Unit of competency Outline

Information current as of
14/09/2026 6:07 AM AWST

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Operate a poultry marinade injecting process

Operate a poultry marinade injecting process

Unit of competency
National Code
AMPPOU210
State Code
OFJ46
TGA Status
Current
DTWD Status
Pending
Current Release Number
2.00
Current Release Date
10/09/2026
View on TGA
State Implementation and Classification
Approved Date
Original Release Date
02/02/2026
Nominal Hours
Field of Education
030717 - Plant And Machine Operations
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry marinade injection process.This unit applies to individuals who work under general supervision to operate and monitor marinade injecting equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare the marinade injection equipment and process for operation
  • 1.1 Confirm materials are available to meet production requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements
  • 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • 1.4 Fit and adjust machine components and related attachments to meet requirements
  • 1.5 Enter processing or operating parameters required for the process
  • 1.6 Check and adjust equipment performance to meet process requirements
  • 1.7 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the marinade injection process
  • 2.1 Prepare and load marinade to meet production requirements
  • 2.2 Start up and operate the process according to workplace procedures
  • 2.3 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements
  • 2.4 Monitor each stage of the process to confirm specifications are met
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace cleaning and sanitation procedures
  • 2.7 Maintain workplace records in required format
3. Shut down the marinade injection process
  • 3.1 Identify and implement the appropriate shutdown procedure
  • 3.2 Identify and report maintenance requirements
No information
No information
Replaces
State Code National Code Title Type
BBG48 AMPP205 Operate a poultry marinade injecting process Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification