Unit of competency Outline

Date retreived
23/07/2026 12:08 AM AWST

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Operate a poultry evisceration process

Operate a poultry evisceration process

Unit of competency
National Code
AMPP202
State Code
BBF81
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
06/04/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
06/04/2018
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the evisceration process to deliver the poultry carcase ready for chilling.This unit applies to individuals who apply basic operating principles to the operation and monitoring of evisceration equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the evisceration equipment and process for operation
  • 1.1 Confirm poultry carcases are available to meet process requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements and status
  • 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • 1.4 Adjust equipment to meet safety and production requirements
  • 1.5 Check equipment performance and adjust if required, to meet process requirements
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the evisceration process
  • 2.1 Start up and operate the evisceration process according to health and safety, food safety and environmental guidelines
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Identify and report variations in equipment operation and maintenance requirements
  • 2.4 Remove viscera to specifications
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace cleaning and sanitation standards
  • 2.7 Maintain workplace records in required format
3. Shut down the evisceration process
  • 3.1 Identify and implement the appropriate shutdown procedure
  • 3.2 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4701 FDFPO2002A Operate an evisceration process Unit of competency
Replaced By
State Code National Code Title Type
OFJ07 AMPPOU206 Operate a poultry evisceration process Unit of competency