Unit of competency details

MTMP412A - Inspect poultry (Release 1)


Usage recommendation:
Is superseded by and equivalent to AMPA3123 - Perform ante and post-mortem inspection - Poultry 03/Aug/2016
Is superseded by and equivalent to AMPA409 - Inspect poultry 03/Aug/2016
Supersedes and is equivalent to MTMMP88C - Inspect poultryRequired Skills and Knowledge adjusted to CAT template; Unit code changed 21/Jul/2011

ReleaseRelease date
1 1 (this release) 22/Jul/2011


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  07/Aug/2012 
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

Modification History

Not Applicable

Unit Descriptor

Unit descriptor 

This unit covers the skills and knowledge required to inspect poultry.

Application of the Unit

Application of the unit 

This unit is applicable to meat inspection and Quality Assurance (QA) staff responsible for performing ante-mortem and post-mortem inspection of poultry.

Licensing/Regulatory Information

Not Applicable


Prerequisite units 

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

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.

Elements and Performance Criteria



1. Identify conditions of poultry 

1.1. Anatomical characteristics of poultry are identified.

1.2. Signs of common conditions and defects are identified.

1.3. Dispositions are made according to regulatory  and workplace requirements .

1.4. Major exotic and notifiable diseases affecting poultry and their signs and symptoms are identified.

1.5. Appropriate steps are initiated, if suspect birds are identified, according to workplace and regulatory requirements.

1.6. Reporting and recording  requirements are completed.

2. Identify relevant necessary processing standards

2.1. Relevant Australian Standards for poultry processing are identified.

2.2. Hygiene and sanitation requirements for each step in processing are identified.

2.3. QA arrangements including monitoring and auditing requirements are identified.

Required Skills and Knowledge


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

Required skills 

Ability to:

  • 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 Occupational Health and Safety  (OH &) and workplace requirements
  • apply mathematical operations  where necessary 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 

Required knowledge 

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 in each step of poultry processing
  • basic anatomical structure of poultry
  • relevant regulatory requirements including Australian Standards and the various requirements for the processing of poultry
  • specific hygiene and sanitation requirements for poultry processing

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 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

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

Competency should be demonstrated against current Australian Standards and regulations.

Context of and specific resources for assessment 

Assessment should utilise poultry carcases and actual examples of pathology.

Method of assessment 

Recommended methods of assessment are:

  • assignment
  • debrief
  • quiz of underpinning knowledge
  • simulation
  • verified work log
  • workplace demonstration
  • workplace project
  • workplace referee or third party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this unit of competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

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.

Poultry  may include:

  • a range of different breeds and species.

Regulatory requirements  may include:

  • domestic and importing country requirements
  • Export Control Act
  • federal, state and territory regulations regarding meat processing
  • hygiene and sanitation requirements
  • relevant Australian Standards
  • relevant regulations
  • requirements set out in AS 4465-2006 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption.

Workplace requirements  may include:

  • enterprise-specific procedures
  • OH&S requirements
  • QA requirements
  • Standard Operating Procedures (SOPs)
  • the ability to perform the task to production requirements
  • work instructions.

Reporting  and recording may:

  • be oral, written (with accurate transcription)
  • be manual or electronic
  • be complex and contain information from a range of sources
  • include graphs, tables, charts, diagrams
  • include technical workplace and mathematical language and data.

OH & requirements may include:

  • enterprise OH&S policies, procedures and programs
  • OH&S legal requirements
  • Personal Protective Equipment (PPE) which may include:
  • ear plugs or muffs
  • eye and facial protection
  • head-wear
  • lifting assistance
  • mesh aprons
  • protective boot covers
  • protective hand and arm covering
  • protective head and hair covering
  • uniforms
  • waterproof clothing
  • work, safety or waterproof footwear
  • requirements set out in standards and codes of practice.

Mathematical operations  may include:

  • acceptable limits, tolerances, out-of-specification performance, trends
  • calculation
  • estimation
  • measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume
  • processes which may be undertaken using a calculator or electronic aids.

Workplace information  and documentation may include:

  • specifications
  • status reports
  • audit reports
  • monitoring data.

Communication skills  may include:

  • applying numeracy skills to workplace requirements
  • being appropriately assertive
  • empathising
  • establishing/using networks
  • interpreting the needs of internal/external customers
  • listening and understanding
  • negotiating responsively
  • persuading effectively
  • reading and interpreting workplace documentation
  • sharing information
  • speaking clearly and directly
  • working with diverse individuals and groups
  • writing to audience needs.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field