26282 version 1
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Prepare and roll poultry meat products for sale
Level
2
Credits
2
Purpose
People credited with this unit standard are able to prepare to roll poultry meat
products, and select and produce rolled poultry meat products for sale.
Subfield
Meat Processing
Domain
Meat Retail Butchery
Status
Registered
Status date
18 June 2010
Date version published
18 June 2010
Planned review date
31 December 2014
Entry information
Open.
Replacement information
This unit standard, unit standard 26279, unit standard
26280, and unit standard 26281 replaced unit standard
16108.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Competenz
Accreditation and Moderation Action Plan (AMAP) reference
0094
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislative and regulatory requirements applicable to this unit standard include: Food
Act 1981, Food Hygiene Regulations 1974, Health and Safety in Employment Act
1992, Health and Safety in Employment Regulations 1995, Biosecurity Act 1993,
Animal Products Act 1999, Animal Products (Ancillary and Transitional Provisions)
Act 1999.
Codes of Practice also relevant to this unit standard include the Australia
New Zealand Food Standards Code, available at http://www.foodstandards.govt.nz/.
2
Workplace specifications and procedures include manufacturer’s specifications and
relevant legislative requirements where appropriate.
 New Zealand Qualifications Authority 2016
26282 version 1
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3
The Poultry Industry Association of New Zealand’s, Comprehensive Guide to Poultry
Food Safety, and information on nutrition recipes and ideas are available at
http://www.pianz.org.nz/index.php.
Elements and performance criteria
Element 1
Prepare to roll poultry meat products.
Performance criteria
1.1
Work area is cleaned and sanitised in accordance with workplace specifications
and legislative requirements.
1.2
Health and safety in the workplace and food hygiene procedures are
implemented in accordance with workplace specifications and legislative
requirements.
1.3
Knives are held in pouch when not in use, and are maintained in safe and
hygienic condition in accordance with workplace specifications and procedures.
Element 2
Select and produce rolled poultry meat products for sale.
Performance criteria
2.1
Selected meat matches the specification of the product being prepared for sale.
2.2
Rolled meat is free of excess fat, excess skin, cartilage and bone in accordance
with workplace food safety specifications and procedures.
2.3
An even and firm rolled meat is achieved in accordance with workplace
specifications and procedures.
2.4
Rolled meat is held together in accordance with workplace specifications and
procedures.
2.5
Rolled meat is produced in accordance with health and safety legislative
requirements.
2.6
Rolled meat is achieved with minimum waste in accordance with workplace
specifications and procedures.
2.7
Rolled meat meets workplace specifications.
Range
specific rolled meat, weight, price, quality.
 New Zealand Qualifications Authority 2016
26282 version 1
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Please note
Providers must be accredited by NZQA, 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 NZQA 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 the Competenz info@competenz.org.nz if you wish to suggest changes to
the content of this unit standard.
 New Zealand Qualifications Authority 2016