This unit of competency describes the skills and knowledge required to operate rendering equipment and produce an edible product, including preparation, loading raw material, operation, monitoring and shut down of the rendering processes.

This unit applies to individuals who work under broad direction in an industrial rendering plant and who are responsible for operating and monitoring a 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.