Unit of competency Outline

Date retreived
23/07/2026 2:10 AM AWST

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Process offal

Process offal

Unit of competency
National Code
AMPOFF209
State Code
OFI81
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
110105 - Butchery
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to process offal.This unit applies to individuals who work under general supervision to process offal 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 for processing offal
  • 1.2 Identify steps involved in processing offal
  • 1.3 Identify defects in offal, including abnormalities and contamination
  • 1.4 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.5 Identify types and sources of contamination to offal
  • 1.6 Identify hygiene and sanitation requirements for processing
2. Trim offal
  • 2.1 Trim offal connective tissue and other material following workplace requirements
  • 2.2 Place processed offal and trim in the appropriate containers or chutes following workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BBA02 AMPA2100 Overview offal processing Unit of competency
BBA06 AMPA2088 Process offal Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification