Unit of competency Outline

Date retreived
23/07/2026 6:42 PM AWST

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Debone and fillet poultry product (manually)

Debone and fillet poultry product (manually)

Unit of competency
National Code
AMPP302
State Code
BBG65
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
10/09/2019
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
60
Description
This unit of competency describes the skills and knowledge required to manually debone and fillet poultry within a poultry production environment. This unit applies to individuals who apply basic operating principles to the operation and monitoring of manual deboning and filleting 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 licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the deboning and filleting equipment and process for operation
  • 1.1 Confirm washed and chilled carcases or pieces are available
  • 1.2 Clean and set equipment components to meet requirements
  • 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • 1.4 Check and adjust equipment performance to meet the process requirements
  • 1.5 Conduct pre-start checks according to workplace procedures
2. Operate deboning and filleting process
  • 2.1 Deliver carcases or pieces to the boning area according to process requirements
  • 2.2 Inspect carcases or pieces to confirm quality specifications
  • 2.3 Remove bones and prepare fillets to specification
  • 2.4 Identify variation in equipment operation and rectify or report variation according to workplace requirements
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
  • 2.6 Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures
  • 2.7 Maintain workplace records in required format
3. Shut down the deboning/filleting 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
D4711 FDFPO3002A Debone and fillet product (manually) Unit of competency