22866 version 1
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Produce poultry whole-leg manually using a boning knife
Level
2
Credits
4
Purpose
People credited with this unit standard are able to: de-bone poultry whole-leg
manually using a boning knife; trim de-boned poultry whole-leg to produce
poultry whole-leg products; and pack poultry whole-leg 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
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.
 New Zealand Qualifications Authority 2016
22866 version 1
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2
Definitions
Poultry whole-leg products refers to drum, thigh, fillet, leg, base.
Throughput refers to rate at which product is produced by hour or production run.
3
Competence is to be demonstrated on at least three occasions of producing poultry
whole-leg manually using a boning knife.
Elements and performance criteria
Element 1
De-bone poultry whole-leg manually using boning knife.
Performance criteria
1.1
Poultry whole-leg is de-boned in accordance with the product specifications and
company procedures.
1.2
Poultry whole-leg is de-boned in accordance with the company safety policies
and procedures.
1.3
Poultry whole-leg is de-boned in accordance with the company quality
assurance policies and procedures.
1.4
Poultry whole-leg is de-boned in accordance with the company production
throughput requirements.
Element 2
Trim de-boned poultry whole-leg to produce poultry whole-leg products.
Performance criteria
2.1
The de-boned poultry whole-legs are trimmed in accordance with the product
specifications and company operating procedures.
2.2
The de-boned poultry whole-legs are trimmed in accordance with the company
safety policies and procedures.
2.3
The de-boned poultry whole-legs are trimmed in accordance with the company
quality assurance policies and procedures.
2.4
The de-boned poultry whole-legs are trimmed in accordance with the company
production throughput requirements.
 New Zealand Qualifications Authority 2016
22866 version 1
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Element 3
Pack poultry whole-leg products.
Performance criteria
3.1
The poultry whole-leg products are packed in accordance with the product
specifications and company operating procedures.
3.2
The poultry whole-leg products are packed in accordance with the company
safety policies and procedures.
3.3
The poultry whole-leg products are packed in accordance with the company
quality assurance policies and procedures.
3.4
The poultry whole-leg products are 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.
 New Zealand Qualifications Authority 2016