Unit of competency details

Unit descriptor 

This unit of competency covers the skills and knowledge required to receive and hang live poultry.

Application of the unit 

This unit has application in a poultry production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of stunning, killing and defeathering equipment and processes.

When batch or product changeover procedures are part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried out, FDFOP2011A Conduct routine maintenance, should be considered.

Where an operator is involved in backing up automated stunning, killing and defeathering processes but is not required to set up or adjust equipment, refer to FDFOP1006A Monitor process operation.

Prerequisite units 

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Prepare the receiving and hanging equipment and process for operation

1.1. Live birds are confirmed and available to meet operating requirements

1.2. Equipment is adjusted to meet safety and operating requirements

1.3. Pre-start checks are carried out as required by workplace requirements

2. Receive and hang birds

2.1. Birds are inspected and confirmed against load documentation

2.2. Conveyors and related equipment are operated to meet unloading requirements

2.3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements

2.4. Bird condition is inspected and unacceptable birds are removed

2.5. Birds are hung according to workplace procedures

2.6. Work is conducted according to workplace environmental guidelines

2.7. Workplace records are maintained according to workplace recording requirements

3. Shut down the receiving and hanging process

3.1. The receival conveyors and related equipment are shut down according to workplace procedures

3.2. Maintenance requirements are identified and reported according to workplace reporting requirements

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to :

• access workplace information to identify receival and hanging process requirements
• select, fit and use personal protective clothing and/or equipment
• confirm supply of necessary birds and services
• conduct pre-start checks, such as inspecting condition of conveyors and shackles to identify any signs of wear, selecting appropriate settings, cancelling isolation or lock outs as required, confirming that equipment is clean and correctly configured for receival, and hanging process requirement
• conduct checks to confirm and maintain the receival environment, such as:

• checking airflow in receivals area
• checking operation of related equipment, such as dust extractors
• checking humidity gauges/ambient temperature
• confirming that birds are under minimal stress

• unload birds and confirm condition, including removing any dead or poorly conditioned birds
• retrieve escaped birds, causing minimal stress
• hang birds according to workplace procedure
• demonstrate procedures for adjusting equipment for different bird sizes/types as appropriate
• sequence receival and hanging activities to minimise time between receival and processing
• respond to and/or report equipment failure within level of responsibility
• locate emergency stop functions on equipment
• follow isolation and lock out/tag out procedures as required
• complete workplace records as required
• maintain work area to meet housekeeping standards
• use process control systems according to enterprise procedures
• check and confirm weighbridge documentation against order according to enterprise procedures
• conduct routine maintenance according to enterprise procedures
• clean and sanitise equipment according to enterprise procedures
• use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor
• work cooperatively within a culturally diverse workforce

Required knowledge 

Knowledge of :

• basic principles of bird handling, including humane treatment of birds, conditions that stress birds and environmental design features to minimise stress, such as airflow, humidity and temperature controls
• RSPCA standards relating to bird handling
• basic operating principles of equipment, such as conveyor systems and related load shifting equipment and other equipment used, including dust extractors, and the purpose and location of sensors and related feedback instrumentation
• acceptable time from bird receival to bird processing and consequences of delays in processing on product quality
• the flow of the receival and hanging process on further processing or packing stages to produce a final product
• changeover requirements to adjust for bird size/type
• 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 receival and hanging process, such as monitoring that the receival process is paced to deliver birds to processing and/or packing areas without delay, bird condition is acceptable, the receival environment is appropriate and birds are shackled correctly
• consequences of poor receival and hanging on product quality
• occupational health and safety (OHS) hazards and controls
• requirements of different shutdowns as appropriate to the receival, and hanging process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage
• isolation, lock out and tag out procedures and responsibilities
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the receival, and hanging process, including procedures for disposing of dead or unfit birds
• basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment
• receival documentation and related load identification procedures where relevant
• routine maintenance procedures where relevant
• cleaning and sanitation procedures where relevant

EVIDENCE GUIDE 

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of ability to:

• conduct pre-start checks on machinery used for receiving and hanging birds
• start, operate, monitor and adjust process equipment to achieve required quality outcomes
• take corrective action in response to typical faults and inconsistencies
• complete workplace records as required
• apply safe work practices and identify OHS hazards and controls
• safely shut down equipment
• apply food safety procedures to work practices.

Context of and specific resources for assessment 

Assessment must occur in a real or simulated workplace where the assessee has access to:

• personal protective clothing and equipment
• work procedures, including advice on safe work practices, food safety, quality and environmental requirements
• information on equipment capacity and operating parameters
• production schedule/batch instructions
• specifications, control points and processing parameters
• receival, and hanging process and related equipment and services
• birds
• documentation and recording requirements and procedures
• cleaning procedures, materials and equipment as required.

Method of assessment 

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples may be:

• FDFOP2004A Clean and sanitise equipment
• FDFOP2011A Conduct routine maintenance
• FDFOP2030A Operate a process control interface.

Guidance information for assessment 

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures 

Work is carried out according to company policies and procedures, RSPCA standards, regulatory and licensing requirements, legislative requirements; and industrial awards and agreements

Legislative requirements 

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

• the Food Standards Code, including labelling, weights and measures legislation
• legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information 

Workplace information may include:

• standard operating procedures (SOPs)
• specifications
• delivery documentation
• production schedules
• manufacturers' advice
• standard forms and reports

Production equipment 

Production equipment may include:

• bird holding/storage facilities
• unloading equipment
• conveyors
• dust extractors
• bird shackling systems

Birds 

Birds may be received in:

• multi-layered modules or crates

Operation of equipment and processes 

Operation of equipment and processes may require:

• the use of process control panels and systems

Shutdown procedures 

Shutdown procedures may include

• cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

Services 

Services may need to be confirmed. These depend on the nature of the process. Typical examples include:

• power
• water

Unit sector 

Poultry

Competency field 

Co-requisite units