AMPR309 — Bone and fillet poultry
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What an assessment for AMPR309 must cover
21 assessable components: 4 elements (8 performance criteria), 10 performance evidence and 3 knowledge evidence requirements. 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 work bench for use
- 1.1Clear work bench of other species and products
- 1.2Clean work bench in accordance with hygiene and workplace requirements
2 Bone poultry
- 2.1Secure poultry for boning
- 2.2Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
3 Separate poultry into bone-in products
- 3.1Secure poultry for cutting
- 3.2Separate poultry into a range of bone-in products to workplace and hygiene requirements
4 Identify and separate contaminated product
- 4.1Check product for contamination and non-compliance to workplace and hygiene requirements
- 4.2Separate contaminated or non-compliant and take corrective action
Performance evidence
- cut product according to workplace, workplace health and safety and hygiene requirements
- demonstrate correct cutting, slicing and trimming techniques
- demonstrate cutting lines to produce cuts to workplace requirements
- demonstrate safe and effective knife skills
- bone poultry safely, effectively, and with consideration for maximising yield
- demonstrate the ability to work with team members
- explain hygiene requirements specific to poultry (including salmonella risk)
- operate and clean equipment according to workplace requirements
- remove defects from products according to workplace, hygiene and regulatory requirements
- use communication skills appropriate to the task
Knowledge evidence
- hygiene requirements specific to poultry (salmonella risk)
- boning procedure
- workplace health and safety implications of the slippery and moist nature of poultry
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.
See what you get before you start
Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:
Questions about assessing AMPR309
What does an assessment tool for AMPR309 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AMPR309 needs to address all 21 unit components: 4 elements with 8 performance criteria, 10 performance evidence requirements, 3 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 AMPR309?
Auditori pulls the current release of AMPR309 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 AMPR309 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing AMPR309 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 AMPR309, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- AMPR201 — Break and cut product using a bandsaw
- AMPR202 — Provide advice on cooking and storage of meat products
- AMPR203 — Select, weigh and package meat for sale
- AMPR204 — Package products using manual packing and labelling equipment
- AMPR205 — Use basic methods of meat cookery
- AMPR206 — Vacuum pack products in a retail operation
- AMPR208 — Make and sell sausages
- AMPR209 — Produce and sell value-added products
- AMPR211 — Provide advice on meal solutions in a meat retail outlet
- AMPR212 — Clean meat retail work area
- AMPR301 — Prepare specialised cuts
- AMPR302 — Assess carcase or product quality
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