Domain - Meat Retailing
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| 0 Qualifications | 21 Assessment Standards (21 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 1
Demonstrate knowledge of meat cuts and stock control
This standard has expired and is no longer available.
Version 2 This unit standard was replaced by unit standard 30054.
26263 Unit Standard 4 Credits
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People credited with this unit standard are able to identify cuts of meat in retail packs and describe methods of cooking them, and describe stock control requirements in retail meat operations.
Standard-setting body:
Level 3
Demonstrate knowledge of storage and refrigeration of meat in the retail meat industry
Version 4
17236 Unit Standard 4 Credits
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This unit standard is intended for people entering the meat industry. People credited with this unit standard are able to: describe the types and purpose of refrigeration and freezing equipment used in the retail meat industry; state the standards and methods of temperature control for refrigerating and freezing meat, and describe the requirements for managing the cold storage of meat.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Describe the purpose and methods for adding value to meat products for retail sale
Version 4
17237 Unit Standard 4 Credits
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This unit standard is intended for people entering the retail meat industry. People credited with this unit standard are able to describe the purpose of, and methods for adding value to meat products for retail sale.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of nutritional values and cooking methods for meat products
Version 4
17238 Unit Standard 4 Credits
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This unit standard is intended for people entering the retail meat industry. People credited with this unit standard are able to demonstrate knowledge of; the nutritional values of meat products, and cooking and serving methods for meat products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Explain the purpose and application of legislation governing the retail meat industry
Version 5
17239 Unit Standard 4 Credits
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This unit standard is intended for people entering the retail meat industry to ensure they have an understanding of the legislative environment they work within. People credited with this unit standard are able to explain the purpose and application of legislation governing the retail meat industry.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate and apply knowledge of meat cuts and stock control in a retail meat operation
Version 1 This unit standard replaced unit standard 26263.
30054 Unit Standard 4 Credits
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This unit standard is intended for people working in the retail meat industry. People credited with this unit standard are able to identify cuts of meat in a retail meat operation, describe stock control procedures used in a retail meat operation, and apply stock control methods in a retail meat operation.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce hand crafted meat-based sausages for sale
Version 5
6995 Unit Standard 18 Credits
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This unit standard is intended for people working in the retail meat industry. People credited with this unit standard are able to: demonstrate the underpinning knowledge required to produce hand crafted meat based sausages for sale, prepare to produce hand crafted meat based sausages, select, proportion, and blend ingredients, fill casings and link sausages, and complete the production tasks.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce trays of wrapped and labelled meat suitable for display and sale
Version 5
6997 Unit Standard 16 Credits
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This unit standard is intended for people entering the retail meat industry. People credited with this unit standard are able to demonstrate the knowledge required to produce trays of wrapped and labelled meat suitable for display and sale; and prepare to tray, wrap and label meat; make up meat trays; wrap and label meat.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Level 4
Manage occupational safety and health in a retail meat outlet
This standard has expired and is no longer available.
Version 4
14931 Unit Standard 5 Credits
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People credited with this unit standard are able to implement and communicate written safety plans and procedures in a retail meat outlet; monitor and control safety in a retail meat outlet; and demonstrate knowledge of how to investigate and report on work accidents.
Standard-setting body:
Manage hygiene in a retail meat outlet
This standard has expired and is no longer available.
Version 4
14932 Unit Standard 5 Credits
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People credited with this unit standard are able to demonstrate knowledge of unhygienic meat practices and conditions; implement written meat hygiene standards and procedures and communicate them; monitor and control meat hygiene standards.
Standard-setting body:
Produce trimmed, sliced, sawn, minced and rolled beef meat cuts, and tray them for display and sale
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 26269, unit standard 26270, unit standard 26271, unit standard 26272, and unit standard 26273. This unit standard, unit standard 16108, unit standard 16109 and unit standard 16110 replaced unit standa
16107 Unit Standard 30 Credits
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People credited with this unit standard are able to: select, trim, and manually slice beef meat cuts for sale; select and slice beef meat by machine for sale; select and saw beef meat for sale; select and produce rolled beef meat products for sale; select and mince beef for sale; make up trays for display; provide safe storage for trimmed, sliced, sawn, minced and rolled beef meat; and demonstrate the knowledge associated with these activities.
Standard-setting body:
Produce trimmed, sliced, minced and rolled poultry meat cuts, and tray them for display and sale
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 26279, unit standard 26280, unit standard 26281, and unit standard 26282. This unit standard, unit standard 16107, unit standard 16109 and unit standard 16110 replaced unit standard 6994.
16108 Unit Standard 7 Credits
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People credited with this unit standard are able to: select, trim, and manually slice poultry meat cuts for sale; produce rolled poultry meat products for sale; produce poultry mince for sale; make up trays for display; provide safe storage for trimmed, sliced, minced and rolled poultry meat; and demonstrate the knowledge associated with these activities.
Standard-setting body:
Produce trimmed, sliced, sawn, minced and rolled pork meat cuts, and tray them for display and sale
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 26274, unit standard 26275, unit standard 26276, unit standard 26277, and unit standard 26278. This unit standard, unit standard 16107, unit standard 16108 and unit standard 16110 replaced unit standa
16109 Unit Standard 15 Credits
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People credited with this unit standard are able to: select, trim, and manually slice pork meat cuts for sale; slice pork meat by machine for sale; saw pork meat for sale; produce rolled pork meat products for sale; produce pork mince for sale; make up trays for display; provide safe storage for trimmed, sliced, sawn, minced and rolled pork meat; and demonstrate the knowledge associated with these activities.
Standard-setting body:
Produce trimmed, sliced, sawn, minced and rolled sheep meat cuts, and tray them for display and sale
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 26264, unit standard 26265, unit standard 26266, unit standard 26267, and unit standard 26268. This unit standard, unit standard 16107, unit standard 16108 and unit standard 16109 replaced unit standa
16110 Unit Standard 15 Credits
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People credited with this unit standard are able to: select, trim, and manually slice sheep meat cuts for sale; slice sheep meat by machine for sale; saw sheep meat for sale; produce rolled sheep meat products for sale; produce sheep meat mince for sale; make up trays for display; provide safe storage for trimmed, sliced, sawn, minced and rolled sheep meat; and demonstrate the knowledge associated with these activities.
Standard-setting body:
Assess quality and determine use of carcass meat and primal cuts
This standard has expired and is no longer available.
Version 5
6991 Unit Standard 22 Credits
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People credited with this unit standard are able to: assess quality of carcass meat and primal cuts, and determine yield ratios; determine meat cuts; and demonstrate the knowledge which underpins assessing quality and determining use of carcass meat and primal cuts.
Standard-setting body:
Cure and smoke meat for sale
Version 4
6993 Unit Standard 23 Credits
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This unit standard is intended for people working in the retail meat industry. People credited with this unit standard are able to: demonstrate the underpinning knowledge required to cure and smoke meat for sale, prepare meat for curing and smoking; prepare brines for curing of meat; cure and smoke meat for sale; and complete the curing and smoking processes.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce value-added meat-based products for display and sale
Version 5
6996 Unit Standard 20 Credits
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This unit standard is intended for people working in the retail meat industry. People credited with this unit standard are able to: prepare to produce value-added meat-based products, produce value-added meat-based products, and complete the production tasks.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Level 5
Manage processing and manufacture of meat products for retailing
This standard has expired and is no longer available.
Version 4
14928 Unit Standard 15 Credits
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People credited with this unit standard are able to write specifications for processing and manufacturing meat products for retail; manage production to meet deadlines and targets; and demonstrate knowledge of processing and production problems.
Standard-setting body:
Manage a retail meat outlet as a profitable business
This standard has expired and is no longer available.
Version 4
14929 Unit Standard 10 Credits
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People credited with this unit standard are able to manage a retail meat outlet as a profitable business. They are able to price meat products, manage retail meat sales, manage finances and account for business activities.
Standard-setting body:
Manage the merchandising and display of meat for sale
This standard has expired and is no longer available.
Version 4
14930 Unit Standard 8 Credits
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People credited with this unit standard are able to identify and respond to customer requirements for meat based products; merchandise to generate retail meat sales; advertise to generate retail meat sales; and plan and conduct promotions.
Standard-setting body:
Forecast requirements and order product for meat retailing
Version 4
6990 Unit Standard 16 Credits
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People credited with this unit standard are able to, for meat retailing: forecast product requirements; select and order product; and demonstrate the knowledge which underpins forecasting requirements and ordering product.
Consent & Moderation Requirements:
CMR 94
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Data as at 2024-04-18 23:01:06.38