18838 version 2

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Trim poultry fillets to specified size and weight

Level / 2
Credits / 4

Purpose People credited with this unit standard are able to: prepare to trim poultry fillets; trim poultry fillets; and check trimmed poultry fillets for compliance with product specifications.

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 http://www.nzqa.govt.nz/framework/search/index.do.

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 trimming fillets to specified size and weight.

Elements and performance criteria

Element 1

Prepare to trim poultry fillets.

Performance criteria

1.1 Preparations match the product order with the product specifications, and the product template to be used.

1.2 The preparations match the product specifications with the poultry fillets to be trimmed.

1.3 Materials, equipment and work area are prepared in accordance with the company safety policies and procedures.

1.4 Materials, equipment and work area are prepared in accordance with the company quality assurance policies and procedures.

Element 2

Trim poultry fillets.

Performance criteria

2.1 The poultry fillets are trimmed in accordance with the product specifications and company operating procedures.

2.2 The poultry fillets are trimmed in accordance with the company safety policies and procedures.

2.3 The poultry fillets are trimmed in accordance with the company quality assurance policies and procedures.

2.4 The poultry fillets are trimmed in accordance with the company production throughput requirements.

Element 3

Check trimmed poultry fillets for compliance with the product specifications.

Performance criteria

3.1 The trimmed poultry fillets are checked in accordance with the product specifications.

3.2 Out of specification trimmed poultry fillets are handled in accordance with the company quality assurance policies and procedures.

3.3 The checking process is carried out 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.

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

Ó New Zealand Qualifications Authority 2006