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 equipment used for deboning

assess carcass or pieces to ensure quality

manually debone and fillet poultry

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

clean 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

deboning/filleting and related equipment and services

carcasses/pieces to be filleted

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. An example could be:

FDFOP2004A Clean and sanitise equipment

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.

Required skills

Ability to:

access workplace information to identify deboning/filleting process requirements

select, fit and use personal protective clothing and/or equipment, including wearing of mesh gloves or similar protective clothing

confirm supply of necessary carcasses or pieces and related equipment, such as tubs, crates and/or bins

conduct pre-start checks, such as inspecting knife and related equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, confirming that equipment is clean and correctly configured for deboning/filleting process requirements, positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, and confirming that all safety guards are in place and operational

debone and fillet product to meet specifications, including demonstration of a range of cuts to required quality, time and yield

monitor boning and filleting process, such as:

product quality

clean removal of skin and bones as required

removal of fat, gristle, spots or bruised flesh

no bone fragments remain in product

yield

knife sharpness

monitor supply and flow of carcasses/pieces to the process

take corrective action in response to out-of-specification results

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

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:

purpose of the deboning/filleting process, including the skeletal structure of poultry products and the effect of this process on portion control and yield

quality characteristics to be achieved for the different types of cuts required, including the consequences of failing to remove bones and prepare fillets to specification

quality requirements of carcasses/pieces suitable for processing and effect of variation on process performance

basic operating principles of equipment used, including knife techniques, as well as related equipment components, such as conveyors

knife handling, sharpening, cleaning and storage procedures

the flow of the deboning/filleting process and the effect of outputs on downstream processes

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination/food safety risks associated with the deboning/filleting process and related control measures

occupational health and safety (OHS) hazards and controls, including safety related to use of knives

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 deboning and filleting process, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures where relevant

cleaning and sanitation procedures where relevant

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, 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

production schedules and instructions

manufacturers' advice

standard forms and reports

Typical cuts

Typical cuts may include:

Leonards cut

easy carve

Maryland

boning out a turkey buff

kiev

Deboning/filleting equipment

Deboning/filleting equipment may include:

cones

boning lines (conveyor) or static lines