NZQA Expiring unit standard
18518 version 4
Page 1 of 4
Title
Operate specialist cutting equipment to produce smallgoods
products
Level
3
Purpose
Credits
6
This unit standard is for people who are employed in the
smallgoods area at meat processing plants, without
supervision.
People credited with this unit standard are able to: demonstrate
knowledge of specialist equipment and planning schedules
used in smallgoods production; set up specialist cutting
equipment; operate specialist cutting equipment; and comply
with organisational and statutory hygiene and safety
requirements, for smallgoods production
Classification
Meat Processing > Smallgoods
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999, Animal Products (Ancillary and Transitional Provisions) Act 1999,
Fair Trading Act 1986, Food Act 1981, Health and Safety in Employment Act 1992,
Meat Board Act 2004, Food Hygiene Regulations 1974, Food (Safety) Regulations
2002, Weights and Measures Regulations 1999.
2
Definitions
Customer specifications – product specifications set by the customer relating to cuts,
weights, presentation, and packaging.
Operator – the candidate being assessed against this unit standard.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Smallgoods – smoked, cured or otherwise processed meat based products such as
bacon, ham, sausages, continental meats and salami lines.
Specialist cutting equipment – refers to bowl, cutter, mixer.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of specialist equipment and planning schedules used in
smallgoods production.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18518 version 4
Page 2 of 4
Evidence Requirements
1.1
Hazards associated with working with specialist cutting equipment are
described in accordance with legislative and organisational requirements.
1.2
Procedure for maintaining equipment is described in accordance with
organisational requirements.
1.3
Procedures for operating specialist cutting equipment for smallgoods production
are described in accordance with legislative and organisational requirements.
Range
includes but is not limited to – bowl cutter, fine cutting, coarse
cutting.
1.4
Purpose of planning schedules is explained in terms of the effect on production.
1.5
Use of additives in the process is explained in terms of the effect on the end
product.
Range
1.6
additives include but are not limited to – salt, phosphates, nitrates,
starter culture, fillers, binders, seasoning, flavour enhancers.
Processes for monitoring and transferring the product mix are described in
accordance with organisational requirements.
Outcome 2
Set up specialist cutting equipment for smallgoods production.
Evidence requirements
2.1
2.2
2.3
This unit standard is
Equipment is washed down and sanitised in accordance with organisational
requirements.
expiring
Blades are checked for sharpness and correct sequence in accordance with
organisational requirements.
Ingredients are loaded in accordance with company and customer
specifications and organisational requirements.
Outcome 3
Operate specialist cutting equipment for smallgoods production.
Evidence requirements
3.1
Ingredients are checked to ensure conformity to company and customer
specifications.
3.2
Equipment is programmed in accordance with manufacturer’s requirements to
meet company and customer product specifications.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18518 version 4
Page 3 of 4
3.3
Ingredients are loaded in a specified regime for the style of product.
3.4
Product is processed in accordance with company and customer specifications
and organisational requirements.
3.5
Timing of the process is judged for correct texture in accordance with product
specifications.
3.6
Temperature is controlled to product specifications and hygiene requirements.
Outcome 4
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
4.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
4.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
4.3
Contaminated meat products, surfaces, machinery, equipment and packaging
materials are handled in accordance with organisational and statutory
requirements.
4.4
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
4.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
This unit standard is
Replacement information
This
unit standard and unit standards 18520 and 18521
expiring
have been replaced by unit standard 28238.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 November 2001
31 December 2012
Review
2
26 October 2005
31 December 2012
Review
3
17 June 2011
31 December 2016
Review
4
27 January 2015
31 December 2016
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18518 version 4
Page 4 of 4
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR 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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016