18820 version 2
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Handle, maintain and use knives safely in the poultry processing
industry
Level
2
Credits
4
Purpose
People credited with this unit standard are able to follow safe knife
procedures, and to sharpen, maintain and use knives in the poultry
processing industry.
Subfield
Food and Related Products Processing
Domain
Food Production - Poultry Products
Status
Registered
Status date
25 July 2006
Date version published
25 July 2006
Planned review date
31 December 2011
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992, Health and Safety in Employment Regulations 1995,
Animal Products Act 1999, Food Hygiene Regulations 1974, Resource Management
Act 1991, and their associated regulations; Animal Welfare (Broiler Chickens: Fully
Housed) Code of Welfare 2003: A code of welfare issued under the Animal Welfare
Act 1999 and which meets the requirements of the Animal Products (Specifications
for the Ante-mortem and Post mortem Examination of Poultry Intended for Human or
Animal Consumption) Notice 2005. Welfare codes are available from Animal Welfare
Advisory Committee, C/- Ministry of Agriculture and Forestry, PO Box 2526,
Wellington.
2
Competence is to be demonstrated on at least three occasions of handling,
maintaining and using knives safely while producing poultry products.
 New Zealand Qualifications Authority 2016
18820 version 2
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Elements and performance criteria
Element 1
Follow safe knife procedures in the poultry processing industry.
Performance criteria
1.1
Knives are carried, stored and maintained in accordance with the company
safety policies and procedures.
1.2
Knives are used in accordance with the company safety policies and
procedures.
Element 2
Sharpen knives for use in the poultry processing industry.
Performance criteria
2.1
Sharpening tools and lubricants are used in accordance with the company
quality assurance policies and procedures.
2.2
Sharpening tools and lubricants are kept clean in accordance with the company
quality assurance policies and procedures.
2.3
Knives are sharpened in accordance with the company safety policies and
procedures.
2.4
Sharpened edge produces cuts in accordance with the company quality
assurance policies and procedures.
Element 3
Maintain knives in the poultry processing industry.
Performance criteria
3.1
Knives are cleaned in accordance with the company quality assurance policies
and procedures.
3.2
Knives are replaced in accordance with the company quality assurance policies
and procedures.
3.3
Knives are used and stored in a manner that does not result in damage to the
knife or harm to people.
 New Zealand Qualifications Authority 2016
18820 version 2
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Element 4
Use knives in the poultry processing industry.
Range
cuts must include but are not limited to – three routine cuts specified in the
company operating procedures.
Performance criteria
4.1
Knife cuts produced are consistent with the product specifications.
4.2
Knife is used in accordance with the company safety policies and procedures.
4.3
Knife is used in accordance with the company quality assurance policies and
procedures.
Please note
Providers must be accredited by the Qualifications Authority, 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 the Qualifications Authority 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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016