Unit of competency Outline

Date retreived
22/07/2026 3:48 PM AWST

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Operate a poultry marinade injecting process

Operate a poultry marinade injecting process

Unit of competency
National Code
AMPP205
State Code
BBG48
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
030717 - Plant And Machine Operations
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 a poultry marinade injection process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of marinade injecting 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 marinade injection equipment and process for operation
  • 1.1 Confirm materials are available to meet production requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements
  • 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • 1.4 Fit and adjust machine components and related attachments to meet requirements
  • 1.5 Enter processing or operating parameters required for the process
  • 1.6 Check and adjust equipment performance to meet process requirements
  • 1.7 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the marinade injection process
  • 2.1 Prepare and load marinade to meet production requirements
  • 2.2 Start up and operate the process according to workplace procedures
  • 2.3 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements
  • 2.4 Monitor each stage of the process to confirm specifications are met
  • 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 procedures
  • 2.7 Maintain workplace records in required format
3. Shut down the marinade injection process
  • 3.1 Identify and implement the appropriate shutdown procedure
  • 3.2 Identify and report maintenance requirements
No information
No information
Replaces
State Code National Code Title Type
D4704 FDFPO2005A Operate a marinade injecting process Unit of competency
Replaced By
State Code National Code Title Type
OFJ46 AMPPOU210 Operate a poultry marinade injecting process Unit of competency