Unit of competency Outline

Date retreived
22/07/2026 6:10 AM AWST

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Implement and review the processing of chilled or frozen poultry products

Implement and review the processing of chilled or frozen poultry products

Unit of competency
National Code
FBPFST5018
State Code
OAN16
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
110111 - Food Hygiene
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture chilled or frozen poultry product. This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Check the chilled or frozen poultry product preparation and processing areas and equipment
  • 1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions
  • 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment
  • 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
2. Monitor the production of chilled or frozen poultry products
  • 2.1 Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging
  • 2.2 Monitor handling requirements for ingredients to prevent contamination
  • 2.3 Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements
  • 2.4 Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area
  • 2.5 Confirm the details of cuts to meet customer requirements
  • 2.6 Monitor the production system and equipment for the preparation and manufacture of the products
3. Implement packaging and chilling of poultry product
  • 3.1 Confirm the details of packaging to meet customer and regulatory requirements
  • 3.2 Monitor chilling requirements to meet food safety standards from processing to retailing
  • 3.3 Apply and monitor chilling processes for food preservation
  • 3.4 Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product
4. Diagnose, rectify and report problems arising from the preparation and manufacture of chilled poultry products
  • 4.1 Implement sampling and testing to identify defects in the preparation and manufacture of the product
  • 4.2 Identify and implement adjustments to processes and equipment in response to analysed results
  • 4.3 Report problems to designated staff
5. Review production processes
  • 5.1 Review the critical control points (CCPs) and critical limits for product safety
  • 5.2 Review operating procedures for food safety and quality
  • 5.3 Review safe work systems for product processing
  • 5.4 Review environmental impacts and energy efficiencies for processing of the products
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