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

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

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

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

Domain

Meat Manufacturing

4

6

Domain

Boning Operations

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

 

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

 

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