Domain - Meat Industry Generic
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| 0 Qualifications | 62 Assessment Standards (62 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 1
Demonstrate knowledge of hand knives in the meat processing industry
This standard has expired and is no longer available.
Version 3 This unit standard, unit standard 17024, and unit standard 21827 have been replaced by unit standard 26999.
20236 Unit Standard 3 Credits
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People credited with this unit standard are able to: describe the process of sharpening hand knives; use hand knives under supervision; and comply with organisational and statutory hygiene and safety requirements. This is an entry level unit standard for people new to the meat processing industry or the use of hand knives who can be expected to effectively complete a range of basic meat processing tasks, under supervision. It is expected that these base level skills will be developed and refined as new and different knife handling tasks are undertaken.
Standard-setting body:
Level 2
Monitor a meat processing operation under a HACCP system
This standard has expired and is no longer available.
Version 7 This unit standard and unit standard 12625 have been replaced by unit standard 28263.
12624 Unit Standard 8 Credits
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People credited with this unit standard are able to: describe the requirements of HACCP in relation to food safety in a meat processing operation; explain individual responsibilities for monitoring product safety policies, procedures and critical control points; make observations and measurements in a meat processing operation using HACCP principles; and take corrective actions according to a HACCP plan in a meat processing operation. This unit standard is recommended for people who are required to have a broad knowledge of Hazard Analysis Critical Control Point (HACCP) system when monitoring a critical control point during a meat processing operation.
Standard-setting body:
Demonstrate knowledge of chemical handling in the meat processing industry
This standard has expired and is no longer available.
Version 6
16506 Unit Standard 5 Credits
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People credited with this unit standard are able to: identify chemicals in a meat processing plant; identify on-site personnel safety systems in a meat processing plant; and describe the effects of hazardous chemicals in the meat processing industry on humans. This is an entry level unit standard for people new to the meat processing industry who are required to have an understanding of chemical handling.
Standard-setting body:
Sharpen hand knives in the meat processing industry
This standard has expired and is no longer available.
Version 7 This unit standard, unit standard 20236, and unit standard 21827 have been replaced by unit standard 26999.
17024 Unit Standard 2 Credits
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People credited with this standard are able to: sharpen hand knives; and comply with organisational and statutory hygiene and safety requirements. This is an entry level unit standard for people new to the meat processing industry or the use of hand knives. It is expected that this base level skill will be developed and refined as new and different knife handling tasks are undertaken.
Standard-setting body:
Demonstrate knowledge of the meat industry standards regarding licensing, design and construction
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19451 have been replaced by unit standard 26290.
17681 Unit Standard 2 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify licensing requirements and identify construction requirements for a meat processing operation.
Standard-setting body:
Demonstrate knowledge of business processes and quality management in the meat processing industry
This standard has expired and is no longer available.
Version 2
18766 Unit Standard 3 Credits
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People credited with this unit standard are able to identify business processes and quality requirements in a meat processing company.
Standard-setting body:
Explain health and safety practices in the meat processing industry
This standard has expired and is no longer available.
Version 5
20235 Unit Standard 3 Credits
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People credited with this unit standard are able to identify duties and responsibilities for health and safety, and explain health and safety practices and the accident recording, and reporting requirements for a meat processing plant. This is an entry level unit standard for people new to the meat processing industry who are required to have a generic knowledge of health and safety.
Standard-setting body:
Load transport containers in the meat processing industry
This standard has expired and is no longer available.
Version 5
20241 Unit Standard 5 Credits
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People credited with this unit standard are able to: ensure products and containers are ready for loading; load containers with products; and ready them for dispatch. This unit standard is for people who are employed in the distribution area at meat processing plants and who are required to load containers with animal products in accordance with organisational and overseas customer requirements.
Standard-setting body:
Operate carton sealing machines in the meat processing industry
This standard has expired and is no longer available.
Version 4
20976 Unit Standard 3 Credits
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People credited with this unit standard are able to: carry out pre-operational checks on carton sealing machines; operate and maintain carton sealing machines; and comply with organisational and statutory hygiene and safety requirements. This unit standard is for people who are employed in the further processing department at meat processing plants who are required to operate carton sealing machinery in accordance with company specifications.
Standard-setting body:
Operate an automatic carton making machine in the meat processing industry
This standard has expired and is no longer available.
Version 2
20977 Unit Standard 3 Credits
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People credited with this unit standard are able to: carry out pre-operational checks on an automatic carton making machine; set-up the machine; operate; maintain the machine; and comply with organisational and statutory hygiene and safety requirements.
Standard-setting body:
Communicate on a production line in the meat processing industry
This standard has expired and is no longer available.
Version 3
25029 Unit Standard 3 Credits
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People credited with this unit standard are able to identify personnel and responsibilities in their own meat processing production line environment; identify and describe production line information; and communicate on a meat processing production line. This unit standard is for people employed in meat processing companies who work in various processing departments, and covers essential communications in the industry.
Standard-setting body:
Comply with workplace safety requirements on a production line in the meat processing industry
This standard has expired and is no longer available.
Version 3
25030 Unit Standard 4 Credits
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People credited with this unit standard are able to: describe workplace safety responsibilities; describe workplace safety practices; and comply with workplace safety requirements in a meat processing production line environment. This unit standard is for people who are employed at meat processing plants and who are required to comply with workplace safety requirements on a production line in the meat processing industry.
Standard-setting body:
Demonstrate knowledge of musculoskeletal disorders in the meat processing industry
This standard has expired and is no longer available.
Version 3
25035 Unit Standard 4 Credits
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People credited with this unit standard are able to identify and describe the main risk groups; describe risk factors; and describe the measures used to reduce the risk of musculoskeletal disorders in the meat processing industry. This unit standard is designed for new or existing employees who are employed in the meat processing industry and are responsible for completing repetitive tasks at chain speed.
Standard-setting body:
Operate a brisket roller in the meat processing industry
This standard has expired and is no longer available.
Version 3 This unit standard, unit standard 20728, and unit standard 27000 have been replaced by unit standard 28176.
25037 Unit Standard 3 Credits
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People credited with this unit standard are able to: set up a brisket roller for operation; operate a brisket roller; and comply with organisational and statutory hygiene and safety requirements. This unit standard is for people who are required to operate a brisket roller in the meat processing industry.
Standard-setting body:
Prepare and operate an automatic bag loader in the meat processing industry
This standard has expired and is no longer available.
Version 3
25038 Unit Standard 3 Credits
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People credited with this unit standard are able to: prepare automatic bag loading equipment; load and reload bags in bag loading equipment during meat processing operations; and comply with organisational and statutory hygiene and safety requirements. This unit standard is for people who are required to operate automatic bag loader equipment during meat processing operations.
Standard-setting body:
Clean work areas in the meat processing industry
This standard has expired and is no longer available.
Version 9
2504 Unit Standard 4 Credits
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This entry level unit standard is for people whose job requires them to apply cleaning procedures that meet the hygiene requirements for work areas in the meat processing industry. People credited with this unit standard are able to: clean work areas in the meat processing industry; demonstrate team-work; and comply with organisational and statutory hygiene and safety requirements.
Standard-setting body:
Work in a team to achieve designated tasks on a production line in the meat processing industry
This standard has expired and is no longer available.
Version 3
25040 Unit Standard 4 Credits
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People credited with this unit standard are able to: identify meat processing production line team tasks; complete personal work tasks within a production line team environment; and comply with organisational and statutory hygiene and safety requirements in the meat processing industry. This unit standard is for people in meat processing companies who work on the production line and who are required to achieve assigned tasks in a team environment.
Standard-setting body:
Explain the role of the New Zealand meat processing and fellmongery industries
This standard has expired and is no longer available.
Version 6 This unit standard has been replaced by unit standard 25147 and unit standard 25148.
2506 Unit Standard 3 Credits
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This unit standard is for people new to the meat processing industry and fellmongery. People credited with this standard are able to outline the purpose, structure, operations and regulatory responsibilities of the New Zealand meat processing and fellmongery industries.
Standard-setting body:
Demonstrate knowledge of zoonoses in the meat processing industry
This standard has expired and is no longer available.
Version 3
25842 Unit Standard 3 Credits
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People credited with this unit standard are able to, in the meat processing industry, describe the transmission of zoonotic organisms and signs of human infection; and the measures used to prevent infection of and report zoonotic diseases. This unit standard is for people who are employed in the meat processing industry and who are required to complete tasks that pose a risk of infection of disease through processing animal products.
Standard-setting body:
Level 3
Supervise a meat processing operation under a HACCP system
This standard has expired and is no longer available.
Version 7 This unit standard and unit standard 12624 have been replaced by unit standard 28263.
12625 Unit Standard 15 Credits
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People credited with this unit standard are able to: describe the content of a HACCP plan for a meat processing operation; describe the supporting programmes relevant to the meat processing operation under supervision; supervise a meat processing operation in accordance with the HACCP plan; take corrective and preventative actions for situations documented in a HACCP plan for a meat processing operation; and describe corrective actions for circumstances in a meat processing operation not documented in the HACCP plan. This unit standard is recommended for people supervising a production line operating under a Hazard Analysis Critical Control Point (HACCP) system or for people who wish to obtain this position in a meat processing plant.
Standard-setting body:
Demonstrate knowledge of hygiene practices that reduce the risk of animal product spoilage and food poisoning
This standard has expired and is no longer available.
Version 8
13489 Unit Standard 4 Credits
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This unit standard is for people who are employed in meat processing plants and require knowledge of food safety. People credited with this unit standard are able to demonstrate knowledge of: causes and significance of contamination of products during processing; standards of personnel and workplace hygiene; causes of product spoilage and food poisoning; processing and cleaning practices required to prevent the build-up of micro-organisms on work surfaces and equipment in contact with edible product; the process for checking work surfaces and equipment for bacterial loads; and HACCP and the product examiner''s role in the critical control point.
Standard-setting body:
Analyse data for workplace operations in the meat processing and fellmongery industries
This standard has expired and is no longer available.
Version 7
16538 Unit Standard 3 Credits
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This unit standard is for supervisors in meat processing and fellmongery operations whose job is to analyse data for workplace operations. People credited with this unit standard are able to compile, measure and analyse meat processing and fellmongery operations data, and present and interpret meat processing and fellmongery operations statistics.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding quality assurance
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19457 have been replaced by unit standard 26291.
17682 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing quality assurance standard (Industry Standard 8), and identify the requirements of each of its components.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding hygiene and sanitation
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19452 have been replaced by unit standard 26292.
17683 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing hygiene and sanitation standard (Industry Standard 3), and identify hygiene and sanitation requirements for a meat processing operation.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding procurement of animals for food
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19453 have been replaced by unit standard 26293.
17684 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing standard on the procurement of animals intended for use as food (Industry Standard 4), and identify the requirements of each of its components.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding slaughter and dressing
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19454 have been replaced by unit standard 26294.
17685 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing slaughter and dressing standard (Industry Standard 5), and identify the quality requirements for each of its components.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding processing of edible product
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19455 have been replaced by unit standard 26295.
17686 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing edible processing standard (Industry Standard 6), and identify the quality requirements for each factor that impacts on edible processing.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding by-products
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19456 have been replaced by unit standard 26296.
17687 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the inedible processing standard (Industry Standard 7), and identify the quality requirements of each component of inedible processing.
Standard-setting body:
Demonstrate knowledge of the meat industry standard regarding storing and transport
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 19458 have been replaced by unit standard 26297.
17688 Unit Standard 4 Credits
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This unit standard is recommended for stockyard, slaughter-board, offal room, boning and cutting supervisors. People credited with this unit standard are able to identify the purpose of the meat processing storing and transport standard (Industry Standard 9), and identify the quality requirements of each factor that impacts on storage.
Standard-setting body:
Use a hand knife to perform retain rail trimming
This standard has expired and is no longer available.
Version 1
18759 Unit Standard 5 Credits
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People credited with this unit standard are able to use a hand knife to trim retain rail meat products, and demonstrate safe knife handling practices.
Standard-setting body:
Primary Industry Training Organisation (NZITO-Meat Processing Advisory Group)
Demonstrate knowledge of post-mortem meat products examination requirements
This standard has expired and is no longer available.
Version 3
18760 Unit Standard 8 Credits
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People credited with this unit standard are able to: locate and identify the anatomical features of the dressed meat carcass; identify disease and defect tickets used in meat examination; and describe the inspection techniques used in post-mortem meat examination. This unit standard is for supervisors and meat processing workers employed in the slaughter department of meat processing plants who are required to identify contaminated meat products, but are not animal product examiners.
Standard-setting body:
Apply quality assurance principles in a beef boning room
This standard has expired and is no longer available.
Version 5
19174 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to describe the quality assurance process for checking beef product compliance, and assess beef product compliance against specifications.
Standard-setting body:
Apply beef anatomical terms to beef product cutting lines
This standard has expired and is no longer available.
Version 5 This unit standard, unit standard 19176, unit standard 19177, unit standard 22320, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.
19175 Unit Standard 4 Credits
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This unit standard is for people in the supervisory role who are required to understand the terminology used for beef meat products to meet AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to: describe the skeletal structure and anatomical features of a beef carcass as they relate to beef product cutting lines; describe the anatomical terms used for beef product cutting lines and preparing beef product; and identify the major muscles of a beef carcass as they relate to beef product names, cutting lines, and consumption.
Standard-setting body:
Demonstrate knowledge of specifications for beef forequarter products
This standard has expired and is no longer available.
Version 5 This unit standard, unit standard 19175, unit standard 19177, unit standard 22320, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.
19176 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role who are required to ensure that beef forequarter meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to: identify and describe beef forequarter products; describe the cutting lines for beef forequarter products; identify the muscle content of beef forequarter products; and describe the relationship between points of specification and product name, and identify and measure the points of specification for forequarter products.
Standard-setting body:
Demonstrate knowledge of specifications for beef hindquarter products
This standard has expired and is no longer available.
Version 5 This unit standard, unit standard 19175, unit standard 19176, unit standard 22320, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.
19177 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role who are required to ensure that beef hindquarter meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to: identify and describe beef hindquarter products; describe the cutting lines for beef hindquarter products; identify the muscle content of beef hindquarter products; and describe the relationship between points of specification and product name, and identify and measure the points of specification for hindquarter products.
Standard-setting body:
Compare beef product compliance to written specifications
This standard has expired and is no longer available.
Version 5
19178 Unit Standard 4 Credits
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This unit standard is for people in the supervisory role who are required to compare beef meat products to written specifications to meet AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to describe the steps involved in comparing beef product compliance against a written specification, and compare and report on beef product compliance against the written specifications.
Standard-setting body:
Evaluate knife sharpness in the meat processing industry
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 26999 have been replaced by unit standard 28267.
20643 Unit Standard 4 Credits
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People credited with this unit standard are able to: set up the knife sharpness tester; evaluate knife sharpness; and maintain the knife sharpness tester. This unit standard is designed for experienced knife tutors and those responsible for evaluating and recording the consistency of meat processing workers in maintaining knife sharpness.
Standard-setting body:
Describe the New Zealand Food Safety Authority's (NZFSA) electronic certification system
This standard has expired and is no longer available.
Version 5
20979 Unit Standard 5 Credits
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People credited with this unit standard are able to: describe the responsibilities associated with the certification operator''s role; describe the E-cert system; and complete E-cert documentation. This unit standard is for people who are required to complete E-cert documentation for exporting meat product overseas.
Standard-setting body:
Apply quality assurance principles in an ovine cutting room
This standard has expired and is no longer available.
Version 4
22319 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to describe the quality assurance process for checking ovine product compliance, and assess ovine product compliance against specifications.
Standard-setting body:
Apply ovine anatomical terms to ovine product cutting lines
This standard has expired and is no longer available.
Version 4 This unit standard, unit standard 19175, unit standard 19176, unit standard 19177, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.
22320 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to: describe the skeletal structure and anatomical features of a sheep carcass as they relate to ovine product cutting lines; describe the anatomical terms used for ovine product cutting lines and preparing ovine product; and identify the major muscles of a sheep carcass as they relate to sheep product names, cutting lines and consumption.
Standard-setting body:
Demonstrate knowledge of specifications for ovine products
This standard has expired and is no longer available.
Version 4 This unit standard, unit standard 19175, unit standard 19176, unit standard 19177, unit standard 22320, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.
22321 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to: identify and describe ovine products; describe the cutting lines for ovine products; identify the muscle content of ovine products; and describe the relationship between points of specification and product name, and identify and measure the points of specification for ovine products.
Standard-setting body:
Compare ovine product compliance to written specifications
This standard has expired and is no longer available.
Version 4
22322 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to describe the steps involved in comparing ovine product compliance against a written specification, and compare and report on ovine product compliance against the written specifications.
Standard-setting body:
Demonstrate knowledge of standard product descriptions for ovine cuts
This standard has expired and is no longer available.
Version 4 This unit standard, unit standard 19175, unit standard 19176, unit standard 19177, unit standard 22320, and unit standard 22321 have been replaced by unit standard 28232 and unit standard 28253.
22323 Unit Standard 4 Credits
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This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards. People credited with this unit standard are able to identify anatomical features of a sheep carcass, and identify ovine products using the standard product descriptions.
Standard-setting body:
Demonstrate knowledge of product safety programmes in the meat industry
This standard has expired and is no longer available.
Version 3
24595 Unit Standard 4 Credits
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People credited with this unit standard are able to: describe the benefits of a product safety programme in relation to product safety in the meat industry; describe the monitoring and recording of controls at Critical Control Points; and describe corrective actions according to an applicable product safety programme. This unit standard is for people working within the meat industry in an operational role following a product safety programme.
Standard-setting body:
Maintain hand knives in the meat processing industry
This standard has expired and is no longer available.
Version 10 This unit standard has been replaced by unit standard 28262.
2503 Unit Standard 3 Credits
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This unit standard is for people working with hand knives in the meat processing industry without supervision. People credited with this unit standard are able to maintain hand knives in the meat processing industry; and comply with organisational and statutory hygiene and safety requirements.
Standard-setting body:
Demonstrate knowledge of good manufacturing processes in the meat processing industry
This standard has expired and is no longer available.
Version 4
25031 Unit Standard 4 Credits
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This unit standard is for people working within the meat processing industry in an operational role following a product safety programme without supervision. People credited with this unit standard are able to demonstrate knowledge of: good manufacturing practices in relation to control of food safety hazards; standards for good manufacturing processes in relation to premises, environment, equipment, and security; in the meat processing industry.
Standard-setting body:
Demonstrate knowledge of risk organism preparedness and response in the meat processing industry
This standard has expired and is no longer available.
Version 2
25032 Unit Standard 6 Credits
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People credited with this unit standard are able to describe: livestock diseases classified as exotic to New Zealand and their symptoms; responsibilities for ROR management; actions required when suspecting an exotic disease outbreak; and the controls for suspected exotic disease containment. This unit standard is for people who are designated as site coordinators who are required to manage the onsite risk organism response plans to meet Biosecurity New Zealand outcomes and standards.
Standard-setting body:
Demonstrate knowledge of interventions to address musculoskeletal disorders in the meat processing industry
This standard has expired and is no longer available.
Version 2
25033 Unit Standard 4 Credits
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People credited with this unit standard are able to describe: the interventions that can be used to control and manage MSD risk; and the principles behind monitoring MSD risk and managing MSD cases in the meat processing industry. This unit standard is for people who are employed as supervisors in the meat processing industry and who are required to manage people in a production line environment.
Standard-setting body:
Demonstrate knowledge of meat industry workplace hygiene and food safety requirements
This standard has expired and is no longer available.
Version 9
2505 Unit Standard 4 Credits
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This unit standard is for experienced people in the meat processing industry and whose job requires them to apply workplace hygiene and food safety requirements when processing meat products. People credited with this unit standard are able to: identify and describe food safety requirements in the meat processing industry; and explain workplace hygiene requirements in the meat processing industry.
Standard-setting body:
Apply sampling techniques in the meat processing industry
This standard has expired and is no longer available.
Version 2 This unit standard and unit standard 21624 have been replaced by unit standard 28261.
25843 Unit Standard 4 Credits
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People credited with this unit standard are able to: describe the types of samples collected in the meat processing industry; collect and record samples in the meat processing industry; demonstrate knowledge of the principles of sampling; and comply with organisational and statutory hygiene and safety requirements. This unit standard is designed for people who are employed in meat processing facilities who are required to comply with a sampling plan and collect samples.
Standard-setting body:
Demonstrate knowledge of and sharpen hand knives in the meat and hide processing industries
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 20643 have been replaced by unit standard 28267.
26999 Unit Standard 3 Credits
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This unit standard is for people working with hand knives in the meat and hide processing industries without supervision. People credited with this unit standard are able to: describe the process of sharpening hand knives; sharpen hand knives; and comply with organisational and statutory hygiene and safety requirements.
Standard-setting body:
Level 4
Analyse the requirements for Meat Industry Standard 2: Design and Construction
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17681 have been replaced by unit standard 26290.
19451 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 2: Design and Construction (MIS 2), and analyse the outcomes of non-compliance with MIS 2.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 3: Hygiene and Sanitation
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17683 have been replaced by unit standard 26292.
19452 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 3: Hygiene and Sanitation (MIS 3), and analyse the outcomes of non-compliance with MIS 3.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 4: Procurement of Animals for Food
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17684 have been replaced by unit standard 26293.
19453 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 4: Procurement of animals for food (MIS 4), and analyse the outcomes of non-compliance with MIS 4.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 5: Slaughter and Dressing
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17685 have been replaced by unit standard 26294.
19454 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 5: Slaughter and Dressing (MIS 5), and analyse the outcomes of non-compliance with MIS 5.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 6: Processing of Edible Product
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17686 have been replaced by unit standard 26295.
19455 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 6: Processing of Edible Product (MIS 6), and analyse the outcomes of non-compliance with MIS 6.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 7: Byproducts
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17687 have been replaced by unit standard 26296.
19456 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 7: Byproducts (MIS 7), and analyse the outcomes of non-compliance with MIS 7.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 8: Quality Assurance
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17682 have been replaced by unit standard 26291.
19457 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons Meat Industry Standard 8: Quality Assurance (MIS 8), and analyse the outcomes of non-compliance with MIS 8.
Standard-setting body:
Analyse the requirements for Meat Industry Standard 9: Storing and Transport
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 17688 have been replaced by unit standard 26297.
19458 Unit Standard 8 Credits
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People credited with this unit standard are able to describe the technical reasons for Meat Industry Standard 9: Storing and Transport (MIS 9), and analyse the outcomes of non-compliance with MIS 9.
Standard-setting body:
Apply quality assurance practices in the meat processing industry
This standard has expired and is no longer available.
Version 3
24600 Unit Standard 6 Credits
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People credited with this unit standard are able to: describe the principles of a quality assurance system; describe production line quality assurance practices; describe the quality assurance requirements of processed meat products; and apply quality control practices on the production line.
Standard-setting body:
Level 5
Coordinate the development and/or verification of a HACCP plan or application for a meat processing operation
This standard has expired and is no longer available.
Version 7 This unit standard has been replaced by unit standard 28265.
12626 Unit Standard 30 Credits
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This unit standard is recommended for people who are required to have an in-depth knowledge of the Hazard Analysis Critical Control Point (HACCP) system when applying or verifying a HACCP system within a risk-based programme for a meat processing operation. It is not expected that the HACCP coordinator will have the technical skills for all of the areas covered by a meat processing operation but will be able to call on technical expertise where required. People credited with this unit standard are, in a meat processing operation, able to: explain the elements for the application of HACCP principles to achieve food safety; outline the initial steps involved in developing a HACCP plan or application; explain the types and sources of hazards relevant to food safety and their controls; present a HACCP plan or application; outline the implementation and/or maintenance of a HACCP plan or application; and outline the internal verification process for a HACCP plan or application and relevant supporting systems.
Standard-setting body:
Manage meat processing and fellmongery production units
This standard has expired and is no longer available.
Version 7
16540 Unit Standard 30 Credits
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This unit standard is for experienced people in the meat processing and fellmongery operations who manage production units. People credited with this unit standard are able to: identify and analyse the relationships between the key processes in meat processing and fellmongery operations; maintain required meat processing and fellmongery operations by monitoring and adjusting processes and resources to set requirements and product specifications; and restore required process conditions in the event of significant problems in meat processing and fellmongery operations.
Standard-setting body:
Data as at 2024-04-25 23:01:13.2