Simulated workplaceCAQA Southern Cross Meat Processing is a fictional business created by CAQA for training and assessment. It is not a real company and no person, client or record here is real.About this simulation
AMPCAQA Southern CrossSimulated workplace
Simulated workplace
Scenario · Boning Room

Meet the export chuck roll specification and report yield

You are a boner and slicer on the hindquarter and forequarter lines.

Intermediate3 to 4 hours7 tasks
Start the tasksAll scenarios
Home/Scenarios/Meet the export chuck roll specification and report yield
The situation

What has happened

Hoshino Trading Company has confirmed a large chilled chuck roll program for Japan and has been clear that fat trim and cut length will be checked on arrival. The Boning Room Manager wants the first 20 cartons on Monday checked against the specification and the yield calculated against the plant standard before the rest of the shift is committed. The Boning Room Leading Hand will work alongside you. Monday's Meat Hygiene Assessment also picked up bone dust on rump primals, so the manager expects product presentation to be watched at the same time. Any product outside specification must be logged and, if the trim is over, a Non-Conformance Report raised.

Your brief. Identify the chuck roll specification using AUS-MEAT language, check the first 20 cartons against it, calculate yield against the standard, record results in the QA monitoring log and raise a Non-Conformance Report if required.
Read the work request in your inbox
Tasks

Deliverables

  • Written chuck roll specification in AUS-MEAT language
  • Carton by carton specification check
  • Yield calculation and comparison with standard
  • QA monitoring log entry and Non-Conformance Report
  • Summary for the Boning Room Manager

Documents to use

Systems to use

QA Monitoring and Verification Log

Records pre-operational hygiene inspections, critical control point checks, chiller assessments, Meat Hygiene Assessment results and container inspections.

Training and Competency Matrix

Records each worker's induction, station competencies, licences and refresher dates so supervisors can see who is signed off for which station.

For trainers and assessors

Units of competency

Current on training.gov.au for the Australian Meat Processing Training Package as at 10 September 2026.

AMPPKG203Identify cuts and specifications
AMPQUA411Calculate carcase yield in a boning room
AMPQUA412Specify beef product using AUS-MEAT language
AMPX211Trim meat to specifications
AMPQUA315Maintain production records

Qualifications

AMP30116Certificate III in Meat Processing (Boning Room)
Assessor notes

What to look for

Evidence guide

Check that the specification uses correct AUS-MEAT terms and that the yield calculation is arithmetically correct and compared with the standard. The specification check must apply the limits consistently. The Non-Conformance Report must identify affected product, place it on hold and state a root cause that explains why over-trim was possible, not simply that it happened.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.