This unit of competency describes the skills and knowledge required to receive and hang live poultry.

This unit applies to individuals who apply basic operating principles to the bird receival equipment and processes in a poultry processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.