Application
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.
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 deboning and filleting equipment and process for operation | 1.1 Confirm washed and chilled carcases or pieces are available 1.2 Clean and set equipment components to meet requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Check and adjust equipment performance to meet the process requirements 1.5 Conduct pre-start checks according to workplace procedures |
2. Operate deboning and filleting process | 2.1 Deliver carcases or pieces to the boning area according to process requirements 2.2 Inspect carcases or pieces to confirm quality specifications 2.3 Remove bones and prepare fillets to specification 2.4 Identify variation in equipment operation and rectify or report variation according to workplace requirements 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures 2.7 Maintain workplace records in required format |
3. Shut down the deboning/filleting process | 3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements |
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 directions for the safe operation of manual deboning and filleting equipment |
Writing | Complete records according to workplace guidelines |
Numeracy | Monitor supply and flow of carcases and pieces to the manual deboning and filleting process |
Navigate the world of work | Apply workplace procedures relevant to own role and responsibilities 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 | Use appropriate vocabulary, including technical language directly relevant to role Report manual deboning process performance using required communication method |
Get the work done | Identify and address routine problems according to workplace guidelines |
Sectors
Poultry Processing (P)