List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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 |
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
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
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.