FIELD                        MANUFACTURING

 

Review of Meat Processing unit standards

 

Subfield

Domain

Id

Meat Processing

Meat Industry - Further Processing

20218, 20223, 20224, 20244-20247, 20576, 20578-20580

 

Meat Industry Generic

18759

 

Slaughter and Dressing

2479, 2491, 2513, 4514, 4521, 4529

 

The New Zealand Industry Training Organisation has completed the review of the unit standards listed above that were registered in August 1999, November 2001, and November 2003.

 

Date published                        November 2004

 

New comments by date                        November 2008

 

Expiry date of new unit standards                        December 2009

 

Summary of review and consultation process

 

The unit standard review meeting convened in Napier on 27 April 2004, was attended by representatives of the Meat Advisory Group, independent trainers and assessors, who identified additional units that needed to be rationalised prior to reviewing the meat processing qualifications.  The panel determined that rationalising unit standards with similar skill sets would streamline the qualifications by reducing unnecessary duplication.  New unit standards now cover a range of species and eliminate the need for species-specific unit standards.  The time taken to learn and assess the skills recognised in these unit standards was reviewed and amendments are reflected in the credit values assigned to the new standards.  Draft unit standards were promulgated through the wider industry network for final feedback.

 

Main changes resulting from the review

 

·        Unit standards 20218, 20223, 20244, 20245, and 20247 replaced by 21159.

·        Unit standards 20224, 20246, 20576, 20578, 20579 and 20580 replaced by 21158.

·        Unit standards 2479, 2491, 2513, 4514, 4521 and 4529 replaced by 21160.

·        Unit standard 18759 replaced by 21161.

 

Unit standards categorised as category C will expire at the end of December 2006.

 

Impact on existing provider accreditations

 

Current accreditation for

Accreditation extended to

Nature of accreditation

Classification or Id

Level

Nature of accreditation

Classification or Id

Level

Standards

20223, 20245

2

Standard

21159

2

Standards

20578, 20579

2

Standard

21158

2

Standards

2479, 2491, 2513, 4514, 4521, 4529

1

Standard

21160

1

 

Impact on Accreditation and Moderation Action Plan (AMAP)

 

AMAP 0033 was updated to reflect the deletion of category C standards, and the addition of the new standards.

 

Impact on existing qualifications

 

The following New Zealand Industry Training Organisations qualifications are affected by the outcome of this review and will be reviewed to take into account the changes in 2005.

 

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

 

Qualification title

Standards in the qualification

National Certificate in Meat Processing (Slaughter and Dressing) with strands in Slaughter, Evisceration, and Opening and Clearing [Ref: 0694]

2474, 2479, 2491, 2513, 4521, 4529

National Certificate in Meat Processing (Venison) [Ref: 0695]

4514, 4515

National Certificate in Meat Processing (Introductory) [Ref: 0932]

2479, 2491, 2513, 4514, 4521, 4529

 

Summary of main changes to standards' classification, titles, levels, and credits

 

The following summary shows the changes made to the standards as a result of the review.  All changes are in bold.

 

Key to review category

 

A

Dates changed, but no other changes are made - the replacement standard carries the same Id and a new version number

B

Changes made, but the overall outcome remains the same - the replacement standard carries the same Id and a new version number

C

Major changes that necessitate the registration of a replacement standard with a new Id

D

Standard will expire and not be replaced

 

Subfield             Meat Processing

Domain            Meat Industry - Further Processing

Id

Title

Level

Credit

Review Category

20218

and

20223

and

20244

and

20245

and

20247

21159

Pre-trim venison products for packaging

 

Pre-trim beef products for packaging

 

Pre-trim bobby calf products for packaging

 

Pre-trim ovine meat products for packaging

 

Pre-trim pork products

Pre-trim carcasses

2

 

2

 

2

 

2

 

2

2

10

 

5

 

5

 

5

 

10

10

C

 

C

 

C

 

C

 

C

 

20224

and

20246

and

20576

and

20578

and

20579

and

20580

21158

Prepare beef cuts for packaging

 

Prepare pork products for packaging

 

Prepare bobby calf products for packaging

 

Prepare ovine meat products for packaging

 

Prepare beef products for packaging

 

Prepare venison products for packaging

Trim meat products for packaging

2

 

2

 

2

 

2

 

2

 

2

2

12

 

5

 

5

 

5

 

5

 

5

10

C

 

C

 

C

 

C

 

C

 

 

 

Domain            Meat Industry Generic

Id

Title

Level

Credit

Review Category

18759

21161

Use a hand knife to perform retain rail trimming

Use retain rail equipment in the meat industry

3

3

 

5

5

C

 

 

Domain            Slaughter and Dressing

Id

Title

Level

Credit

Review Category

2479

and

2491

and

2513

and

4514

and

4521

and

4529

21160

Locate and identify bobby calf anatomical features

Locate and identify bovine anatomical features

 

Locate and identify ovine anatomical features

 

Locate and identify deer anatomical features

 

Locate and identify pig anatomical features

 

Locate and identify goat anatomical features

Locate and identify anatomical features of a carcass

1

 

1

 

1

 

1

 

1

 

1

1

2

 

2

 

2

 

2

 

2

 

2

2

C

 

C

 

C

 

C

 

C

 

C