Unit of competency Outline

Information current as of
14/09/2026 5:40 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.

Free tongue

Free tongue

Unit of competency
National Code
AMPCRP231
State Code
OFJ53
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 the tongue from the head of an animal or leave attached by its natural attachments, in accordance with specifications.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 for freeing tongue from jawbone
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify possible sources of contamination and cross-contamination, and methods to control food safety risks
2. Free tongue
  • 2.1 Release tongue from the jawbone following specified cutting lines in work instruction, and workplace health and safety requirements
  • 2.2 Remove tonsils intact, where appropriate for bovine processing
  • 2.3 Inspect tongue for contamination or defects, and take appropriate action, where required
  • 2.4 Dispose of any waste following workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BBA09 AMPA2081 Drop tongue Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification