Unit of competency Outline

Information current as of
12/09/2026 7:09 AM AWST

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Operate a poultry dicing, stripping or mincing process

Operate a poultry dicing, stripping or mincing process

Unit of competency
National Code
AMPPOU209
State Code
OFJ47
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
030307 - Food Processing Technology
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry product dicing, stripping or mincing process.This unit applies to individuals who work under general supervision to operate and monitor dicing, stripping or mincing 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 dicing, stripping or mincing equipment and process for operation
  • 1.1 Confirm the availability of raw product, additives and equipment to meet the process requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements and status
  • 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 according to operating requirements
  • 1.5 Enter required processing or operating parameters to meet process requirements
  • 1.6 Check equipment performance and adjust if required, to meet process requirements
  • 1.7 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the dicing, stripping or mincing process
  • 2.1 Start up and operate the dicing, stripping or mincing process according to health and safety, food safety and environmental guidelines
  • 2.2 Monitor equipment to identify variations in operating conditions
  • 2.3 Identify and report variations in equipment operation and maintenance requirements according to workplace procedures
  • 2.4 Monitor process to confirm that the product meets the required specifications
  • 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 standards
  • 2.7 Maintain workplace records in required format
3. Shut down the dicing, stripping or mincing process
  • 3.1 Identify and implement the appropriate shutdown procedure
  • 3.2 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BBG78 AMPP201 Operate a poultry dicing, stripping or mincing process Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification