Unit of competency Outline

Date retreived
23/07/2026 1:13 PM AWST

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Punch pelts

Punch pelts

Unit of competency
National Code
AMPCRP205
State Code
OFI92
TGA Status
Current
DTWD Status
Pending
Current Release Number
1.00
Current Release Date
02/02/2026
View on TGA
State Implementation and Classification
Approved Date
Field of Education
030199 - Manufacturing Engineering And Technology, N.e.c.
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to either manually or mechanically clear the pelt on the flanks prior to pelt pulling.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.
Notes
Elements and Performance Criteria
1. Prepare to punch pelts
  • 1.1 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.2 Identify work instruction for punching pelts
  • 1.3 Prepare equipment for freeing pelts following work instructions, where required
2. Free pelt from carcase
  • 2.1 Punch and open pelt from both sides of the carcase, following workplace health and safety requirements and work instructions
  • 2.2 Follow hygiene and sanitisation procedures in accordance with workplace requirements.
  • 2.3 Open pelt and ensure it is clear of the flank, ready for pulling
No information
No information
Replaces
State Code National Code Title Type
BBA64 AMPA2016 Punch pelts Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification