18838 version 2
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Trim poultry fillets to specified size and weight
Level
2
Credits
4
Purpose
People credited with this unit standard are able to: prepare to trim poultry
fillets; trim poultry fillets; and check trimmed poultry fillets for compliance with
product specifications.
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
Prerequisite: Unit 18820, Handle, maintain and use
knives safely in the poultry processing industry; or
demonstrate equivalent knowledge and skills.
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 trimming fillets to
specified size and weight.
 New Zealand Qualifications Authority 2016
18838 version 2
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Elements and performance criteria
Element 1
Prepare to trim poultry fillets.
Performance criteria
1.1
Preparations match the product order with the product specifications, and the
product template to be used.
1.2
The preparations match the product specifications with the poultry fillets to be
trimmed.
1.3
Materials, equipment and work area are prepared in accordance with the
company safety policies and procedures.
1.4
Materials, equipment and work area are prepared in accordance with the
company quality assurance policies and procedures.
Element 2
Trim poultry fillets.
Performance criteria
2.1
The poultry fillets are trimmed in accordance with the product specifications and
company operating procedures.
2.2
The poultry fillets are trimmed in accordance with the company safety policies
and procedures.
2.3
The poultry fillets are trimmed in accordance with the company quality
assurance policies and procedures.
2.4
The poultry fillets are trimmed in accordance with the company production
throughput requirements.
Element 3
Check trimmed poultry fillets for compliance with the product specifications.
Performance criteria
3.1
The trimmed poultry fillets are checked in accordance with the product
specifications.
3.2
Out of specification trimmed poultry fillets are handled in accordance with the
company quality assurance policies and procedures.
 New Zealand Qualifications Authority 2016
18838 version 2
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3.3
The checking process is carried out 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