Unit of competency Outline
Date retreived
24/07/2026 12:29 AM AWST
24/07/2026 12:29 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.
Process pet meat
Process pet meat
Unit of competency
National Code
AMPPET201
AMPPET201
State Code
OFI96
OFI96
TGA Status
Current
Current
DTWD Status
Pending
Pending
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to process and pack pet meat, which is dispatched from a meat processing premises as a fresh or frozen product for further processing.This unit applies to those 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.
Notes
Elements and Performance Criteria
1. Prepare for work
- 1.1 Identify work instruction and customer specifications for processing pet food, and clarify where required
- 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
- 1.3 Identify hygiene and sanitation requirements for work area
- 1.4 Identify sources of contamination and cross-contamination, and how these are managed
- 1.5 Prepare meat and offal for pet meat processing
2. Examine meat and offal for pet meat
- 2.1 Inspect meat and offal for pet meat for abnormalities or defects
- 2.2 Identify abnormalities or defects and take appropriate action following workplace requirements
- 2.3 Isolate unsuitable products for disposal
3. Prepare meat and offal for pet meat
- 3.1 Carry out pre-start checks on processing equipment to ensure it is operational
- 3.2 Start up processing equipment and adjust settings following work instructions
- 3.3 Monitor processing to ensure quality requirements are met
- 3.4 Report any inconsistencies with process or product to supervisor
4. Package and store pet meat
- 4.1 Monitor packaging process to ensure packaging meets required standards
- 4.2 Move packaged product to storage area, following workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ57 | AMPA2154 | Process pet meat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |