Review of Meat Processing unit standards

Field Manufacturing

Reviewof Meat Processing unit standards

Subfield	Domain	ID
Meat Processing	Animal Product Examination	27751-27754, 27759, 27760
	Meat Industry – Cooked Meat Products	3113-3122, 18767, 20233
	Meat Industry – Freezers and Chillers	16497-16503
	Meat Industry – Further Processing	2495, 2498, 2500, 2517, 3102, 3105, 4537, 4539, 20222, 20226, 20232, 20237, 20238, 20727, 21159, 21627, 24591-24594, 24596-24599, 24601, 24602, 25028, 26382, 26383, 26433, 26996-26998, 27347, 27348
	Meat Industry - Packaging	16450, 16451, 16453, 16454, 16480, 16494 20225, 20227, 20228, 20230, 20231, 20978, 21158, 21626, 25142, 25146, 25834-25836, 25838, 25839, 25844
	Meat Industry – Rendering	3108-3112, 27261-27273
	Meat Industry Generic	2503-2505, 12624-12626, 13485, 13489, 14899, 16506, 16538-16540, 17689, 18760, 19174-19178, 20234, 20235, 20241, 20643, 20644, 20730, 20976, 20979, 21161, 21623, 22319-22323, 23354, 24595, 24600, 25029-25033, 25035, 25037, 25038, 25040, 25147, 25842, 25843, 25924, 25926, 25927, 26025, 26290-26297, 26999
	Slaughter and Dressing	2507, 2508, 2511, 2512, 3094, 3097, 16463, 16471-16473, 16496, 16504, 16505, 20639, 20641, 20642, 20728, 20729, 20731, 20980, 20981, 21160, 21324-21326, 21624, 22296, 23352, 23353, 25144, 25145, 25837, 25840, 25841, 27000-27003, 27005, 27006
	Smallgoods	18517, 18518, 18520-18533, 18535, 18811-18813, 19342-19345

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

Date new versions published January 2015

Planned review date December 2019

Summary

The meat processing sector reviewed all their unit standards listed in the domains above in conjunction with their Targeted Review of Qualifications (TROQ) process. The TROQ process resulted in most of the current domains being revisited and amended to reflect the clusters of work identified during the TROQ analysis. The unit standards were also analysed to determine whether they were at the correct level, whether their credit totals were correct, and whether they overlapped with other unit standards with similar skill sets.

The Meat Industry – Cooked Meat Products, Meat Industry – Freezers and Chillers, Meat Industry – Further Processing, Meat Industry – Packaging, Meat Processing – Petfood, and Smallgoods domains were designated expiring. They were replaced by the new domains, Meat Processing – Core Skills, Boning Operations, Meat Manufacturing, and Meat Quality.

The analysis identified ten unit standards that were common to more than one industry of the primary food processing sector. This resulted in a new subfield, Primary Products Food Processing, with the two new domains, Primary Products Food Processing – Core Skills and Primary Products Food Processing – Operational Skills.

The changes to the unit standards were discussed and analysed at meetings in August 2012, October 2012, April 2013, and May 2013, and endorsed in October 2013.

Main changes

· 60 unit standards were designated expiring.

· 93 unit standards were replaced with 34 new unit standards.

· 17 new unit standards were developed.

· 21 unit standards have had their levels amended.

· 51 unit standards have had their credits amended.

· 74 unit standards have had their content reviewed.

Category C and D unit standards will expire at the end of December 2016

Impact on existing organisations with consent to assess

Current consent for			Consent extended to
Nature of consent	Classification or ID	Level	Nature of consent	Classification or ID	Level
Subfield	Meat Processing	Any	Subfield	Primary Products Food Processing	Same
Subfield	Meat Processing	3	Standards	3097, 3108, 3109, 3110, 16471, 2073020981, 25028, 25837, 25924, 27261, 28175, 28176, 28177, 28182, 28184, 28185, 28229, 28230, 28232, 28243, 28244, 28245, 28246, 28253, 28261	4
Domain	Meat Industry – Cooked Meat Products	3, 4	Domain	Meat Manufacturing	4
Domain	Meat Industry – Cooked Meat Products	5, 6	Domain	Meat Manufacturing	Same
Domain	Meat Industry – Further Processing	3, 4	Domain	Boning Operations	4
			Domain	Meat Manufacturing	4
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	4
		5, 6	Domain	Boning Operations	Same
			Domain	Meat Manufacturing	Same
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	Same
Standard	2500	3	Standard	28237	3
Domain	Meat Industry – Packaging	3, 4	Domain	Boning Operations	4
			Domain	Meat Manufacturing	4
			Domain	Pre and Post Slaughter and Dressing	4
		5, 6	Domain	Boning Operations	Same
			Domain	Meat Manufacturing	Same
			Domain	Pre and Post Slaughter and Dressing	Same
Standard	21158	2	Standard	28234	3
Domain	Meat Industry – Rendering	2	Standard	3110, 3111, 28174, 28175	4
Domain	Meat Industry – Rendering	3	Standards	3108, 3109, 3110, 27261, 28175	4
Domain	Meat Industry Generic	2, 3, 4	Domain	Animal Product Examination	4
			Domain	Boning Operations	4
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	4
			Domain	Pre and Post Slaughter and Dressing	4
			Domain	Primary Products Food Processing – Core Skills	4
			Domain	Primary Products Food Processing – Operational Skills	4
		5, 6	Domain	Animal Product Examination	Same
			Domain	Boning Operations	Same
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	Same
			Domain	Pre and Post Slaughter and Dressing	Same
			Domain	Primary Products Food Processing – Core Skills	Same
			Domain	Primary Products Food Processing – Operational Skills	Same
Standard	2503	3	Standard	28262	3
Standards	12624, 12625	2 and 3	Standard	28263	3
Standard	12626	5	Standard	28265	5
Standard	26999	3	Standard	28267	3
Domain	Slaughter and Dressing	2, 3, 4	Domain	Pre and Post Slaughter and Dressing	4
			Domain	Meat Manufacturing	4
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	4
Domain	Slaughter and Dressing	5, 6	Domain	Pre and Post Slaughter and Dressing	Same
			Domain	Meat Manufacturing	Same
			Domain	Meat Processing – Core Skills	Same
			Domain	Meat Quality	Same
Domain	Smallgoods	3	Domain	Boning Operations	4
		3	Domain	Meat Manufacturing	4
		6	Domain	Boning Operations	6
		6	Domain	Meat Manufacturing	6

Impact on Consent and Moderation Requirements (CMR)

None.

Impact on registered qualifications

Key to type of impact

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 Primary Industry Training Organisation qualifications are impacted by the outcome of this review. The classifications and/or standards that generated the status Affected are listed in bold.

Ref	Qualification Title	Classification or ID
1060	National Certificate in Animal Product Examination Services (Petfood) with strands in Ante-mortem Examination, and Post-mortem Examination	2503, 13489, 20644
1223	National Certificate in Animal Product Examination Services (Poultry) (Level 3)	13489
0785	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	2503, 13489
1425	National Certificate in Meat Processing (Advanced Boning) (Level 4)	2503, 2505, 20235, 24591-24602, 26999
0689	National Certificate in Meat Processing (Associated Processes) (Level 2) with strands in Offal Products, and Casings and Calibrations	2503-2505, 3102, 3105, 12624, 16450, 16451, 16453, 16454, 16506, 20225, 20231, 20235, 20976, 20978, 21626, 24595, 25029, 25035, 25040, 25842, 26382, 26383, 26433, 26999
1698	National Certificate in Meat Processing (Boning) (Level 3)	2503, 2505, 20222, 21627, 26996, 26997, 26999, 27348
1497	National Certificate in Meat Processing (Compliance Checks) (Level 5) with strands in Edible Areas and Inedible Areas	13485, 13489, 14899, 20234
1699	National Certificate in Meat Processing (Further Processing) (Level 2) with strands in Trimming, Saw Operations, Quartering, Packaging and Dispatching	2500, 2503, 2505, 4539, 16497-16503, 16506, 20225-20228, 20230, 20231, 20235, 20237, 20241, 20976, 20979, 21158, 21159, 25029, 25035, 25038, 25040, 25142, 25146, 25147, 25834-25836, 25838, 25839, 26998, 26999, 27347
0691	National Certificate in Meat Processing (Grading) (Level 3) with strands in Beef, Pig Meat, Sheep and Lamb, and Venison	2505, 2507, 2508, 2511, 2512, 16471, 16472, 16504, 16505
1516	National Certificate in Meat Processing (Halal) with strands in Halal Slaughter, and Halal Audit	2503, 2505, 17689, 20235, 20644, 21623, 23352, 23353, 24595, 25029, 25030, 25035, 25040, 25842, 25924, 25926, 25927, 26025, 26999
0932	National Certificate in Meat Processing (Introductory) (Level 1)	2495, 2498, 2503-2505, 2517, 4537, 16506, 20235, 20238, 21160, 25029, 25030, 25035, 25040, 25842, 26999
0692	National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management	12625, 16506, 16538-16540
0969	National Certificate in Meat Processing (Meat Industry Standards	17689, 26290-26297
1250	National Certificate in Meat Processing (Meat Product Specifications) (Level 3) with strands in Sheep and Lamb Products, and Beef Products	19174-19178, 22319-22323
0693	National Certificate in Meat Processing (Preparation of Livestock) (Level 2)	2504, 16506, 20235, 20644, 21325, 21326, 25842, 27006
1700	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	3108-3112, 27270-27273
1701	National Certificate in Meat Processing (Rendering) (Level 4) with an optional strand in Blood Meal Production	20234, 27261, 27262, 27263, 27264, 27265-27268
0694	National Certificate in Meat Processing (Slaughter and Dressing) (Level 2) with strands in Slaughter, Evisceration, and Opening and Clearing Skins	2503-2505, 3097, 12624, 16496, 16506, 20235, 20639, 20641, 20642, 20644, 20727, 20728, 20731, 20980, 20981, 21161, 21324, 21326, 21623, 22296, 25029-25031, 25035, 25037, 25040, 25837, 25840, 25841, 26999-27003, 27005, 27006
0956	National Certificate in Meat Processing (Smallgoods) (Level 2)	2505, 18525
1702	National Certificate in Meat Processing (Smallgoods) (Level 3)	2505, 18525
0696	National Certificate in Meat Processing (Wool Estimation)	3094, 20235

The following table identifies qualifications developed by other SSBs that are impacted by the outcome of this review. The SSBs have been advised that the qualifications require revision. The classifications and/or standards that generated the status Affected are listed in bold.

Ref	Qualification Title	Classification or ID	SSB Name
0269	National Certificate in Meat Retailing (Carcass Processing)	2503, 26999	Competenz
0270	National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture)	2503, 12624, 26999
1582	National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready)	2503, 12624, 26999
1583	National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing	2503, 12624, 16502, 26999
1584	National Certificate in Meat Retail Butchery (Introductory)	2503, 12624, 26999
1585	National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture	2503, 12624, 26999

Detailed list of unit standards – classification, title, level, and credits

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 > Animal Product Examination

ID	Title	Level	Credit	Review Category
27751	Demonstrate knowledge of post-mortem animal product examination	4	45 40	B
27752	Demonstrate knowledge of ante-mortem animal examination	4	40	B
27753	Complete ante-mortem examinations of animals	4	40	B
27754	Complete post-mortem animal product examinations Complete post-mortem animal product examinations for human consumption	4	40	B
27759	Monitor and verify animal product post-mortem examinations Monitor and verify animal product post-mortem examinations in a meat processing operation	5	20 10	B
27760	Monitor and verify ante-mortem examinations of animals Monitor and verify ante-mortem examinations of animals in a meat processing operation	5	20 10	B
28170	Demonstrate knowledge of post-mortem poultry product examination	3	20	New
28171	Demonstrate knowledge of ante-mortem poultry examination	3	20	New
28172	Complete post-mortem animal product examinations for animal consumption	3	20	New
28173	Complete post-mortem poultry product examinations	3	20	New

Manufacturing > Meat Processing > Boning Operations

ID	Title	Level	Credit	Review Category
28235	Operate a robotic breaking and boning process in a meat processing operation	4	20	New
28236	Operate automated pre-boning equipment in a meat processing operation	4	20	New

Manufacturing > Meat Processing > Meat Industry – Cooked Meat Products

ID	Title	Level	Credit	Review Category
3118	Pack and dispatch cooked meat products	2	8	D
20233	Quality check cooked meat products	3	2	D

Manufacturing > Meat Processing > Meat Industry – Freezers and Chillers

ID	Title	Level	Credit	Review Category
16497	Freeze meat products	2	4	D
16498	Chill meat products	2	4	D
16499	Control a meat chiller	3	4	D
16500	Control a meat freezer	3	4	D
16501	Access and provide information using computerised freezer and/or chiller inventory management system	3	4	D
16502	Demonstrate knowledge of stock control procedures in a freezer and/or chiller in the meat industry	2	2	D
16503	Receive inward goods in a freezer and/or chiller in a meat processing operation	2	2	D

Manufacturing > Meat Processing > Meat Industry Generic

ID	Title	Level	Credit	Review Category
2504	Clean work areas in the meat processing industry	2	4	D
2505	Demonstrate knowledge of meat industry workplace hygiene and food safety requirements	3	4	D
13489	Demonstrate knowledge of hygiene practices that reduce the risk of animal product spoilage and food poisoning	3	4	D
16506	Demonstrate knowledge of chemical handling in the meat processing industry	2	5	D
16538	Analyse data for workplace operations in the meat processing and fellmongery industries	3	3	D
16540	Manage meat processing and fellmongery production units	5	30	D
18760	Demonstrate knowledge of post-mortem meat products examination requirements	3	8	D
19174	Apply quality assurance principles in a beef boning room	3	4	D
19178	Compare beef product compliance to written specifications	3	4	D
20234	Demonstrate knowledge of risk management programmes in the meat processing industry	3	5	D
20235	Explain health and safety practices in the meat processing industry	2	3	D
20241	Load transport containers in the meat processing industry	2	5	D
20976	Operate carton sealing machines in the meat processing industry	2	3	D
20979	Describe the New Zealand Food Safety Authority's (NZFSA) electronic certification system	3	5	D
22319	Apply quality assurance principles in an ovine cutting room	3	4	D
22322	Compare ovine product compliance to written specifications	3	4	D
24595	Demonstrate knowledge of product safety programmes in the meat industry	3	4	D
24600	Apply quality assurance practices in the meat processing industry	4	6	D
25029	Communicate on a production line in the meat processing industry	2	3	D
25030	Comply with workplace safety requirements on a production line in the meat processing industry	2	4	D
25031	Demonstrate knowledge of good manufacturing processes in the meat processing industry	3	4	D
25032	Demonstrate knowledge of risk organism preparedness and response in the meat processing industry	3	6	D
25033	Demonstrate knowledge of interventions to address musculoskeletal disorders in the meat processing industry	3	4	D
25035	Demonstrate knowledge of musculoskeletal disorders in the meat processing industry	2	4	D
25038	Prepare and operate an automatic bag loader in the meat processing industry	2	3	D
25040	Work in a team to achieve designated tasks on a production line in the meat processing industry	2	4	D
25842	Demonstrate knowledge of zoonoses in the meat processing industry	2	3	D

Manufacturing > Meat Processing > Meat Industry - Packaging

ID	Title	Level	Credit	Review Category
20225	Prepare cartons to pack meat	2	4	D
20227	Pack and vacuum seal meat cuts	2	4	D
20228	Label cartons for packing meat products	2	3	D
20230	Operate a lidder feed machine in the meat processing industry	2	2	D
20231	Operate scales in a meat processing plant	2	4	D
20978	Pack offal products	2	12	D
21626	Prepare inedible offal products for packaging	2	6	D
25142	Pack bulk meat products	2	8	D
25146	Pack individual meat products	2	8	D
25834	Operate tray packaging equipment in the meat processing industry	2	5	D
25835	Operate computerised data capture equipment for semi-automatic labelling machinery in the meat processing industry	3	10	D
25836	Package meat products using gas flushing equipment in the meat processing industry	2	10	D
25838	Operate automatic meat cut wrapping equipment in the meat processing industry	2	4	D
25839	Operate manual meat cut wrapping equipment in the meat processing industry	2	4	D
25844	Set up data capture equipment, scales and semi-automatic labelling machinery in the meat processing industry	4	15	D

Manufacturing > Meat Processing > Meat Industry – Rendering

ID	Title	Level	Credit	Review Category
3108	Operate high temperature rendering process Operate a high-temperature rendering process	3 4	20	B
3109	Operate low temperature rendering process Operate a low-temperature rendering process	3 4	20	B
3110	Operate blood drying equipment during rendering in the meat processing industry Operate blood-drying equipment during rendering in a meat processing operation	2 4	8 5	B
3111	Prepare and dispatch tallow and rendered meat products	2 3	5	B
3112	Clean rendering department machinery, equipment and facilities	2	5	D
27261	Demonstrate knowledge of the receipt of raw materials for rendering in the meat processing industry Demonstrate knowledge of the receipt of raw materials for rendering in a meat processing operation	3 4	4 5	B
27262	Demonstrate knowledge of estimating yields during rendering operations in the meat processing industry Demonstrate knowledge of estimating yields during rendering in a meat processing operation	4	6 10	B
27263	Demonstrate knowledge of the production of blood meal during rendering operations in the meat processing industry Demonstrate knowledge of the production of blood meal during rendering in a meat processing operation	4	8 10	B
27264	Demonstrate knowledge of environmental controls during rendering operations in the meat processing industry	4	6	D
27265	Demonstrate knowledge of hygienic rendering in the meat processing industry Demonstrate knowledge of hygienic rendering in a meat processing operation	4	6 5	B
27266	Demonstrate knowledge of the production of meat and bone meal during rendering operations	4	10	B
27267	Demonstrate knowledge of the production of tallow during rendering operations in the meat processing industry Demonstrate knowledge of the production of tallow during rendering in a meat processing operation	4	10	B
27268	Demonstrate knowledge of the process of cooking raw materials during rendering operations	4	4 5	B
27269	Demonstrate knowledge of the process of separation and milling during rendering operations	4	4 5	B
27270 27273 28174	Transfer raw materials for processing using a blow line during rendering operations in the meat processing industry Receive and prepare raw materials for rendering in the meat processing industry Operate a blow line in a meat processing operation	2 2 3	4 4 5	C C
27271 27272 28175	Operate raw material size reduction and cooking equipment during rendering operations in the meat processing industry Operate separation and milling equipment during rendering operations in the meat processing industry Operate rendering equipment during rendering in a meat processing operation	2 2 4	8 4 5	C C

Manufacturing > Meat Processing > Meat Quality

ID	Title	Level	Credit	Review Category
28254	Audit meat processing systems for compliance with Meat Industry Standards	5	20	New
28255	Verify collection of water samples in a meat processing operation	4	5	New
28256	Carry out statistical process control system checks in a meat processing operation	4	5	New
28257	Control detained product in a meat processing operation	4	5	New
28258	Gather and test meat product samples on-site in a meat processing operation	4	5	New
28259	Despatch animal product samples for verification in a meat processing operation	4	5	New
28260	Control official security devices in a meat processing operation	4	5	New

Manufacturing > Meat Processing > Slaughter and Dressing

ID	Title	Level	Credit	Review Category
3094	Assess wool yields prior to slaughter	4	120	D

Manufacturing > Meat Processing > Slaughter and Dressing

Manufacturing > Meat Processing > Pre and Post Slaughter and Dressing

ID	Title	Level	Credit	Review Category
16463 27005 28179	Stick pigs Stick stock Stick stock in a meat processing operation	2 2 3	6 6 5	C C
16496	Process non-conforming product in the meat processing industry Process non-conforming product in a meat processing operation	2 3	15 5	B
20641	Split pork or beef carcasses using a suspended splitting saw Operate a suspended splitting saw in a meat processing operation	2 3	20 10	B
20642	Supply skids and gambrels for a meat processing operation	2 3	10 5	B
20729 27002 28182	Carry out viscera operations Recover by-products from carcasses during viscera operations Recover viscera by-products in a meat processing operation	2 2 4	5 12 10	C C
20731 20980 28183	Secure and seal carcass anus and pizzle prior to evisceration Remove external by-products from carcasses Remove non-viscera by-products from carcasses in a meat processing operation	2 2 3	5 5 5	C C
20981	Remove internal by-products from carcasses Remove viscera by-products from carcasses in a meat processing operation	2 4	12 10	B
21324 28184	Prepare animal heads for further processing Prepare animal heads for further processing in a meat processing operation	2 4	6 10	C
21325	Prepare stock for slaughter Prepare stock for slaughter in a meat processing operation	3	15 5	B
21326 27006 28178	Stun stock using electronic stunner equipment Stun stock using captive bolt equipment Stun stock in a meat processing operation	3 3 3	4 4 5	C C
22296 27001 28177	Remove carcass hides in the meat processing industry Open and clear hides Open and clear hides in a meat processing operation	2 3 4	12 35 20	C C
23352	Demonstrate knowledge of the slaughtering of livestock in the meat processing industry Demonstrate knowledge of the slaughtering of livestock in a meat processing operation	3	4 2	B
23353	Demonstrate knowledge of pre-slaughter stunning in the meat processing industry Demonstrate knowledge of pre-slaughter stunning in a meat processing operation	3	5	B
25144 25145 28185	Singe and wash pig carcasses in the meat processing industry Scald, de-hair and scrape pig carcasses in the meat processing industry Wash and scrape pig carcasses in a meat processing operation	2 3 4	4 20 20	C C
25837	Operate flaying equipment in the meat processing industry Operate flaying equipment in a meat processing operation	2 4	4 5	B
25840	Identify individual animals during the slaughter process using electronic systems in the meat processing industry Identify individual animals during the slaughter process using electronic systems in a meat processing operation	3	4 5	B
25841	Demonstrate knowledge of livestock emergency slaughter in the meat processing industry Demonstrate knowledge of livestock emergency slaughter in a meat processing operation	3	4 5	B
27003	Shackle stock Shackle stock in a meat processing operation	2 3	4 5	B
28187	Remove hides mechanically in a meat processing operation	4	10	New
28248	Handle stock in the yards in a meat processing operation	3	5	New
28249	Receive and inspect stock in the yards in a meat processing operation	4	15	New

Title

Level

Credit

Review Category

16463

27005

28179

Stick pigs

Stick stock

Stick stock in a meat processing operation

16496

Process non-conforming product in the meat processing industry

Process non-conforming product in a meat processing operation

20641

Split pork or beef carcasses using a suspended splitting saw

Operate a suspended splitting saw in a meat processing operation

20642

Supply skids and gambrels for a meat processing operation

20729

27002

28182

Carry out viscera operations

Recover by-products from carcasses during viscera operations

Recover viscera by-products in a meat processing operation

20731

20980

28183

Secure and seal carcass anus and pizzle prior to evisceration

Remove external by-products from carcasses

Remove non-viscera by-products from carcasses in a meat processing operation

20981

Remove internal by-products from carcasses

Remove viscera by-products from carcasses in a meat processing operation

21324

28184

Prepare animal heads for further processing

Prepare animal heads for further processing in a meat processing operation

21325

Prepare stock for slaughter

Prepare stock for slaughter in a meat processing operation

21326

27006

28178

Stun stock using electronic stunner equipment

Stun stock using captive bolt equipment

Stun stock in a meat processing operation

22296

27001

28177

Remove carcass hides in the meat processing industry

Open and clear hides

Open and clear hides in a meat processing operation

23352

Demonstrate knowledge of the slaughtering of livestock in the meat processing industry

Demonstrate knowledge of the slaughtering of livestock in a meat processing operation

23353

Demonstrate knowledge of pre-slaughter stunning in the meat processing industry

Demonstrate knowledge of pre-slaughter stunning in a meat processing operation

25144

25145

28185

Singe and wash pig carcasses in the meat processing industry

Scald, de-hair and scrape pig carcasses in the meat processing industry

Wash and scrape pig carcasses in a meat processing operation

25837

Operate flaying equipment in the meat processing industry

Operate flaying equipment in a meat processing operation

25840

Identify individual animals during the slaughter process using electronic systems in the meat processing industry

Identify individual animals during the slaughter process using electronic systems in a meat processing operation

25841

Demonstrate knowledge of livestock emergency slaughter in the meat processing industry

Demonstrate knowledge of livestock emergency slaughter in a meat processing operation

27003

Shackle stock

Shackle stock in a meat processing operation

28187

Remove hides mechanically in a meat processing operation

New

28248

Handle stock in the yards in a meat processing operation

New

28249

Receive and inspect stock in the yards in a meat processing operation

New

Manufacturing > Meat Processing > Smallgoods

ID	Title	Level	Credit	Review Category
18517	Operate a smallgoods packaging line	2	4	D
18526	Prepare a packaging line in a smallgoods manufacturing operation	2	4	D
18529	Rotate stored meat in a smallgoods manufacturing operation	2	2	D
18530	Smoke smallgoods products	3	4	D
18811	Manage smallgoods products in chillers	3	4	D
18813	Dispatch smallgoods products	2	4	D

Manufacturing > Meat Processing

ID	Domain	Title	Level	Credit	Review Category
2495	Meat Industry – Further Processing Meat Processing – Core Skills	Identify bobby calf cuts	2	3	B
2498	Meat Industry – Further Processing Meat Processing – Core Skills	Identify beef cuts	2	3	B
25028	Meat Industry – Further Processing Boning Operations	Operate a mechanical saw in a beef boning room Operate a mechanical saw for boning in a meat processing operation	2 4	4 10	B
2500 4539 27347 28237	Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Boning Operations	Break down ovine carcasses on bandsaw Break down deer carcasses on bandsaw Break down pork carcasses on bandsaw Operate a bandsaw in a meat processing operation	3 3 3 3	30 25 20 10	C C C
2507 2511 28244	Slaughter and Dressing Slaughter and Dressing Meat Quality	Grade ovine carcasses Demonstrate knowledge of ovine grading classifications Classify and grade ovine carcasses	3 2 4	50 3 20	C C
2508 2512 28243	Slaughter and Dressing Slaughter and Dressing Meat Quality	Grade beef carcasses Demonstrate knowledge of beef grading classifications Classify and grade beef carcasses	3 2 4	50 3 20	C C
2517	Meat Industry – Further Processing Meat Processing – Core Skills	Identify ovine meat cuts	2	3	B
3097	Slaughter and Dressing Meat Quality	Demonstrate knowledge of key points in producing tender meat Demonstrate knowledge of the key points in producing tender meat	3 4	3 10	B
3102 3105 26382 26383 26433 28241	Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Manufacturing	Pull and strip runners Calibrate individual runners in a meat processing plant Salt and pack runners in a meat processing plant De-tank, crush and finish runners in a meat processing plant Calibrate bulk runners in a meat processing plant Pull, strip, and pack runners in a meat processing operation	2 3 3 3 3 3	8 35 4 16 15 5	C C C C C
3113 3114 28250	Meat Industry – Cooked Meat Products Meat Industry – Cooked Meat Products Meat Manufacturing	Demonstrate knowledge of cooked meat freeze drying processes and products Produce freeze dried cooked meat products Produce freeze-dried meat products	2 3 3	3 25 10	C C
3115 18525 28239	Meat Industry – Cooked Meat Products Smallgoods Meat Manufacturing	Demonstrate knowledge of cooked meat processes and products Demonstrate knowledge of a smallgoods manufacturing operation Demonstrate knowledge of a meat by-products manufacturing operation	2 2 3	3 3 5	C C
3116	Meat Industry – Cooked Meat Products Meat Manufacturing	Produce roasted, steamed and smoked meat products Produce roasted, steamed, and smoked meat products in a meat processing operation	3	10	B
3117	Meat Industry – Cooked Meat Products Meat Manufacturing	Produce cooked corn beef products Produce cooked corned-beef products in a meat processing operation	3	5	B
3119 3120 3121 3122 28252	Meat Industry – Cooked Meat Products Meat Industry – Cooked Meat Products Meat Industry – Cooked Meat Products Meat industry – Cooked Meat Products Meat Manufacturing	Demonstrate knowledge of meat extract, meat powder and soupstock production and products Produce meat extract Produce meat soupstocks Produce meat powders Produce meat extracts in a meat processing operation	2 3 3 3 3	5 25 20 20 10	C C C C
4537	Meat Industry – Further Processing Meat Processing – Core Skills	Identify venison cuts	2	3	B
13485	Meat Industry Generic Animal Product Examination	Compliance check edible areas of premises licensed or approved under the Animal Products Act	5	50 10	B
14899	Meat Industry Generic Animal Product Examination	Compliance check inedible areas of premises licensed or approved under the Animal Products Act	5	50 10	B
16450 16451 16453 16454 16480 16494 18523 18524 18528 28242	Meat Industry – Packaging Meat Industry – Packaging Meat Industry – Packaging Meat Industry – Packaging Meat Industry – Packaging Meat industry – Packaging Smallgoods Smallgoods Smallgoods Meat Manufacturing	Prepare edible red ovine offal products for packaging Prepare edible green ovine offal products for packaging Prepare edible green bovine offal products for packaging Prepare edible red bovine offal products for packaging Prepare edible deer offal products for packaging Prepare edible red bobby calf offal products for packaging Prepare dry ingredients in a smallgoods manufacturing operation Prepare finished meat cuts in a smallgoods manufacturing operation Prepare secondary meat cuts for smallgoods manufacture Prepare meat by-products	2 2 2 2 2 2 2 2 3 3	10 10 10 10 10 10 2 4 6 10	C C C C C C C C C
16471	Slaughter and Dressing Meat Quality	Demonstrate knowledge of pig meat grading classifications and principles of grading technology Demonstrate knowledge of meat grading classifications and principles of grading technology	3 4	20	B
16472 16473 28246	Slaughter and Dressing Slaughter and Dressing Meat Quality	Grade pig carcasses Determine probable quality status and calculate lean meat yield of pig carcasses Classify and grade pig carcasses	3 3 4	30 5 20	C C
16504 16505 28245	Slaughter and Dressing Slaughter and Dressing Meat Quality	Demonstrate knowledge of venison grading classifications Grade venison carcasses Classify and grade venison carcasses	2 3 4	4 40 20	C C
16539	Meat Industry Generic Meat Quality	Analyse the significance of industry requirements in meat processing and fellmongery operations Analyse the impact of industry quality requirements in a meat processing operation	5	5 15	B
17689	Meat Industry Generic Animal Product Examination	Demonstrate knowledge of the meat processing industry requirements regarding certification Demonstrate knowledge of certification requirements for the meat processing industry	4	4 5	B
18518 18520 18521 28238	Smallgoods Smallgoods Smallgoods Meat Manufacturing	Operate specialist cutting equipment to produce smallgoods products Prepare and operate blending equipment in a smallgoods manufacturing operation Prepare and operate slicing equipment in a smallgoods manufacturing operation Prepare and operate equipment for making by-products in a meat processing operation	3 2 2 3	6 6 6 5	C C C
18522	Smallgoods Meat Manufacturing	Prepare casings in a smallgoods manufacturing operation Prepare casings in a meat processing operation	2 3	3 5	B
18527	Smallgoods Meat Manufacturing	Prepare smallgoods product formulations Prepare manufactured meat product formulations	3	4 5	B
18531	Smallgoods Meat Manufacturing	Sort smallgoods meat products Sort meat for by-products in a meat processing operation	3	6 5	B
18532 21158 28234	Smallgoods Meat Industry – Packaging Boning Operations	Trim carcasses to make smallgoods products Trim meat products for packaging Trim meat products in a meat processing operation	2 2 3	6 12 5	C C
18533 18535 28240	Smallgoods Smallgoods Meat Manufacturing	Fill and form smallgoods products Link and tie smallgoods products Make meat by-products	2 2 3	6 4 5	C C
18767 19344 28251	Meat Industry – Cooked Meat Products Smallgoods Meat Manufacturing	Produce cooked meat products Cook or steam smallgoods products Produce cooked meat products in a meat processing operation	3 3 3	20 4 10	C C
18812	Smallgoods Meat Manufacturing	Batch meat for smallgoods products Batch meat for by-products in a meat processing operation	3	6 5	B
19175 19176 19177 22320 22321 22323 28232 28253	Meat Industry Generic Meat Industry Generic Meat Industry Generic Meat Industry Generic Meat Industry Generic Meat Industry Generic Boning Operations Meat Quality	Apply beef anatomical terms to beef product cutting lines Demonstrate knowledge of specifications for beef forequarter products Demonstrate knowledge of specifications for beef hindquarter products Apply ovine anatomical terms to ovine product cutting lines Demonstrate knowledge of specifications for ovine products Demonstrate knowledge of standard product descriptions for ovine cuts Demonstrate knowledge of anatomical terms, specifications, and product descriptions for meat cuts Demonstrate knowledge of compliance specifications for meat products	3 3 3 3 3 3 4 4	4 4 4 4 4 4 10 10	C C C C C C
19342	Smallgoods Meat Manufacturing	Ferment and mature smallgoods products Ferment and mature manufactured meat products in a meat processing operation	3	4 5	B
19343	Smallgoods Meat Manufacturing	Cure smallgoods products Cure manufactured meat products in a meat processing operation	3	6 5	B
19345 20727 26996 26997 28230	Smallgoods Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Boning Operations	Break carcass meat into smallgoods primary cuts Bone bovine necks Bone meat carcasses Break down meat carcasses Break and bone carcasses of small animals in a meat processing operation	3 2 3 3 4	4 5 16 16 30	C C C C
20222 20237 21627 26998 27348 28229	Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Boning Operations	Break and bone beef carcasses in hindquarter cuts Quarter beef carcasses for further processing Break down deer carcasses Quarter pig carcasses for further processing Break and bone beef carcasses in forequarter cuts Break and bone carcasses of large animals in a meat processing operation	3 2 3 2 3 4	16 12 16 12 16 30	C C C C C
20226	Meat Industry – Further Processing Boning Operations	Operate a meat processing skinning machine	2 3	12 5	B
20232	Meat industry – Further Processing Meat Quality	Carry out fat testing on meat products	2 3	3 5	B
20238	Meat Industry – Further Processing Meat Processing – Core Skills	Identify pork meat cuts	2	3	B
20639	Slaughter and Dressing Meat Manufacturing	Extract bovine foetal blood for processing Extract animal foetal blood in a meat processing operation	3	12 10	B
20644	Meat Industry Generic Pre and Post Slaughter and Dressing	Demonstrate knowledge of the Animal Welfare Act in relation to the meat processing industry	3	5	B
20728 25037 27000 28176	Slaughter and Dressing Meat Industry Generic Slaughter and Dressing Pre and Post Slaughter and Dressing	Operate a brisket saw Operate a brisket roller in the meat processing industry Open and clear skins Open and clear skins in a meat processing operation	2 2 3 4	5 3 35 20	C C C
20730	Meat Industry Generic Meat Quality	Carry out cusum inspections Carry out cusum inspections in a meat processing operation	3 4	3 5	B
21159	Meat Industry – Further Processing Boning Operations	Pre-trim carcasses Pre-trim carcasses in a meat processing operation	2 3	12 5	B
21160	Slaughter and Dressing Meat Processing – Core Skills	Locate and identify anatomical features of a carcass	2	2	B
21161	Meat Industry Generic Pre and Post Slaughter and Dressing	Use retain rail equipment in the meat industry Use retain rail equipment in a meat processing operation	3	5	B
21623	Meat Industry Generic Pre and Post Slaughter and Dressing	Describe Halal slaughter requirements in the meat processing industry Demonstrate knowledge of Halal slaughter requirements in a meat processing operation	2 3	3 5	B
21624 25843 28261	Slaughter and Dressing Meat Industry Generic Meat Quality	Remove samples for Trichinella Spiralis monitoring Apply sampling techniques in the meat processing industry Apply sampling techniques in a meat processing operation	3 3 4	5 4 5	C C
23354	Meat Industry Generic Pre and Post Slaughter and Dressing	Demonstrate knowledge of livestock behaviour prior to slaughter in the meat processing industry	3	5 10	B
24591 24592 24593 24594 24596 24597 24598 24599 28231	Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Meat Industry – Further Processing Boning Operations	Optimise meat yield when breaking and boning beef carcasses to produce cuts to specification Optimise meat yield when breaking and boning bobby calf carcasses to produce cuts to specification Optimise meat yield when breaking and boning deer carcasses to produce cuts to specification Optimise meat yield when breaking and boning goat carcasses to produce cuts to specification Optimise meat yield when breaking and boning lamb carcasses to produce cuts to specification Optimise meat yield when breaking and boning pork carcasses to produce cuts to specification Optimise meat yield when breaking and boning ratite and other bird carcasses to produce cuts to specification Optimise meat yield when breaking and boning sheep carcasses to produce cuts to specification Optimise meat yield when breaking and boning carcasses to produce cuts to specification	4 4 4 4 4 4 4 4 4	20 20 20 20 20 20 20 20 20	C C C C C C C C
24601	Meat Industry – Further Processing Boning Operations	Demonstrate knowledge of hot, warm and cold boning dynamics, techniques and yields Demonstrate knowledge of hot, warm, and cold boning techniques and yields	4	6 5	B
24602	Meat Industry – Further Processing Boning Operations	Demonstrate knowledge of carcass classification, cuts to specifications and carcass yield Demonstrate knowledge of carcass classification, cuts to specifications, and carcass yield	4	12 10	B
25147	Meat Industry Generic Meat Processing – Core Skills	Demonstrate knowledge of the New Zealand meat processing industry	2	3	B
25927	Meat Industry Generic Pre and Post Slaughter and Dressing	Produce Halal meat Produce Halal meat in a meat processing operation	3	5 10	B
26290	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 2: Design and Construction Demonstrate knowledge of Meat Industry Agreed Standard 2 – Design and Construction	4	12 10	B
26291	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 8: Quality Assurance Demonstrate knowledge of Meat Industry Standard 8 – Quality Assurance	4	12 10	B
26292	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 3: Hygiene and Sanitation Demonstrate knowledge of Meat Industry Standard 3 – Hygiene and Sanitation	4	12 10	B
26293	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 4: Procurement of Animals for Food Demonstrate knowledge of Meat Industry Standard 4 – Procurement of Animals for Food	4	12 10	B
26294	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 5: Slaughter and Dressing Demonstrate knowledge of Meat Industry Standard 5 – Slaughter and Dressing	4	12 10	B
26295	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 6: Processing of Edible Product Demonstrate knowledge of Meat Industry Standard 6 – Processing of Edible Product	4	12 10	B
26296	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 7: Byproducts Demonstrate knowledge of Meat Industry Standard 7 – Byproducts	4	12 10	B
26297	Meat Industry Generic Meat Quality	Describe and analyse the requirements for Meat Industry Standard 9: Storing and Transport Demonstrate knowledge of Meat Industry Standard 9 – Storage and Transport	4	12 10	B

Domain

Title

Level

Credit

Review Category

2495

Meat Industry – Further Processing

Meat Processing – Core Skills

Identify bobby calf cuts

2498

Meat Industry – Further Processing

Meat Processing – Core Skills

Identify beef cuts

25028

Meat Industry – Further Processing

Boning Operations

Operate a mechanical saw in a beef boning room

Operate a mechanical saw for boning in a meat processing operation

2500

4539

27347

28237

Meat Industry – Further Processing

Boning Operations

Break down ovine carcasses on bandsaw

Break down deer carcasses on bandsaw

Break down pork carcasses on bandsaw

Operate a bandsaw in a meat processing operation

2507

2511

28244

Slaughter and Dressing

Meat Quality

Grade ovine carcasses

Demonstrate knowledge of ovine grading classifications

Classify and grade ovine carcasses

2508

2512

28243

Slaughter and Dressing

Meat Quality

Grade beef carcasses

Demonstrate knowledge of beef grading classifications

Classify and grade beef carcasses

2517

Meat Industry – Further Processing

Meat Processing – Core Skills

Identify ovine meat cuts

3097

Slaughter and Dressing

Meat Quality

Demonstrate knowledge of key points in producing tender meat

Demonstrate knowledge of the key points in producing tender meat

3102

3105

26382

26383

26433

28241

Meat Industry – Further Processing

Meat Manufacturing

Pull and strip runners

Calibrate individual runners in a meat processing plant

Salt and pack runners in a meat processing plant

De-tank, crush and finish runners in a meat processing plant

Calibrate bulk runners in a meat processing plant

Pull, strip, and pack runners in a meat processing operation

3113

3114

28250

Meat Industry – Cooked Meat Products

Meat Manufacturing

Demonstrate knowledge of cooked meat freeze drying processes and products

Produce freeze dried cooked meat products

Produce freeze-dried meat products

3115

18525

28239

Meat Industry – Cooked Meat Products

Smallgoods

Meat Manufacturing

Demonstrate knowledge of cooked meat processes and products

Demonstrate knowledge of a smallgoods manufacturing operation

Demonstrate knowledge of a meat by-products manufacturing operation

3116

Meat Industry – Cooked Meat Products

Meat Manufacturing

Produce roasted, steamed and smoked meat products

Produce roasted, steamed, and smoked meat products in a meat processing operation

3117

Meat Industry – Cooked Meat Products

Meat Manufacturing

Produce cooked corn beef products

Produce cooked corned-beef products in a meat processing operation

3119

3120

3121

3122

28252

Meat Industry – Cooked Meat Products

Meat industry – Cooked Meat Products

Meat Manufacturing

Demonstrate knowledge of meat extract, meat powder and soupstock production and products

Produce meat extract

Produce meat soupstocks

Produce meat powders

Produce meat extracts in a meat processing operation

4537

Meat Industry – Further Processing

Meat Processing – Core Skills

Identify venison cuts

13485

Meat Industry Generic

Animal Product Examination

Compliance check edible areas of premises licensed or approved under the Animal Products Act

14899

Meat Industry Generic

Animal Product Examination

Compliance check inedible areas of premises licensed or approved under the Animal Products Act

16450

16451

16453

16454

16480

16494

18523

18524

18528

28242

Meat Industry – Packaging

Meat industry – Packaging

Smallgoods

Meat Manufacturing

Prepare edible red ovine offal products for packaging

Prepare edible green ovine offal products for packaging

Prepare edible green bovine offal products for packaging

Prepare edible red bovine offal products for packaging

Prepare edible deer offal products for packaging

Prepare edible red bobby calf offal products for packaging

Prepare dry ingredients in a smallgoods manufacturing operation

Prepare finished meat cuts in a smallgoods manufacturing operation

Prepare secondary meat cuts for smallgoods manufacture

Prepare meat by-products

16471

Slaughter and Dressing

Meat Quality

Demonstrate knowledge of pig meat grading classifications and principles of grading technology

Demonstrate knowledge of meat grading classifications and principles of grading technology

16472

16473

28246

Slaughter and Dressing

Meat Quality

Grade pig carcasses

Determine probable quality status and calculate lean meat yield of pig carcasses

Classify and grade pig carcasses

16504

16505

28245

Slaughter and Dressing

Meat Quality

Demonstrate knowledge of venison grading classifications

Grade venison carcasses

Classify and grade venison carcasses

16539

Meat Industry Generic

Meat Quality

Analyse the significance of industry requirements in meat processing and fellmongery operations

Analyse the impact of industry quality requirements in a meat processing operation

17689

Meat Industry Generic

Animal Product Examination

Demonstrate knowledge of the meat processing industry requirements regarding certification

Demonstrate knowledge of certification requirements for the meat processing industry

18518

18520

18521

28238

Smallgoods

Meat Manufacturing

Operate specialist cutting equipment to produce smallgoods products

Prepare and operate blending equipment in a smallgoods manufacturing operation

Prepare and operate slicing equipment in a smallgoods manufacturing operation

Prepare and operate equipment for making by-products in a meat processing operation

18522

Smallgoods

Meat Manufacturing

Prepare casings in a smallgoods manufacturing operation

Prepare casings in a meat processing operation

18527

Smallgoods

Meat Manufacturing

Prepare smallgoods product formulations

Prepare manufactured meat product formulations

18531

Smallgoods

Meat Manufacturing

Sort smallgoods meat products

Sort meat for by-products in a meat processing operation

18532

21158

28234

Smallgoods

Meat Industry – Packaging

Boning Operations

Trim carcasses to make smallgoods products

Trim meat products for packaging

Trim meat products in a meat processing operation

18533

18535

28240

Smallgoods

Meat Manufacturing

Fill and form smallgoods products

Link and tie smallgoods products

Make meat by-products

18767

19344

28251

Meat Industry – Cooked Meat Products

Smallgoods

Meat Manufacturing

Produce cooked meat products

Cook or steam smallgoods products

Produce cooked meat products in a meat processing operation

18812

Smallgoods

Meat Manufacturing

Batch meat for smallgoods products

Batch meat for by-products in a meat processing operation

19175

19176

19177

22320

22321

22323

28232

28253

Meat Industry Generic

Boning Operations

Meat Quality

Apply beef anatomical terms to beef product cutting lines

Demonstrate knowledge of specifications for beef forequarter products

Demonstrate knowledge of specifications for beef hindquarter products

Apply ovine anatomical terms to ovine product cutting lines

Demonstrate knowledge of specifications for ovine products

Demonstrate knowledge of standard product descriptions for ovine cuts

Demonstrate knowledge of anatomical terms, specifications, and product descriptions for meat cuts

Demonstrate knowledge of compliance specifications for meat products

19342

Smallgoods

Meat Manufacturing

Ferment and mature smallgoods products

Ferment and mature manufactured meat products in a meat processing operation

19343

Smallgoods

Meat Manufacturing

Cure smallgoods products

Cure manufactured meat products in a meat processing operation

19345

20727

26996

26997

28230

Smallgoods

Meat Industry – Further Processing

Boning Operations

Break carcass meat into smallgoods primary cuts

Bone bovine necks

Bone meat carcasses

Break down meat carcasses

Break and bone carcasses of small animals in a meat processing operation

20222

20237

21627

26998

27348

28229

Meat Industry – Further Processing

Boning Operations

Break and bone beef carcasses in hindquarter cuts

Quarter beef carcasses for further processing

Break down deer carcasses

Quarter pig carcasses for further processing

Break and bone beef carcasses in forequarter cuts

Break and bone carcasses of large animals in a meat processing operation

20226

Meat Industry – Further Processing

Boning Operations

Operate a meat processing skinning machine

20232

Meat industry – Further Processing

Meat Quality

Carry out fat testing on meat products

20238

Meat Industry – Further Processing

Meat Processing – Core Skills

Identify pork meat cuts

20639

Slaughter and Dressing

Meat Manufacturing

Extract bovine foetal blood for processing

Extract animal foetal blood in a meat processing operation

20644

Meat Industry Generic

Pre and Post Slaughter and Dressing

Demonstrate knowledge of the Animal Welfare Act in relation to the meat processing industry

20728

25037

27000

28176

Slaughter and Dressing

Meat Industry Generic

Slaughter and Dressing

Pre and Post Slaughter and Dressing

Operate a brisket saw

Operate a brisket roller in the meat processing industry

Open and clear skins

Open and clear skins in a meat processing operation

20730

Meat Industry Generic

Meat Quality

Carry out cusum inspections

Carry out cusum inspections in a meat processing operation

21159

Meat Industry – Further Processing

Boning Operations

Pre-trim carcasses

Pre-trim carcasses in a meat processing operation

21160

Slaughter and Dressing

Meat Processing – Core Skills

Locate and identify anatomical features of a carcass

21161

Meat Industry Generic

Pre and Post Slaughter and Dressing

Use retain rail equipment in the meat industry

Use retain rail equipment in a meat processing operation

21623

Meat Industry Generic

Pre and Post Slaughter and Dressing

Describe Halal slaughter requirements in the meat processing industry

Demonstrate knowledge of Halal slaughter requirements in a meat processing operation

