Unit of competency Outline
Information current as of
14/09/2026 2:20 AM AWST
14/09/2026 2:20 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.
Trim hindquarter to specification
Trim hindquarter to specification
Unit of competency
National Code
AMPCRP214
AMPCRP214
State Code
OFI55
OFI55
TGA Status
Current
Current
DTWD Status
Pending
Pending
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 hindquarter of a carcase to specification, such as the AUS-MEAT hot carcase trim.This unit applies to individuals who work under general supervision 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 to trim hindquarter of carcase
- 1.1 Identify workplace instructions and/or specifications for trimming hindquarters
- 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
- 1.3 Identify types of contamination commonly found on hindquarter
2. Trim hindquarter of carcase
- 2.1 Trim hindquarter following workplace requirements and workplace health and safety requirements
- 2.2 Dispose of trimmings following workplace requirements
- 2.3 Report types of contamination and cross-contamination, following workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBA30 | AMPA2046 | Trim hindquarter to specification | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |