Unit of competency Outline

Date retreived
23/07/2026 10:08 AM AWST

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Operate and monitor a continuous dry rendering process

Operate and monitor a continuous dry rendering process

Unit of competency
National Code
AMPREN302
State Code
ODO97
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
28/10/2021
View on TGA
State Implementation and Classification
Approved Date
13/04/2022
Field of Education
030717 - Plant And Machine Operations
Original Release Date
13/04/2022
Nominal Hours
90
Description
This unit describes the skills and knowledge required to operate and monitor a continuous dry rendering process including loading raw material, operation, monitoring and shut down. This unit applies to individuals who work under broad direction in an industrial meat rendering plant and who are responsible for operating and monitoring a continuous dry rendering process. They provide and communicate solutions to a range of predictable problems.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, environmental and meat rendering regulations, legislation and standards that apply to the workplace. No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to feed cooker
  • 1.1 Confirm product specifications and set cooker parameters
  • 1.2 Identify hazards, assess and control risks according to workplace health and safety procedures
  • 1.3 Identify food safety hazards, assess and control risks according to Hazard Analysis and Critical Control Point principles
  • 1.4 Select and fit personal protective equipment and contamination control clothing
  • 1.5 Undertake preoperational checks of machinery and equipment according to workplace procedures and/or manufacturer requirements
  • 1.6 Clean and sanitise tools and equipment according to contamination control
  • 1.7 Load raw materials into cooker according to safety and contamination control requirements
2. Operate and monitor cooker
  • 2.1 Start up cooker according to workplace procedures
  • 2.2 Monitor flow into cooker and check levels
  • 2.3 Adjust temperature according to product requirements
  • 2.4 Monitor and adjust outflow according to workplace requirements
  • 2.5 Separate solid material from tallow according to workplace procedures
  • 2.6 Operate meat meal size reduction equipment according to manufacturer instructions
  • 2.7 Take samples and test batch to ensure it is rendered to specification
3. Monitor environmental controls
  • 3.1 Monitor vapours to ensure they are condensed according to regulatory requirements
  • 3.2 Monitor non-condensed emissions to scrubber, bio-filter and/or after burner according to regulatory requirements
  • 3.3 Monitor waste water discharge according to workplace procedures
4. Shut down continuous rendering process
  • 4.1 Clean rendering equipment and report maintenance requirements
  • 4.2 Identify the appropriate shutdown procedure
  • 4.3 Shut the process down safely according to operating procedures
  • 4.4 Identify and report maintenance requirements in line with workplace procedures
  • 4.5 Maintain workplace records in appropriate format
No information
No information
Replaces
State Code National Code Title Type
BAY80 AMPA3083 Operate continuous cooker Unit of competency
BAY81 AMPA3084 Operate press Unit of competency
State Code National Code Title Type
BHD8 AMP30421 Certificate III in Meat Processing (Rendering) Qualification