Unit of competency Outline
Date retreived
23/07/2026 11:40 AM AWST
23/07/2026 11:40 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Inspect poultry
Inspect poultry
Unit of competency
National Code
MTMP412A
MTMP412A
State Code
D8992
D8992
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/09/2011
Field of Education
030307 - Food Processing Technology
Original Release Date
30/09/2011
Nominal Hours
40
Description
This unit covers the skills and knowledge required to inspect poultry.
Notes
Elements and Performance Criteria
1. Identify conditions of poultry
- 1.1. Anatomical characteristics of poultry are identified.
- 1.2. Signs of common conditions and defects are identified.
- 1.3. Dispositions are made according to regulatory and workplace requirements.
- 1.4. Major exotic and notifiable diseases affecting poultry and their signs and symptoms are identified.
- 1.5. Appropriate steps are initiated, if suspect birds are identified, according to workplace and regulatory requirements.
- 1.6. Reporting and recording requirements are completed.
2. Identify relevant necessary processing standards
- 2.1. Relevant Australian Standards for poultry processing are identified.
- 2.2. Hygiene and sanitation requirements for each step in processing are identified.
- 2.3. QA arrangements including monitoring and auditing requirements are identified.
RANGE STATEMENT
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 may include:
a range of different breeds and species.
Regulatory requirements may include:
domestic and importing country requirements
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4465-2006 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Reporting and recording may:
be oral, written (with accurate transcription)
be manual or electronic
be complex and contain information from a range of sources
include graphs, tables, charts, diagrams
include technical workplace and mathematical language and data.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
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.
Mathematical operations may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume
processes which may be undertaken using a calculator or electronic aids.
Workplace information and documentation may include:
specifications
status reports
audit reports
monitoring data.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
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 may include:
a range of different breeds and species.
Regulatory requirements may include:
domestic and importing country requirements
Export Control Act
federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4465-2006 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Reporting and recording may:
be oral, written (with accurate transcription)
be manual or electronic
be complex and contain information from a range of sources
include graphs, tables, charts, diagrams
include technical workplace and mathematical language and data.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
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.
Mathematical operations may include:
acceptable limits, tolerances, out-of-specification performance, trends
calculation
estimation
measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume
processes which may be undertaken using a calculator or electronic aids.
Workplace information and documentation may include:
specifications
status reports
audit reports
monitoring data.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
EVIDENCE GUIDE
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 should be demonstrated against current Australian Standards and regulations.
Context of and specific resources for assessment
Assessment should utilise poultry carcases and actual examples of pathology.
Method of assessment
Recommended methods of assessment are:
assignment
debrief
quiz of underpinning knowledge
simulation
verified work log
workplace demonstration
workplace project
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 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 should be demonstrated against current Australian Standards and regulations.
Context of and specific resources for assessment
Assessment should utilise poultry carcases and actual examples of pathology.
Method of assessment
Recommended methods of assessment are:
assignment
debrief
quiz of underpinning knowledge
simulation
verified work log
workplace demonstration
workplace project
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6881 | MTMMP88C | Inspect poultry | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY31 | AMPA409 | Inspect poultry | Unit of competency |
| BAY45 | AMPA3123 | Perform ante and post-mortem inspection - Poultry | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |