Process blood

Unit of competency Outline

Information current as of
14/09/2026 8:04 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AMPCRP234

State Code
OFI60

TGA Status
Current

DTWD Status
Pending

Current Release Number
2.00

Current Release Date
10/09/2026

View on TGA

State Implementation and Classification

Approved Date

Original Release Date

02/02/2026

Nominal Hours

Field of Education

030307 - Food Processing Technology

Description

This unit describes the skills and knowledge required to collect blood from the slaughter floor, process it using equipment such as a centrifuge to recover blood plasma, and package the product.This unit is applicable to workers in meat processing premises where blood is recovered at the point of sticking or bleeding and processed to produce by-products such as blood plasma (but excluding blood meal, which is dealt with in the unit AMPA3088 Operate blood processing plant).All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.

General notes

N/A

Elements and Performance Criteria

1. Prepare for work

1.1 Identify work instructions and standard operating procedures (SOPs) for processing blood
1.2 Identify workplace health and safety requirements for task, including personal protective equipment
1.3 Identify sources of contamination and cross-contamination
1.4 Identify hygiene and sanitation requirements for processing blood

2. Recover and store blood

2.1 Recover blood hygienically from carcase following work instructions, SOPs, workplace health and safety, and hygiene and sanitation requirements
2.2 Store blood prior to processing following workplace requirements

3. Operate equipment

3.1 Perform pre-operational checks on equipment to check it is in working order
3.2 Operate equipment to process blood following workplace requirements

4. Pack and store blood products

4.1 Pack blood hygienically following workplace requirements
4.2 Store packaged blood products following workplace requirements and customer specifications

No information

Replaces

State Code	National Code	Title	Type
BAZ55	AMPA2156	Process blood	Unit of competency

State Code	National Code	Title	Type
BTT3	AMP20126	Certificate II in Meat Processing	Qualification