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Your search found 16 Unit Standards
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Food Production - Poultry Products
| 18820 | Use and maintain knives for poultry processing | 4 credits | Internal | |||||
| Unit standard | (80KB) (98KB) | |||||||
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| 18825 | Produce coated fresh poultry products | 4 credits | Internal | |||||
| Unit standard | (79KB) (97KB) | |||||||
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| 18827 | Produce stuffed poultry breasts | 3 credits | Internal | |||||
| Unit standard | (80KB) (98KB) | |||||||
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| 18828 | Demonstrate knowledge of the production of secondary poultry products | 5 credits | Internal | |||||
| Unit standard | (80KB) (99KB) | |||||||
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| 18829 | Check calibration of, and record calibration of scales in poultry manufacturing | 1 credits | Internal | |||||
| Unit standard | (82KB) (99KB) | |||||||
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| 18830 | Package poultry products | 3 credits | Internal | |||||
| Unit standard | (79KB) (97KB) | |||||||
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| 18831 | Demonstrate knowledge of the production of primary processed poultry | 8 credits | Internal | |||||
| Unit standard | (80KB) (99KB) | |||||||
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| 18834 | Produce poultry portions using a hand operated saw | 7 credits | Internal | |||||
| Unit standard | (80KB) (98KB) | |||||||
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| 18836 | Produce chicken nibbles | 2 credits | Internal | |||||
| Unit standard | (78KB) (97KB) | |||||||
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| 18837 | Produce poultry breasts and tenderloin fillets | 12 credits | Internal | |||||
| Unit standard | (80KB) (99KB) | |||||||
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| 18838 | Trim poultry fillets to specified size and weight | 4 credits | Internal | |||||
| Unit standard | (80KB) (99KB) | |||||||
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| 18842 | Hang live birds in shackles | 6 credits | Internal | |||||
| Unit standard | (78KB) (98KB) | |||||||
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| 18844 | Inspect and eviscerate poultry carcasses and harvest offal | 4 credits | Internal | |||||
| Unit standard | (79KB) (98KB) | |||||||
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| 18845 | Hang and grade chilled, eviscerated poultry carcasses | 4 credits | Internal | |||||
| Unit standard | (79KB) (97KB) | |||||||
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| 18851 | Perform general support duties in a poultry processing production team | 4 credits | Internal | |||||
| Unit standard | (83KB) (101KB) | |||||||
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| 22866 | Produce poultry whole-leg products manually using a boning knife | 4 credits | Internal | |||||
| Unit standard | (79KB) (98KB) | |||||||
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