NZQA Expiring unit standard
19344 version 3
Page 1 of 4
Title
Cook or steam smallgoods products
Level
3
Purpose
Credits
4
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 cooking or steaming smallgoods products; place
smallgoods products in a cooking or steaming facility; cook or
steam smallgoods products; chill or cool smallgoods products;
and comply with organisational and statutory hygiene and
safety requirements for smallgoods products.
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
Cooking or steaming – refers to dry cooking, baking, hot water immersion.
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.
Product may be chilled or cooled by – showering with ambient water, washing in
water or brine, placing in cool room, immersing in ambient running water, chill
cabinets, use of intensive coolers, placing in intensive or blast chillers.
Smallgoods – smoked, cured or otherwise processed meat based products such as
bacon, ham, sausages, continental meats and salami lines.
Steam may be via a steam room or by direct steam injection.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of cooking or steaming smallgoods products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19344 version 3
Page 2 of 4
Evidence requirements
1.1
Critical control points that need to be monitored and recorded during the
cooking process are identified and described in terms of methods used.
1.2
Cooking process is outlined in terms of reasons for cooking product, and effects
of overcooking and undercooking product.
1.3
Methods of cooking are described in terms of temperature control and risks and
hazards.
Range
1.4
evidence of three methods is required.
Different types of cookers are described in terms of their functions and cooking
processes.
Range
includes but is not limited to – hot water cookers, cabinet cookers.
1.5
Process for adding colour to products in casings is described in accordance
with organisational requirements.
1.6
Information that needs to be recorded during the cooking process is identified in
accordance with organisational requirements.
Range
evidence of six items of information is required.
Outcome 2
Place smallgoods products in a cooking or steaming facility.
Evidence requirements
2.1
2.2
This unit standard is
Products are spaced in aexpiring
cooking facility according to product specifications and
organisational and manufacturer’s requirements.
Products are identified and placed in a cooking or steaming facility to achieve
even cooking or steaming in accordance with organisational requirements.
Outcome 3
Cook or steam smallgoods products.
Evidence Requirements
3.1
Cooking or steaming procedure is determined in accordance with product
specifications.
3.2
Cooking or steaming cycle is set and maintained in accordance with product
specifications and organisational requirements.
3.3
Cooking or steaming process is regularly monitored and adjusted to fulfil
product specifications.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19344 version 3
Page 3 of 4
3.4
Internal temperature of products is checked on completion of cooking or
steaming cycle to ensure product specifications have been achieved.
3.5
Process and results of cooking or steaming are recorded in accordance with
organisational requirements.
3.6
Products are dyed to achieve a uniform colour, when required, in accordance
with product specifications.
Outcome 4
Chill or cool smallgoods products.
Evidence requirements
4.1
Products are weighed on completion of cooking or steaming cycle in
accordance with organisational requirements.
4.2
Products are chilled or cooled at ambient temperature before chilling, in
accordance with product specifications.
4.3
Products are identified and stored in accordance with product specifications and
organisational requirements.
Outcome 5
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
5.1
5.2
This unit standard is
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product
contamination and injuries to the operator and
expiring
others.
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
5.3
Contaminated meat products, surfaces, machinery, equipment and packaging
materials are handled in accordance with organisational and statutory
requirements.
5.4
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
5.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19344 version 3
Page 4 of 4
Replacement information
This unit standard and unit standard 18767 have been
replaced by unit standard 28251.
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
28 May 2002
31 December 2012
Review
2
17 June 2011
31 December 2016
Review
3
27 January 2015
31 December 2016
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.
This unit standard is
expiring
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016