Unit of competency Outline
Date retreived
22/07/2026 7:31 AM AWST
22/07/2026 7:31 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.
Process runners
Process runners
Unit of competency
National Code
AMPA2089
AMPA2089
State Code
BBA01
BBA01
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to process runners as part of a runner room operation.This unit is applicable to workers processing runners in an abattoir.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Overview runner processing
- 1.1 Identify steps in processing the runners
- 1.2 Identify uses of runners
- 1.3 Identify and explain runner specifications, defects and grading
- 1.4 Identify and comply with hygiene and sanitation requirements for the runner room
- 1.5 Identify and comply with workplace health and safety requirements for the runner room
2. Hang digestive tract on carousel
- 2.1 Take digestive tract from holding bins and hang on carousel, where part of work instructions
3. Strip runners from digestive tract
- 3.1 Strip and place runners in ringers according to workplace requirements
- 3.2 Remove waste material on carousel and place in inedible bin or chute
4. Wash, grade and pack runners
- 4.1 Wash runners and strip excess water
- 4.2 Count runners into bins
- 4.3 Inspect runners for defects and grade
- 4.4 Add brine mix or salt to bins and seal bins in accordance with workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8844 | MTMP2117B | Process runners | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OFI80 | AMPOFF210 | Process runners | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD674 | AMPSS00025 | Green Offal Processing (Runner Room) Skill Set | Skill set |
| BDI0 | AMP20316 | Certificate II in Meat Processing (Abattoirs) | Qualification |