Application
This unit describes the skills and knowledge required to process runners as part of a runner room operation.
This unit is applicable to workers processing runners in an abattoir.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Overview runner processing | 1.1 Identify steps in processing the runners 1.2 Identify uses of runners 1.3 Identify and explain runner specifications, defects and grading 1.4 Identify and comply with hygiene and sanitation requirements for the runner room 1.5 Identify and comply with workplace health and safety requirements for the runner room |
2. Hang digestive tract on carousel | 2.1 Take digestive tract from holding bins and hang on carousel, where part of work instructions |
3. Strip runners from digestive tract | 3.1 Strip and place runners in ringers according to workplace requirements 3.2 Remove waste material on carousel and place in inedible bin or chute |
4. Wash, grade and pack runners | 4.1 Wash runners and strip excess water 4.2 Count runners into bins 4.3 Inspect runners for defects and grade 4.4 Add brine mix or salt to bins and seal bins in accordance with workplace requirements |
Evidence of Performance
The candidate must process runners as part of a runner room operation.
The candidate must:
process runners to workplace requirements
comply with hygiene and sanitation requirements
demonstrate measures to minimise contamination
identify defects in runners including disease, damage and contamination
store runners according to workplace procedures and specifications
dispose of runners not fit for consumption in the appropriate chute or bin
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and sanitation requirements
runner specifications and grading
sources of contamination and cross-contamination
relevant regulatory requirements
Assessment Conditions
Assessment must be conducted in a registered operating meat processing plant.
Competency must be demonstrated at the normal rate of production.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.