Elements and Performance Criteria

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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
Typical cuts
Typical cuts may include:
Leonards cut
easy carve
Maryland
boning out a turkey buff
kiev
Deboning/filleting equipment
Deboning/filleting equipment may include:
cones
boning lines (conveyor) or static lines

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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
conduct pre-start checks on equipment used for deboning
assess carcass or pieces to ensure quality
manually debone and fillet poultry
take corrective action in response to typical faults and inconsistencies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
clean equipment
apply food safety procedures to work practices.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
information on equipment capacity and operating parameters
production schedule/batch instructions
specifications, control points and processing parameters
deboning/filleting and related equipment and services
carcasses/pieces to be filleted
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:
FDFOP2004A Clean and sanitise equipment

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.