Unit of competency details
AMPA409 - Inspect poultry (Release 1)
Summary
Usage recommendation:
Deleted
The
Deleted
usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your
training regulator.
Releases:
| 1 1 (this release) |
04/Aug/2016 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 030307 | Food Processing Technology | 17/Nov/2016 | |
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form
Unit of competency
Modification History
|
Release
|
TP Version
|
Comment
|
|
1
|
AMPv1.0
|
Initial release
|
Application
This unit describes the skills and knowledge required to inspect poultry.
This unit is applicable to meat inspection and Quality Assurance (QA) staff responsible for performing ante-mortem and post-mortem inspection of poultry.
The unit must be delivered in the context of Australian meat industry standards and regulations.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
Nil.
Unit Sector
Elements and Performance Criteria
|
Element
|
Performance criteria
|
|
Elements describe the essential outcomes.
|
Performance criteria describe the performance needed to demonstrate achievement of the element.
|
|
1. Identify conditions of poultry
|
1.1 Identify anatomical characteristics of poultry
1.2 Identify signs of common conditions and defects
1.3 Make dispositions according to regulatory and workplace requirements
1.4 Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms
1.5 Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements
1.6 Complete reporting and recording requirements
|
|
2. Identify relevant necessary processing standards
|
2.1 Identify relevant Australian Standards for poultry processing
2.2 Identify hygiene and sanitation requirements for each step of processing
2.3 Identify QA requirements including monitoring and auditing requirements
|
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
|
MTMP412A Inspect poultry
|
E
|
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
Assessment requirements
Modification History
|
Release
|
TP Version
|
Comment
|
|
1
|
AMPv1.0
|
Initial release
|
Performance Evidence
Evidence must demonstrate the candidate's consistency of performance over time at production speed.
The candidate must inspect poultry.
The candidate must:
- perform poultry inspection in accordance with regulatory and workplace requirements
- work with processing team to inspect poultry and identify suspect birds in an efficient and timely manner
- identify symptoms and signs of exotic or notifiable diseases
- report exotic or notifiable diseases promptly, accurately and clearly
- identify and apply relevant health and safety and workplace requirements
- apply mathematical operations in order to establish regulatory compliance
- identify and describe the QA programs operating in poultry plants
- identify and use relevant workplace information and documentation
- identify sources of repeated contamination and work with processing team to rectify the problem
- use relevant communication skills
Knowledge Evidence
The candidate must demonstrate a broad factual, technical and theoretical knowledge of:
- steps in poultry processing
- major diseases and defects found in poultry
- procedures for reporting exotic or notifiable diseases in poultry
- symptoms of exotic or notifiable diseases
- major food safety hazards at each step of poultry processing
- basic anatomical structure of poultry
- relevant regulatory requirements including Australian Standards and the various requirements for processing poultry
- hygiene and sanitation requirements for poultry processing
Assessment Conditions
Competency should be demonstrated against current Australian Standards and regulations.
Assessment should utilise poultry carcases and actual examples of pathology.
As a minimum, the following three forms of assessment must be used:
- quiz of underpinning knowledge
- workplace demonstration
- workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
