Revision and Rollover of Meat Industry Generic unit standards
|
Subfield |
Domain |
id |
|
Meat Processing |
Meat Industry Generic |
12624-12626, 16539, 17681-17689, 19451-19458 |
The New Zealand Industry Training Organisation (NZITO) has revised the unit standards listed above that were registered in June 1999, August 1999, September 2000 and June 2003 and extended their period of registration.
The review of these unit standards is planned to take place during 2005.
Date new versions published August 2004
New comments by date December 2005
Expiry date of new versions of the unit standards December 2006
Outline of revision process
The unit standards have been revised as a result of legislation changes, the unit standards have had minor editorial changes, and the relevant updates have been made.
Main changes resulting from the revision
The revision process has resulted in the following changes to the unit standards.
· The purpose statement in unit standards 19451-19458 has been changed reflect the target audiences.
· Prerequisites have been removed from unit standards 19451-19458.
· Unit standards elements, performance criteria and range statements have been amended for clarity and special notes and have been updated.
· Titles of some unit standards have minor changes.
· References to the Meat Industry Standards in titles, special notes, purpose statements, elements and performance criteria have been updated to reflect current terminology.
· Minor grammatical and formatting errors have been addressed.
Impact on existing accreditations
None.
Impact on existing qualifications
Qualifications that contain the revised standards or classifications are tabled below.
Affected |
The qualification lists a revised classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits |
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 qualification is not materially affected by the change. It will be updated when it is next reviewed or revised.
|
Qualification Title |
Classification or Id |
|
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning and Trimming, Saw Operations, Processing, Packaging, and Dispatching [Ref: 0690] |
17688 |
|
National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management [Ref: 0692] |
17682 |
|
National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969] |
17681-17688 |
|
National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969] |
19453 |
|
National Certificate in Meat Processing (Smallgoods) (Level 2) with strands in Raw Processing; Cooked Processing; Slicing, Packaging and Dispatching; and optional strands in Workplace Health and Safety, and Workplace Communications [Ref: 0956] |
17688 |
Summary of main changes to standards' titles
The following table shows the changes made to the standards. All changes are in bold.
|
Id |
Title |
Level |
Credit |
|
Demonstrate knowledge of the meat processing industry standard regarding licensing and construction Demonstrate knowledge of the meat industry standards regarding licensing, design and construction |
2 |
2 | |
|
Demonstrate knowledge of the meat processing industry standard regarding quality assurance Demonstrate knowledge of the meat industry standard regarding quality assurance |
3 |
4 | |
|
Demonstrate knowledge of the meat processing industry standard regarding hygiene and sanitation Demonstrate knowledge of the meat industry standard regarding hygiene and sanitation |
3 |
4 | |
|
Demonstrate knowledge of the meat processing industry standard regarding procurement of animals Demonstrate knowledge of the meat industry standard regarding procurement of animals for food |
3 |
4 | |
|
Demonstrate knowledge of them meat processing industry standards regarding slaughter and dressing Demonstrate knowledge of the meat industry standard regarding slaughter and dressing |
3 |
4 | |
|
Demonstrate knowledge of the meat processing industry standards regarding edible processing Demonstrate knowledge of the meat industry standard regarding processing of edible product |
3 |
4 | |
|
Demonstrate knowledge of the meat processing industry standards regarding inedible processing Demonstrate knowledge of the meat industry standard regarding by-products |
3 |
4 | |
|
Demonstrate knowledge of the meat processing industry standards regarding storage Demonstrate knowledge of the meat industry standard regarding storing and transport |
3 |
4 | |
|
Analyse the requirements for Meat Industry Standard 4: Procurement of Animals Analyse the requirements for Meat Industry Standards 4: Procurement of Animals for Food |
8 |