Unit of competency Outline

Information current as of
12/09/2026 10:26 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.

Process runners

Process runners

Unit of competency
National Code
AMPOFF210
State Code
OFI80
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 runners as part of a runner room operation.This unit applies to individuals who work under general supervision to process runners 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 processing runners and the steps involved
  • 1.2 Identify runner specifications, defects and grading
  • 1.3 Identify hygiene and sanitation requirements for the runner room
  • 1.4 Identify workplace health and safety requirements for task, including personal protective equipment
2. Strip runners from digestive tract
  • 2.1 Process runners, including hanging, stripping and wringing following workplace requirements
  • 2.2 Work to avoid contamination and cross-contamination
  • 2.3 Remove waste material and place in inedible bin or chute
3. Wash, grade and pack runners
  • 3.1 Wash runners and strip excess water
  • 3.2 Inspect runners for defects and grade
  • 3.3 Count runners into containers
  • 3.4 Add salt to container where required and seal container following workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BBA01 AMPA2089 Process runners Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification