Unit of competency
Modification History
Release |
TP Version |
Comment |
1 |
AMPv2.0 |
Initial release |
Application
This unit describes the skills and knowledge required to bone a neck. This task is usually, but not necessarily, performed on the slaughter floor.
This unit is applicable to workers boning necks on a slaughter floor or in a boning room, smallgoods plant or retail butchery premises.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Pre-requisite Unit
AMPX209 Sharpen knives
Unit Sector
Elements and Performance Criteria
Element |
Performance criteria |
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Bone neck |
1.1 Identify neck meat to be boned. 1.2 Identify and trim defects and contaminants in accordance with work instructions. 1.3 Bone neck in accordance with work instructions. 1.4 Bone neck to maximise yield. 1.5 Identify and comply with workplace health and safety requirements. |
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
This unit is equivalent to MTMP3015A Bone neck.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7