Unit of competency Outline

Information current as of
14/09/2026 5:34 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 small stock tripe

Process small stock tripe

Unit of competency
National Code
AMPOFF215
State Code
OFI13
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 small stock tripe or paunch.This unit applies to individuals who work under general supervision in a meat processing premises, where mutton, lamb, pig or goat paunches are recovered and processed.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 and specifications for processing tripe
  • 1.2 Identify defects and contamination that can occur when processing tripe
  • 1.3 Identify hygiene and sanitation requirements for the tripe room
  • 1.4 Identify workplace health and safety requirements for task, including personal protective equipment
  • 1.5 Hang tripe following workplace requirements
2. Cut and empty paunch
  • 2.1 Cut paunch and empty contents following workplace requirements, workplace health and safety, and hygiene and sanitation requirements
  • 2.2 Work to avoid contamination and cross-contamination
3. Trim tripe to specifications
  • 3.1 Identify and trim defects following workplace requirements
  • 3.2 Trim tripe into edible and inedible components following workplace requirements, customer specifications and workplace health and safety requirements
  • 3.3 Place trimmed waste into inedible bin or chute for disposal
No information
No information
Replaces
State Code National Code Title Type
BAZ96 AMPA2105 Process small stock tripe Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification