Operate meat size reduction equipment

Unit of competency Outline

Date retreived
22/07/2026 10:54 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
AMPABA201

State Code
ODP02

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 meat size reduction equipment prior to rendering operations in order to have a consistent particle size.This unit applies to individuals who work in industrial meat rendering plants, who undertake routine tasks under supervision and are responsible for operating meat size reduction 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. Deliver raw material to feeder bins

1.1 Confirm job requirements, raw materials and product specifications with supervisor
1.2 Identify hazards, assess risks and control or report 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
1.5 Deliver raw material to feeder bins according to workplace safety, manual handling and production requirements
1.6 Remove condemned carcases and other contaminated materials promptly and according to workplace quality requirements
1.7 Maintain work areas to meet productivity, quality and safety according to workplace procedures

2. Operate meat size reduction equipment

2.1 Undertake preoperational checks of plant and equipment according to workplace procedures and manufacturer instructions
2.2 Identify emergency stops and isolation controls in work area
2.3 Maintain flow of raw material to meat size reduction equipment to keep adequate levels in holding or feeder bins
2.4 Monitor filling and emptying of raw material receival bins to prevent overfilling and to clear any blockages in drainage
2.5 Identify and rectify and/or report problems associated with raw material
2.6 Carry out routine maintenance and cleaning according to hygiene and safety requirements
2.7 Check meat size reduction equipment for wear and other damage and report

3. Shut down the meat size reduction equipment

3.1 Shut down meat size reduction equipment safely according to workplace procedures
3.2 Identify and report faults and maintenance requirements
3.3 Maintain workplace records in appropriate format
3.4 Conduct handover of meat size reduction equipment to another team member

No information

Replaces

State Code	National Code	Title	Type
BAZ58	AMPA2158	Operate hogger	Unit of competency

Replaced By

State Code	National Code	Title	Type
OFJ01	AMPREN204	Operate meat size reduction equipment	Unit of competency

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