18821 version 2

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Produce whole-bird poultry products

Level / 2
Credits / 7

PurposePeople credited with this unit standard are able to: describe the steps required for the production of a whole-bird poultry product; bag whole-bird poultry products; and seal whole-bird poultry products.

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 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

Special notes

1Legislation 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 1999and 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.

2Definition

Throughput refers to rate at which product is produced by hour or production run.

3The elements: cut, tuck, and truss, pack and lid/or label whole-bird poultry products that were in version 1 of unit standard 18821 are now covered in the new unit standard 22867.

4Competence is to be demonstrated on at least three occasions of producing whole-bird poultry products.

Elements and performance criteria

Element 1

Describe the steps required for the production of a whole-bird poultry product.

Rangebagged whole-bird may include but is not limited to – plain, stuffed, trussed, untrussed, tenderbasted.

Performance criteria

1.1The description is in accordance with the product specifications.

1.2The description is in accordance with the company safety policies and procedures.

1.3The description is in accordance with the company quality assurance policies and procedures.

1.4The description is in accordance with the company operating procedures.

1.5The description outlines the communication links required for the coordination of production, in terms of the flow of information, and the fulfilment of orders.

Element 2

Bag whole-bird poultry products.

Performance criteria

2.1Bagging is in accordance with the product specifications and company operating procedures.

2.2Bagging is in accordance with the company safety policies and procedures.

2.3Bagging is in accordance with the company quality assurance policies and procedures.

2.4Bagging is in accordance with the company production throughput requirements.

Element 3

Seal whole-bird poultry products.

Rangesealed may include but is not limited to – vacuumed, clipped, cable tied.

Performance criteria

3.1Whole-bird poultry products are sealed in accordance with the product specifications and company operating procedures.

3.2Whole-bird poultry products are sealed in accordance with the company safety policies and procedures.

3.3Whole-bird poultry products are sealed in accordance with the company quality assurance policies and procedures.

3.4Whole-bird poultry products are sealed in accordance with the company production throughput requirements.

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 you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2018