FIELD                 MANUFACTURING

Review of Meat Processing unit standards

Subfield	Domain	Id
Meat Processing	Fellmongery Processing	6541, 6542, 6545, 6548, 6550, 6551, 16482-16493, 16507, 16528, 18568-18575, 22159, 22160
	Meat Industry - Further Processing	2500, 3102-3112, 4539, 16450, 16451, 16453, 16454, 16480, 16494, 16497-16503, 20225-20228, 20230-20233, 20237, 20239, 20575, 20577, 20581-20583, 20978, 21625-21627
	Meat Industry Generic	2506, 16506, 18760, 18766, 20234-20235, 20241, 20644, 20976, 20977, 20979, 21161, 21623
	Slaughter and Dressing	2507, 2508, 2511, 2512, 3094, 3097, 16465, 16466, 16471-16473, 16496, 16504, 16505, 20639, 20641, 20642, 20728, 20729, 20731, 20980-20983, 21160, 21324-21326, 21624, 22296

The New Zealand Industry Training Organisation has completed the review of the unit standards listed above.

Date new versions published                                                 June 2009

Planned review date                                                                  December 2014

Summary of review and consultation process

These standards were reviewed as a prelude to the review of the meat processing qualifications.

From December 2006 to December 2007, feedback provided by independent training providers, assessors and key industry experts indicated that the current meat processing unit standards needed updating to meet current industry requirements.  This review was also a prelude to reviewing, and where necessary, re-structuring the qualifications to better reflect industry skill sets needed by trainees.

Main changes resulting from the review

· Changes were made to the elements, purpose statements, titles, special notes, and range statements of a number of standards for clarity and consistency.

· Seven new standards of which five are replacements for expiring standards were developed.

· Standard 2506 was replaced by standards 25147 and 25148; standards 16465 and 16466 were replaced by standards 25145 and 25144 respectively; and standard 21625 was replaced by standards 25142 and 25146.

· Standard 20983 was decreased from 5 credits to 4.

· Standards 21325, 22159 and 18760 were increased from level 2 to 3.

· Standard 16471 was reduced from level 4 to level 3.

· Standards 18766 and 20977 were designated expiring and will not be replaced.

Unit standards categorised as category C and D expire at the end of December 2012.

Impact on existing provider accreditations

Current Accreditation for			Accreditation extended to
Nature of accreditation	Classification or Id	Level	Nature of accreditation	Id	Level
Subfield	Meat Processing	2	Standard	18760, 22159	3
Domain	Meat Industry Generic	2	Standard	25148	2
Standard	2506	2	Standard	25147, 25148	2
Standard	21625	2	Standard	25142, 25146	2

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 impacted by the outcome of this review and will be reviewed in January 2009.  The standards that generated the Affected status are in bold.

Qualification title	Standard in the qualification
National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products; Casings and Calibrations; and Rendering [Ref: 0689]	2506, 3104, 3105, 3112, 20231
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 0690]	2506, 18766, 20231, 20233, 20977, 20979, 21625
National Certificate in Meat Processing (Introductory) with an optional strand in Workplace Safety and Health [Ref: 0932]	2506, 3112, 18766, 20231
National Certificate in Meat Processing (Slaughter and Dressing) with strands in Slaughter; Evisceration; and Opening and Clearing Skins [Ref: 0694]	2506, 16465, 16466, 18760, 18766, 20641, 20731, 20983
National Certificate in Meat Processing (Smallgoods) (Level 1) [Ref: 0955]	18766
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]	18766, 20231
National Certificate in Meat Processing (Preparation of Livestock) [Ref: 0693]	2506, 21325
National Certificate in Fellmongery Processing (Level 2) [Ref: 0687]	2506
National Certificate in Fellmongery Processing with strands in Slipe Wool Grading, Pickled Pelt Grading, and Pickled Pelt Processing [Ref: 0688]	2506
National Certificate in Meat Processing (Venison) [Ref: 0695]	2506
National Certificate in Fellmongery Processing (Knowledge of Slipe Wool and Pickled Pelt Production) [Ref: 913]	18569

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 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

Id	Domain	Title	Level	Credit	Review Category
2506	Meat Industry Generic	Explain the role of the New Zealand meat processing and fellmongery industries	2	3	C
25147	Meat Industry Generic	Demonstrate knowledge of the New Zealand meat processing industry	2	3
25148	Fellmongery Processing	Demonstrate knowledge of the New Zealand fellmongery industry	2	3

