AMPP302 — Debone and fillet poultry product (manually)

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What an assessment for AMPP302 must cover

41 assessable components: 3 elements (14 performance criteria), 9 performance evidence and 12 knowledge evidence requirements, plus 6 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare the deboning and filleting equipment and process for operation

1.1Confirm washed and chilled carcases or pieces are available
1.2Clean and set equipment components to meet requirements
1.3Identify and fit personal protective clothing and equipment as required by workplace safety procedures
1.4Check and adjust equipment performance to meet the process requirements
1.5Conduct pre-start checks according to workplace procedures

2 Operate deboning and filleting process

2.1Deliver carcases or pieces to the boning area according to process requirements
2.2Inspect carcases or pieces to confirm quality specifications
2.3Remove bones and prepare fillets to specification
2.4Identify variation in equipment operation and rectify or report variation according to workplace requirements
2.5Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
2.6Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures
2.7Maintain workplace records in required format

3 Shut down the deboning/filleting process

3.1Identify and implement the appropriate shutdown procedure
3.2Identify and report maintenance requirements

Performance evidence

selecting, fitting and using appropriate personal protective equipment
conducting pre-start checks on equipment used for deboning
assessing carcase or pieces to ensure quality
manually deboning and filleting poultry
taking corrective action in response to typical faults and inconsistencies
completing workplace records in required format
applying safe work practices and identifying work health and safety hazards and controls
cleaning deboning equipment
applying food safety procedures to work practices

Knowledge evidence

purpose of the deboning and filleting process, including the skeletal structure of poultry products and the effect of this process on portion control and yield
the flow of the deboning and filleting process and the effect of outputs on downstream processes
quality characteristics to be achieved for the different types of cuts required, including the consequences of failing to remove bones and preparing fillets to specification
quality requirements of carcases and pieces suitable for processing and effect of variation on process performance
knife techniques and handling, sharpening, cleaning and storage procedures
basic operating principles of equipment components used in the deboning and filleting process
typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems
contamination and food safety risks associated with the deboning and filleting process and related control measures
work health and safety hazards and controls, including safety related to use of knives
procedures and responsibility for recording and reporting production and performance information
environmental issues and controls relevant to the deboning and filleting process, including waste collection and handling procedures related to the process
workplace maintenance, cleaning and sanitation procedures

Foundation skills

Reading: Interpret directions for the safe operation of manual deboning and filleting equipment
Writing: Complete records according to workplace guidelines
Numeracy: Monitor supply and flow of carcases and pieces to the manual deboning and filleting process
Navigate the world of work: Apply workplace procedures relevant to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others: Use appropriate vocabulary, including technical language directly relevant to role Report manual deboning process performance using required communication method
Get the work done: Identify and address routine problems according to workplace guidelines

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing AMPP302

What does an assessment tool for AMPP302 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AMPP302 needs to address all 41 unit components: 3 elements with 14 performance criteria, 9 performance evidence requirements, 12 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for AMPP302?

Auditori pulls the current release of AMPP302 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for AMPP302 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing AMPP302 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of AMPP302, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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