Unit of competency Outline

Date retreived
22/07/2026 5:05 PM AWST

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Use standard product descriptions - pork

Use standard product descriptions - pork

Unit of competency
National Code
AMPABA305
State Code
OFA69
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110105 - Butchery
Original Release Date
21/06/2023
Nominal Hours
40
Description
This unit describes the skills and knowledge required to utilise a standardised product description language, such as AUS-MEAT, to describe pork products.This unit applies to individuals who work in meat processing, particularly in boning rooms. It is designed to provide slicers, boners and packers with an understanding of how a standardised product description system is used in a workplace.This unit does not have to be delivered as part of an AUS-MEAT Standards Officer course (language). However, it does align with the AUS-MEAT Statement of Attainment for the Pork Specification course.This unit must not be delivered in the same qualification with AMPQUA422 Specify pork product using AUS-MEAT language.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify anatomical features of a pork carcase
  • 1.1 Describe parts on a carcase using the anatomical direction format
  • 1.2 Locate and identify bones relevant to meat specifications in a pork skeleton
  • 1.3 Locate and identify relevant glands and cartilage on a pork carcase
  • 1.4 Locate and identify muscles relevant to pork specifications
2. Identify and name meat products using the standard product description
  • 2.1 Identify the standard pork product descriptions and their format
  • 2.2 Identify and follow workplace health and safety, food safety and regulatory requirements when working with carcases and meat products
  • 2.3 Identify and name meat products using the standardised description of the meat cut
  • 2.4 Identify major muscles that make up each meat product
  • 2.5 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines and site procedures
  • 2.6 Identify product that does not conform to product specification
  • 2.7 Identify changes required for any given meat product to ensure compliance with the product description
No information
No information
Replaces
State Code National Code Title Type
BAY69 AMPA3095 Use standard product descriptions - pork Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification