This unit describes the skills and knowledge required for the further processing of tripe, including scalding and bleaching.

This unit is applicable to workers in a tripe room of 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