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Elements and Performance Criteria

1. Prepare work bench for use
   • Clear work bench of other species and products
   • Clean work bench in accordance with hygiene and workplace requirements
2. Bone poultry
   • Secure poultry for boning
   • Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
3. Separate poultry into bone-in products
   • Secure poultry for cutting
   • Separate poultry into a range of bone-in products to workplace and hygiene requirements
4. Identify and separate contaminated product
   • Check product for contamination and non-compliance to workplace and hygiene requirements
   • Separate contaminated or non-compliant and take corrective action
5. Prepare work bench for use
   • Clear work bench of other species and products
   • Clean work bench in accordance with hygiene and workplace requirements
6. Bone poultry
   • Secure poultry for boning
   • Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
7. Separate poultry into bone-in products
   • Secure poultry for cutting
   • Separate poultry into a range of bone-in products to workplace and hygiene requirements
8. Identify and separate contaminated product
   • Check product for contamination and non-compliance to workplace and hygiene requirements
   • Separate contaminated or non-compliant and take corrective action

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

cut product according to workplace, workplace health and safety and hygiene requirements

demonstrate correct cutting, slicing and trimming techniques

demonstrate cutting lines to produce cuts to workplace requirements

demonstrate safe and effective knife skills

bone poultry safely, effectively, and with consideration for maximising yield

demonstrate the ability to work with team members

explain hygiene requirements specific to poultry (including salmonella risk)

operate and clean equipment according to workplace requirements

remove defects from products according to workplace, hygiene and regulatory requirements

use communication skills appropriate to the task

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

hygiene requirements specific to poultry (salmonella risk)

boning procedure

workplace health and safety implications of the slippery and moist nature of poultry

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