18837 version 2

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Produce poultry breasts and/or tenderloin fillets

Level / 2
Credits / 12

PurposePeople credited with this unit standard are able to: place a poultry carcass onto a boning line; skin a poultry carcass; and cut poultry breasts and/or tenderloin fillets from a poultry carcass.

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 / Prerequisite: Unit 18820, Handle, maintain and use knives safely in the poultry processing industry; or demonstrate equivalent knowledge and skills.
Accreditation / Evaluation of documentation 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

Special notes

1Legislation 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 1999and 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.

2Definitions

Carcass refers to whole-bird, torso, half frame without drum and wings, skeleton without meat/skin/feather and organs.

Yield refers to the final total of product that is within specification at the end of production run.

Throughput refers to rate at which product is produced by hour or production run.

3Competence is to be demonstrated on at least three occasions of producing poultry breast and/or tenderloin fillets.

Elements and performance criteria

Element 1

Place a poultry carcass onto a boning line.

Performance criteria

1.1The poultry carcass is placed onto the boning line in accordance with the company operating procedures.

1.2The poultry carcass is placed onto the boning line in accordance with the company safety policies and procedures.

1.3The poultry carcass is placed onto the boning line in accordance with the company quality assurance policies and procedures.

1.4The poultry carcass is placed onto the boning line in accordance with the company production throughput requirements.

Element 2

Skin a poultry carcass.

Performance criteria

2.1The poultry carcass is skinned in accordance with the product specifications and company operating procedures.

2.2The poultry carcass is skinned in accordance with the company safety policies and procedures.

2.3The poultry carcass is skinned in accordance with the company quality assurance policies and procedures.

2.4The poultry carcass is skinned in accordance with the company production throughput requirements.

Element 3

Cut poultry breasts and/or tenderloin fillets from a poultry carcass.

Rangesingle, skin on double breast.

Performance criteria

3.1The poultry breasts and/or tenderloin fillets are cut from the poultry carcass in accordance with the product specifications and company operating procedures.

3.2The poultry breasts and/or tenderloin fillets are cut from the poultry carcass in accordance with the company safety policies and procedures.

3.3The poultry breasts and/or tenderloin fillets are cut from the poultry carcass in accordance with the company quality assurance policies and procedures.

3.4The poultry breasts and/or tenderloin fillets are cut from the poultry carcass in accordance with the company yield requirements.

3.5The poultry breasts and/or tenderloin fillets are cut from the poultry carcass in accordance with the company production throughput requirements.

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 you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2018