competency
BBA04 AMPA2087 Process thin skirts Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification