Unit of competency Outline
Date retreived
22/07/2026 2:47 PM AWST
22/07/2026 2:47 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 offal fat
Trim offal fat
Unit of competency
National Code
AMPA2116
AMPA2116
State Code
BAZ86
BAZ86
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to trim offal fat on the slaughter floor.This unit is applicable to slaughter floor operations.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Trim excess fat from offal
- 1.1 Identify fat to be trimmed according to workplace requirements and customer specifications
- 1.2 Trim and dispose of excess fat according to workplace and health and safety requirements
- 1.3 Remove aorta prior to removal of fat from around heart, where part of work instructions
- 1.4 Trim connective tissue from thick and thin skirts, where part of work instructions
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8862 | MTMP2144C | Trim offal fat | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OFI87 | AMPOFF201 | Separate offal | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI0 | AMP20316 | Certificate II in Meat Processing (Abattoirs) | Qualification |