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Range Statement
Performance Evidence
The candidate must produce rendered product hygienically.
The candidate must: implement cleaning program apply relevant regulatory and workplace requirementsconsistently control bacteria in rendered products to workplace requirementsidentify production problems and out-of-specification product and take corrective actionapply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)assess hygiene risks and take preventative actionKnowledge Evidence
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
cleaning program for rendering processrelevant regulatory and workplace requirementscritical control points for monitoring hygiene and sanitation of the processmicro-organisms affecting meat meal and the control measures for these