Application
This unit describes the skills and knowledge required for the further processing of tripe, including scalding and bleaching.
This unit is applicable to workers in a tripe room of 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. Operate tripe processing equipment | 1.1 Follow routine start-up procedures according to workplace requirements 1.2 Complete routine maintenance and cleaning according to work instructions 1.3 Operate processing equipment according to workplace requirements 1.4 Report defects in equipment operation according to workplace requirements 1.5 Follow housekeeping procedures |
2. Further process tripe | 2.1 Select, inspect and place tripe in equipment according to work instructions 2.2 Process tripe to workplace and health and safety requirements 2.3 Inspect further processed tripe to ensure it meets customer specifications |
Evidence of Performance
The candidate must further process tripe, including scalding and bleaching.
The candidate must:
further process tripe to workplace, health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements
identify defects in tripe
operate the equipment to workplace, health and safety, hygiene and sanitation, and QA requirements
communicate and cooperate with team members to maintain the flow of tripe through the processing area
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
steps in the processing of tripe
tripe trim specifications
customer specifications for processed tripe
hygiene and sanitation requirements for the further processing of tripe
impact of inadequately processed product being packed
operation of the equipment for the further processing of tripe
relevant regulatory requirements
Assessment Conditions
Assessment must occur in the workplace under normal production conditions.
Competency must be demonstrated at normal chain speed.
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.