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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

Identify poultry cuts
- Identify poultry by cut name and species according to specifications and workplace requirements
Sort and select poultry product
Assess poultry product
- Assess product for shelf life expectancy
- Assess product according to workplace requirements, customer specifications and industry requirements
Identify and separate contaminated product
- Check product for contamination and non-compliance to workplace and hygiene requirements
- Separate contaminated or non-compliant product and take corrective action
Sell poultry product
- Provide information, including cooking, storage and serving suggestions, to customers on poultry products
- Promote product to customers
Store poultry product
- Store poultry according to hygiene and sanitation, regulatory and workplace requirements
- Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality
Identify poultry cuts
- Identify poultry by cut name and species according to specifications and workplace requirements
Sort and select poultry product
Assess poultry product
- Assess product for shelf life expectancy
- Assess product according to workplace requirements, customer specifications and industry requirements
Identify and separate contaminated product
- Check product for contamination and non-compliance to workplace and hygiene requirements
- Separate contaminated or non-compliant product and take corrective action
Sell poultry product
- Provide information, including cooking, storage and serving suggestions, to customers on poultry products
- Promote product to customers
Store poultry product
- Store poultry according to hygiene and sanitation, regulatory and workplace requirements
- Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

Range Statement

Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

identify poultry cuts according to label on cartons as appropriate

select cuts correctly by species and cut according to workplace requirements

select poultry to customer and workplace requirements

identify cuts correctly by species and cut, according to workplace specifications

remove defects from products according to workplace, hygiene and regulatory requirements

record and communicate outcomes of poultry product assessment according to workplace requirements

apply relevant communication and mathematical skills

apply relevant regulatory requirements in relation to selling poultry

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

normal causes of contamination of poultry

hygiene requirements specific to poultry (including salmonella risk)

methods of assessing poultry according to specifications

legislation regarding growth promotants in poultry

workplace health and safety implications of the slippery and moist nature of poultry

difference between growth promotants and antibiotics

difference between organic, free range and conventional poultry products

workplace, workplace health and safety, hygiene and sanitation requirements in relation to assessing poultry

relevant regulatory requirements in relation to selling poultry