Unit of competency Outline

Information current as of
12/09/2026 6:12 PM AWST

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Operate a poultry stunning, killing, scalding and defeathering process

Operate a poultry stunning, killing, scalding and defeathering process

Unit of competency
National Code
AMPPOU204
State Code
OFJ52
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 process to stun, kill and defeather birds.This unit applies to individuals who work under general supervision to operate and monitor stunning, killing, scalding and defeathering 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, food safety and animal welfare 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 stun, kill and defeather equipment and process for operation
  • 1.1 Identify and follow work instructions, animal welfare requirements and work health and safety requirements for task
  • 1.2 Confirm birds are available to meet operational requirements
  • 1.3 Identify and confirm cleaning and maintenance requirements
  • 1.4 Identify and fit personal protective equipment as required by workplace safety procedures
  • 1.5 Fit and adjust machine components and related attachments
  • 1.6 Enter processing or operating parameters required for the process
  • 1.7 Check and adjust equipment performance to meet process requirements
  • 1.8 Conduct pre-start checks on equipment at start of shift and following any breaks, following workplace requirements
2. Monitor each stage of the stun, kill and defeather process
  • 2.1 Start up and operate the stun, kill and defeathering process according to workplace procedures
  • 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 Confirm that birds are stunned, killed, scalded and bled to specification
  • 2.5 Remove feathers to specification
  • 2.6 Remove heads to specification
  • 2.7 Identify, rectify or report out-of-specification product or process outcomes
  • 2.8 Maintain the work area following workplace cleaning and sanitation procedures
  • 2.9 Maintain workplace records in required format
3. Shut down the stun, kill and defeather process
  • 3.1 Identify and implement the appropriate shutdown procedure
  • 3.2 Identify and report maintenance requirements
  • 3.3 Maintain workplace records in required format
No information
No information
Replaces
State Code National Code Title Type
BBG53 AMPP208 Operate a poultry stunning, killing and defeathering process Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification