The unit is applicable to meat retail operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Identify poultry cuts

1.1. Poultry cuts are identified by cut name and species according to specifications and workplace requirements.

2. Sort and select poultry product

2.1. Poultry product is sorted according to customer and workplace specifications.

2.2. Poultry cuts are selected by cut name and species according to workplace requirements.

2.3. Contaminated product is identified and corrective action is taken.

2.4. Hygiene and sanitation requirements are followed in regard to selecting product.

3. Assess poultry product

3.1. Product is assessed for shelf life expectancy.

3.2. Product is assessed according to workplace requirements, customer specifications and industry requirements.

4. Identify and separate contaminated product

4.1. Product is checked for contamination and non-compliance to workplace and hygiene requirements.

4.2. Contaminated or non-compliant product is separated and corrective action is taken.

5. Sell poultry product

5.1. Information, including cooking, storage and serving suggestions, is provided to customers on poultry products.

5.2. Product is promoted to customers.

6. Store poultry product

6.1. Poultry is stored according to hygiene and sanitation, regulatory and workplace requirements.

6.2. Poultry is stored under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality.

Required skills

Ability to:

identify poultry cuts according to label on cartons as appropriate

select cuts correctly by species and cut according to workplace requirements

select poultry to customer and workplace requirements

identify cuts correctly by species and cut, according to workplace specifications

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

record and communicate outcomes of poultry product assessment according to workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements in relation to selling poultry

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

normal causes of contamination of poultry

hygiene requirements specific to poultry (e.g. salmonella risk)

methods of assessing poultry according to specifications

legislation regarding growth promotants in poultry

OH&S implications of the slippery and moist nature of poultry

difference between growth promotants and antibiotics

difference between organic, free range and conventional poultry products

procedures for interpreting, recording and reporting mathematical and technical information, such as that found on carton labels

workplace, Occupational Health and Safety (OH&S), and hygiene and sanitation requirements in relation to assessing poultry

relevant regulatory requirements in relation to selling poultry

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 must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal workplace conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

workplace demonstration

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.

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 cuts may include:

boned products:

breast fillets

tenderloins

thigh fillets

trimmings

bone-in products:

breasts

drumsticks

lovely legs

marylands

mini-drummies

thighs

wings.

Species may include:

chickens

ducks

geese

pheasant

quail

turkeys.

Specifications may include:

customer requirements

industry standards

workplace requirements.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Assessing or quality indicators may include:

colour and texture of fat

colour of meat

conformation

estimated shelf life

hygiene and sanitation requirements

presence of blemishes

texture of meat

weight.

Information on product may include:

dietary information, including kilojoules per average serving size

cooking methods suitable for various products

legislation regarding the use of growth promotants for poultry

identifying allergies associated with ingredients in product

identifying ingredients and preservatives in poultry product

interpreting nutritional panels

nature of organic, free range and conventional poultry product

storage and shelf life.

Communication skills may include:

interacting with colleagues, superiors, customers, clients and external parties, and people from a range of cultural, social and ethnic backgrounds

empathising with customers and work colleagues

interpreting the needs of internal and external customers

listening and understanding, and speaking clearly and directly

reading and interpreting workplace documentation

the use of communications technology

the use of negotiation, persuasion and assertiveness skills

own work area and wider work area

applying mathematical skills to workplace requirements

sharing of information

writing to audience needs.

Mathematical skills may include:

accessing mathematical information from hot weights, labels, scale records and tags

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers

monitoring and problem solving in own work and work area

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian standards

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

federal, state and territory regulations regarding meat processing.

Unit sector

This unit contains employability skills.