Operate meat meal mill

This unit covers the skills and knowledge required to operate a meat mill plant including loading, drying and monitoring the quality of the finished meal.


This unit is applicable to rendering plant workers who operate a meat mill plant.



Elements and Performance Criteria



1. Operate meat meal mill

1.1. Meat meal fed into mill feeder bin is monitored.

1.2. Mill operation is monitored in accordance with workplace requirements.

1.3. Mill operation is monitored in accordance with Occupational Health and Safety (OH&S) requirements.

1.4. Housekeeping is maintained for meat meal mill area.

1.5. Quality of meat meal is monitored and problems reported in accordance with workplace requirements.

1.6. Meat meal is produced to workplace requirements and customer specifications.

1.7. Meat meal samples are taken for testing in accordance with workplace requirements.

Required Skills

Required skills

Ability to:

operate meat meal mill to OH&S requirements

monitor the operation of the meat meal mill to workplace requirements

monitor the quality of meat meal

produce meat meal to workplace requirements and customer specifications

report equipment faults in accordance with workplace requirements

carry out routine maintenance on meat meal mill as specified in workplace requirements

work efficiently in teams and individually

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

use relevant communication skills

Required knowledge

Knowledge of:

defects in meat meal

meat meal processing

OH&S hazards of operation of the meat meal mill

relevant regulatory requirements

workplace requirements and customer specifications for meat meal

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 has to be demonstrated by operating a meat meal mill at normal production rates.

Context of, and specific resources for assessment

Assessment must be conducted in an operating rendering plant.

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 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


lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering


waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

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 5008:2001 Australian Standard for the Hygienic Rendering of Animal Products

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.


Unit sector

Employability Skills

This unit contains employability skills.

Licensing Information

Not Applicable