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This section describes the skills and knowledge required for this unit.

Required skills nbsp;

  • language, literacy and numeracy skills to:
  • communicate with others clearly and concisely, verbally and in writing
  • read and comply with work industry regulations and codes of practice
  • interpret information
  • initiative and enterprise skills to:
  • seek advice on license requirements
  • apply understanding of ozone layer depletion and global warming to change and improve fire protection industry work practices
  • identify and act upon learning opportunities
  • technology skills to use technology to access information

Required knowledge nbsp;

  • effect of ozone layer
  • actions to take where a breach of ODS and SGG policies and procedures occurs
  • effect of:
  • ODS and SGG emissions on ozone depletion and global warming
  • ozone depletion and global warming on environment and human health
  • factors involved in global warming
  • implications of not applying ODS and SGG legislative requirements to the workplace
  • key features of:
  • legislation, regulations and standards applicable to ozone protection in the fire protection industry
  • fire protection industry codes of practice
  • ODS and SGG substances used in the fire protection industry
  • ODS and SGG EAHL features and requirements, authorisations and permit requirements
  • relevant federal, state or territory legislation that affects organisational operations
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#13;

Grilling Times for Chicken and Poultry

#13;
CutMethodHeatTimeInternal Temp. (minimum)
Whole Broiler or Fryer----------------
3 to 4 poundsIndirectMedium60 to 75 min.165 F (75 C)
Whole Roasting Hen----------------
5 to 7 poundsIndirectMedium18 to 25 min./pound165 F (75 C)
Capon----------------
4 to 8 poundsIndirectMedium15 to 20 min./pound165 F (75 C)
Cornish Hens----------------
18-24 ouncesIndirectMedium45 to 55 min./side165 F (75 C)
Breast----------------
6 to 8 ouncesDirectMedium/High10 to 15 min./side165 F (75 C)
Boneless Breast----------------
4 ouncesDirectHigh6 to 8 min./side165 F (75 C)
Legs or Thighs----------------
4 to 8 ouncesDirectMedium/High10 to 15 min./side165 F (75 C)
Drumsticks----------------
4 ouncesDirectMedium/High8 to 12 min./side165 F (75 C)
Wings----------------
2 to 3 ouncesDirectMedium/High8 to 12 min./side165 F (75 C)
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