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Demonstrate knowledge of quality assurance in the poultry processing
industry
Level
3
Credits
6
Purpose
People credited with this unit standard are able to: describe the quality
requirements of processed poultry products; explain the meaning of the term
‘food safety’ as it applies to the poultry processing industry; describe
personal hygiene and hygienic work practices in the poultry processing
industry; and apply personal hygiene, and use hygienic work practices while
processing poultry 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
Recommended: Unit 168, Demonstrate knowledge of
food contamination hazards, and control methods used
in a food business; or demonstrate equivalent
knowledge and skills.
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
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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
Competence is to be demonstrated on at least three occasions of understanding the
quality assurance requirements within the poultry processing industry.
Elements and performance criteria
Element 1
Describe the quality requirements of processed poultry products.
Performance criteria
1.1
Quality assurance is described in terms of meeting customer requirements, and
the relationship between them and the company product specifications and/or
templates.
1.2
The description includes the quality requirements for processed poultry
products.
1.3
The description outlines the corrective actions required for situations where a
processed poultry product is found to be out of specification (non-conforming).
Element 2
Explain the meaning of the term ‘food safety’ as it applies to the poultry processing
industry.
Performance criteria
2.1
Food safety is explained in terms of the way in which food products are
handled, prepared, stored and delivered so that food contamination and
poisoning are prevented.
2.2
Food safety is explained in terms of the identification of the risk of
contamination by foreign matter, the measures taken to reduce this risk, and
processes for dealing with any contamination.
2.3
The explanation includes examples of food safety procedures, and the
associated documentation, which are practised in the New Zealand poultry
processing industry.
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2.4
The explanation includes examples of food safety requirements in accordance
with company procedures, legislative requirements, and client requirements.
Element 3
Describe personal hygiene and hygienic work practices in the poultry processing industry.
Performance criteria
3.1
The description includes the reasons for personal hygiene and hygienic work
practices.
Range
3.2
reasons – food safety, product quality.
The description gives examples of good personal hygiene and hygienic work
practices, which are consistent with the company quality and operating policies
and procedures.
Element 4
Apply personal hygiene, and use hygienic work practices while processing poultry
products.
Performance criteria
4.1
Personal hygiene is practiced in accordance with the company quality and
company operating policies and procedures.
4.2
Work areas are cleaned during production according to company quality
policies and procedures.
Range
may include – frequency of cleaning, method of cleaning.
4.3
Tools, materials, equipment, hoses and protective clothing are used in a
sanitary way that does not contaminate products according to the company
quality and operating policies and procedures.
4.4
Product that is contaminated during processing is handled according to the
company quality 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.
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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