18847 version 2

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Operate a system for cooling eviscerated poultry carcasses

Level / 3
Credits / 12

Purpose People credited with this unit standard are able to: set up and start the eviscerated poultry carcass cooling system; adjust the temperature of the cooled eviscerated poultry carcasses by adjusting the cooling time in the chillers; adjust the level of sanitiser in the chilled water; and perform a pick-up check to establish that the poultry carcasses have picked up water in line with product specifications.

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 Definitions

Carcass refers to whole-bird, torso, half frame without drum and wings, skeleton without meat/skin/feather and organs.

Pick-up check refers to the marination quality check that ensures marination of product meets product specification standards.

3 Competence is to be demonstrated on at least three occasions of operating a system for cooling eviscerated poultry carcasses.

Elements and performance criteria

Element 1

Set up and start the eviscerated poultry carcass cooling system.

Performance criteria

1.1 The cooling system is set up and started in accordance with the company safety policies and procedures.

1.2 The cooling system is set up and started in accordance with the company operating procedures.

1.3 The cooling system is set up and started in accordance with the company quality assurance operating procedures.

Element 2

Adjust the temperature of the cooled eviscerated poultry carcasses by adjusting the cooling time in the chillers.

Performance criteria

2.1 The temperature of the cooled poultry carcasses is consistent with the company quality assurance policies and procedures.

2.2 The ice flow rate within the chiller is consistent with the rate of poultry production and the required poultry carcass temperature.

Element 3

Adjust the level of sanitiser in the chilled water.

Performance criteria

3.1 Chilled water is tested for sanitiser, and the level adjusted, in accordance with the company quality assurance and safety policies and procedures, and company operating procedures.

Element 4

Perform a pick-up check to establish that the poultry carcasses have picked up water in line with the product specifications.

Performance criteria

4.1 The pick-up check is carried out in accordance with the company operating procedures.

4.2 The pre-cooling weight is determined in accordance with the company quality assurance policies and procedures.

4.3 The post-cooling weight is determined in accordance with the company quality assurance policies and procedures.

4.4 The calculated and recorded water pick-up is consistent with the pre-cooling and post-cooling weight difference.

4.5 The cooling system is adjusted until the water pick-up is consistent with the product specifications.

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