Select, trim and manually slice poultry meat cuts
26279 version 1
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Select, trim and manually slice poultry meat cuts
Level 3
Credits 2
Purpose People credited with this unit standard are able to select, trim and manually slice poultry meat cuts.
Subfield Meat Processing
Domain
Status
Status date
Date version published
Planned review date
Entry information
Replacement information
Meat Retail Butchery
Registered
18 June 2010
18 June 2010
31 December 2014
Open.
This unit standard, unit standard 26280, unit standard
26281, and unit standard 26282 replaced unit standard
16108.
Accreditation Evaluation of documentation and visit 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/.
New Zealand Qualifications Authority 2020
26279 version 1
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2 Workplace specifications and procedures include manufacturer's specifications and relevant legislative requirements where appropriate.
3 The New Zealand Pork Industry Board, Pork Cuts Guide , describing carcass classification and cuts of meat is available from http://www.pork.co.nz/ForMeatRetailers.aspx.
Elements and performance criteria
Element 1
Select, trim and manually slice poultry meat cuts.
Performance criteria
1.1
1.2
Selected meat matches the specification of the product being prepared for sale.
Bones are cleaned and trimmed, and off-cut product is placed in designated bins in accordance with workplace specifications and procedures.
1.3 Meat cuts are trimmed in accordance with workplace specifications.
Range specific cut, weight, price, quality.
1.4 Defects and contamination in meat are detected and dealt with in accordance with workplace specifications and legislative requirements.
Range boning, cutting, handling, storage, animal disease defects.
1.5 Scratches and score marks are minimised in accordance with workplace procedures and requirements.
1.6 Trimming tasks are completed within the time specified by production schedules.
Range weight, price, quality.
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.
New Zealand Qualifications Authority 2020
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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 2020
