Modification History
|
Release Number |
TP Version |
Comments |
|
1 |
AMPv2 |
Initial release |
Description
This Skill Set describes the skills and knowledge to handle and pack meat products at a meat processing boning room.
Pathways Information
The Units of Competency comprising the Meat Packer (Boning Room) Skill Set are drawn from AQF level II in the Qualifications, and can be counted towards other Qualifications where this is in accordance with the Qualification requirements.
Licensing/Regulatory Information
Not applicable.
Skill Set Requirements
Complete 5 units of competency.
|
Unit Code |
Unit Title |
|
AMPCOR202 |
Apply hygiene and sanitation practices |
|
AMPCOR204 |
Follow safe work policies and procedures |
|
AMPA2068 |
Inspect meat for defects |
|
AMPA2070 |
Identify cuts and specifications |
|
AMPA2071 |
Pack meat products |
Target Group
Typically the trainee is a company employee who is engaged in the handling and packing of meat products in a meat processing boning room.
Suggested words for Statement of Attainment
This Skill Set from the AMP Australian Meat Industry Training Package meets the industry requirements for the handling and packing of meat products at a meat processing boning room.
