Unit of competency Outline

Information current as of
14/09/2026 2:27 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.

Operate meat size reduction equipment

Operate meat size reduction equipment

Unit of competency
National Code
AMPREN204
State Code
OFJ01
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
030717 - Plant And Machine Operations
Description
This unit of competency describes the skills and knowledge required to operate meat size reduction equipment prior to rendering operations to have a consistent particle size.This unit applies to individuals who work under general supervision in rendering plants, and who operate meat size reduction equipment.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 job requirements, raw materials and product specifications with supervisor
  • 1.2 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.3 Identify product contaminants and how risks are controlled
2. Deliver raw material to feeder bins
  • 2.1 Prepare meat for sizing by placing it in feeder bins following workplace and production requirements
  • 2.2 Remove any contamination promptly following workplace quality requirements
  • 2.3 Maintain work areas to meet productivity, quality and safety according to workplace procedures
3. Operate meat size reduction equipment
  • 3.1 Carry out preoperational checks of plant and equipment to check it is in working order
  • 3.2 Identify emergency stops and isolation controls in work area
  • 3.3 Maintain flow of raw material to meat size reduction equipment to keep adequate levels in holding or feeder bins
  • 3.4 Monitor filling and emptying of raw material receival bins to prevent overfilling and to clear any blockages in drainage
  • 3.5 Identify and rectify and/or report problems associated with raw material or processing
  • 3.6 Carry out routine maintenance and cleaning according to hygiene and safety requirements
  • 3.7 Check meat size reduction equipment for wear and other damage, and report
4. Shut down the meat size reduction equipment
  • 4.1 Shut down meat size reduction equipment safely following workplace procedures
  • 4.2 Identify and report faults and maintenance requirements
  • 4.3 Maintain workplace records following workplace requirements
  • 4.4 Conduct handover of meat size reduction equipment to another team member where required
No information
No information
Replaces
State Code National Code Title Type
ODP02 AMPABA201 Operate meat size reduction equipment Unit of competency
BAZ59 AMPA2157 Overview rendering process Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification