Unit of competency Outline
Information current as of
13/09/2026 1:02 AM AWST
13/09/2026 1:02 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.
Prepare hide or pelt for removal
Prepare hide or pelt for removal
Unit of competency
National Code
AMPCRP206
AMPCRP206
State Code
OFJ64
OFJ64
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 complete the opening cuts on the points of a hide or pelt prior to removal. These include cuts such as marking the muzzle, marking the hocks and the fluffy anus cut on sheep.This unit applies to individuals who work under general supervision 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 opening hide
- 1.1 Identify work instruction and the steps involved in opening hide or pelt
- 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
- 1.3 Identify sources of contamination and cross-contamination for opening hides
- 1.4 Identify the implications of defective opening cuts for product and hide
2. Perform opening cuts
- 2.1 Perform opening cuts releasing the hide or pelt, following workplace requirements
- 2.2 Perform opening cuts releasing the hide or pelt, following hygiene and sanitation requirements to avoid contamination
- 2.3 Perform opening cuts releasing the hide or pelt, following workplace health and safety requirements
- 2.4 Free hide or pelt to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBA61 | AMPA2018 | Prepare hide or pelt for removal | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |