MTMP2123C
Further process tripe

This unit covers the skills and knowledge required for the further processing of tripe, including scalding and bleaching.

Application

This unit is applicable to workers employed in scalding tripe.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Operate tripe processing equipment

1.1. Routine start-up procedures are followed according to workplace requirements.

1.2. Routine maintenance and cleaning is completed according to work instructions.

1.3. Processing equipment is operated according to workplace requirements.

1.4. Defects in equipment operation are reported according to workplace requirements.

1.5. Housekeeping procedures are followed.

2. Further process tripe

2.1. Tripe is selected, inspected and placed in equipment according to work instructions.

2.2. Tripe is processed to workplace and occupational Health and Safety (OH&S) requirements.

2.3. Further processed tripe is inspected to ensure it meets customer specifications.

Required Skills

Required skills

Ability to:

further process tripe to workplace, OH&S, hygiene and sanitation, and Quality Assurance (QA) requirements

identify defects in tripe

operate the equipment to workplace, OH&S, 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

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

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

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 at normal chain speed.

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:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party 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 www.mintrac.com.au or telephone 1800 817 462.


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.

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.

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.

Further processing equipment may include:

cookers

washers

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 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable