Domain - Meat Manufacturing
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| 0 Qualifications | 20 Assessment Standards (20 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 3
Prepare casings in a meat processing operation
Version 5
18522 Unit Standard 5 Credits
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People credited with this unit standard are able to: demonstrate knowledge of requirements for preparing casings; and prepare casings in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare manufactured meat product formulations
Version 5
18527 Unit Standard 5 Credits
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People credited with this unit standard are able to: demonstrate knowledge of the preparation of product formulations in a meat manufacturing operation; and prepare product formulations in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of and apply processes to sort and classify meat for by-products in a meat processing operation
Version 5
18531 Unit Standard 5 Credits
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People credited with this unit standard are able to: identify and describe processes used for measuring, sorting, and classifying meat by-products; select and sort meat by-products; and classify meat by-products in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Batch meat for by-products in a meat processing operation
Version 5
18812 Unit Standard 5 Credits
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People credited with this unit standard are able to: demonstrate knowledge of batching meat by-products; select sorted meat for meat by-products; prepare batched meat for meat by-products; and record use of meat and store meat by-products in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate and apply knowledge of fermentation and maturation of manufactured meat products in meat processing
Version 4
19342 Unit Standard 10 Credits
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People credited with this unit standard are able to: describe fermentation and maturation of manufactured meat products; ferment manufactured meat products; and finish the maturation process for manufactured meat products, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of curing manufactured meat products in a meat processing operation
Version 4
19343 Unit Standard 5 Credits
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People credited with this unit standard are able to: demonstrate knowledge of curing manufactured meat products; prepare brines; inject with brine; and massage manufactured meat products; and confirm manufactured meat product specifications in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Extract animal foetal blood in a meat processing operation
Version 6
20639 Unit Standard 10 Credits
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People credited with this unit standard are able to: prepare to extract foetal blood; remove the foetus from the placenta; extract foetal blood; and secure and store extracted blood, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare and operate equipment for making by-products in a meat processing operation
Version 2 This unit standard replaced unit standard 18518, unit standard 18520 and unit standard 18521.
28238 Unit Standard 5 Credits
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People credited with this unit standard are able to: prepare and operate slicing and blending equipment; and operate specialist cutting equipment to produce by-products, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of a meat by-products manufacturing operation
Version 2 This unit standard replaced unit standard 3115 and unit standard 18525.
28239 Unit Standard 10 Credits
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People credited with this unit standard are able to: identify and describe business and production activities within a by-products manufacturing operation; demonstrate knowledge of product handling, storage, processing, use, and markets for meat by-products; and demonstrate knowledge of types, operation, capabilities, and monitoring requirements of machines used in the process of producing meat by-products.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate and apply knowledge of meat by-product production
Version 2 This unit standard replaced unit standard 18533 and unit standard 18535.
28240 Unit Standard 5 Credits
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People credited with this unit standard are able to: describe the making of meat by-products; prepare casings; fill casings; form products; and link and tie products, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Pull, strip, and pack runners in a meat processing operation
Version 2 This unit standard replaced unit standard 3102, unit standard 3105, unit standard 26382, unit standard 26383 and unit standard 26433.
28241 Unit Standard 5 Credits
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People credited with this unit standard are able to: hang and prepare crowns; pull and strip runners; prepare soak tanks and soak runners; pack runners, and identify, pack, store, and dispatch handled hanks and knots, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare meat by-products
This standard has expired and is no longer available.
Version 2 This unit standard was replaced by unit standard 31949, unit standard 31950, and unit standard 31951. This unit standard replaced unit standard 16450, unit standard 16451, unit standard 16453, unit standard 16454, unit standard 16480, unit standard 16494,
28242 Unit Standard 10 Credits
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This entry-level unit standard is for people who are employed in the by-products area in a meat processing operation. People credited with this unit standard are able to: prepare secondary meat cuts for by-products manufacture; prepare finished meat cuts for by-products manufacture; prepare dry ingredients for by-products manufacture; and prepare by-products for packaging in a meat processing operation.
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate and apply knowledge of machines and processes used to produce freeze-dried products
Version 2 This unit standard replaced unit standard 3113 and unit standard 3114.
28250 Unit Standard 5 Credits
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People credited with this unit standard are able to: demonstrate knowledge of meat freeze-drying processes, machines and products; prepare frozen meat products for freeze drying; and operate a freeze drier to freeze meat products, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce cooked meat products in a meat processing operation
Version 2 This unit standard replaced unit standard 18767 and unit standard 19344.
28251 Unit Standard 5 Credits
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This entry-level unit standard is for people working in the meat manufacturing area context. People credited with this unit standard are able to: demonstrate knowledge of cooking meat products; prepare and cook raw meat products; and prepare processed meat products for storage in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate and apply knowledge of meat extract production in a meat processing operation
Version 2 This unit standard replaced unit standard 3119, unit standard 3120, unit standard 3121 and unit standard 3122.
28252 Unit Standard 10 Credits
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People credited with this unit standard are able to: demonstrate knowledge of meat extracts production and products; prepare products and equipment for extraction processes; and operate meat extraction equipment, in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare raw meat products and operate a meat preserving machine in a meat processing operation
Version 9
3116 Unit Standard 10 Credits
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People credited with this unit standard are able to: prepare raw meat products; and operate a meat preserving machine in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce cooked corned-beef products in a meat processing operation
This standard has expired and is no longer available.
Version 9
3117 Unit Standard 5 Credits
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This entry-level unit standard is for people who are employed in the meat manufacturing area in a meat processing operation. People credited with this unit standard are able to prepare raw meat products and operate a corned-beef cooker in a meat processing operation.
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare primary and secondary meat cuts for by-products manufacture
Version 1 This unit standard, unit standard 31950, and unit standard 31951 replaced unit standard 28242.
31949 Unit Standard 7 Credits
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People credited with this unit standard are able to: prepare secondary meat cuts for by-products manufacture and bone primary cuts; identify and prepare finished meat cuts for by-products manufacture; and prepare by-products for packaging in a meat processing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare primary and secondary meat cuts for product manufacture
Version 1 This unit standard, unit standard 31949, and unit standard 31951 replaced unit standard 28242.
31950 Unit Standard 3 Credits
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This unit standard is intended for people who are in a pet food or speciality foods environment. People credited with this unit standard are able to: prepare secondary meat cuts for product manufacture and bone primary cuts; identify finished meat cuts and separate secondary meat in a meat product manufacturing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare dry ingredients for meat product manufacture and prepare meat products for packaging
Version 1 This unit standard, unit standard 31949, and unit standard 31950 replaced unit standard 28242.
31951 Unit Standard 7 Credits
View Education Organisations with Consent to Assess »
This unit standard is intended for people who are in a pet food or speciality foods environment. People credited with this unit standard are able to: prepare dry ingredients for manufacturing meat products; and prepare meat products for packaging in a meat product manufacturing operation.
Consent & Moderation Requirements:
CMR 33
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Data as at 2024-05-08 23:01:05.65