Unit of competency Outline

Information current as of
12/09/2026 11:00 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.

Further process tripe

Further process tripe

Unit of competency
National Code
AMPOFF213
State Code
OFI76
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
110105 - Butchery
Description
This unit describes the skills and knowledge required for the further processing of tripe, including scalding and bleaching.This unit applies to individuals who work under general supervision in tripe room operations in a meat processing premises.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 instruction for further processing tripe
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify hygiene and sanitation, and quality assurance requirements for process
  • 1.4 Follow routine start-up procedures to check equipment is in working order
2. Operate tripe processing equipment
  • 2.1 Operate processing equipment following workplace requirements
  • 2.2 Select, inspect and place tripe in equipment following work instructions
  • 2.3 Monitor processing to ensure tripe meets customer specifications
  • 2.4 Report defects in equipment operation or processing to supervisor
3. Maintain equipment and work area
  • 3.1 Complete routine maintenance of equipment following work instructions
  • 3.2 Follow housekeeping procedures to keep work area clean
No information
No information
Replaces
State Code National Code Title Type
BAZ99 AMPA2103 Further process tripe Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification