FIELD
MANUFACTURING
Review of Meat Processing - Petfood unit standards
|
Subfield |
Domain |
Id |
|
Meat
Processing |
Meat Processing -
Petfood |
20200-20207 |
The New Zealand Industry Training
Organisation has completed the review of the unit standards listed
above.
Date new versions published
October 2007
Planned review date
31 December 2012
Summary of review and consultation
process
These unit standards were reviewed as they had passed their planned review date of December 2006.
Feedback was
sought from representatives of the Petfood industry to determine whether the
unit standards in the Meat Processing - Petfood domain still met the industry
need and to update recent changes made by the New Zealand Food Safety Authority
to Petfood processing legislation.
Main changes resulting from the
review
·
Unit standard 20203 was designated expiring,
as the skills are more comprehensively covered by those in Unit
13489, Explain
how hygiene practices reduce the risk of product spoilage and food
poisoning
·
Special notes have been updated to reflect
changes in legislation.
·
Minor changes have been made to elements,
range statements and definitions throughout the standards.
·
The standards have been reclassified in the
new Animal Product Examination Services subfield, within the Animal Product
Examination - Generic domain.
Unit standard
20203 categorised as category D will expire at the end of
December 2010.
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 |
|
Domain |
Meat
Processing - Petfood |
Any |
Domain |
Animal Product
Examination - Generic |
Same |
Impact on Accreditation and Moderation Action Plan
(AMAP)
AMAP
0033 has been updated to reflect the changes made to the
standards.
Impact on existing
qualifications
Qualifications that contain the reviewed standards or classifications are tabled below.
|
Affected |
The
qualification lists a reviewed classification (domain or subfield) in an
elective set The
qualification lists a standard that has changes to level or
credits The
qualification lists a C or D category standard |
|
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 qualifications are affected
by the outcome of this review and will be reviewed in 2008.
|
Qualification
title |
Classification
or standard in the qualification |
|
National
Certificate in Meat Processing (Introductory) with an optional strand in
Workplace Safety and Health [Ref: 0932] |
Meat
Processing - Petfood |
|
National
Certificate in Meat Processing - Petfood (Safety) (Level 3) [Ref:
1060] |
20200-20207 |
Review categories and changes to
classification, title, level, and credits
The unit
standard in Italics is a recommended
alternative to the expiring standard.
Key to review
category |
| |
A |
Dates
changed, but no other changes are made - the new version of the standard
carries the same Id and a new version number | |
|
B |
Changes
made, but the overall outcome remains the same - the new version of the
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
Animal Product Examination Services
Domain Meat Processing - Petfood
Animal Product Examination
- Generic
|
Id |
Title |
Level |
Credit |
Review
Category |
|
20200 |
Describe the blood and lymph systems examined in petfood processing |
3 |
5 |
B |
|
20201 |
Describe anatomical features of carcass and viscera of farmed mammals examined in petfood approvals |
3 |
6 |
B |
|
20202 |
Demonstrate knowledge of post-mortem examination hygiene requirements for petfood processing |
3 |
3 |
B |
|
20203 13480 |
Demonstrate knowledge of hygiene practices to reduce product spoilage for petfood processing Explain how hygiene practices reduce the risk of product
spoilage and food poisoning |
3 3 |
2 4 |
D |
|
20204 |
Demonstrate knowledge of ante-mortem examination of farmed mammals for petfood |
3 |
30 |
B |
|
20205 |
Describe the function, operation and legislative basis of animal examination for petfood processing |
2 |
2 |
B |
|
20206 |
Demonstrate knowledge of and conduct post-mortem examinations for petfood processing |
3 |
40 |
B |
|
20207 |
Demonstrate knowledge of disease processes that affect animal raw materials for petfood use |
3 |
6 |
B |