Unit of competency Outline

Date retreived
23/07/2026 12:13 AM 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.

Operate a poultry washing and chilling process

Operate a poultry washing and chilling process

Unit of competency
National Code
AMPP206
State Code
BBG12
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
35
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down spin and/or air chilling equipment used to wash and chill poultry carcases.This unit applies to individuals who apply basic operating principles to the operation and monitoring of washing and chilling 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 chilling equipment and process for operation
  • 1.1 Confirm suitable carcases are available
  • 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 Enter processing or operating parameters to meet requirements
  • 1.5 Check and adjust equipment performance
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the chilling process
  • 2.1 Start up and operate the chilling process according to workplace requirements
  • 2.2 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements
  • 2.3 Monitor each stage of the process to confirm specifications are met
  • 2.4 Identify, rectify or report out-of-specification product or process outcomes
  • 2.5 Maintain the work area according to workplace cleaning and sanitation requirements
  • 2.6 Enter workplace records in required format
3. Shut down the chilling 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
D4705 FDFPO2006A Operate a washing and chilling process Unit of competency
Replaced By
State Code National Code Title Type
OFI46 AMPPOU205 Operate a poultry washing and chilling process Unit of competency