Operate blow line

Unit of competency Outline

Date retreived
23/07/2026 12:01 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
AMPABA202

State Code
ODO94

TGA Status
Replaced

DTWD Status
Transition (Replaced)

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

Description

This unit of competency describes the skills and knowledge required to operate a blow line, including preparation, loading raw material, monitoring and shut down. The unit applies to individuals who work in industrial meat rendering plants, who undertake routine tasks under supervision and are responsible for operating blow line equipment.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 for operation of blow line

1.1 Confirm work order, operational status of services and availability of consumables
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 equipment

2. Operate blow line equipment

2.1 Undertake preoperational checks of machinery and equipment according to workplace procedures and manufacturer instructions
2.2 Identify emergency stops and isolation controls in work area
2.3 Check raw materials, identify and remove non-organic foreign objects and other contaminants
2.4 Start blow line and monitor consistency of raw materials to ensure steady flow
2.5 Monitor temperature and quantity of raw materials in blow tank to ensure process continuity
2.6 Monitor filling and emptying of raw material receival bins to prevent overfilling
2.7 Clean blow line regularly according to production requirements

3. Shut down blow line equipment

3.1 Shut down blow line process safely according to operating procedures
3.2 Identify and report equipment wear, faults and maintenance requirements in line with workplace procedures
3.3 Maintain workplace records in appropriate format
3.4 Conduct handover of blow line operation to another team member

No information

Replaces

State Code	National Code	Title	Type
BAZ53	AMPA2159	Operate blow line	Unit of competency

Replaced By

State Code	National Code	Title	Type
OFJ08	AMPREN201	Operate blow line	Unit of competency

State Code	National Code	Title	Type
BDI0	AMP20316	Certificate II in Meat Processing (Abattoirs)	Qualification