Unit of competency Outline

Information current as of
13/09/2026 4:20 PM 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.

Process maws

Process maws

Unit of competency
National Code
AMPOFF217
State Code
OFI71
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 to process pig maws (or stomachs).This unit applies to individuals who work under general supervision to process pig maws 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 task
  • 1.1 Identify work instruction for processing maws and clarify where required
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify sources of potential contamination to maws
  • 1.4 Identify hygiene and sanitation requirements for processing maws
2. Wash and trim maws
  • 2.1 Inspect and rinse maws following work instructions
  • 2.2 Trim maws of excess fat following work instructions and specifications
  • 2.3 Invert maws to empty contents and rinse away
  • 2.4 Remove bile stains by washing internal surfaces
3. Spin and chill maws
  • 3.1 Place maws into centrifuge and process for a time following specifications
  • 3.2 Remove maws from centrifuge and fold back to normal shape
  • 3.3 Chill maws in ice water for time specified, prior to packing
No information
No information
Replaces
State Code National Code Title Type
BAZ98 AMPA2107 Process maws Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification