Field Manufacturing
Review of Meat Industry Generic unit standards
Subfield |
Domain |
ID |
Meat Processing |
Meat Industry Generic |
12624, 12625, 16539, 17681-17689, 19451-19458 |
The New Zealand Industry Training Organisation has completed the review of the unit standards listed above.
Date new versions published March 2010
Planned review date December 2015
Summary of review and consultation process
These standards were reviewed as a prelude to re-registering the meat processing qualifications as new versions.
Feedback from AsureQuality, independent training providers, assessors and key industry experts indicated that the current meat industry standards needed to be rationalised to better meet the skill sets required by compliance staff in the industry.
The Meat Industry acknowledges that Codes of Practice are under development at the New Zealand Food Safety Authority (NZFSA) and that they will replace the current Meat Industry Standards (MIS) in the future. Once the Codes of Practice have been approved by industry and NZFSA these standards will be subject to a further review.
Main changes resulting from the review
· Changes were made to the elements, purpose statements, special notes, and range statements of a number of standards for clarity and consistency.
· Eight new replacement standards were developed.
· The level of standard 17689 increased from 3 to 4.
Unit standards categorised as category C expire at the end of December 2011.
Impact on existing provider accreditations
None.
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 September 2010. The standards that generated the Affected status are in bold.
Qualification Title and Reference |
ID |
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 0690] |
17688, 17689 |
National Certificate in Meat Processing (Halal) with an optional strand in Halal Audit [Ref: 1516] |
17689 |
National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management [Ref: 0692] |
17682 |
National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969] |
17681-17689, 19451-19458 |
National Certificate in Meat Processing (Preparation of Livestock) [Ref: 0693] |
17684 |
National Certificate in Meat Processing (Smallgoods) (Level 2) with strands in Raw Processing; Cooked Processing; Slicing, Packaging and Dispatching, and optional strands in Workplace Safety and Health, and Workplace Communications [Ref: 0956] |
17688 |
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 |
Manufacturing > Meat Processing > Meat Industry Generic
ID |
Title |
Level |
Credit |
Review Category |
12624 |
Monitor a meat processing operation under a HACCP system |
2 |
8 |
B |
12625 |
Supervise a meat processing operation under a HACCP system |
3 |
15 |
B |
16539 |
Analyse the significance of industry requirements in meat processing and fellmongery operations |
5 |
5 |
B |
17681
19451
26290 |
Demonstrate knowledge of the meat industry standards regarding licensing, design and construction Analyse the requirements for Meat Industry Standard 2: Design and Construction Describe and analyse the requirements for Meat Industry Standard 2: Design and Construction |
2
4
4 |
2
8
12 |
C
C |
17682
19457
26291 |
Demonstrate knowledge of the meat industry standard regarding quality assurance Analyse the requirements for Meat Industry Standard 8: Quality Assurance Describe and analyse the requirements for Meat Industry Standard 8: Quality Assurance |
3
4
4 |
4
8
12 |
C
C |
17683
19452
26292 |
Demonstrate knowledge of the meat industry standard regarding hygiene and sanitation Analyse the requirements for Meat Industry Standard 3: Hygiene and Sanitation Describe and analyse the requirements for Meat Industry Standard 3: Hygiene and Sanitation |
3
4
4 |
4
8
12 |
C
C |
17684
19453
26293 |
Demonstrate knowledge of the meat industry standard regarding procurement of animals for food Analyse the requirements for Meat Industry Standard 4: Procurement of Animals for Food Describe and analyse the requirements for Meat Industry Standard 4: Procurement of Animals for Food |
3
4
4 |
4
8
12 |
C
C |
17685
19454
26294 |
Demonstrate knowledge of the meat industry standard regarding slaughter and dressing Analyse the requirements for Meat Industry Standard 5: Slaughter and Dressing Describe and analyse the requirements for Meat Industry Standard 5: Slaughter and Dressing |
3
4
4 |
4
8
12 |
C
C |
17686
19455
26295 |
Demonstrate knowledge of the meat industry standard regarding processing of edible product Analyse the requirements for Meat Industry Standard 6: Processing of Edible Product Describe and analyse the requirements for Meat Industry Standard 6: Processing of Edible Product |
3
4
4 |
4
8
12 |
C
C |
17687
19456
26296 |
Demonstrate knowledge of the meat industry standard regarding by-products Analyse the requirements for Meat Industry Standard 7: Byproducts Describe and analyse the requirements for Meat Industry Standard 7: Byproducts |
3
4
4 |
4
8
12 |
C
C |
17688
19458
26297 |
Demonstrate knowledge of the meat industry standard regarding storing and transport Analyse the requirements for Meat Industry Standard 9: Storing and Transport Describe and analyse the requirements for Meat Industry Standard 9: Storing and Transport |
3
4
4 |
4
8
12 |
C
C |
17689 |
Demonstrate knowledge of the meat processing industry requirements regarding certification |
3 4 |
4 |
B |