18823 version 2
Page 1 of 5
Produce marinated poultry products using a vacuum tumble marinating
machine
Level
3
Credits
10
Purpose
People credited with this unit standard are, in the production of tumble
marinated poultry products using vacuum tumble marinating machines, able
to: match a product order with the product specifications for vacuum tumble
marinated poultry products; mix marinade; set up and operate a vacuum
tumble marinating machine; perform a pick-up check to establish that the
poultry product has been marinated in accordance with the product
specifications; pack marinated poultry products; and clean the vacuum
tumble marinating machine.
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 and visit 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.
 New Zealand Qualifications Authority 2016
18823 version 2
Page 2 of 5
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
Pick-up check refers to the marination quality check that ensures marination of
product meets product specification standards.
3
Competence is to be demonstrated on at least three occasions of using a vacuum
tumble marinating machine to produce marinated poultry products.
Elements and performance criteria
Element 1
Match a product order with the product specifications for vacuum tumble marinated poultry
products.
Range
two different poultry products using a vacuum tumble marinating machine.
Performance criteria
1.1
The product specifications are identified in accordance with the product order.
1.2
The product and marinade quantities are identified in accordance with the
product order.
Element 2
Mix marinade for a vacuum tumble marinating machine.
Performance criteria
2.1
The marinade mix is consistent with the product specifications and the identified
product quantities.
2.2
The marinade is mixed in accordance with the company safety policies and
procedures.
2.3
The marinade is mixed in accordance with the company operating procedures.
2.4
The marinade is mixed in accordance with the company quality assurance
policies and procedures.
 New Zealand Qualifications Authority 2016
18823 version 2
Page 3 of 5
Element 3
Set up and operate a vacuum tumble marinating machine.
Performance criteria
3.1
The vacuum tumble marinating machine is set up and operated in accordance
with the company operating procedures.
3.2
The vacuum tumble marinating machine is set up and operated in accordance
with the company safety policies and procedures.
3.3
The vacuum tumble marinating machine is set up and operated in accordance
with the company quality assurance policies and procedures.
3.4
The vacuum tumble marinating machine is set up and operated in accordance
with the company production throughput requirements.
Element 4
Perform a pick-up check to establish that the poultry product has been marinated in
accordance with the product specifications.
Performance criteria
4.1
The pick-up check is carried out in accordance with the company operating
procedures.
4.2
The pre-marination weight is determined in accordance with the company
quality assurance policies and procedures.
4.3
The post-marination weight is determined in accordance with the company
quality assurance policies and procedures.
4.4
The calculated marinade pick-up is consistent with the pre-marination and postmarination weight difference.
4.5
The vacuum tumble marinating machine is adjusted until the marinade pick-up
is consistent with the product specifications.
4.6
Documentation is completed in accordance with the company operating
procedures and quality assurance policies and procedures.
 New Zealand Qualifications Authority 2016
18823 version 2
Page 4 of 5
Element 5
Pack marinated poultry products.
Performance criteria
5.1
The marinated poultry products are packed in accordance with the product
specifications.
5.2
The marinated poultry products are packed in accordance with the product
order.
5.3
The marinated poultry products are packed in accordance with the company
quality assurance policies and procedures.
5.4
The marinated poultry products are packed in accordance with the company
production throughput requirements.
Element 6
Clean the vacuum tumble marinating machine.
Performance criteria
6.1
The vacuum tumble marinating machine is cleaned in accordance with the
company operating procedures.
6.2
The vacuum tumble marinating machine is cleaned in accordance with the
company safety policies and procedures.
6.3
The vacuum tumble marinating machine is cleaned 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.
 New Zealand Qualifications Authority 2016
18823 version 2
Page 5 of 5
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