Unit of competency Outline

Information current as of
12/09/2026 11:41 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.

Trim neck

Trim neck

Unit of competency
National Code
AMPCRP212
State Code
OFJ33
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 trim the neck of carcases, manually or mechanically, to remove contamination and to meet customer requirements.This unit applies to individuals who work under general supervision in a meat processing premises, who are responsible for trimming the neck.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 trim neck of carcase
  • 1.1 Identify work instruction and customer specifications for trimming neck
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Prepare equipment for trimming neck following work instructions, where required
  • 1.4 Identify types of contamination commonly found on neck
2. Remove contamination from neck of carcase
  • 2.1 Trim neck following workplace requirements and workplace health and safety requirements
  • 2.2 Identify and report contamination as required
  • 2.3 Trim neck to remove contamination from the carcase
  • 2.4 Trim neck effectively with minimal meat removed from the neck
  • 2.5 Trim neck to meet customer specifications
  • 2.6 Dispose of trimmings following workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BBA38 AMPA2044 Trim neck Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification