Unit of competency Outline

Information current as of
14/09/2026 2:54 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.

Chill or ice hides

Chill or ice hides

Unit of competency
National Code
AMPHSK205
State Code
OFJ29
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 chill or ice hides coming from a meat processing premises.This unit applies to individuals who work under general supervision in meat processing premises, and who chill hides prior to dispatch for tanning.All work must be carried out to comply with workplace procedures, according to state/territory health and 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 customer requirements for chilling hides
  • 1.2 Identify workplace health and safety hazards for chilling hides
  • 1.3 Identify personal protective equipment to control health and safety hazards
2. Chill hides
  • 2.1 Chill or ice hides following the work instructions and workplace health and safety requirements
  • 2.2 Inspect hides for defects and take appropriate corrective action
  • 2.3 Monitor waste water disposal to ensure workplace environment requirements are met
3. Store hides and clean work area
  • 3.1 Store chilled hides following workplace and customer requirements
  • 3.2 Clean and carry out housekeeping of work area
No information
No information
Replaces
State Code National Code Title Type
BAZ75 AMPA2134 Chill or ice hides Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification