18847 version 2
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Operate a system for cooling eviscerated poultry carcasses
Level
3
Credits
12
Purpose
People credited with this unit standard are able to: set up and start the
eviscerated poultry carcass cooling system; adjust the temperature of the
cooled eviscerated poultry carcasses by adjusting the cooling time in the
chillers; adjust the level of sanitiser in the chilled water; and perform a pickup check to establish that the poultry carcasses have picked up water in line
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
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
18847 version 2
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2
Definitions
Carcass refers to whole-bird, torso, half frame without drum and wings, skeleton
without meat/skin/feather and organs.
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 operating a system
for cooling eviscerated poultry carcasses.
Elements and performance criteria
Element 1
Set up and start the eviscerated poultry carcass cooling system.
Performance criteria
1.1
The cooling system is set up and started in accordance with the company safety
policies and procedures.
1.2
The cooling system is set up and started in accordance with the company
operating procedures.
1.3
The cooling system is set up and started in accordance with the company
quality assurance operating procedures.
Element 2
Adjust the temperature of the cooled eviscerated poultry carcasses by adjusting the
cooling time in the chillers.
Performance criteria
2.1
The temperature of the cooled poultry carcasses is consistent with the company
quality assurance policies and procedures.
2.2
The ice flow rate within the chiller is consistent with the rate of poultry
production and the required poultry carcass temperature.
Element 3
Adjust the level of sanitiser in the chilled water.
Performance criteria
3.1
Chilled water is tested for sanitiser, and the level adjusted, in accordance with
the company quality assurance and safety policies and procedures, and
company operating procedures.
Element 4
 New Zealand Qualifications Authority 2016
18847 version 2
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Perform a pick-up check to establish that the poultry carcasses have picked up water in
line 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-cooling weight is determined in accordance with the company quality
assurance policies and procedures.
4.3
The post-cooling weight is determined in accordance with the company quality
assurance policies and procedures.
4.4
The calculated and recorded water pick-up is consistent with the pre-cooling
and post-cooling weight difference.
4.5
The cooling system is adjusted until the water pick-up is consistent with the
product specifications.
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