Unit of competency Outline

Information current as of
12/09/2026 6:48 PM 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 forequarter to specification

Trim forequarter to specification

Unit of competency
National Code
AMPCRP213
State Code
OFJ39
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 trim the forequarter of the 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 forequarter of carcase
  • 1.1 Identify work instruction and/or specification for trimming forequarters
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify hygiene and sanitation requirements for task
  • 1.4 Identify contamination commonly found on forequarter
2. Trim forequarter of carcase
  • 2.1 Trim forequarter following scanning lines, work instructions and workplace health and safety requirements
  • 2.2 Dispose of trimmings following workplace requirements
  • 2.3 Report location of any contamination to supervisor
  • 2.4 Follow hygiene and sanitation requirements for trimming
No information
No information
Replaces
State Code National Code Title Type
BBA35 AMPA2045 Trim forequarter to specification Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification