18831 version 2 Page 1 of 3 Demonstrate knowledge of the production of primary processed poultry Level 3 Credits 8 Purpose People credited with this unit standard are, for the production of primary processed poultry, able to: outline the process steps; describe the preparations and equipment required; describe the quality assurance requirements for each step; and describe the recommended safe job procedures for each step. 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. 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 18831 version 2 Page 2 of 3 2 Definitions Primary processed poultry refers to poultry that are chilled, eviscerated poultry carcasses; Chilled eviscerated refers to dressed poultry; Carcass refers to whole-bird, torso, half frame without drum and wings, skeleton without meat/skin/feather and organs. Elements and performance criteria Element 1 Outline the process steps for the production of primary processed poultry. Performance criteria 1.1 The outline is in accordance with the company operating procedures. 1.2 The outline is in accordance with the company production throughput requirements. Element 2 Describe the preparations and equipment required for the production of primary processed poultry. Performance criteria 2.1 The description is in accordance with the company operating procedures. 2.2 The description is in accordance with the company safety policies and procedures. 2.3 The description is in accordance with the company quality assurance policies and procedures. Element 3 Describe the quality assurance requirements for each step of the production of primary processed poultry. Performance criteria 3.1 The description is in accordance with the related product specifications. 3.2 The description is in accordance with the company operating procedures. 3.3 The description is in accordance with the company quality assurance policies and procedures. New Zealand Qualifications Authority 2016 18831 version 2 Page 3 of 3 Element 4 Describe the recommended safe job procedures for each step of the production of primary processed poultry. Performance criteria 4.1 The description is in accordance with the company operating procedures. 4.2 The description is in accordance with the company safety 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