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Coordinate production and packaging to meet orders in a poultry
processing production team
Level
3
Credits
4
Purpose
People credited with this unit standard are, within a production team in the
poultry processing industry, able to: demonstrate knowledge of the operation
of a production team; interpret production process daily production plan and
order information for a production team; prepare packaging for a team’s
production run; and carry out general housekeeping as required in the
coordination of production and packaging to meet orders.
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.
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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
A poultry processing production team is a group of people who work together and are
responsible for the production of a range of poultry products, from the receipt of the
input product, through processing, to the packaging of the final product.
3
Competence is to be demonstrated on at least three occasions of coordinating
production and packaging to meet orders in a poultry production team.
Elements and performance criteria
Element 1
Demonstrate knowledge of the operation of a production team within the poultry
processing industry.
Performance criteria
1.1
The operation of a production team is described in terms of the range of
products produced by a single production team.
1.2
The operation of a production team is described in terms of the input products
required by the team.
1.3
The operation of a production team is described in terms of the company
packaging requirements for the team’s products.
1.4
The operation of a production team is described in terms of the system for the
coordination of production and packaging to meet orders.
Element 2
Interpret production process daily production plan and order information for a production
team within the poultry process industry.
Performance criteria
2.1
A daily production plan is interpreted in terms of the possible availability of input
products for the team.
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2.2
Production plan updates are interpreted, and team production established, in
accordance with the current status of orders.
Range
2.3
may include but is not limited to – total demand, total required,
buffers, opening stock, balance to produce.
Production plan updates are interpreted, and team production requirements
established in terms of matching input product availability and finished product
packaging.
Element 3
Prepare packaging for a team’s production run within the poultry process industry.
Range
may include but is not limited to – boxes, labels, use by date stamp, bags,
trusses, tipper clips.
Performance criteria
3.1
Packaging is prepared in accordance with the product specifications.
3.2
Packaging prepared is in accordance with the products being produced and the
production plan.
3.3
Packaging is prepared in accordance with the company production throughput
requirements.
3.4
Packaging preparations respond to changes in available input product in
accordance with the poultry processing production team interpretation of the
production plan.
Element 4
Carry out general housekeeping as required in the coordination of production and
packaging to meet orders in a poultry process production team.
Performance criteria
4.1
The production and packaging coordination area is kept clean and tidy in
accordance with the company safety policies and procedures.
4.2
The production and packaging coordination area is kept clean and tidy 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.
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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