18821 version 2
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Produce whole-bird poultry products
Level
2
Credits
7
Purpose
People credited with this unit standard are able to: describe the steps
required for the production of a whole-bird poultry product; bag whole-bird
poultry products; and seal whole-bird poultry products.
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
Definition
Throughput refers to rate at which product is produced by hour or production run.
 New Zealand Qualifications Authority 2016
18821 version 2
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3
The elements: cut, tuck, and truss, pack and lid/or label whole-bird poultry products
that were in version 1 of unit standard 18821 are now covered in the new unit
standard 22867.
4
Competence is to be demonstrated on at least three occasions of producing wholebird poultry products.
Elements and performance criteria
Element 1
Describe the steps required for the production of a whole-bird poultry product.
Range
bagged whole-bird may include but is not limited to – plain, stuffed, trussed,
untrussed, tenderbasted.
Performance criteria
1.1
The description is in accordance with the product specifications.
1.2
The description is in accordance with the company safety policies and
procedures.
1.3
The description is in accordance with the company quality assurance policies
and procedures.
1.4
The description is in accordance with the company operating procedures.
1.5
The description outlines the communication links required for the coordination of
production, in terms of the flow of information, and the fulfilment of orders.
Element 2
Bag whole-bird poultry products.
Performance criteria
2.1
Bagging is in accordance with the product specifications and company
operating procedures.
2.2
Bagging is in accordance with the company safety policies and procedures.
2.3
Bagging is in accordance with the company quality assurance policies and
procedures.
2.4
Bagging is in accordance with the company production throughput
requirements.
 New Zealand Qualifications Authority 2016
18821 version 2
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Element 3
Seal whole-bird poultry products.
Range
sealed may include but is not limited to – vacuumed, clipped, cable tied.
Performance criteria
3.1
Whole-bird poultry products are sealed in accordance with the product
specifications and company operating procedures.
3.2
Whole-bird poultry products are sealed in accordance with the company safety
policies and procedures.
3.3
Whole-bird poultry products are sealed in accordance with the company quality
assurance policies and procedures.
3.4
Whole-bird poultry products are sealed in accordance with the company
production throughput requirements.
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