Unit of competency Outline

Information current as of
12/09/2026 8:44 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.

Separate and seal runners

Separate and seal runners

Unit of competency
National Code
AMPOFF202
State Code
OFI86
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 separate runners from the viscera, inspect for defects or contamination and seal the runners to avoid spillage of contents.This unit applies to individuals who work under general supervision 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 working with runners, 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 for task
  • 1.4 Identify hygiene and sanitation requirements for working with runners
2. Separate runners
  • 2.1 Separate runners from viscera following workplace requirements, hygiene and sanitation requirements and workplace health and safety requirements
  • 2.2 Separate stomach, small intestine and large intestines, where required, following work instructions
  • 2.3 Handle runners to avoid bile, ingesta, excreta or content contamination
  • 2.4 Seal runners with tie or clip to avoid spillage where required
  • 2.5 Inspect runners for defects or contamination, and follow appropriate corrective actions
  • 2.6 Place runners in appropriate chutes or barrows, following workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BAZ85 AMPA2117 Separate and tie runners Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification