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Elements and Performance Criteria

1. Cut and empty paunch
   • Cut paunch and empty contents in accordance with workplace requirements to prevent cross-contamination
   • Process paunch in accordance with workplace health and safety requirements
2. Trim tripe to specifications
   • Identify and trim defects in accordance with workplace requirements
   • Trim tripe into edible and inedible components in accordance with workplace requirements and customer specifications
   • Trim tripe in accordance with workplace health and safety requirements
   • Place trimmed waste into inedible bin or chute in accordance with workplace requirements

Range Statement

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Performance Evidence

The candidate must process small stock tripe or paunch.

The candidate must:

empty and clean paunch in accordance with workplace, health and safety, hygiene and sanitation and Quality Assurance (QA) requirements

deposit waste in correct bins and keep work area neat and tidy

apply relevant regulatory requirements

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Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

steps in tripe processing

tripe trim specifications

consequences of inadequately trimmed product being packed

workplace health and safety requirements for small stock tripe processing

QA requirements for small stock tripe processing

workplace and customer tripe specifications

relevant regulatory requirements

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