Unit of competency Outline
Date retreived
22/07/2026 5:24 PM AWST
22/07/2026 5:24 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Identify & implement product safety and quality for chilled or frozen poultry product manufacturing
Identify & implement product safety and quality for chilled or frozen poultry product manufacturing
Unit of competency
National Code
FDFFST4040A
FDFFST4040A
State Code
S7929
S7929
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
08/08/2014
Nominal Hours
40
Description
This unit covers the skills and knowledge required to identify and monitor the production processes for chilled or frozen poultry product.
Notes
Elements and Performance Criteria
1. Check the chilled or frozen poultry product preparation and processing areas and equipment
- 1.1 Procedures for pre-operational equipment checks are identified and checked for accordance with workplace policies and procedures, and manufacturer’s instructions
- 1.2 Regulatory requirements and safe work practices and safety equipment are checked
- 1.3 Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored
2. Monitor the production of chilled or frozen poultry products
- 2.1 Production processes from slaughter to product presentation for packaging are sourced from procedures
- 2.2 Product quality and food safety hazards and procedures are implemented for the facility and for each stage of the production process
- 2.3 Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored
- 2.4 Operating procedures for processing equipment are checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements
- 2.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
- 2.6 The details of cuts to meet customer requirements are confirmed
- 2.7 Production system and equipment for the preparation and manufacture of chilled or frozen poultry products is monitored
- 2.8 Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained
3. Implement packaging and chilling of poultry product
- 3.1 The details of packaging to meet customer and regulatory requirements are confirmed
- 3.2 Chilling requirements are monitored to meet food safety standards from processing to retailing
- 3.3 Chilling processes for food preservation are applied and monitored
- 3.4 Sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product are implemented and monitored
4. Diagnose, rectify and/or report problems arising from the preparation and manufacture of chilled poultry products
- 4.1 Sampling and testing to identify defects in the preparation and manufacture of chilled or frozen poultry products are implemented
- 4.2 Required adjustments to process/equipment are identified and implemented
- 4.3 Problems are reported to designated persons according to company policies and procedures
5. Review production processes
- 5.1 The critical control points (CCPs) and critical limits for product safety are reviewed
- 5.2 The sampling and food testing plans are reviewed
- 5.3 Operating procedures are reviewed for food safety and quality
- 5.4 Safe work systems for processing of chilled poultry products are reviewed
- 5.5 Environmental impacts and energy efficiencies are reviewed for processing of chilled poultry products
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.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Safe work procedures
Examples of specific task related procedures may include:
handling of chemicals
use of PPE
Chilled poultry products
These may include non cooked whole carcases and any portions of chicken carcase or deboned product, including seasoned or marinated product. This unit does not cover the processing of cooked poultry products.
Chilling techniques and equipment
immersing in ambient running water
placing in cool rooms
showering with ambient water
use of intensive coolers
washing in water or brine.
OH&S requirements
Enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may
include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
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.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Safe work procedures
Examples of specific task related procedures may include:
handling of chemicals
use of PPE
Chilled poultry products
These may include non cooked whole carcases and any portions of chicken carcase or deboned product, including seasoned or marinated product. This unit does not cover the processing of cooked poultry products.
Chilling techniques and equipment
immersing in ambient running water
placing in cool rooms
showering with ambient water
use of intensive coolers
washing in water or brine.
OH&S requirements
Enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may
include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
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
A person who demonstrates competency in this unit must be able to in terms of processing efficiency, quality of product, food safety, workplace safety and environmental impact.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to implement and review the manufacturing processes for chilled and frozen poultry product including: reviewing the CCPs and critical limits in the food safety plan; monitoring commercial processing techniques; diagnosing and reporting problems for manufacturing of chilled and frozen poultry products; and reviewing the production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Analysis of product and process under the candidate’s supervision
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests
A report on review of the production system
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
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
A person who demonstrates competency in this unit must be able to in terms of processing efficiency, quality of product, food safety, workplace safety and environmental impact.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to implement and review the manufacturing processes for chilled and frozen poultry product including: reviewing the CCPs and critical limits in the food safety plan; monitoring commercial processing techniques; diagnosing and reporting problems for manufacturing of chilled and frozen poultry products; and reviewing the production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Analysis of product and process under the candidate’s supervision
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests
A report on review of the production system
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAN16 | FBPFST5018 | Implement and review the processing of chilled or frozen poultry products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |