This unit of competency describes the skills and knowledge required to operate and monitor a low temperature wet rendering process, including loading raw material, operation, monitoring and shut down.

This unit applies to individuals who work in an industrial meat rendering plant under broad direction and who are responsible for operating and monitoring a low temperature wet rendering process. It includes safety compliance using Hazard Analysis and Critical Control Point (HACCP) techniques, process and product quality requirements, solving problems that arise and handover of the process to others.

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.