21624

25843

28261

Slaughter and Dressing

Meat Industry Generic

Meat Quality

Remove samples for Trichinella Spiralis monitoring

Apply sampling techniques in the meat processing industry

Apply sampling techniques in a meat processing operation

23354

Meat Industry Generic

Pre and Post Slaughter and Dressing

Demonstrate knowledge of livestock behaviour prior to slaughter in the meat processing industry

24591

24592

24593

24594

24596

24597

24598

24599

28231

Meat Industry – Further Processing

Boning Operations

Optimise meat yield when breaking and boning beef carcasses to produce cuts to specification

Optimise meat yield when breaking and boning bobby calf carcasses to produce cuts to specification

Optimise meat yield when breaking and boning deer carcasses to produce cuts to specification

Optimise meat yield when breaking and boning goat carcasses to produce cuts to specification

Optimise meat yield when breaking and boning lamb carcasses to produce cuts to specification

Optimise meat yield when breaking and boning pork carcasses to produce cuts to specification

Optimise meat yield when breaking and boning ratite and other bird carcasses to produce cuts to specification

Optimise meat yield when breaking and boning sheep carcasses to produce cuts to specification

Optimise meat yield when breaking and boning carcasses to produce cuts to specification

24601

Meat Industry – Further Processing

Boning Operations

Demonstrate knowledge of hot, warm and cold boning dynamics, techniques and yields

Demonstrate knowledge of hot, warm, and cold boning techniques and yields

24602

Meat Industry – Further Processing

Boning Operations

Demonstrate knowledge of carcass classification, cuts to specifications and carcass yield

Demonstrate knowledge of carcass classification, cuts to specifications, and carcass yield

25147

Meat Industry Generic

Meat Processing – Core Skills

Demonstrate knowledge of the New Zealand meat processing industry

25927

Meat Industry Generic

Pre and Post Slaughter and Dressing

Produce Halal meat

Produce Halal meat in a meat processing operation

26290

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 2: Design and Construction

Demonstrate knowledge of Meat Industry Agreed Standard 2 – Design and Construction

26291

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 8: Quality Assurance

Demonstrate knowledge of Meat Industry Standard 8 – Quality Assurance

26292

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 3: Hygiene and Sanitation

Demonstrate knowledge of Meat Industry Standard 3 – Hygiene and Sanitation

26293

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 4: Procurement of Animals for Food

Demonstrate knowledge of Meat Industry Standard 4 – Procurement of Animals for Food

26294

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 5: Slaughter and Dressing

Demonstrate knowledge of Meat Industry Standard 5 – Slaughter and Dressing

26295

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 6: Processing of Edible Product

Demonstrate knowledge of Meat Industry Standard 6 – Processing of Edible Product

26296

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 7: Byproducts

Demonstrate knowledge of Meat Industry Standard 7 – Byproducts

26297

Meat Industry Generic

Meat Quality

Describe and analyse the requirements for Meat Industry Standard 9: Storing and Transport

Demonstrate knowledge of Meat Industry Standard 9 – Storage and Transport

Manufacturing > Meat Processing

Manufacturing > Primary Products Food Processing

ID	Domain	Title	Level	Credit	Review Category
2503 28262	Meat Industry Generic Primary Products Food Processing – Operational Skills	Maintain hand knives in the meat processing industry Use and maintain hand knives in a primary products food processing operation	3 3	3 3	C
12624 12625 28263	Meat Industry Generic Meat Industry Generic Primary Products Food Processing – Core Skills	Monitor a meat processing operation under a HACCP system Supervise a meat processing operation under a HACCP system Monitor a HACCP system in own work area in a food processing operation	2 3 3	8 15 5	C C
12626 28265	Meat Industry Generic Primary Products Food Processing – Core Skills	Coordinate the development and/or verification of a HACCP plan or application for a meat processing operation Develop, implement and review a HACCP application for a food processing operation	5 5	30 20	C
20643 26999 28267	Meat Industry Generic Meat Industry Generic Primary Products Food Processing – Operational Skills	Evaluate knife sharpness in the meat processing industry Demonstrate knowledge of and sharpen hand knives in the meat and hide processing industries Sharpen hand knives in a primary products food processing operation	3 3 3	4 3 2	C C
25924	Meat Industry Generic Primary Products Food Processing – Operational Skills	Demonstrate knowledge of audit requirements in the certification of Halal meat and meat products Demonstrate knowledge of audit requirements in the certification of Halal food and food products	3 4	5	B
25926	Meat Industry Generic Primary Products Food Processing – Operational Skills	Demonstrate knowledge of Shariah in the production and certification of Halal meat and meat products Demonstrate knowledge of Shariah in the production and certification of Halal food and food products	3	6 5	B
26025	Meat Industry Generic Primary Products Food Processing – Operational Skills	Audit the production of Halal meat and meat products for certification Audit the production of Halal food and food products for certification	4	10	B
28264	Primary Products Food Processing – Core Skills	Implement a HACCP system in a food processing operation	4	5	New

Domain

Title

Level

Credit

Review Category

2503

28262

Meat Industry Generic

Primary Products Food Processing – Operational Skills

Maintain hand knives in the meat processing industry

Use and maintain hand knives in a primary products food processing operation

12624

12625

28263

Meat Industry Generic

Primary Products Food Processing – Core Skills

Monitor a meat processing operation under a HACCP system

Supervise a meat processing operation under a HACCP system

Monitor a HACCP system in own work area in a food processing operation

12626

28265

Meat Industry Generic

Primary Products Food Processing – Core Skills

Coordinate the development and/or verification of a HACCP plan or application for a meat processing operation

Develop, implement and review a HACCP application for a food processing operation

20643

26999

28267

Meat Industry Generic

Primary Products Food Processing – Operational Skills

Evaluate knife sharpness in the meat processing industry

Demonstrate knowledge of and sharpen hand knives in the meat and hide processing industries

Sharpen hand knives in a primary products food processing operation

25924

Meat Industry Generic

Primary Products Food Processing – Operational Skills

Demonstrate knowledge of audit requirements in the certification of Halal meat and meat products

Demonstrate knowledge of audit requirements in the certification of Halal food and food products

25926

Meat Industry Generic

Primary Products Food Processing – Operational Skills

Demonstrate knowledge of Shariah in the production and certification of Halal meat and meat products

Demonstrate knowledge of Shariah in the production and certification of Halal food and food products

26025

Meat Industry Generic

Primary Products Food Processing – Operational Skills

Audit the production of Halal meat and meat products for certification

Audit the production of Halal food and food products for certification

28264

Primary Products Food Processing – Core Skills

Implement a HACCP system in a food processing operation

New