Operate tenderiser

Unit of competency Outline

Information current as of
12/09/2026 11:34 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.

Unit of competency

National Code
AMPOPR219

State Code
OFI25

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 describes the skills and knowledge required to operate machinery for tenderising meat cuts.This unit applies to individuals who work under general supervision in meat processing premises, including for example boning rooms, wholesalers, food service operations and retail outlets, to operate tenderising equipment that may be static or on a conveyor system.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, and clarify where required
1.2 Identify workplace health and safety requirements for task, including personal protective equipment
1.3 Identify food safety hazards, and control risks following workplace requirements
1.4 Carry out pre-operational checks of tenderising equipment to check it is in working order
1.5 Prepare product for tenderising

2. Operate tenderiser

2.1 Follow tenderiser start-up procedures following work instructions
2.2 Operate tenderiser following workplace health and safety requirements, hygiene and sanitation requirements and manufacturer's specifications
2.3 Tenderise meat to specifications
2.4 Avoid potential sources of contamination and manage contamination following workplace requirements
2.5 Monitor input and output to ensure compliance with quality assurance (QA) requirements

3. Shut down and maintain tenderiser

3.1 Shut down tenderiser safely following workplace procedures
3.2 Identify and report faults and maintenance requirements where required
3.3 Perform routine maintenance and cleaning following work instructions where required

No information

Replaces

State Code	National Code	Title	Type
BAX85	AMPX215	Operate tenderiser	Unit of competency

State Code	National Code	Title	Type
BTT3	AMP20126	Certificate II in Meat Processing	Qualification
BTT4	AMP20426	Certificate II in Meat Retailing	Qualification