Unit of competency Outline

Date retreived
22/07/2026 10:01 AM AWST

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Implement and review the processing of cooked poultry products

Implement and review the processing of cooked poultry products

Unit of competency
National Code
FBPFST5019
State Code
OAM79
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
30
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 cooked poultry products. 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 cooked 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 in product quality
  • 1.4 Record physical hazards that may affect products
  • 1.5 Implement methods to reduce risks
2. Monitor the preparation of ingredients, and processing equipment and areas
  • 2.1 Source ingredients by type, quality and safety criteria according to product specifications
  • 2.2 Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements
  • 2.3 Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards
  • 2.4 Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area
  • 2.5 Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
3. Monitor the production of cooked poultry and further processed products
  • 3.1 Monitor time, temperature and humidity requirements for cooking and packaging
  • 3.2 Monitor consistency, appearance, texture and other requirements for the product
  • 3.3 Monitor production to meet product, processing, storage and regulatory requirements
  • 3.4 Implement and monitor product sampling, testing and sensory analysis regime for compliance
  • 3.5 Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines
  • 3.6 Monitor hygiene and sanitation of relevant processing area for compliance
4. Overview the implementation of the HACCP plan for the production of cooked poultry products
  • 4.1 Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination
  • 4.2 Implement monitoring processes for critical limits for CCPs
  • 4.3 Carry out validation requirements for critical limits of hazard analysis and critical control point(HACCP) programs
  • 4.4 Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled
  • 4.5 Maintain documents and records required for the system
5. Review production processes
  • 5.1 Conduct product sampling and testing and sensory analysis, and analyse results
  • 5.2 Review and revise product formulations and operating procedures to improve practice and quality of product
  • 5.3 Review and revise safe work systems
  • 5.4 Review and revise environmental impacts and energy efficiencies
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