Application
This unit describes the skills and knowledge required to manually bone and fillet poultry.
This unit is applicable to workers in meat retailing enterprises.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare work bench for use | 1.1 Clear work bench of other species and products 1.2 Clean work bench in accordance with hygiene and workplace requirements |
2. Bone poultry | 2.1 Secure poultry for boning 2.2 Bone poultry to maximise yield using hand knives to workplace and hygiene requirements |
3. Separate poultry into bone-in products | 3.1 Secure poultry for cutting 3.2 Separate poultry into a range of bone-in products to workplace and hygiene requirements |
4. Identify and separate contaminated product | 4.1 Check product for contamination and non-compliance to workplace and hygiene requirements 4.2 Separate contaminated or non-compliant and take corrective action |
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions or in simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.