18839 version 2
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Level 2
Credits 2
Purpose People credited with this unit standard are able to: match a product order with the product specifications for stir fry cut poultry pieces; operate the poultry dicing machine; and weigh and pack stir fry cut poultry pieces.
Subfield Food and Related Products Processing
Domain
Status
Status date
Date version published
Food Production - Poultry Products
Registered
25 July 2006
25 July 2006
Planned review date
Entry information
31 December 2011
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.
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New Zealand Qualifications Authority 2020

18839 version 2
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3 Competence is to be demonstrated on at least three occasions of producing stir fry cut poultry pieces.
Element 1
Match a product order with the product specifications for stir fry cut poultry pieces.
Performance criteria
1.1 The product specifications identified are consistent with the product order.
1.2 The product quantities identified are consistent with the product order.
1.3
Element 2
The product identified is consistent with the day’s production plan.
Operate the poultry dicing machine.
Performance criteria
The stir fry poultry pieces are cut in accordance with the product specifications. 2.1
2.2 The poultry dicing machine is operated in accordance with the company operating procedures.
2.3 The poultry dicing machine is operated in accordance with the company safety policies and procedures.
2.4 The poultry dicing machine is operated in accordance with the company quality assurance policies and procedures.
2.5
Element 3
The poultry dicing machine is operated in accordance with the company production throughput requirements.
Weigh and pack stir fry cut poultry pieces.
Performance criteria
The packaging and weights are in accordance with the product specifications. 3.1
3.2 The stir fry cut poultry pieces are weighed and packed in accordance with the company operating procedures.
3.3 The stir fry cut poultry pieces are weighed and packed in accordance with the company safety policies and procedures.
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18839 version 2
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3.4 The stir fry cut poultry pieces are weighed and packed in accordance with the company quality assurance policies and procedures.
3.5 The stir fry cut poultry pieces are weighed and packed 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.
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New Zealand Qualifications Authority 2020