FIELD MANUFACTURING
Revision of Meat Processing qualifications
· National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products; Casings and Calibrations; and Rendering [Ref: 0689]
· National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 0690]
· National Certificate in Meat Processing (Grading) with strands in Beef; Pig Meat; Sheep and Lamb; and Venison [Ref: 0691]
· National Certificate in Meat Processing (Preparation of Livestock) [Ref: 0693]
· National Certificate in Meat Processing (Slaughter and Dressing) with strands in Slaughter; Evisceration; and Opening and Clearing Skins [Ref: 0694]
· National Certificate in Meat Processing (Wool Estimation) [Ref: 0696]
· National Certificate in Meat Processing (Introductory) with an optional strand in Workplace Safety and Health [Ref: 0932]
· National Certificate in Meat Processing (Smallgoods) (Level 1) [Ref: 0955]
· National Certificate in Meat Processing (Smallgoods) (Level 2) with strands in Raw Processing; Cooked Processing; and Slicing, Packaging and Dispatching; and with optional strands in Workplace Safety and Health; and Workplace Communications [Ref: 0956]
The New Zealand Industry Training Organisation has revised the qualifications listed above.
Date new versions published May 2008
The next qualification review is planned to take place during 2010, except for the Smallgoods qualifications, 0955 and 0956, which are planned for 2009.
Reason for the revision
The qualifications were revised to incorporate the changes made to standard 497.
Main changes resulting from the revision
· Changes to credit totals to reflect the credit increase in standard 497 from 1 to 3.
National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products; Casings and Calibrations; and Rendering [Ref: 0689]
Changes to structure and content
· Standards 497, 9677, and 17593 were updated to reflect their review.
· Overall credit total increased from 53-64 to 55-66.
Transition
People currently working towards versions 1, 2 or 3 of this qualification may either complete the requirements for that version or transfer their results to version 4 of the qualification. People currently working towards the Refrigeration strand in version 1 or 2 may transfer their results to the Dispatching strand of the National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 0690].
This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
16457 |
20225, 20231 |
|
3099 |
20978 |
|
4536 |
20978 |
|
15718 |
20978 |
|
16456 |
20978 |
|
16452 |
21626 |
|
16455 |
21626 |
|
16481 |
21626 |
|
16495 |
21626 |
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 0690]
Changes to structure and content
· Standards 497, 9677, 9681, and 17593 were updated to reflect their review.
· Overall credit total increased from 53-58 to 55-60.
Transition
People currently working towards versions 5 or 6 of this qualification may either complete the requirements for that version or transfer their results to version 7.
This qualification contains standards that replace or are substitutes for earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
2492 |
20219, 20575 |
|
2494 |
21625 |
|
2497 |
21625 |
|
2502 |
21625 |
|
4541 |
21625 |
|
4543 |
21625 |
|
2496 |
20222, 20577 |
|
4538 |
21627 |
|
4542 |
20243, 20581 |
|
16448 |
20221, 20582 |
|
16449 |
20220, 20583 |
|
16457 |
20225, 20231 |
|
20218 |
21159 |
|
20223 |
21159 |
|
20245 |
21159 |
|
20247 |
21159 |
|
20224 |
21158 |
|
20246 |
21158 |
|
20578 |
21158 |
|
20579 |
21158 |
|
20580 |
21158 |
|
2493 |
21159 |
|
2493 |
21158 |
|
20244 |
21159 |
|
20576 |
21158 |
National Certificate in Meat Processing (Grading) with strands in Beef; Pig Meat; Sheep and Lamb; and Venison [Ref: 0691]
Changes to structure and content
· Standards 497, 2505, 9677, and 17593 were updated to reflect their review.
· Overall credit total increased from 73-84 to 75-86.
Transition
People currently working towards versions 1-3 of this qualification may either complete that version or transfer their results to version 4.
National Certificate in Meat Processing (Preparation of Livestock) [Ref: 0693]
Changes to structure and content
· Standards 497, 582, 2505, 9677, 9681, and 17593 have been updated to reflect their review.
· Credit total increased from 64 to 66.
Transition
People currently working towards version 3 of this qualification may either complete that version or transfer their results to version 4.
