Unit of competency details

MTMP3081C - Operate batch cooker (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 22/Jul/2011

Usage recommendation:
Is superseded by and equivalent to AMPA3082 - Operate batch cookerThis unit is equivalent to MTMP3081C Operate batch cooker. 03/Aug/2016
Supersedes MTMP3081B - Operate batch cooker 21/Jul/2011

Training packages that include this unit


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  07/Aug/2012 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit covers skills and knowledge required to operate a batch cooker.

Application of the Unit

Application of the unit 

This unit is applicable to workers in rendering or by-products plants.

Licensing/Regulatory Information

Not Applicable


Prerequisite units 


Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria



1. Load batch cooker

1.1. Batch cooker is loaded to correct quantity in accordance with workplace requirements .

1.2. Implications for product quality and productivity if cooker is incorrectly loaded are explained.

1.3. Effect on outcome of different types of raw materials is identified.

2. Cook raw materials

2.1. Flow into cooker is monitored.

2.2. Temperature is monitored and adjusted in accordance with workplace and Occupational Health and Safety (OH &S ) requirements .

2.3. Outflow is monitored for workplace requirements.

3. Sterilise product

3.1. Pressure is applied (if appropriate) in accordance with workplace and regulatory requirements .

4. Unload batch cooker

4.1. Product is tested to ensure batch is cooked to workplace requirements.

4.2. Effects of overcooking are identified.

4.3. Cooker is emptied in accordance with workplace requirements.

4.4. OH&S requirements for the operation and unloading of a batch cooker are identified and complied with.

5. Monitor environmental controls

5.1. Vapours are monitored to ensure they are condensed in accordance with regulatory requirements.

5.2. Non-condensed emissions to scrubber, bio-filter and/or after burner are monitored in accordance with regulatory requirements.

Required Skills and Knowledge


This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

  • load and unload cooker to specifications
  • test product samples to ensure cooked specifications
  • apply mathematical skills  to monitoring procedures
  • apply relevant communication skills 
  • work effectively as an individual and as part of a team
  • take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge 

Knowledge of:

  • OH&S requirements of operating batch cooker
  • operating principles of cooker
  • Quality Assurance (QA) aspects of cooked product
  • effects of overcooking
  • implications on product quality and productivity of incorrect load in cooker

Evidence Guide


The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Competency must be demonstrated at the normal rate of production for that rendering plant.

Context of , and specific resources for assessment 

Assessment must be conducted in a registered, operating meat rendering plant.

Method of assessment 

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this Unit of Competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

Range Statement


The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Workplace requirements  may include:

  • enterprise-specific requirements
  • OH&S requirements
  • hygiene and sanitation requirements
  • QA requirements
  • Standard Operating Procedures (SOPs)
  • the ability to perform the task to production requirements
  • work instructions.

OH &S requirements  may include:

  • enterprise OH&S policies, procedures and programs
  • OH&S legal requirements
  • Personal Protective Equipment (PPE) which may include:
  • coats and aprons
  • ear plugs or muffs
  • eye and facial protection
  • head-wear
  • lifting assistance
  • mesh aprons
  • protective boot covers
  • protective hand and arm covering
  • protective head and hair covering
  • uniforms
  • waterproof clothing
  • work, safety or waterproof footwear
  • requirements set out in standards and codes of practice.

Regulatory requirements  may include:

  • Export Control Act
  • hygiene and sanitation requirements
  • relevant Australian Standards
  • relevant regulations
  • requirements set out in AS 5008-2001/Amdt-12003 Australian Standard for the Hygienic Rendering of Animal Products
  • federal, state and territory regulations regarding meat processing.

Mathematical skills  may include:

  • calculation, estimation, collation and recording of data relating to time, temperature, humidity, quantity etc
  • interpretation of control screens and panels, dials and controls.

Communication skills  may include:

  • applying numeracy skills to workplace requirements
  • listening and understanding
  • reading and interpreting workplace documentation
  • sharing information
  • speaking clearly and directly.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field 

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