FIELD MANUFACTURING
Review of Meat Processing unit standards 2503-2505, 16538, 16540
|
Subfield |
Domain |
Id |
|
2503-2505, 16538, 16540 |
The New Zealand Industry Training Organisation has completed the review of the unit standards listed above that were registered in June and August 1999.
Date new versions published February 2006
New comments by date February 2010
Expiry date of new versions of the unit standards December 2011
Summary of review and consultation process
Meetings involving key stakeholders, providers, and assessors in the meat processing industry convened in 2004 and 2005 to review the unit standards generic to the industry. Feedback identified that the unit standards were still suitable for existing qualifications and accurate in content and that the levels and credits reflected the time needed for training and assessment. Gaps in skills and/or knowledge were also identified and to meet this industry need six new unit standards have been developed.
Main changes resulting from the review
· Changes have been made to special notes in some unit standards, including additions of ranges and definitions.
· Six new unit standards have been developed.
Impact on existing provider accreditations
None.
Impact on Accreditation and Moderation Action Plan (AMAP)
None.
Impact on existing qualifications
None.
Summary of main changes to standards' Ids, 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 Generic
|
Id |
Title |
Level |
Credit |
Review Category |
|
2503 |
Maintain hand knives in the meat processing industry |
2 |
2 |
B |
|
2504 |
Clean work areas in the meat processing industry |
2 |
4 |
B |
|
2505 |
Demonstrate knowledge of meat industry workplace hygiene and food safety requirements |
2 |
4 |
B |
|
16538 |
Analyse data for workplace operations in the meat processing and fellmongery industries |
3 |
3 |
B |
|
16540 |
Manage meat processing and fellmongery production units |
5 |
30 |
B |
|
22319 |
Apply quality assurance principles in an ovine cutting room |
3 |
2 |
New |
|
22320 |
Apply ovine anatomical terms to ovine product cutting lines |
3 |
3 |
New |
|
22321 |
Demonstrate knowledge of specifications for ovine products |
3 |
4 |
New |
|
22322 |
Compare ovine product compliance to written specifications |
3 |
4 |
New |
|
22323 |
Demonstrate knowledge of standard product descriptions for ovine cuts |
3 |
2 |
New |
Domain Slaughter and Dressing
|
Id |
Title |
Level |
Credit |
Review Category |
|
22296 |
Remove carcass hides in the meat processing industry |
2 |
12 |
New |