Unit of competency Outline

Date retreived
23/07/2026 4:16 PM AWST

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Operate and monitor a batch rendering process

Operate and monitor a batch rendering process

Unit of competency
National Code
AMPREN301
State Code
ODO95
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
90
Description
This unit of competency describes the skills and knowledge required to operate a batch cooker, 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 and who are responsible for operating and monitoring a batch rendering 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 to render raw materials
  • 1.1 Confirm product specifications, raw material supply and set cooker parameters
  • 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 clothing
  • 1.5 Undertake preoperational checks of machinery and equipment according to workplace procedures and manufacturer requirements
  • 1.6 Clean and sanitise tools and equipment according to contamination control
  • 1.7 Load raw materials into cooker according to safety and contamination control requirements
2. Render raw materials
  • 2.1 Monitor cooker equipment and adjust temperature according to product and health and safety requirements
  • 2.2 Monitor duration and temperature to achieve the required end point prior to discharge of product
  • 2.3 Check quality specifications are met and adjust outflow according to workplace requirements
  • 2.4 Apply pressure to optimal temperature according to workplace and regulatory requirements
  • 2.5 Separate solid material from tallow according to workplace procedures
  • 2.6 Operate meat meal size reduction equipment according to workplace procedures
3. Monitor rendering and separation process and unload batch cooker
  • 3.1 Take samples and test batch to ensure product is rendered to specifications
  • 3.2 Monitor vapours to ensure they are condensed in accordance with regulatory requirements
  • 3.3 Monitor non-condensed emissions to scrubber, bio-filter and/or after burner
  • 3.4 Monitor waste water discharge and other environmental emissions according to workplace procedures
  • 3.5 Reuse under rendered product or discard faulty products according to workplace and environmental guidelines
  • 3.6 Empty cooker according to workplace health and safety requirements
4. Shut down the batch rendering process
  • 4.1 Clean batch cooker equipment and report maintenance requirements
  • 4.2 Identify the appropriate shutdown procedure
  • 4.3 Shut the process down safely according to operating procedures
  • 4.4 Identify and report maintenance requirements in line with workplace procedures
  • 4.5 Maintain workplace records in appropriate format
No information
No information
Replaces
State Code National Code Title Type
BAY83 AMPA3082 Operate batch cooker Unit of competency
BAY81 AMPA3084 Operate press Unit of competency