Subfield         Meat Processing

Domain          Fellmongery Processing

Id	Title	Level	Credit	Review Category
6541	Demonstrate knowledge of sheepskin fellmongery operations	2	4	B
6542	Receive, handle, and dispatch fellmongery products	2	8	B
6545	Recover slipemaster wool	2	5	B
6548	Bin and bale slipe wool	2	3	B
6550	Complete fellmongery cleaning programmes Clean fellmongery department machinery, equipment and facilities	2	5	B
6551	Grade and select green skins	2	15	B
16482	Prepare skins for wool removal	2	4	B
16483	Work in a team to pre-flesh skins prior to wool removal	2	5	B
16484	Wash skins prior to wool removal	2	3	B
16485	Operate depilatory paint process Operate depilatory paint process for green skins	3	10	B
16486	Prepare depilatory paint process Prepare depilatory paint process for green skins	3	10	B
16487	Grade slipe wool	3	45	B
16488	Pull slipe wool	2	5	B
16489	Wash slipe wool	2	5	B
16490	Dry slipe wool	3	15	B
16491	Grade processed pelts	3	45	B
16492	Press and pack processed pelts	2	2	B
16493	Butt and prepare pelts for packing	2	3	B
16507	Demonstrate knowledge of chemicals used in a fellmongery	2	5	B
16528	Demonstrate knowledge of environmental pollutants in fellmongery discharges	3	7	B
18568	Demonstrate knowledge of fellmongery raw material and its preparation for fellmongering	3	7	B
18569	Demonstrate knowledge of depilation chemistry and depilatory paint preparation and use Demonstrate knowledge of depilation chemistry and depilatory paint preparation and use in a fellmongery	3	8	B
18570	Demonstrate knowledge of fellmongery paint tables, painted skin holding and machine wool pulling	3	8	B
18571	Demonstrate knowledge of wool grading, washing and drying, and slipe wool usages	3	8	B
18572	Demonstrate knowledge of treatment systems used for fellmongery and pelt-house waste discharges	3	8	B
18573	Demonstrate knowledge of principles and practices of lamb and sheep pelt liming and bating	3	7	B
18574	Demonstrate knowledge of principles and practices of lamb and sheep pelt pickling and grading	3	8	B
18575	Demonstrate knowledge of products manufactured from dresser skins and pickled pelts	3	8	B
22159	Preserve green skins	2 3	5	B
22160	Rehydrate preserved green skins	2	5	B
25143	Trim skins for wool removal	2	3	New

Domain          Meat Industry - Further Processing

Id	Title	Level	Credit	Review Category
2500	Break down ovine carcasses on bandsaw	2	40	B
3102	Pull and strip runners	2	12	B
3103	De-tank, crush and finish runners	3	20	B
3104	Calibrate bulk runners Calibrate bulk runners in a meat processing plant	3	20	B
3105	Calibrate individual runners Calibrate individual runners in a meat processing plant	3	35	B
3106	Demonstrate knowledge of high temperature rendering systems used in the meat processing industry	2	3	B
3107	Demonstrate knowledge of low temperature rendering systems used in the meat processing industry	2	3	B
3108	Operate high temperature rendering process	3	20	B
3109	Operate low temperature rendering process	3	20	B
3110	Operate blood drying process	3	12	B
3111	Prepare and dispatch rendered meat products	2	5	B
3112	Complete rendering department cleaning programmes Clean rendering department machinery, equipment and facilities	2	5	B
4539	Break down deer carcasses on bandsaw	2	20	B
16450	Prepare edible red ovine offal products for packaging	2	10	B
16451	Prepare edible green ovine offal products for packaging	2	10	B
16453	Prepare edible green bovine offal products for packaging	2	10	B
16454	Prepare edible red bovine offal products for packaging	2	10	B
16480	Prepare edible deer offal products for packaging	2	10	B
16494	Prepare edible red bobby calf offal products for packaging	2	10	B
16497	Freeze meat products	2	4	B
16498	Chill meat products	2	4	B
16499	Control a meat chiller	3	4	B
16500	Control a meat freezer	3	4	B
16501	Access and provide information using computerised freezer and/or chiller inventory management system	3	4	B
16502	Demonstrate knowledge of stock control procedures in a freezer and/or chiller in the meat industry	2	2	B
16503	Receive inward goods in a freezer and/or chiller in a meat processing operation	2	2	B
20225	Work in a team to prepare cartons to pack meat	2	4	B
20226	Operate a meat processing skinning machine	2	10	B
20227	Pack and vacuum seal meat cuts	2	4	B
20228	Label cartons for packing meat products	2	3	B
20230	Operate a lidder feed machine to make meat processing cartons	2	2	B
20231	Work in a team to operate bulk scales in a meat processing plant Work in a team to operate scales in a meat processing plant	2	5	B
20232	Carry out fat testing on meat products	2	3	B
20233	Quality check further processing meat products Quality check meat products	3	2	B
20237	Quarter beef carcasses for further processing	2	12	B
20239	Break down pork carcasses on bandsaw	2	15	B
20575	Break down bobby calf carcasses	3	10	B
20577	Break and bone beef carcasses in forequarter cuts	2	15	B
20581	Break down goat carcasses	2	10	B
20582	Break down lamb carcasses	3	15	B
20583	Break down mutton carcasses	3	10	B
20978	Pack offal products	2	12	B
21625	Pack meat products	2	12	C
25142	Pack bulk meat products	2	8
25146	Pack individual meat products	2	8
21626	Prepare inedible offal products for packaging	2	6	B
21627	Break down deer carcasses	2	10	B

Domain          Meat Industry Generic

Id	Title	Level	Credit	Review Category
16506	Demonstrate knowledge of chemical handling in the meat processing industry	2	5	B
18760	Demonstrate knowledge of post-mortem meat products inspection requirements Demonstrate knowledge of post-mortem meat products examination requirements	2 3	8	B
18766	Demonstrate knowledge of business processes and quality management in the meat processing industry	2	3	D
20234	Demonstrate knowledge of risk management programmes in the meat processing industry	2	5	B
20235	Explain health and safety practices in the meat processing industry	2	3	B
20241	Load transport containers in the meat processing industry	2	5	B
20644	Demonstrate knowledge of the Animal Welfare Act in relation to the meat processing industry	3	5	B
20976	Operate carton sealing machines in the meat processing industry	2	3	B
20977	Operate an automatic carton making machine in the meat processing industry	2	3	D
20979	Describe the New Zealand Food Safety Authority's electronic certification system Describe the New Zealand Food Safety Authority's (NZFSA) electronic certification system	3	5	B
21161	Use retain rail equipment in the meat industry	3	5	B
21623	Describe Halal slaughter requirements in the meat processing industry	2	3	B

Domain          Slaughter and Dressing

Id	Title	Level	Credit	Review Category
2507	Grade ovine carcasses	3	50	B
2508	Grade beef carcasses	3	50	B
2511	Demonstrate knowledge of ovine grading classifications	2	3	B
2512	Demonstrate knowledge of beef grading classifications	2	3	B
3094	Assess wool yields prior to slaughter	4	120	B
3097	Demonstrate knowledge of key points in producing tender meat	3	3	B
16465 25145	Prepare pig carcasses for evisceration in the meat processing industry Scald, de-hair and scrape pig carcasses in the meat processing industry	3 3	20 20	C
16466 25144	Scrape pig carcasses Singe and wash pig carcasses in the meat processing industry	3 2	5 4	C
16471	Demonstrate knowledge of pig meat grading classifications and principles of grading technology	4 3	20	B
16472	Grade pig carcasses	3	30	B
16473	Determine probable quality status and calculate lean meat yield of pig carcasses	3	5	B
16496	Process non-conforming product in the meat processing industry	2	15	B
16504	Demonstrate knowledge of venison grading classifications	2	4	B
16505	Grade venison carcasses	3	40	B
20639	Extract bovine foetal blood for processing	2	25	B
20641	Split carcasses using suspended splitting saw Split carcasses using a suspended splitting saw	2	20	B
20642	Supply skids and gambrels for a meat processing operation	2	10	B
20728	Operate a brisket saw	2	5	B
20729	Carry out viscera operations	2	5	B
20731	Secure and seal carcase anus and pizzle prior to evisceration Secure and seal carcass anus and pizzle prior to evisceration	2	5	B
20980	Remove external by-products from carcasses	2	5	B
20981	Remove internal by-products from carcasses	2	10	B
20982	Recover inedible by-products from carcasses	2	5	B
20983	Recover edible by-products from carcasses	2	5 4	B
21160	Locate and identify anatomical features of a carcass	1	2	B
21324	Prepare animal heads for further processing	2	6	B
21325	Prepare stock for slaughter	2 3	15	B
21326	Stun stock using electronic stunner equipment	2	4	B
21624	Remove samples for Trichinella Spiralis monitoring	3	5	B
22296	Remove carcass hides in the meat processing industry	2	12	B