AMPREN306 — Render edible products

Elements & performance criteria

Performance evidence

• verbally confirmed work order, product quality requirements and availability of consumables
• identified at least three different hazards, assessed and controlled risk using Hazard Analysis and Critical Control Point (HACCP) principles and workplace health and safety requirements
• identified at least three safety hazards, assessed and controlled risk using workplace health and safety procedures
• selected and correctly fitted appropriate personal protective equipment (PPE) and clothing required for worker safety and food contamination control.
• conducted preoperational check of machinery and equipment including access to emergency stops and isolation controls in work area
• visually checked raw materials for potential contaminants
• set up and calibrated rendering equipment, including temperature and duration
• prevented contamination of products during transfer of raw materials
• monitored and adjusted rendering process including: - quality of raw materials - flow of raw materials - rendering time - temperature - moisture content - product texture
• observed temperature and pressure gauges and adjusted equipment to meet product and safety requirement
• collected and tested at least three product samples to ensure product is rendered to specifications
• confirmed the finished product meets workplace and customer requirements
• identified and taken corrective action for two of the following: - over-rendering - under-rendering - spills - cross contamination - out-of-specification product
• monitored environmental emissions according to workplace and environmental regulatory requirements, including: - odour control - noise - heat recovery - waste water
• performed plant shutdown according to workplace procedures
• completed written production records, including quantity and quality, using accurate industry terminology
• communicated verbally using accurate industry terminology with a supervisor and at least one of the following: - maintenance team member - quality assurance team member - packaging team member.

Knowledge evidence

• purpose and steps related to rendering process
• features and functions of rendering machinery and equipment
• features, benefits, limitations, and correct fit of PPE for rendering edible products process
• key features of workplace health and safety requirements to operate a rendering edible products process
• features and functions of emergency stops, isolation controls and ancillary controls in work area
• key features of HACCP principles related to rendering edible products processes
• workplace procedures for safe movement of workers and visitors in and around rendering plant and equipment
• location and purpose of guards, rails and sensors
• feedback instrumentation
• raw materials quality requirements, including: - temperature - particle size
• key features of quality assurance aspects of rendered product, including: - colour and density of rendered product - friability of rendered product - end-point temperature - correct level of moisture content - correct texture of product
• implications on product quality and productivity of incorrect load in rendered equipment
• bacteria types and quantity allowable
• AS5008 Hygienic Rendering of Animal Products
• Australian Renderers Association’s Code of Practice for Hygienic Rendering of Animal Products
• environmental regulatory requirements that apply to rendering edible product process emissions including: - odour control - noise - heat recovery - waste water
• manufacturer and workplace instructions for safe operation
• operating capacities, efficiencies and applications
• services required, including compressed air, electricity and water
• workplace cleaning and maintenance requirements for rendering edible product machinery and equipment
• regulatory requirements for the rendering of the edible product
• operating and work procedures for rendering equipment, including maintenance
• relevant product and client specifications
• sampling, monitoring and documentation procedures relevant to the process and end products
• possible sources of contamination of the product and the relevant preventative measures.

Foundation skills

• Reading: Interpret operating manuals for equipment used to render edible products Read and interpret gauges and symbols Interpret and check work orders
• Writing: Complete records using industry terminology Sign work orders
• Oral Communication: Use open and closed questions to clarify information Use active listening, including paraphrasing
• Numeracy: Estimate and measure volume (mls, L), temperature (degrees Celsius), moisture percentage Interpret data to identify levels of contamination

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Questions about assessing AMPREN306