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.