Application
This unit of competency describes the skills and knowledge required to sort, harvest and clean edible poultry offal.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of edible offal harvesting 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 and work health and safety, regulations and legislation that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare the harvesting equipment and process for operation | 1.1 Ensure the availability of product to meet production requirements 1.2 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.3 Check equipment is ready for use 1.4 Carry out pre-start checks according to workplace requirements |
2. Harvest and sort edible offal | 2.1 Start up and operate the harvesting and sorting process according to health and safety, food safety and environmental guidelines 2.2 Identify edible offal according to workplace guidelines 2.3 Separate, sort and collect offal to meet production requirements 2.4 Monitor and identify, rectify or report out-of-specification product or process outcomes and equipment 2.5 Identify and set aside offal of unacceptable quality 2.6 Maintain the work area according to workplace cleaning and sanitation standards 2.7 Maintain workplace records in required format |
3. Shut down the offal harvesting process | 3.1 Collect, handle and remove edible offal according to workplace procedures 3.2 Dispose of offal waste according to workplace procedures 3.3 Identify and follow workplace procedures for shutting down the process 3.4 Identify and report maintenance requirements according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret standard operating procedures |
Writing | Complete records according to workplace guidelines |
Numeracy | Monitor supply and flow of materials to and from the harvesting and cleaning process |
Navigate the world of work | Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements |
Interact with others | Report operational and safety information using required communication method |
Get the work done | Solve routine problems according to workplace guidelines |
Sectors
Poultry Processing (P)