Application
This unit describes the skills and knowledge required to operate rendering equipment and produce an edible product.
This unit is applicable to workers in a meat rendering plant.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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. Prepare and maintain equipment | 1.1 Perform pre-operational checks in accordance with workplace, health and safety and hygiene and sanitation requirements 1.2 Perform routine maintenance in accordance with workplace requirements |
2. Monitor and control flow of raw materials | 2.1 Monitor nature and quality of the raw materials to ensure compliance with workplace and regulatory requirements 2.2 Report defects in raw materials promptly and take corrective action in accordance with workplace requirements 2.3 Control flow of raw materials into bulk bins and/or the processing equipment in accordance with work instructions |
3. Render edible product | 3.1 Operate equipment in accordance with workplace regulations, workplace health and safety requirements and manufacturer's specifications 3.2 Render edible product to workplace and customer specifications 3.3 Perform routine monitoring, record keeping and sampling to ensure compliance with product specifications 3.4 Identify sources of potential contamination of the product and preventative and take corrective measures in accordance with work instructions 3.5 Maintain cleanliness of work area in accordance with workplace requirements |
Evidence of Performance
The candidate must operate rendering equipment and produce an edible product.
The candidate must:
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply the regulatory requirements for the rendering of the edible product
identify production problems and out-of-specification product and take corrective action
render product in accordance with work instructions, hygiene and sanitation and regulatory requirements
sample and monitor product quality to ensure product meets workplace and customer requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
regulatory requirements for the rendering of the edible product
operating and maintenance procedures for the rendering equipment
relevant work instructions for the operation of the equipment
workplace health and safety requirements for the operation of the rendering equipment
relevant product specifications
sampling and monitoring procedures relevant to the product
possible sources of contamination of the product and the relevant preventative measures
Assessment Conditions
Assessment must be conducted using edible meat by-products prepared to a specification.
Competency must be demonstrated over a period of time and at a relevant 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.