Unit of competency Outline

Information current as of
14/09/2026 5:38 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.

Bone head

Bone head

Unit of competency
National Code
AMPCRP228
State Code
OFJ54
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 remove recoverable meat from a head, including but not limited to cheek meat.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 work
  • 1.1 Identify work instruction and customer requirements for boning heads
  • 1.2 Identify types of head meat for recovery following workplace requirements
  • 1.3 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.4 Identify sources of potential contamination
  • 1.5 Identify hygiene and sanitation requirements for boning heads
2. Remove meat from head
  • 2.1 Clean and sterilise equipment following workplace requirements
  • 2.2 Bone head following workplace requirements
  • 2.3 Bone head to maximise yield
  • 2.4 Identify defects and contaminated meat, and trim and place in inedible bins or chutes for disposal
  • 2.5 Forward edible meat for further processing
No information
No information
Replaces
State Code National Code Title Type
BBA07 AMPA2083 Bone head Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification