Unit of competency Outline
Date retreived
22/07/2026 10:01 PM AWST
22/07/2026 10:01 PM 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
MTMP2125B
MTMP2125B
State Code
W6967
W6967
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
21/07/2010
Field of Education
110105 - Butchery
Original Release Date
21/07/2010
Nominal Hours
20
Description
This unit covers the skills and knowledge required to process small stock tripe or paunch.
Notes
Elements and Performance Criteria
1. Hang tripe
- 1.1. Tripe is hung according to workplace requirements.
2. Cut and empty paunch
- 2.1. Paunch is cut and contents are emptied in accordance with workplace requirements to prevent cross-contamination.
- 2.2. Paunch is processed in accordance with Occupational Health and Safety (OH&S) requirements.
3. Trim tripe to specifications
- 3.1. Defects are identified and trimmed in accordance with workplace requirements.
- 3.2. Tripe is trimmed into edible and inedible components in accordance with workplace requirements and customer specifications.
- 3.3. Tripe is trimmed in accordance with OH&S requirements.
- 3.4. Trimmed waste is placed into inedible bin or chute in accordance with workplace requirements.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1603 | MTMP2125A | Process small stock tripe | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8850 | MTMP2125C | Process small stock tripe | Unit of competency |