Unit of competency Outline

Information current as of
12/09/2026 7:06 AM AWST

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Operate frenching machine

Operate frenching machine

Unit of competency
National Code
AMPOPR213
State Code
OFI33
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
030717 - Plant And Machine Operations
Description
This unit describes the skills and knowledge required to operate a frenching machine to cut meat and fat away from the bone.This unit applies to individuals who work under general supervision in a meat processing premises, to operate a frenching machine for different cuts of meat; for example, racks of lamb.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 instructions and specifications for operating frenching machine, and clarify where required
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify safety hazards associated with operating frenching machine, and control associated risks
  • 1.4 Identify potential sources of contamination and cross-contamination
  • 1.5 Follow start-up procedures to ensure machinery is in working order
2. French meat cuts
  • 2.1 Select cuts for frenching following workplace requirements
  • 2.2 Operate frenching machine following workplace requirements, workplace health and safety, and hygiene and sanitation requirements
  • 2.3 Control risks of contamination or cross-contamination
  • 2.4 Monitor own work to ensure cuts are to workplace specifications
3. Clean equipment
  • 3.1 Clean frenching machine to meet workplace standards and sanitise where required
  • 3.2 Report any outstanding maintenance issues to supervisor
No information
No information
Replaces
State Code National Code Title Type
BBA43 AMPA2040 Operate frenching machine Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification