Field Manufacturing
Review of Leather Manufacturing and Meat Processing unit standards
Subfield |
Domain |
ID |
Leather Manufacturing |
Hide Processing |
8011-8017, 8020, 21827-21831 |
Meat Processing |
Meat Industry - Further Processing |
2495, 2498, 2500, 2517, 3102, 3113-3122, 4537, 4539, 16450, 16451, 16453, 16454, 16480, 16494, 18767, 20219-20222, 20226, 20232, 20237-20240, 20242, 20243, 20575, 20577, 20581-20583, 20978, 21158, 21159, 21626, 21627, 25028, 25142, 25146, 25834 |
Meat Industry Generic |
2503-2505, 16538, 16540, 17024, 19174-19178, 20234, 20236, 20730, 21623, 22319-22323, 23352-23354, 25031 | |
Slaughter and Dressing |
2474, 2475, 2480, 2481, 2486, 2490, 2511, 2512, 4515-4517, 4532, 16463, 16464, 16474, 16475, 16496, 16504, 20199, 20639-20642, 20727-20729, 20731, 20980-20983, 21160, 21323, 21324, 21326, 22296, 25051 |
The New Zealand Industry Training Organisation has completed the review of the unit standards listed above.
Date new versions published July 2011
Planned review date December 2015
Summary
The Meat Industry Advisory Group, made up of industry representatives and training providers, met in August and September 2010 to review a number of the unit standards in the Meat Processing and Leather Manufacturing subfields because they had either reached their planned review date or were no longer considered fit for purpose. A number of the unit standards were no longer considered to be at the right level as the tasks related to the unit standards were being carried out by employees who were acting autonomously and not supervised as the level implied. Review of these unit standards had a flow-on effect as they were often prerequisites or recommended unit standards for unit standards at a lower level.
Unit standard content has also been made consistent across the standards where this was required. Thirty unit standards have been replaced with ten new unit standards integrating skills across species where the tasks are completed by the same role. Where tasks are completed by different roles they have been left as separate unit standards. The changes were made and endorsed by the Advisory Group in September 2010.
As a result of the review the Meat Industry - Further Processing domain has been split into four additional domains. Unit standards in the Meat Industry - Further Processing domain have been amended to take this change into account. The domain changes were endorsed by the Advisory Group in March 2011.
Main changes
· Changes were made to levels and credits to reflect the changing nature and level of responsibility of the tasks.
· Titles, explanatory notes, outcomes, evidence requirements and ranges were updated where required.
· Thirty unit standards were replaced with ten new unit standards integrating skills across species.
· Unit standards in the Meat Industry - Further Processing domain were re-classified into four new domains.
Category C unit standards will expire at the end of December 2012
Impact on existing organisations with consent to assess
Current Consent for |
Consent extended to | ||||
Nature of consent |
Classification or ID |
Level |
Nature of consent |
Classification or ID |
Level |
Subfield |
Meat Processing |
2 |
Subfield |
Meat Processing |
3 |
Domain |
Hide Processing |
Any |
Standard |
26999 |
3 |
Domain |
Meat Industry - Further Processing |
2 |
Domain |
Meat Industry - Further Processing |
3 |
Domain |
Meat Industry - Further Processing |
2 or 3 |
Domain |
Meat Industry - Cooked Meat Products |
3 |
Domain |
Meat Industry - Further Processing |
4, 5, or 6 |
Domain |
Meat Industry - Cooked Meat Products |
Same |
Domain |
Meat Industry - Further Processing |
Any |
Domain |
Meat Industry - Packaging |
Same |
Domain |
Meat Industry Generic |
2 |
Domain |
Meat Industry Generic |
3 |
Domain |
Meat Industry Generic |
3+ |
Standards |
23352, 23353 |
3 |
Domain |
Slaughter and Dressing |
2 |
Domain |
Slaughter and Dressing |
3 |
Domain |
Slaughter and Dressing |
Any |
Standard |
20727 |
2 |
Standard |
17024 |
2 |
Standard |
26999 |
3 |
Standard |
20640 |
3 |
Standard |
27001 |
3 |
Impact on registered qualifications
Key to type of impact | |
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following New Zealand Industry Training Organisation qualifications are affected by the outcome of this review and will be updated when they are reviewed in 2011. The standards that generated the status Affected are listed in bold.
Ref |
Qualification Title |
Classification or ID |
0317 |
National Certificate in Bovine Leather Manufacture with strands in Tanning, Retanning and Dyeing, and Finishing |
8013, 8014, 8015 |
0689 |
National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products, Casings and Calibrations, and Rendering |
2503, 2505, 3102, 16450, 16451, 16453, 16454, 16480, 16494, 17024, 20978 |
0690 |
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching |
2500, 2503, 2505, 4539, 17024, 20219, 20220- 20226, 20239, 20240, 20242, 20243, 20575, 20577, 20581- 20583, 20727, 21158, 21159, 21627 |
0691 |
National Certificate in Meat Processing (Grading) with strands in Beef, Pig Meat, Sheep and Lamb, and Venison |
2505 |
0693 |
National Certificate in Meat Processing (Preparation of Livestock) |
2474, 2480, 2490, 2505, 4515, 4516, 16464, 16474, 16475, 20199, 21323, 21326 |
0694 |
National Certificate in Meat Processing (Slaughter and Dressing) with strands in Slaughter, Evisceration, and Opening and Clearing Skins |
2474, 2475, 2480, 2481, 2486, 2490, 2503, 2505, 4515-4517, 4532, 16464, 16474, 16475, 17024 20199, 20639, 20640, 20641, 20727, 20981, 21160, 21323, 21326 |
0695 |
National Certificate in Meat Processing (Venison) |
2503, 2505, 4515-4517, 4539, 16480 |
0785 |
National Certificate in Animal Product Examination Services with strands in Sheep and Goats, Lambs, Cattle, Horses, Pigs, Bobby Calves, Deer, and Ostriches and Emus, and with optional strands in Other Species, and Pre-slaughter Examination Services |
2503 |
0932 |
National Certificate in Meat Processing (Introductory) with an optional strand in Workplace Safety and Health |
2503, 2505, 17024, 20236, 21160 |
0955 |
National Certificate in Meat Processing (Smallgoods) (Level 1) |
2503, 2505, 17024, |
0956 |
National Certificate in Meat Processing (Smallgoods) (Level 2) with strands in Raw Processing; Cooked Processing; and Slicing, Packaging and Dispatching; and with optional strands in Workplace Safety and Health; and Workplace Communications |
2503, 2505, 3115, 3118, 17024 |
0957 |
National Certificate in Meat Processing (Smallgoods) (Level 3) with an optional strand in On-job Training |
2505 |
1060 |
National Certificate in Animal Product Examination Services (Petfood) with strands in Ante-mortem Examination, and Post-mortem Examination |
2503 |
1250 |
National Certificate in Meat Processing (Meat Product Specifications) with strands in Sheep and Lamb Products, and Beef Products |
19174, 19175, 22319, 22320, 22323 |
1425 |
National Certificate in Meat Processing (Advanced Boning) |
2503, 2505, 17024 |
1497 |
National Certificate in Meat Processing (Compliance Checks) with strands in Edible Areas, and Inedible Areas |
20234 |
1516 |
National Certificate in Meat Processing (Halal) with an optional strand in Halal Audit |
2503, 2505, 17024 20236, 23352, 23353 |
The following table identifies qualifications developed by another SSB that are affected by the outcomes of this review. The SSB has been advised that the qualifications require revision.
Ref |
Qualification Title |
ID |
SSB Name |
0269 |
National Certificate in Meat Retailing (Carcass Processing) |
2503, 17024 |
Retail Meat Industry Training Organisation |
1582 |
National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) |
2503, 17024 | |
1583 |
National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing |
2503, 17024 | |
1584 |
National Certificate in Meat Retail Butchery (Introductory) |
2503, 17024 | |
1585 |
National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture |
2503, 17024 |
Detailed list of unit standards - classification, title, level, and credits
All changes are in bold.
Key to review category | |
A |
Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number |
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number |
C |
Major changes that necessitate the registration of a replacement standard with a new ID |
D |
Standard will expire and not be replaced |
Manufacturing > Leather Manufacturing > Hide Processing
ID |
Title |
Level |
Credit |
Review Category |
8011 |
Demonstrate knowledge of hide processing operations |
2 |
2 |
B |
8012 |
Receive, handle, and dispatch hide processing products |
2 |
8 |
B |
8013 |
Prepare hides for processing |
2 |
2 3 |
B |
8014 |
Process head pieces and hide trimmings |
2 |
5 3 |
B |
8015 |
Complete wet salting hide process |
3 |
15 12 |
B |
8016 |
Prepare and flesh hides using a fleshing machine |
2 |
15 |
B |
8017 |
Operate sammer to prepare wet blue hides for grading and packing |
2 |
10 |
B |
8020 |
Complete hide processing cleaning programmes |
2 |
5 |
B |
21828 |
Sharpen and maintain hide fleshing machinery |
2 |
10 |
B |
21829 |
Open up and trim salted processed skins prior to grading and packing |
2 |
10 |
B |
21830 |
Grade wet salted processed hides |
3 |
10 |
B |
21831 |
Weigh and pack wet processed hides |
2 |
10 |
B |
Manufacturing
ID |
Classification |
Title |
Level |
Credit |
Review Category |
17024
20236
21827
26999
|
Meat Processing > Meat Industry Generic Meat Processing > Meat Industry Generic Leather Manufacturing > Hide Processing Meat Processing > Meat Industry Generic |
Sharpen hand knives in the meat processing industry
Demonstrate knowledge of hand knives in the meat processing industry
Sharpen, maintain and use hand knives in the leather processing industry Demonstrate knowledge of and sharpen hand knives in the meat and hide processing industries |
2
1
2
3 |
2
3
4
3 |
C
C
C |
Manufacturing > Meat Processing
ID |
Domain |
Title |
Level |
Credit |
Review Category |
3113 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Demonstrate knowledge of cooked meat freeze drying processes and products |
2 |
3 |
B |
3114 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce freeze dried cooked meat products |
3 |
25 |
B |
3115 |
Meat industry - Further Processing Meat Industry - Cooked Meat Products |
Demonstrate knowledge of cooked meat processes and products |
2 |
3 |
B |
3116 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce roasted, steamed and smoked meat products |
3 |
20 |
B |
3117 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce cooked corned beef products
Produce cooked corned beef products |
3 |
12
8 |
B |
3118 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Pack and dispatch cooked meat products |
2 |
10
8 |
B |
3119 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Demonstrate knowledge of meat extract, meat powder and soupstock production and products |
2 |
5 |
B |
3120 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce meat extract |
3 |
25 |
B |
3121 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce meat soupstocks |
3 |
20 |
B |
3122 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce meat powders |
3 |
20 |
B |
16450 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible red ovine offal products for packaging |
2 |
10 |
B |
16451 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible green ovine offal products for packaging |
2 |
10 |
B |
16453 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible green bovine offal products for packaging |
2 |
10 |
B |
16454 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible red bovine offal products for packaging |
2 |
10 |
B |
16480 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible deer offal products for packaging |
2 |
10 |
B |
16494 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare edible red bobby calf offal products for packaging |
2 |
10 |
B |
18767 |
Meat Industry - Further Processing Meat Industry - Cooked Meat Products |
Produce cooked meat products |
3 |
20 |
B |
20727 |
Slaughter and Dressing Meat Industry - Further Processing |
Bone bovine necks |
2 |
5 |
B |
20978 |
Meat industry - Further Processing Meat Industry - Packaging |
Pack offal products |
2 |
12 |
B |
21158 |
Meat Industry - Further Processing Meat Industry - Packaging |
Trim meat products for packaging |
2 |
10
12 |
B |
21626 |
Meat Industry - Further Processing Meat Industry - Packaging |
Prepare inedible offal products for packaging |
2 |
6 |
B |
23352 |
Meat Industry Generic Slaughter and Dressing |
Demonstrate knowledge of the slaughtering of livestock in the meat processing industry |
3 |
4 |
B |
23353 |
Meat Industry Generic Slaughter and Dressing |
Demonstrate knowledge of pre-slaughter stunning in the meat processing industry |
3 |
5 |
B |
25142 |
Meat Industry - Further Processing Meat Industry - Packaging |
Pack bulk meat products |
2 |
8 |
B |
25146 |
Meat Industry - Further Processing Meat Industry - Packaging |
Pack individual meat products |
2 |
8 |
B |
25834 |
Meat Industry - Further Processing Meat Industry - Packaging |
Operate tray packaging equipment in the meat processing industry |
2 |
5 |
B |
Manufacturing > Meat Processing > Meat Industry - Further Processing
ID |
Title |
Level |
Credit |
Review Category |
2495 |
Identify bobby calf cuts |
2 |
3 |
B |
2498 |
Identify beef cuts |
2 |
3 |
B |
2500 |
Break down ovine carcasses on bandsaw |
2 3 |
40 30 |
B |
2517 |
Identify ovine meat cuts |
2 |
3 |
B |
3102 |
Pull and strip runners |
2 |
12 8 |
B |
4537 |
Identify venison cuts |
2 |
3 |
B |
4539 |
Break down deer carcasses on bandsaw |
2 3 |
20 25 |
B |
20219 20220 20221 20240 20242 20243 26996 |
Bone bobby calf carcasses Bone mutton carcasses Bone lamb carcasses Bone port carcasses Bone deer carcasses Bone goat carcasses Bone meat carcasses |
2 2 2 3 2 2 3 |
10 10 15 15 15 10 16 |
C C C C C C
|
20222 |
Break and bone beef carcasses in hindquarter cuts |
2 3 |
15 16 |
B |
20226 |
Operate a meat processing skinning machine |
2 |
10 12 |
B |
20232 |
Carry out fat testing on meat products |
2 |
3 |
B |
20237 |
Quarter beef carcasses for further processing |
2 |
12 |
B |
20238 |
Identify pork meat cuts |
2 |
3 |
B |
20239 27347 |
Break down pork carcasses on bandsaw Break down pork carcasses on bandsaw |
2 3 |
15 20 |
C
|
20575 20581 20582 20583 26997 |
Break down bobby calf carcasses Break down goat carcasses Break down lamb carcasses Break down mutton carcasses Break down meat carcasses |
3 2 3 3 3 |
10 10 15 10 16 |
C C C C
|
20577 27348 |
Break and bone beef carcasses in forequarter cuts Break and bone beef carcasses in forequarter cuts |
2 3 |
15 16 |
C
|
21159 |
Pre-trim carcasses |
2 |
10 12 |
B |
21627 |
Break down deer carcasses |
2 3 |
10 16 |
B |
25028 |
Operate a mechanical saw in a beef boning room |
2 |
4 |
B |
26998 |
Quarter pig carcasses for further processing |
2 |
12 |
New |
Manufacturing > Meat Processing > Meat Industry Generic
ID |
Title |
Level |
Credit |
Review Category |
2503 |
Maintain hand knives in the meat processing industry |
2 3 |
2 3 |
B |
2504 |
Clean work areas in the meat processing industry |
2 |
4 |
B |
2505 |
Demonstrate knowledge of meat industry workplace hygiene and food safety requirements |
2 3 |
4 |
B |
16538 |
Analyse data for workplace operations in the meat processing and fellmongery industries |
3 |
3 |
B |
16540 |
Manage meat processing and fellmongery production units |
5 |
30 |
B |
19174 |
Apply quality assurance principles in a beef boning room |
3 |
2 4 |
B |
19175 |
Apply beef anatomical terms to beef product cutting lines |
3 |
3 4 |
B |
19176 |
Demonstrate knowledge of specifications for beef forequarter products |
3 |
4 |
B |
19177 |
Demonstrate knowledge of specifications for beef hindquarter products |
3 |
4 |
B |
19178 |
Compare beef product compliance to written specifications |
3 |
4 |
B |
20234 |
Demonstrate knowledge of risk management programmes in the meat processing industry |
2 3 |
5 |
B |
20730 |
Carry out cusum inspections |
3 |
3 |
B |
21623 |
Describe Halal slaughter requirements in the meat processing industry |
2 |
3 |
B |
22319 |
Apply quality assurance principles in an ovine cutting room |
3 |
2 4 |
B |
22320 |
Apply ovine anatomical terms to ovine product cutting lines |
3 |
3 4 |
B |
22321 |
Demonstrate knowledge of specifications for ovine products |
3 |
4 |
B |
22322 |
Compare ovine product compliance to written specifications |
3 |
4 |
B |
22323 |
Demonstrate knowledge of standard product descriptions for ovine cuts |
3 |
2 4 |
B |
23354 |
Demonstrate knowledge of livestock behaviour prior to slaughter in the meat processing industry |
3 |
5 |
B |
25031 |
Demonstrate knowledge of good manufacturing processes in the meat processing industry |
2 3 |
4 |
B |
Manufacturing > Meat Processing > Slaughter and Dressing
ID |
Title |
Level |
Credit |
Review Category |
2475 2481 4532 27000 |
Open and clear bobby calf skins Open and clear ovine skins Open and clear goat skins Open and clear skins |
3 3 3 3 |
35 35 35 35 |
C C C
|
2486 4517 20640 27001 |
Open and clear bovine hides Open and clear deer skins Open and clear pork hides Open and clear hides |
3 3 3 3 |
35 35 35 35 |
C C C
|
2490 4515 27006 |
Stun cattle using captive bolt equipment Stun deer using captive bolt equipment Stun stock using captive bolt equipment |
2 2 3 |
4 4 4 |
C C
|
2511 |
Demonstrate knowledge of ovine grading classifications |
2 |
3 |
B |
2512 |
Demonstrate knowledge of beef grading classifications |
2 |
3 |
B |
2474 2480 4516 16474 20199 27005 |
Stick bobby calves Stick sheep and lambs Stick deer Stick goats Stick cattle Stick stock |
2 2 2 2 2 2 |
6 6 6 6 6 6 |
C C C C C
|
16463 |
Stick pigs |
2 |
6 |
B |
16464 16475 21323 25051 27003 |
Shackle pigs Shackle goats Shackle cattle Shackle deer Shackle stock |
2 2 2 2 2 |
2 2 2 2 4 |
C C C C
|
16496 |
Process non-conforming product in the meat processing industry |
2 |
15 |
B |
16504 |
Demonstrate knowledge of venison grading classifications |
2 |
4 |
B |
20639 |
Extract bovine foetal blood for processing |
2 3 |
25 12 |
B |
20641 |
Split carcasses using a suspended splitting saw Split pork of beef carcasses using a suspended splitting saw |
2 |
20 |
B |
20642 |
Supply skids and gambrels for a meat processing operation |
2 |
10 |
B |
20728 |
Operate a brisket saw |
2 |
5 |
B |
20729 |
Carry out viscera operations |
2 |
5 |
B |
20731 |
Secure and seal carcass anus and pizzle prior to evisceration |
2 |
5 |
B |
20980 |
Remove external by-product from carcasses |
2 |
5 |
B |
20981 |
Remove internal by-products from carcasses |
2 |
10 12 |
B |
20982 20983 27002 |
Recover inedible by-products from carcasses Recover edible by-products from carcasses Recover by-products from carcasses during viscera operations |
2 2 2 |
5 4 12 |
C C
|
21160 |
Locate and identify anatomical features of a carcass |
1 2 |
2 |
B |
21324 |
Prepare animal heads for further processing |
2 |
6 |
B |
21326 |
Stun stock using electronic stunner equipment |
2 3 |
4 |
B |
22296 |
Remove carcass hides in the meat processing industry |
2 |
12 |
B |