Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the evisceration process to deliver the poultry carcase ready for chilling.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of evisceration 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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

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.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the poultry evisceration process at least once, including:

• confirming availability of materials
• identifying and applying safe work practices
• selecting, fitting and using appropriate personal protective clothing and equipment
• conducting pre-start checks on machinery used for evisceration
• starting, operating, monitoring and adjusting evisceration process equipment to achieve required quality outcomes
• taking corrective action in response to typical faults and inconsistencies
• completing workplace records in required format
• safely shutting down equipment
• applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• purpose and basic principles of the evisceration process, including the internal organs of birds, package removal requirements and consequences of poor removal processes
• basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation
• services required for an evisceration process and action to take if services are not available
• adjustments required to take account of different bird size and type
• quality characteristics to be achieved by each stage of the evisceration process
• the effect of each stage of the evisceration process on the quality of the end product
• the effect of variation in carcase condition and age on evisceration process and outcomes
• operating requirements and parameters and corrective action required where operation is outside specified operating parameters
• typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems
• methods used to monitor the evisceration process
• inspection or test points (control points) in the process and the related procedures and recording requirements
• contamination and food safety risks associated with the evisceration process and related control measures
• work health and safety hazards associated with the evisceration process and controls, including the use of personal protective equipment and the limitations of personal protective equipment
• requirements of different shutdowns as appropriate to the evisceration process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage
• requirements for reporting production and performance information
• environmental issues and controls relevant to the evisceration process, including waste and rework collection and handling procedures related to the process
• workplace cleaning and sanitation procedures relevant to the poultry evisceration process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

• physical conditions:

• a poultry production workplace or an environment that accurately represents workplace conditions

• resources, equipment and materials:

• personal protective clothing and equipment
• evisceration equipment and services
• carcases
• testing equipment
• cleaning materials and equipment
• workplace information recording system

• specifications:

• work procedures, including safe work practices, food safety, quality, cleaning and environmental requirements
• information on equipment capacity and operating parameters
• production schedule/batch instructions
• sampling schedules and test procedures
• recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7