Unit of competency Outline
Date retreived
22/07/2026 9:11 PM AWST
22/07/2026 9:11 PM 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.
Identify and implement product safety and quality for cooked poultry product manufacturing
Identify and implement product safety and quality for cooked poultry product manufacturing
Unit of competency
National Code
FDFFST4041A
FDFFST4041A
State Code
S7930
S7930
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
08/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to review the quality, safety and operational procedures to manufacture cooked poultry products
Notes
Elements and Performance Criteria
1. Check the cooked poultry product preparation and processing areas and equipment
- 1.1 Procedures for pre-operational equipment checks are checked for accordance with workplace policies and procedures, and manufacturer’s instructions
- 1.2 Regulatory requirements and safe work practices and safety equipment are implemented
- 1.3 Pre-operational checks and procedures are conducted or supervised and
- 1.4 Risk of contamination or variations in product quality are reported in accordance with workplace policies and procedures
- 1.5 Regulatory requirements for the operation are monitored
- 1.6 Physical hazards which may affect cooked poultry products are recorded
- 1.7 Optimum methods for physical hazard risk reduction are implemented
2. Monitor the preparation of ingredients, and processing equipment and areas
- 2.1 Ingredients are sourced by type, quality and safety criteria, according to product specifications
- 2.2 Types of chicken meat, by-product, stock, additive, binder and spices are sourced according to the formulation specifications and regulatory requirements
- 2.3 Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored
- 2.4 Processing equipment is monitored and operating procedures explained to operators according to manufacturer’s and workplace specifications
- 2.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
- 2.6 Production system and equipment for the preparation and manufacture of cooked poultry products are monitored
- 2.7 Procedures for pre-operational equipment checks are applied in accordance with workplace policies and procedures, and manufacturer’s instructions
- 2.8 Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained
3. Monitor the production of cooked poultry and further processed products
- 3.1 Relevant time, temperature and humidity requirements for cooking and packaging are monitored in accordance with product specifications, regulatory requirements and enterprise guidelines
- 3.2 Relevant consistency, appearance, texture and monitoring requirements are monitored in accordance with product specifications and regulatory requirements
- 3.3 Product sampling and testing and sensory analysis regime is monitored to ensure conformance with regulatory and enterprise requirements
- 3.4 Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are implemented and reviewed against regulatory requirements and industry guidelines
- 3.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
4. Overview the implementation of the HACCP plan for the production of cooked poultry products
- 4.1 Critical control points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are implemented
- 4.2 Control methods to prevent microbiological contamination are explained to workers and implemented
- 4.3 Monitoring processes are implemented for critical limits for CCPs
- 4.4 Validation requirements for critical limits of HACCP programs are carried out
- 4.5 Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled
- 4.6 Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively
- 4.7 All documents and records required for the system are kept available, up-to-date and in use
5. Review production processes
- 5.1 Product sampling and testing and sensory analysis are conducted and analysed
- 5.2 Product formulations and operating procedures are reviewed
- 5.3 Safe work systems for processing of cooked poultry products are reviewed
- 5.4 Environmental impacts and energy efficiencies are reviewed for processing of cooked poultry products
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.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Safe work procedures
Examples of specific task related procedures may include:
handling of chemicals
use of PPE
Physical hazards
These include any hard objects that can contaminate product including metal shavings, packaging, clothing or jewellery. Physical hazards also include safety hazards for operators and other staff such as steam, hot surfaces, working with fats and oils, noise, operating equipment and manual handling.
Cooked poultry products
These may be sold as ‘ready to heat’, ‘ready to eat’, and par cooked products. The products may include bone-in/ bone-out natural portions, formed products or filled products.
Retailing systems for poultry product
These may include retail, food service and quick service restaurants (QSRs).
Ingredients
May include sauces and fillings, spices, herbs, fruit or vegetables, water, milk product, noodles, pasta, nuts, mushrooms or breads
Micro-organisms
bacteria
mould
virus
yeast.
Workplace requirements
enterprise-specific requirements
OH&S requirements
Quality Assurance requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
OH&S
Enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
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.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Safe work procedures
Examples of specific task related procedures may include:
handling of chemicals
use of PPE
Physical hazards
These include any hard objects that can contaminate product including metal shavings, packaging, clothing or jewellery. Physical hazards also include safety hazards for operators and other staff such as steam, hot surfaces, working with fats and oils, noise, operating equipment and manual handling.
Cooked poultry products
These may be sold as ‘ready to heat’, ‘ready to eat’, and par cooked products. The products may include bone-in/ bone-out natural portions, formed products or filled products.
Retailing systems for poultry product
These may include retail, food service and quick service restaurants (QSRs).
Ingredients
May include sauces and fillings, spices, herbs, fruit or vegetables, water, milk product, noodles, pasta, nuts, mushrooms or breads
Micro-organisms
bacteria
mould
virus
yeast.
Workplace requirements
enterprise-specific requirements
OH&S requirements
Quality Assurance requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
OH&S
Enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
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
A person who demonstrates competency in this unit must be able to review the manufacturing processes for cooked poultry product in terms of processing efficiency, quality of product, food safety, workplace safety and environmental impact.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to supervise cooked poultry manufacturing processes including: reviewing the CCPs and critical limits in the food safety plan for cooked poultry products; monitoring commercial processing techniques to produce cooked poultry products; diagnosing and reporting problems for manufacturing of cooked poultry products; carrying out sensory evaluation and product testing; and reviewing the production system for food safety and quality and environmental impact
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data, analysing data and compiling into a report
Laboratory facilities or reports to assess food microbiology and chemistry
Method of assessment
The following assessment methods are suggested:
Analysis of product and process under the candidate’s supervision
Report on a review of a manufacturing process for cooked poultry products
Observation of candidate collecting and analysing data
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
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
A person who demonstrates competency in this unit must be able to review the manufacturing processes for cooked poultry product in terms of processing efficiency, quality of product, food safety, workplace safety and environmental impact.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to supervise cooked poultry manufacturing processes including: reviewing the CCPs and critical limits in the food safety plan for cooked poultry products; monitoring commercial processing techniques to produce cooked poultry products; diagnosing and reporting problems for manufacturing of cooked poultry products; carrying out sensory evaluation and product testing; and reviewing the production system for food safety and quality and environmental impact
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data, analysing data and compiling into a report
Laboratory facilities or reports to assess food microbiology and chemistry
Method of assessment
The following assessment methods are suggested:
Analysis of product and process under the candidate’s supervision
Report on a review of a manufacturing process for cooked poultry products
Observation of candidate collecting and analysing data
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM79 | FBPFST5019 | Implement and review the processing of cooked poultry products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |