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Elements and Performance Criteria

1. Identify steps in processing rendered products
   • Flow of waste and processed by-product through the plant is identified.
   • Major items of equipment such as cookers, presses and mills are identified.
   • Major uses of rendered products and customer specifications are explained.
2. Identify OH&S requirements for the rendering area
   • Occupational Health and Safety (OH&S) requirements for the rendering area are explained and followed.
   • Specific hazards in rendering area are identified and control methods are outlined.
3. Identify workplace requirements for the rendering area
   • Hygiene requirements for the rendering area are explained.
   • Quality requirements for rendering are identified.
   • Control points for rendering are identified in accordance with workplace requirements.
   • Procedures associated with control points are identified in accordance with workplace requirements.

Required Skills

Required skills

Ability to apply relevant regulatory requirements meet the OHampS requirements for working in the rendering area

Required knowledge

Knowledge of environmental hazards associated with rendering products and the appropriate workplace requirements to minimise these quality requirements for rendered products workplace and customer quality requirements for rendered products relevant regulatory requirements steps in rendering and the process involved OHampS requirements for working in the rendering area

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 in a rendering plant at a rate that meets workplace requirements
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 assignments 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.
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.
Workplace requirements may include:	enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions.
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 5008:2001 Australian Standard for the Hygienic Rendering of Animal Products requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

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