National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal products, and Casings and Calibrations [Ref: 0689]
National Certificate in Meat Processing (Grading) (Level 3) with strands in Beef, Pig Meat, Sheep and Lamb, and Venison [Ref: 0691]
National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management [Ref: 0692]
National Certificate in Meat Processing (Preparation of Livestock) (Level 2) [Ref: 0693] National Certificate in Meat Processing (Slaughter and Dressing) (Level 2) with strands in Slaughter, Evisceration, and Opening and Clearing Skins [Ref: 0694]
National Certificate in Meat Processing (Wool Estimation) [Ref: 0696]
National Certificate in Animal Product Examination Services with strands in Sheep and Goats, Lambs, Cattle, Horses, Pigs, Bobby Calves, Deer, and Ostriches and Emus, and with optional strands in Other Species, and Pre-slaughter Examination Services [Ref: 0785]
National Certificate in Meat Processing (Introductory) (Level 1) [Ref: 0932] National Certificate in Meat Processing (Smallgoods) (Level 2) [Ref: 0956] National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969]
National Certificate in Animal Product Examination Services (Petfood) with strands in Ante-mortem Examination, and Post-mortem Examination [Ref: 1060]
National Certificate in Animal Product Examination Services (Poultry) (Level 3) [Ref: 1223]
National Certificate in Meat Processing (Meat Product Specifications) (Level 3) with strands in Sheep and Lamb Products, and Beef Products [Ref: 1250]
National Certificate in Meat Processing (Advanced Boning) (Level 4) [Ref: 1425] National Certificate in Meat Processing (Compliance Checks) (Level 5) with strands in Edible Areas, and Inedible Areas [Ref: 1497]
National Certificate in Meat Processing (Halal) with strands in Halal Slaughter and Halal Audit [Ref: 1516]
National Certificate in Meat Processing (Boning) (Level 3) [Ref: 1698]
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Trimming, Saw Operations, Quartering, Packaging, and Dispatching [Ref: 1699] National Certificate in Meat Processing (Rendering) (Level 2) with strands in Low Temperature Rendering Process, and High Temperature Rendering Process, with an optional strand in Blood Meal Processing [Ref: 1700]
National Certificate in Meat Processing (Rendering) (Level 4) with an optional strand in Blood Meal Production [Ref: 1701]
National Certificate in Meat Processing (Smallgoods) (Level 3) [Ref: 1702]
Primary Industry Training Organisation has completed the review of the qualifications listed above.
New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 3) [Ref: 2482]
New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 4) [Ref: 2483]
New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 5) [Ref:
2484]
New Zealand Certificate in Meat Processing (Halal) (Level 3) [Ref: 2493] New Zealand Certificate in Meat Processing (Level 3) [Ref: 2495]
New Zealand Certificate in Meat Processing (Level 4) with strands in Boning Operations, Grading, Meat Quality, Rendering, Slaughter and Dressing, and Optimising Meat Yields [Ref: 2496]
The next qualification review is planned to take place during 2019.
The review, started in 2011 and completed in 2013, occurred as a result of the mandatory review of Food Processing sector qualifications, part of the Targeted Review of Qualifications (TRoQ). The mandatory review involved extensive consultation with stakeholders working in and with the industry. These included the Meat Processing Sector Management Group made up of industry and provider representatives and the Technical Working Groups who provided specialist input on each of the sectors included in the qualification structure. Consultation included meetings to discuss the need to review the qualifications, and subsequent meetings considered the proposed content of the qualifications.
Unit standard 16615 is included in the National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management [Ref: 0692]. This unit standard expired on 31 December 2014 and is no longer available as an elective choice in the Supervisory Management strand.
Industry confirmed the on-going need for a suite of qualifications in this area that would recognise graduate capabilities and provide an education pathway for trainees.
The existing National qualifications have been replaced by New Zealand qualifications, as detailed below.
National Certificate in Animal Product Examination Services (Petfood) with strands in Ante-mortem Examination, and Post-mortem Examination [Ref: 1060]
National Certificate in Animal Product Examination Services (Poultry) (Level 3) [Ref: 1223]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
Qualification [Ref: 1060] contains expiring unit standards for which replacement unit standards have now been registered. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards.
Credit for | Exempt from |
27752 | 20204 |
27754 | 20206 |
Qualification [Ref: 1223] contains expiring unit standards for which replacement unit standards have now been registered. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards.
Credit for | Exempt from |
27752 | 22046 |
27754 | 22048, 22049 |
National Certificate in Animal Product Examination Services with strands in Sheep and Goats, Lambs, Cattle, Horses, Pigs, Bobby Calves, Deer, and Ostriches and Emus, and with optional strands in Other Species, and Pre-slaughter Examination Services [Ref: 0785]
National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
Qualification [Ref: 0785] contains expiring unit standards for which replacement unit standards have now been registered. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards.
Credit for | Exempt from |
27751 | 13497, 13498, 13499, 24501, 24506 |
27752 | 13474 |
27753 | 13475, 13476, 13477, 13478, 13479, 13480, 13505, 24508 |
27754 | 13490, 13492, 13493, 13494, 13501, 13502, 13503, 13504, 24502, 24503, 24504, 24505, 24507 |
Qualification [Ref: 0969] 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 |
17681, 19451 | 26290 |
17682, 19457 | 26291 |
17683, 19452 | 26292 |
17684, 19453 | 26293 |
17685, 19454 | 26294 |
17686, 19455 | 26295 |
17687, 19456 | 26296 |
17688, 19458 | 26297 |
National Certificate in Meat Processing (Compliance Checks) (Level 5) with strands in Edible Areas, and Inedible Areas [Ref: 1497]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
National Certificate in Meat Processing (Halal) with strands in Halal Slaughter and Halal Audit [Ref: 1516]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products, and Casings and Calibrations [Ref: 0689]
National Certificate in Meat Processing (Preparation of Livestock) (Level 2) [Ref: 0693] National Certificate in Meat Processing (Introductory) (Level 1) [Ref: 0932]
National Certificate in Meat Processing (Smallgoods) (Level 2) [Ref: 0956] National Certificate in Meat Processing (Boning) (Level 3) [Ref: 1698]
National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Trimming, Saw Operations, Quartering, Packaging and Dispatching [Ref: 1699] National Certificate in Meat Processing (Smallgoods) (Level 3) [Ref: 1702]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
National Certificate in Meat Processing (Grading) (Level 3) with strands in Beef, Pig Meat, Sheep and Lamb, and Venison [Ref: 0691]
National Certificate in Meat Processing (Slaughter and Dressing) (Level 2) with strands in Slaughter, Evisceration, and Opening and Clearing Skins [Ref: 0694]
National Certificate in Meat Processing (Meat Product Specifications) (Level 3) with strands in Sheep and Lamb Products, and Beef Products [Ref: 1250]
National Certificate in Meat Processing (Advanced Boning) (Level 4) [Ref: 1425]
National Certificate in meat Processing (Rendering) (Level 2) with strands in Low Temperature Rendering Process, and High Temperature Rendering Process, and with an optional strand in Blood Meal Processing [Ref: 1700]
National Certificate in Meat Processing (Rendering) (Level 4) with an optional strand in Blood Meal Production [Ref: 1701]
replaced by
Review category | C | See Key to Qualification Review Categories at the end of report |
National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management [Ref: 0692]
Review category | D | See Key to Qualification Review Categories at the end of report |
Unit standard 16615 in qualification [Ref: 0692] expired on 31 December 2014 and is no longer available as an elective choice in the Supervisory Management strand. For the purposes of this qualification, candidates must have completed and reported assessment against this unit standard by 31 December 2014.
Qualification [Ref: 0692] contains expiring unit standards for which replacement unit standards have now been registered. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards.
Credit for | Exempt from |
26551, 26552 | 6400, 6401, 6402 |
26551 | 6402 |
26552 | 6401 |
26291 | 17682 |
National Certificate in Meat Processing (Wool Estimation) [Ref: 0696]
Review category | D | See Key to Qualification Review Categories at the end of report |
Last date for entry into the replaced National Certificates is 31 December 2016. Last date for award of the replaced National Certificates is 31 December 2018.
It is recommended that candidates currently enrolled in the replaced National Certificates who will be unable to complete the qualifications by the 31 December 2018 transfer to the New Zealand Certificates listed above.
It is the intention of Primary ITO that no existing trainee should be disadvantaged by these transition arrangements. Any person who considers they have been disadvantaged may appeal to the Primary ITO, below.
Primary Industry Training Organisation PO Box 10383
The Terrace Wellington 6143
Telephone 04 801 9616
Email standards@primaryito.ac.nz
Website www.primaryito.ac.nz
Category A The qualification is published as a new version with the same NQF ID | Changes are made to SSB name, contact details or purpose statement |
No change is made to title, rules or components of the qualification | |
No transition arrangements are required | |
Category B The qualification is published as a new version with the same NQF ID | Changes are made to title, rules or components |
The new version of the qualification recognises a similar skill set to that recognised by the previous version | |
The SSB is confident that people awarded the new or previous version are comparable in terms of competence | |
Transition arrangements are required if candidates must gain additional/different credits for the new version | |
Category C A new (replacement) qualification is published with new NQF ID | Significant changes are made to the qualification in terms of components, structure, type or level |
The SSB views people with the replacement qualification as being significantly different in terms of competence from those with the replaced qualification | |
Transition arrangements are required | |
Transition may be limited to phase-out dates | |
Category D Qualification will expire. There is no replacement qualification | Qualification is no longer required by industry |
The qualification is designated as expiring and a last date for meeting the qualification requirements is set |