18005 version 3
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Demonstrate knowledge of food contamination hazards and control
methods used in poultry operations
Level
2
Credits
3
Purpose
People credited with this unit standard are able to demonstrate knowledge of
the hazards that may cause food borne illness or food spoilage in poultry
operations, and methods used in poultry operations to control hazards that
may cause food borne illness or spoilage.
Subfield
Poultry Production
Domain
Poultry Husbandry
Status
Registered
Status date
22 August 2008
Date version published
22 August 2008
Planned review date
31 December 2013
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0052
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
Performance of all aspects of this unit standard must comply with:
Health and Safety in Employment Act 1992;
Animal Products Act 1999;
Health Act 1956;
Food Hygiene Regulations 1974;
Food Act 1981;
Animal Welfare (Layer Hens) Code of Welfare 2005;
Animal Welfare (Broiler Chickens: Fully Housed) Code of Welfare 2003;
Welfare codes are available from Animal Welfare Advisory Committee, C/- Ministry of
Agriculture and Forestry, PO Box 2526, Wellington, or at http://biosecurity.govt.nz/animalwelfare;
Above codes collectively referred to as welfare codes.
 New Zealand Qualifications Authority 2016
18005 version 3
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Elements and performance criteria
Element 1
Demonstrate knowledge of the hazards that may cause food borne illness or food spoilage
in poultry operations.
Performance criteria
1.1
Hazards are identified and described in terms of the food borne illness or
spoilage that may be caused.
Range
1.2
Sources of contamination are identified and described in terms of the hazard
that each may present.
Range
1.3
includes but is not limited to – moisture, air, temperature, food
supply, time, pH levels;
evidence is required for a minimum of three.
Food borne illnesses are identified and described in terms of their transmission,
and consequences of the illness.
Range
1.5
sources – people, vehicles, equipment, buildings, poultry feed,
water, dust, litter, pests.
Characteristics of microorganisms are identified and described in relation to
their requirements for growth.
Range
1.4
hazards – biological, chemical, physical.
biological, chemical.
Causes and signs of food spoilage are described in terms of the way in which
poultry products are affected.
Range
causes – time, temperature, conditions, packaging;
evidence is required for a minimum of three;
signs – appearance, smell, texture, taste;
evidence is required for a minimum of three.
Element 2
Demonstrate knowledge of methods used in poultry operations to control hazards that may
cause food borne illness or spoilage.
Performance criteria
2.1
Methods used to prevent contamination of poultry and poultry products are
identified in terms of the source of the contamination and methods of spread.
 New Zealand Qualifications Authority 2016
18005 version 3
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2.2
Methods used to kill or control microorganisms are identified and described in
terms of practical measures that can be taken in poultry operations.
Range
product decontamination, cooling, storage.
Please note
Providers must be accredited by NZQA, 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 NZQA 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 the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016