This qualification contains standards that replace earlier standards. For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
569 |
19103 |
|
597 |
19110, 19111 |
|
2478 |
21326 |
|
2484 |
21326 |
|
2489 |
21326 |
|
4530 |
21326 |
|
16462 |
21326 |
|
2485 |
20199, 21323 |
|
3093 |
21325 |
|
3095 |
21325 |
|
3096 |
21325 |
|
4513 |
21325 |
|
4520 |
21325 |
|
4528 |
21325 |
National Certificate in Meat Processing (Slaughter and Dressing) with strands in Slaughter; Evisceration; and Opening and Clearing Skins [Ref: 0694]
Changes to structure and content
· Standards 497, 2503-2505, 9677, 9681, and 17593 were updated to reflect their review.
· Credit total increased from 55-65 to 57-67.
Transition
People currently working towards version 3 of this qualification may either complete that version or transfer their results to version 4.
This qualification contains standards that replace earlier standards. For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
16441 |
20980 |
|
16445 |
20980 |
|
16459 |
20980 |
|
16468 |
20980 |
|
16476 |
20980 |
|
16527 |
20980 |
|
16438 |
20981 |
|
16444 |
20981 |
|
16458 |
20981 |
|
16467 |
20981 |
|
16477 |
20981 |
|
16529 |
20981 |
|
16440 |
20982 |
|
16443 |
20982 |
|
16447 |
20982 |
|
16461 |
20982 |
|
16470 |
20982 |
|
16479 |
20982 |
|
16439 |
20983 |
|
16442 |
20983 |
|
16446 |
20983 |
|
16460 |
20983 |
|
16469 |
20983 |
|
16478 |
20983 |
|
2479 |
21160 |
|
2491 |
21160 |
|
2513 |
21160 |
|
4514 |
21160 |
|
4521 |
21160 |
|
4529 |
21160 |
|
2478 |
21326 |
|
2484 |
21326 |
|
2489 |
21326 |
|
4530 |
21326 |
|
16462 |
21326 |
|
2485 |
20199, 21323 |
|
18759 |
21161 |
National Certificate in Meat Processing (Wool Estimation) [Ref: 0696]
Changes to structure and content
· Standards 497, 582, 9677, and 17593 have been updated to reflect their review.
· Credit total has increased from 157 to 161.
Transition
People currently working towards versions 3 or 4 of this qualification may either complete that version or transfer their results to version 5.
This qualification contains a standard that replace an earlier standard. For the purposes of this qualification people who have gained credit for the expiring standard are exempt from the requirement to gain credit for the replacement standard – see table below.
|
Credit for |
Exempt from |
|
569 |
19103 |
National Certificate in Meat Processing (Introductory) with an optional strand in Workplace Safety and Health [Ref: 0932]
Changes to structure and content
· Standards 497, 2503-2505, 9677, and 17593 were updated to reflect their review.
Transition
People currently working towards version 3 of this qualification may either complete that version or transfer their results to version 4.
This qualification contains standards that replace earlier standards. For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
16670, 16671 |
18496 |
|
16457 |
20225, 20231 |
|
2479 |
21160 |
|
2491 |
21160 |
|
2513 |
21160 |
|
4514 |
21160 |
|
4521 |
21160 |
|
4529 |
21160 |
National Certificate in Meat Processing (Smallgoods) (Level 1) [Ref: 0955]
Changes to structure and content
· Standards 497, 2503-2505, 8489, 8491, 8492, 9677, 16506, 17024, 18517, 18525, and 18526 were updated to reflect their review.
Transition
People currently working towards versions 1 or 2 of this qualification may either complete the requirements for that version or transfer their results to version 3 of the qualification.
National Certificate in Meat Processing (Smallgoods) (Level 2) with strands in Raw Processing; Cooked Processing; and Slicing, Packaging and Dispatching; and with optional strands in Workplace Safety and Health; and Workplace Communications [Ref: 0956]
Changes to structure and content
· Standards 167, 168, 497, 2503-2505, 3115, 3118, 9677, 16498, 16502, 16503, 17024, 17593, 18517, 18520-18526, 18529-18533, 18535, 18811-18813, 20225, and 20231 were updated to reflect their review.
· Credit total increased from 54 to 56.
Transition
People currently working towards version 3 of this qualification may either complete the requirements for that version or transfer their results to version 4 of the qualification.
This qualification contains standards that replace earlier standards. For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
|
Credit for |
Exempt from |
|
16457 |
20225, 20231 |
It is not intended that anyone is disadvantaged by these revisions, and the above arrangements were designed for smooth transition. However, anyone who feels they have been disadvantaged may appeal to:
New Zealand Industry Training Organisation
PO Box 488
HAMILTON
Telephone 07 839 7370
Email mail@nzito.co.nz