Unit of competency Outline

Date retreived
23/07/2026 9:18 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.

Operate a blood coagulation and drying process

Operate a blood coagulation and drying process

Unit of competency
National Code
AMPREN305
State Code
ODO99
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
70
Description
This unit of competency describes the skills and knowledge required by workers to operate a blood coagulation and drying process including preparation, loading raw material, operation, monitoring and shut down. This unit applies to individuals who work under broad direction in an industrial rendering plant or abattoir and who are responsible for operating and monitoring a blood coagulation and drying process. It includes safety compliance using Hazard Analysis and Critical Control Point (HACCP) techniques, process and product quality requirements, and solving problems that arise with the process. 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 blood coagulation and drying process
  • 1.1 Check 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 HACCP principles
  • 1.4 Select and fit personal protective equipment and contamination control equipment
  • 1.5 Undertake preoperational checks of machinery and equipment according to workplace procedures and/or manufacturer requirements
  • 1.6 Transfer blood from slaughter floor or transport vehicles, into holding tanks and add appropriate chemicals.
  • 1.7 Visually monitor the quantity and quality of raw blood product to ensure required specifications are met
2. Undertake blood coagulation and separation
  • 2.1 Start blood coagulation and separation process
  • 2.2 Control steam flow and raw blood flow to facilitate coagulation of blood
  • 2.3 Monitor coagulation of blood and separation according to process specifications or process requirements
  • 2.4. Conduct visual checks to determine colour of stick water discharge
  • 2.5 Use modulating valve to control temperature for blood coagulation
  • 2.6 Identify and correct out-of-specification processes and product
3. Operate blood drying process
  • 3.1 Regulate flow of coagulated blood into dryer and monitor dryer discharge temperature
  • 3.2 Operate equipment and monitor blood meal for moisture content
  • 3.3 Take blood meal samples to determine moisture content
4. Operate screening and milling of blood meal
  • 4.1 Check milling and vibrating screens for holes and blockages to ensure correct particle size in blood meal
  • 4.2 Check conveying equipment to ensure it is dry and clean to avoid bacterial contamination
  • 4.3 Monitor odours and other environmental emissions according to workplace procedures
  • 4.4 Operate screening and milling equipment and monitor process
  • 4.5 Take blood meal samples for salmonella testing according to quality assurance (QA) program
  • 4.6 Identify and rectify processing faults according to workplace procedures
5. Package blood meal and load out
  • 5.1 Bag blood meal and apply labels according to product specifications, quality control and regulatory requirements
  • 5.2 Store packaged blood meal in a clean dry environment and isolate product for holding and testing
  • 5.3 Isolate samples of bagged product for future testing according to QA program
  • 5.4 Complete load out documentation as per QA program and dispatch for transport
6. Shut down coagulation and drying process
  • 6.1 Clean blood coagulation and drying equipment with water and approved chemicals according to QA program
  • 6.2 Shut down the equipment safely according to operating procedures
  • 6.3 Identify and report maintenance requirements according to workplace procedures
  • 6.4 Maintain workplace records in appropriate format
  • 6.5 Conduct handover of blood coagulation and drying operation to another team member when required
No information
No information
Replaces
State Code National Code Title Type
BAY71 AMPA3088 Operate blood processing plant Unit of competency
BAY73 AMPA3089 Produce rendered products hygienically Unit of competency