Unit of competency Outline
Date retreived
23/07/2026 6:53 AM AWST
23/07/2026 6:53 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.
Free flares
Free flares
Unit of competency
National Code
AMPOFF204
AMPOFF204
State Code
OFI85
OFI85
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 free flares from their attachments in pig carcases.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 freeing flares
- 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
- 1.3 Identify types and sources of contamination to flares
- 1.4 Identify hygiene and sanitation and quality assurance requirements for freeing flares
2. Cut out flares
- 2.1 Free flares according to workplace and health and safety procedures
- 2.2 Identify and manage defects in flares following workplace requirements
- 2.3 Handle and dispose of flares following workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ82 | AMPA2126 | Remove flares | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |