15971 version 2
28-Jun-16
1 of 4
RETAIL DELICATESSEN
Prepare and present processed meats
for sale in a delicatessen
level:
3
credit:
4
planned review date:
February 2009
sub-field:
Retail, Distribution, and Sales
purpose:
People credited with this unit standard are able to prepare
processed meats in a delicatessen, and present processed
meats for sale in a delicatessen.
entry information:
Open.
accreditation option:
Evaluation of documentation and visit by NZQA and industry.
moderation option:
A centrally established national moderation system has been
set up by the ServiceIQ.
special notes:
1
The following unit standards may be considered
relevant to and/or supportive of this unit standard, but
are not prerequisite unit standards: Unit 167, Practise
food safety methods in a food business; Unit 15962,
Demonstrate knowledge of characteristics and uses of
delicatessen products; Unit 15963, Demonstrate
knowledge of handling and storage of delicatessen
products; Unit 168, Demonstrate knowledge of food
contamination hazards, and control methods used in a
food business; Unit 2503, Maintain hand knives in the
meat processing industry; Unit 17024, Sharpen hand
knives in the meat processing industry.
2
Legislation
Performance of the elements of this unit standard must
comply with the requirements of Food Hygiene
Regulations 1974, Food Act 1981, Health and Safety in
Employment Act 1992, Health and Safety in
Employment Regulations 1995, Consumer Guarantees
Act 1993, Fair Trading Act 1986, and their subsequent
amendments.
 New Zealand Qualifications Authority 2016
15971 version 2
28-Jun-16
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RETAIL DELICATESSEN
Prepare and present processed meats
for sale in a delicatessen
3
Definitions
processed meats refer to meats that have been dried,
cured, cooked, marinated, fermented, and/or had
preservative added;
presentation refers to arrangement of products in
containers for display in a delicatessen;
agreed indicates a course of action that is agreed
between two or more people (including the candidate)
and which follows organisational procedures;
organisational procedures refer to instructions to staff
on policy and procedures which are formally
documented, or generally accepted within the
workplace.
4
Evidence is required for preparing and presenting four
different types of processed meats.
Elements and Performance Criteria
element 1
Prepare processed meats in a delicatessen.
performance criteria
1.1
Preparation area, equipment and utensils, are clean, sanitised, and ready for
use before, during, and after product preparation.
1.2
Equipment and utensils are used in a safe and hygienic manner.
1.3
Processed meats are prepared using methods that meet presentation
requirements, within agreed timeframe, and in accordance with organisational
procedures.
Range:
preparation methods – cutting, shaving, slicing, partial slicing,
chopping.
 New Zealand Qualifications Authority 2016
15971 version 2
28-Jun-16
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RETAIL DELICATESSEN
Prepare and present processed meats
for sale in a delicatessen
1.4
Processed meats are stored in accordance with organisational procedures.
Range:
in correct place, with suitable wrapping and/or container, with clear
and accurate identification, at correct temperature, within time
limits.
1.5
Wastage is minimised and waste disposed of in accordance with organisational
procedures.
1.6
Stock control records are completed in accordance with organisational
procedures.
element 2
Present processed meats for sale in a delicatessen.
performance criteria
2.1
Containers are clean, sanitised and free from contamination.
2.2
Containers and prepared products are arranged in accordance with
organisational procedures.
2.3
Tickets, signage and labelling are in correct format and location, and provide
clear information on price, weight and content in accordance with organisational
procedures.
2.4
Stock control records are completed in accordance with organisational
procedures.
Comments on this unit standard
Please contact the ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register 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.
 New Zealand Qualifications Authority 2016
15971 version 2
28-Jun-16
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RETAIL DELICATESSEN
Prepare and present processed meats
for sale in a delicatessen
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 providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0225 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.
 New Zealand Qualifications Authority 2016