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Domain - Meat Processing - Core Skills
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Manufacturing > Meat Processing > Meat Processing - Core Skills
| 0 Qualifications | 23 Assessment Standards (23 Units) | View Education Organisations with Consent to Assess |
Qualifications
No qualifications currently registered at this level. Also check fields and sub-fields.
Assessment Standards
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| Level 2 | ||||||
| 20238 | Unit |
Identify pork meat cuts This standard has expired and is no longer available. |
3 Credits | |||
| 21160 | Unit |
Locate and identify anatomical features of a carcass |
2 Credits |
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| 2495 | Unit |
Identify bobby calf cuts This standard has expired and is no longer available. |
3 Credits | |||
| 2498 | Unit |
Identify beef cuts This standard has expired and is no longer available. |
3 Credits | |||
| 25147 | Unit |
Demonstrate knowledge of the New Zealand meat processing industry |
3 Credits |
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| 2517 | Unit |
Identify ovine meat cuts This standard has expired and is no longer available. |
3 Credits | |||
| 28578 | Unit |
Demonstrate knowledge of the rendering process in a meat processing operation |
5 Credits |
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| 28579 | Unit |
Demonstrate knowledge of viscera operations in a meat processing operation This standard has expired and is no longer available. |
5 Credits | |||
| 28580 | Unit |
Demonstrate understanding of livestock behaviour in the yards and when transporting in a meat processing operation |
5 Credits |
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| 28581 | Unit |
Demonstrate knowledge of meat manufacturing in a meat processing operation |
5 Credits |
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| 28582 | Unit |
Demonstrate knowledge of producing quality meat in a meat processing operation |
5 Credits |
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| 28583 | Unit |
Demonstrate knowledge of grading meat carcasses in a meat processing operation |
5 Credits |
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| 30028 | Unit |
Prepare cartons to pack meat in a meat processing operation under close supervision |
2 Credits |
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| 30029 | Unit |
Weigh and dispatch product in a meat processing operation under close supervision |
5 Credits |
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| 30030 | Unit |
Carry out viscera operations in a meat processing operation under close supervision |
5 Credits |
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| 30031 | Unit |
Trim meat product in a meat processing operation under close supervision |
5 Credits |
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| 30032 | Unit |
Use hand held cutting equipment to carry out range of meat processing activities under close supervision |
5 Credits |
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| 30033 | Unit |
Carry out cool store or freezer related activities in a meat processing operation under close supervision |
5 Credits |
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| 30034 | Unit |
Carry out stock handling activities in a meat processing operation under close supervision |
8 Credits |
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| 30035 | Unit |
Clean the processing area during meat processing operations under close supervision |
5 Credits |
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| 30036 | Unit |
Identify meat cuts in a meat processing operation |
5 Credits |
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| 30037 | Unit |
Use small machinery to carry out a range of routine tasks under close supervision in meat processing operations |
5 Credits |
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| 4537 | Unit |
Identify venison cuts This standard has expired and is no longer available. |
3 Credits | |||