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.

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
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions
Monitor and check regulatory requirements, safe work practices and safety equipment
Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations in product quality
Record physical hazards that may affect products
Implement methods to reduce risks
Source ingredients by type, quality and safety criteria according to product specifications
Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements
Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards
Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area
Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
Monitor time, temperature and humidity requirements for cooking and packaging
Monitor consistency, appearance, texture and other requirements for the product
Monitor production to meet product, processing, storage and regulatory requirements
Implement and monitor product sampling, testing and sensory analysis regime for compliance
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
Monitor hygiene and sanitation of relevant processing area for compliance
Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination
Implement monitoring processes for critical limits for CCPs
Carry out validation requirements for critical limits of hazard analysis and critical control point(HACCP) programs
Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled
Maintain documents and records required for the system
Conduct product sampling and testing and sensory analysis, and analyse results
Review and revise product formulations and operating procedures to improve practice and quality of product
Review and revise safe work systems
Review and revise environmental impacts and energy efficiencies

Assessment Cover Sheet

FBPFST5019 - Implement and review the processing of cooked poultry products

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

FBPFST5019 - Implement and review the processing of cooked poultry products

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: