Unit of competency Outline

Date retreived
23/07/2026 7:54 PM AWST

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Bone and fillet poultry

Bone and fillet poultry

Unit of competency
National Code
AMPR309
State Code
AVW50
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
8
Description
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.
Notes
Elements and Performance Criteria
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
No information
No information
Replaces
State Code National Code Title Type
D9069 MTMR310C Bone and fillet poultry Unit of competency