18854 version 2

Page 1 of 3

Coordinate production and packaging to meet orders in a poultry processing production team

Level / 3
Credits / 4

Purpose People credited with this unit standard are, within a production team in the poultry processing industry, able to: demonstrate knowledge of the operation of a production team; interpret production process daily production plan and order information for a production team; prepare packaging for a team’s production run; and carry out general housekeeping as required in the coordination of production and packaging to meet orders.

Subfield / Food and Related Products Processing
Domain / Food Production - Poultry Products
Status / Registered
Status date / 25 July 2006
Date version published / 25 July 2006
Planned review date / 31 December 2011
Entry information / Open.
Accreditation / Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) / Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference / 0111

This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.

Special notes

1 Legislation relevant to this unit standard includes but is not limited to the: Health and Safety in Employment Act 1992, Health and Safety in Employment Regulations 1995, Animal Products Act 1999, Food Hygiene Regulations 1974, Resource Management Act 1991, and their associated regulations; Animal Welfare (Broiler Chickens: Fully Housed) Code of Welfare 2003: A code of welfare issued under the Animal Welfare Act 1999 and which meets the requirements of the Animal Products (Specifications for the Ante-mortem and Post mortem Examination of Poultry Intended for Human or Animal Consumption) Notice 2005. Welfare codes are available from Animal Welfare Advisory Committee, C/- Ministry of Agriculture and Forestry, PO Box 2526, Wellington.

2 Definition

A poultry processing production team is a group of people who work together and are responsible for the production of a range of poultry products, from the receipt of the input product, through processing, to the packaging of the final product.

3 Competence is to be demonstrated on at least three occasions of coordinating production and packaging to meet orders in a poultry production team.

Elements and performance criteria

Element 1

Demonstrate knowledge of the operation of a production team within the poultry processing industry.

Performance criteria

1.1 The operation of a production team is described in terms of the range of products produced by a single production team.

1.2 The operation of a production team is described in terms of the input products required by the team.

1.3 The operation of a production team is described in terms of the company packaging requirements for the team’s products.

1.4 The operation of a production team is described in terms of the system for the coordination of production and packaging to meet orders.

Element 2

Interpret production process daily production plan and order information for a production team within the poultry process industry.

Performance criteria

2.1 A daily production plan is interpreted in terms of the possible availability of input products for the team.

2.2 Production plan updates are interpreted, and team production established, in accordance with the current status of orders.

Range may include but is not limited to – total demand, total required, buffers, opening stock, balance to produce.

2.3 Production plan updates are interpreted, and team production requirements established in terms of matching input product availability and finished product packaging.

Element 3

Prepare packaging for a team’s production run within the poultry process industry.

Range may include but is not limited to – boxes, labels, use by date stamp, bags, trusses, tipper clips.

Performance criteria

3.1 Packaging is prepared in accordance with the product specifications.

3.2 Packaging prepared is in accordance with the products being produced and the production plan.

3.3 Packaging is prepared in accordance with the company production throughput requirements.

3.4 Packaging preparations respond to changes in available input product in accordance with the poultry processing production team interpretation of the production plan.

Element 4

Carry out general housekeeping as required in the coordination of production and packaging to meet orders in a poultry process production team.

Performance criteria

4.1 The production and packaging coordination area is kept clean and tidy in accordance with the company safety policies and procedures.

4.2 The production and packaging coordination area is kept clean and tidy in accordance with the company quality assurance policies and procedures.

Please note

Providers must be accredited by the Qualifications Authority, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by the Qualifications Authority before they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact Competenz if you wish to suggest changes to the content of this unit standard.

Ó New Zealand Qualifications Authority 2006