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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Hang tripe
   • Tripe is hung according to workplace requirements.
2. Cut and empty paunch
   • Paunch is cut and contents are emptied in accordance with workplace requirements to prevent cross-contamination.
   • Paunch is processed in accordance with Occupational Health and Safety (OH&S) requirements.
3. Trim tripe to specifications
   • Defects are identified and trimmed in accordance with workplace requirements.
   • Tripe is trimmed into edible and inedible components in accordance with workplace requirements and customer specifications.
   • Tripe is trimmed in accordance with OH&S requirements.
   • Trimmed waste is placed into inedible bin or chute in accordance with workplace requirements.

Required Skills

Required skills

Ability to empty and clean paunch in accordance with workplace OHampS hygiene and sanitation and Quality Assurance QA requirements deposit waste in correct bins and keep work area neat and tidy communicate and cooperate with team members to maintain constant flow of product apply relevant regulatory requirements take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of steps in tripe processing tripe trim specifications consequences of inadequately trimmed product being packed OHampS requirements for small stock tripe processing QA requirements for small stock tripe processing workplace and customer tripe specifications relevant regulatory requirements

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time These requirements are in addition to the requirements for valid current authentic and sufficient evidence Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence All assessment must be conducted against Australian meat industry standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Competency must be demonstrated at normal chain speed over a period of time
Context of and specific resources for assessment	Assessment must occur in the workplace under normal production conditions
Method of assessment	Recommended methods of assessment include debriefs quiz of underpinning knowledge simulation verified work log or diary workplace demonstration workplace project workplace referee or thirdparty report of performance over time Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role
Guidance information for assessment	A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Workplace requirements may include:	enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures the ability to perform the task to production requirements work instructions.
OH&S requirements may include:	enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice.
Trim may:	have different specifications
Regulatory requirements may include:	Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
Small stock species may include:	goats sheep any other small stock species.

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