Unit of competency Outline

Information current as of
13/09/2026 12:56 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.

Operate blow line

Operate blow line

Unit of competency
National Code
AMPREN201
State Code
OFJ08
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 a blow line, including preparation, loading raw material, monitoring and shut down.This unit applies to individuals who work under general supervision in industrial meat rendering plants.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 operating blow line 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
  • 1.4 Identify cleaning requirements for operating blow line
  • 1.5 Confirm equipment is in operational order and consumables available
2. Operate blow line equipment
  • 2.1 Carry out pre-start checks of machinery and equipment following workplace procedures and manufacturer instructions
  • 2.2 Identify emergency stops and isolation controls in work area
  • 2.3 Check raw materials, identify and remove non-organic foreign objects and other contaminants
  • 2.4 Start blow line and monitor consistency of raw materials to ensure steady flow, and unblock any blockages when they occur
  • 2.5 Monitor temperature and quantity of raw materials in blow tank to ensure process continuity
  • 2.6 Monitor filling and emptying of raw material receival bins to prevent overfilling
  • 2.7 Clean blow line regularly following production requirements
3. Shut down blow line equipment
  • 3.1 Shut down blow line process safely following operating procedures
  • 3.2 Identify and report equipment wear, faults and maintenance requirements following workplace procedures
  • 3.3 Maintain workplace records, following workplace requirements
  • 3.4 Conduct handover of blow line operation to another team member, where required
No information
No information
Replaces
State Code National Code Title Type
ODO94 AMPABA202 Operate blow line Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification