Unit of competency Outline

Information current as of
12/09/2026 8:52 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.

Cure and corn product in a meat processing premises

Cure and corn product in a meat processing premises

Unit of competency
National Code
AMPOPR215
State Code
OFI31
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 cure and corn product in a meat processing premises.This unit applies to individuals who work under general supervision in a meat processing premises, who are required to operate corning equipment but who do not take responsibility for the whole process, including preparing meat cuts, preparing ingredients and brines as well as the corning process. If the worker is responsible for all these duties, then the unit AMPX302 Cure and corn product is applicable.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 instructions and specifications for meat corning 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 corning equipment, and control associated risks
  • 1.4 Identify potential sources of contamination and cross-contamination
  • 1.5 Follow start-up procedures to ensure machinery is in working order
2. Process meat
  • 2.1 Cure or corn meat following workplace requirements, workplace health and safety, and hygiene and sanitation requirements
  • 2.2 Monitor processing regularly to ensure product meets specifications
  • 2.3 Make adjustments to processing as required to achieve product specifications
  • 2.4 Report any equipment faults to supervisor
  • 2.5 Store processed meat following product specifications
3. Clean equipment
  • 3.1 Clean and sanitise equipment to meet workplace standards, where required
  • 3.2 Report any outstanding maintenance issues to supervisor
No information
No information
Replaces
State Code National Code Title Type
BBA39 AMPA2042 Cure and corn product in a meat processing plant Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification