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POULTRY HUSBANDRY
Demonstrate knowledge of the poultry
industry
level:
3
credit:
2
planned review date:
December 2008
sub-field:
Poultry Production
replacement information:
This unit standard and unit standard 21190 replaced unit
standard 8858.
purpose:
People credited with this unit standard are able to
demonstrate knowledge of: the principal poultry industry
organisations; the structure of the poultry industry; poultry
production systems, in New Zealand; and marketing of
poultry products in New Zealand.
entry information:
Open.
accreditation option:
Evaluation of documentation and visit by NZQA, industry and
teaching professional in the same field from another
provider.
moderation option:
A centrally established and directed moderation system has
been set up by the Primary Industry Training Organisation.
special notes:
1
Performance of all aspects of this unit standard must
comply with:
The draft Egg Industry Agreed Standards Codes of
Practice, available from Egg Producers Federation of
New Zealand Inc, 106 Carlton Gore Road, Auckland;
Poultry Industry Agreed Standards and Codes of
Practice, available from Poultry Industry Association of
New Zealand Inc, 106 Carlton Gore Road, Auckland;
Code of Recommendations and Minimum Standards for
the Welfare of Animals Transported Within
New Zealand – Code of Animal Welfare No. 16;
Welfare Codes are available from Animal Welfare
Advisory Committee, C/- Ministry of Agriculture and
Fisheries, PO Box 2526, Wellington or at
www.maf.govt.nz/biosecurity/animal-welfare/codes.
2
Legislation and regulations relevant to this unit standard
include but are not limited to: Resource Management
 New Zealand Qualifications Authority 2016
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POULTRY HUSBANDRY
Demonstrate knowledge of the poultry
industry
Act 1991, Health Act 1956, Food Act 1981, and Food
(Safety) Regulations 2002.
Elements and Performance Criteria
element 1
Demonstrate knowledge of the principal poultry industry organisations.
performance criteria
1.1
The history of the principal poultry industry organisations is described in terms
of the formative pressures and events leading to their current structure and
function.
Range:
1.2
The structure and function of the principal poultry industry organisations are
identified, and the relationship between poultry producers and the organisations
is described.
Range:
1.3
evidence is required for at least three poultry industry
organisations.
The roles of the principal poultry industry organisations are described in terms
of the ways in which poultry producers may benefit.
Range:
1.4
evidence is required for at least three poultry industry
organisations.
evidence is required for at least three poultry industry
organisations.
Research organisations servicing the poultry industry are identified, and their
roles described.
element 2
Demonstrate knowledge of the structure of the poultry industry, and production systems, in
New Zealand.
performance criteria
 New Zealand Qualifications Authority 2016
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Demonstrate knowledge of the poultry
industry
2.1
The role of international primary companies for poultry are described in terms of
their contribution to the New Zealand poultry industry.
2.2
The structure of the poultry industry is described in terms of the industry sectors
and their relationships.
Range:
breeding, hatching, rearing, laying, meat, feed milling, grading,
processing, distribution.
2.3
Steps in the poultry production process are identified and described in terms of
numbers of farms and processing plants, production, employment, capital
investment, and value of production.
2.4
Poultry production systems are described in terms of their degree of
intensification and historical development.
Range:
free range, cage, barn.
element 3
Demonstrate knowledge of the marketing of poultry products in New Zealand.
performance criteria
3.1
Poultry products marketed in New Zealand are identified and described.
3.2
Consumption trends, market demand, and industry marketing strategies for
poultry products are identified and described.
Range:
3.3
may include but is not limited to – table eggs, other poultry egg
products, meat chickens, other meat products.
Grading schemes for poultry and poultry products are identified and described,
and the ways the consumer, poultry producer, and poultry industry may benefit
from the schemes are outlined.
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
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POULTRY HUSBANDRY
Demonstrate knowledge of the poultry
industry
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register 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 providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0052 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.
 New Zealand Qualifications Authority 2016