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.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm washed and chilled carcases or pieces are available
Clean and set equipment components to meet requirements
Identify and fit personal protective clothing and equipment as required by workplace safety procedures
Check and adjust equipment performance to meet the process requirements
Conduct pre-start checks according to workplace procedures
Deliver carcases or pieces to the boning area according to process requirements
Inspect carcases or pieces to confirm quality specifications
Remove bones and prepare fillets to specification
Identify variation in equipment operation and rectify or report variation according to workplace requirements
Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures
Maintain workplace records in required format
Identify and implement the appropriate shutdown procedure
Identify and report maintenance requirements

Assessment Cover Sheet

AMPP302 - Debone and fillet poultry product (manually)

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPP302 - Debone and fillet poultry product (manually)

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: