Unit of competency Outline

Information current as of
14/09/2026 4:02 AM AWST

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Operate a poultry washing and chilling process

Operate a poultry washing and chilling process

Unit of competency
National Code
AMPPOU205
State Code
OFI46
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 spin water bath, and/or air chilling equipment used to wash and chill poultry carcases.This unit applies to individuals who work under general supervision to operate and monitor washing and chilling 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 chilling equipment and process for operation
  • 1.1 Confirm suitable carcases are available
  • 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 Enter processing or operating parameters to meet requirements
  • 1.5 Check and adjust equipment performance
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the chilling process
  • 2.1 Start up and operate the chilling process according to workplace requirements
  • 2.2 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements
  • 2.3 Monitor each stage of the process to confirm specifications are met
  • 2.4 Identify, rectify or report out-of-specification product or process outcomes
  • 2.5 Maintain the work area according to workplace cleaning and sanitation requirements
  • 2.6 Enter workplace records in required format
3. Shut down the chilling 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
BBG12 AMPP206 Operate a poultry washing and chilling process Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification