Unit of competency Outline

Information current as of
12/09/2026 10:53 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.

De-rind meat cuts

De-rind meat cuts

Unit of competency
National Code
AMPOPR211
State Code
OFI34
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 de-rind pork meat cuts using a mechanical aid.This unit applies to individuals who work under general supervision in pork meat processing premises.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 instruction requirements for operating de-rinding equipment and clarify where required
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify safety hazards associated with operating de-rinding equipment, and control associated risks
  • 1.4 Identify quality assurance (QA) requirements for de-rinded products
  • 1.5 Identify potential sources of contamination and cross-contamination
2. Operate de-rinder
  • 2.1 Operate machinery following workplace instructions, workplace health and safety, and hygiene and sanitation requirements
  • 2.2 Control risks of contamination or cross-contamination
  • 2.3 Monitor meat cuts for defects and contamination
  • 2.4 Monitor output to ensure compliance with QA requirements
3. Clean equipment
  • 3.1 Clean and sanitise de-rinding equipment where required and to meet workplace standards
  • 3.2 Report required maintenance on de-rinding equipment to supervisor
No information
No information
Replaces
State Code National Code Title Type
BBA44 AMPA2037 De-rind meat cuts Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification