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Demonstrate knowledge of the production of secondary poultry products

Level / 2
Credits / 2

Purpose People credited with this unit standard are, for the production of secondary poultry products nominated by the candidate, able to: outline the process steps; describe the preparations and equipment required; describe the quality assurance requirements of each step; and describe the recommended safe job procedures for each step.

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 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

Secondary poultry products refers to products produced from eviscerated poultry carcasses (the primary poultry product).

3 Competence is to be demonstrated on at least two occasions of understanding the production process of secondary poultry products.

Elements and performance criteria

Element 1

Outline the process steps for the production of secondary poultry products nominated by the candidate.

Performance criteria

1.1 The outline is in accordance with the product specifications and the company operating procedures.

1.2 The outline is in accordance with the company production throughput requirements.

Element 2

Describe the preparations and equipment required for the production of two secondary poultry products nominated by the candidate.

Performance criteria

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

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

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

Element 3

Describe the quality assurance requirements of each step of the production of secondary poultry products nominated by the candidate.

Range includes quality assurance measures that may be undertaken by members of the production team only.

Performance criteria

3.1 The description is in accordance with the product specifications and company operating procedures.

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

Element 4

Describe the recommended safe job procedures for each step of the production of secondary poultry products nominated by the candidate.

Performance criteria

4.1 The description is in accordance with the product specifications and company operating procedures.

4.2 The description is in accordance with the company safety 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