Skill set Outline

Information current as of
13/09/2026 8:30 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.

Poultry Stunning, Bleeding, Scalding and De-feathering Skill Set

Poultry Stunning, Bleeding, Scalding and De-feathering Skill Set

Skill set
National Code
AMPSS00069
State Code
AE420
TGA Status
Current
DTWD Status
Approved
National Endorsed, State Implementation and Classification
AQF Level
—
Field of Education
—
Skillset Type
National
Original TGA Release Date
18/12/2020
Current Release Date
18/12/2020
Current Release Number
1.00
Approved Date
21/05/2021
Nominal Hours
215
Duration
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 18/12/2020 Current Approved
Description
This skill set addresses the need for a poultry processing establishment to have trained staff to operate the stunning, bleeding, scalding and defeathering processes at a poultry processing premises.
Pathway Information
These units of competency provide credit towards a range of qualifications from the AMP Australian Meat Processing Training Package.
Licensing / Regulatory Information
No licensing or regulatory requirements apply to this skill set at the time of publication.
Target Group
This skill set is for personnel who work in the slaughter area of a poultry processing premises. They will have responsibility for operating the stunning, bleeding, scalding and defeathering processes.
Suggested words for statement of attainment
These competencies from the AMP Australian Meat Processing Training Package meet the industry requirements for the stunning, bleeding, scalding and defeathering processes at a poultry processing premises.
General notes
No information