AMPA2089
Process runners


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.


Range Statement


Sectors