Field          Manufacturing

 

Review of Meat Processing unit standards

 

Subfield

Domain

ID

Meat Processing

Meat Retail Butchery

16103-16106, 17234, 17235, 26264-26282.

Meat Processing

Meat Retailing

6991, 6993, 6995, 6996, 6997, 17236-17239, 26263.

 

Competenz has completed the Review of the unit standards listed above.

 

Date new versions published                                                          March 2017

 

Planned review date                                                                           December 2021

 

Summary

 

The standards were reviewed as a result of the Targeted Review of Qualifications review of retail butchery qualifications and Competenz’s ongoing unit standard review schedule.  The review was carried out in consultation with the Retail Meat industry and identified several issues relating to the clarity of assessment requirements, alignment with changed legislation, and consistency of terms in line with the new qualifications.  Some gaps in the coverage of required skills and knowledge were also identified and these were addressed.  Several credit and level allocations were adjusted.

 

Some unit standard titles were amended to improve clarity and maintain consistency across the domains.  Separate unit standards covering machine slicing, sawing, and mincing for each meat type were merged into generic units to cover these skills across all meat types.  The amended and new unit standards were endorsed by industry and Competenz.

 

Main changes

 

·         Changes were made to explanatory notes to reflect current legislation and standardise definitions and terminology.

·         Outcomes and evidence requirements were amended to improve clarity of assessment requirements and maintain consistency.

·         Some unit standard titles were amended to more accurately reflect their content.

·         Some level and credit allocations were adjusted to align with complexity and time to learn, and revised unit standard content.

·         Some recommended entry requirement standards were considered to be unnecessary or restrictive and these were removed.

·         Several new unit standards were developed to meet identified gaps within the new qualification structure.

·         Four mincing unit standards were replaced by one generic unit standard.

·         Four machine slicing unit standards were replaced by one generic unit standard.

·         Three sawing unit standards were replaced by one generic unit standard.

·         Unit standard 26263 was replaced by a new unit due to significant changes to the skills content.

·         All unit standards were moved from CMR 0094 to CMR 0013.

·         Last dates for superseded versions of Category B unit standards was specified.

 

Category C and D unit standards will expire at the end of December 2020

 

The last date for assessment of superseded versions of Category B unit standards is December 2020

 

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

3

Standards

6993, 17235, 30050, 26268, 26273, 26278, 26279

4

Domain

Meat Retail Butchery

2

Standard

26282, 30047

3

Domain

Meat Retailing

2

Standards

17236, 17237, 30054

3

Standard

26267

3

Standard

30047

3

Standard

26272

3

Standard

30047

3

Standard

26277

3

Standard

30047

3

Standard

26281

2

Standard

30047

3

 

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 Competenz qualifications are impacted by the outcome of this Review and will expire on 31 December 2019.  The standards that generated the status Affected are listed below.

 

Ref

Qualification Title

Classification or ID

0269

National Certificate in Meat Retailing (Carcass Processing)

17236, 17235

0270

National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture)

6993, 6995, 17237, 17238, 17235, 26268, 26273, 26278, 26279, 26282

1582

National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready)

17236, 17237, 17238, 17235, 26268, 26273, 26278, 26279, 26279

1583

National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing

17236, 17237, 17235, 26268, 26273, 26278, 26279, 26279

1584

National Certificate in Meat Retail Butchery (Introductory)

17236

1585

National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture

17236, 17238, 17235, 6993, 6995, 26268, 26273, 26278, 26279, 26279

 

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 > Meat Retail Butchery

ID

Title

Level

Credit

Review Category

16103

Process beef carcasses to produce meat cuts

4

25

B

16104

Cut and bone poultry carcasses to produce meat cuts

Process poultry carcasses to produce meat cuts

4

5

B

16105

Process pork carcasses to produce meat cuts

4

14

B

16106

Process sheep carcasses to produce meat cuts

4

14

B

17234

Demonstrate knowledge of livestock development and slaughter

3

4

B

17235

Demonstrate knowledge of livestock anatomy, cuts, and meat yield

Demonstrate knowledge of livestock anatomy and meat cuts

3

 

4

4

 

8

B

26264

Select, trim and manually slice sheep meat

Produce sheep meat cuts by slicing manually

4

4

B

26265

26270

26275

26280

30049

Select and slice sheep meat by machine

Select and slice beef meat by machine

Select and slice pork meat by machine

Select and slice poultry meat by machine

Select and slice meat by machine in a retail meat operation

3

3

3

3

3

4

8

4

3

8

C

C

C

C

26266

26271

26276

30050

Select and saw sheep meat cuts

Select and saw beef meat cuts

Select and saw pork meat cuts

Select and saw meat in a retail meat operation

3

3

3

4

4

6

4

8

C

C

C

26268

Prepare and roll sheep meat products for sale

Produce rolled sheep meat products for sale

3

4

4

B

26269

Select, trim and manually slice beef meat cuts

Produce beef meat cuts by slicing manually

4

9

B

26267

26272

26277

26281

30047

Select and mince sheep meat

Select and mince beef meat

Select and mince pork meat

Select and mince poultry meat

Select and mince meat in a retail meat operation

3

3

3

2

3

4

6

4

2

6

C

C

C

C

26273

Prepare and roll beef meat products for sale

Produce rolled beef meat products for sale

3

4

4

6

B

26274

Select, trim and manually slice pork meat cuts

Produce pork meat cuts by slicing manually

4

5

B

26278

Prepare and roll pork meat products for sale

Produce rolled pork meat products for sale

3

4

4

5

B

26279

Select, trim and manually slice poultry meat cuts

Produce poultry meat cuts by slicing manually

3

4

2

4

B

26282

Prepare and roll poultry meat products for sale

Produce rolled poultry meat products for sale

2

3

2

2

B

30044

Select, use and maintain hand knives used in the retail meat industry

3

6

New

30045

Work within a team to produce a priority cutting list for a retail meat operation

3

5

New

30046

Apply food safety, contamination, and control procedures in a retail meat operation

3

10

New

30048

Demonstrate knowledge of waste reduction practices in a retail meat operation

3

6

New

30051

Demonstrate and apply knowledge of merchandising and display of meat product in a retail meat operation

4

10

New

30052

Measure, calculate, and weigh for the retail meat trade

3

4

New

30053

Calculate yield, profit, and selling prices of meat and meat products from a carcass in a retail meat operation

4

6

New

 

Manufacturing > Meat Processing > Meat Retailing

ID

Title

Level

Credit

Review Category

6991

Assess quality and determine use of carcass meat and primal cuts

4

22

D

6993

Cure and smoke meat for sale

3

4

23

B

6995

Produce meat-based smallgoods for meat retailing

Produce hand crafted meat-based sausages for sale

3

 

23

15

B

6996

Produce value-added meat-based products for display and sale

4

20

B

6997

Produce trays of wrapped and labelled meat suitable for display

Produce trays of wrapped and labelled meat suitable for display and sale

3

16

B

17236

Demonstrate knowledge of refrigeration for meat retailing

Demonstrate knowledge of storage and refrigeration of meat in the retail meat industry

2

 

3

2

 

4

B

17237

Describe the purpose and methods for adding value to meat for retail sale

Describe the purpose and methods for adding value to meat products for retail sale

2

 

3

3

 

4

B

17238

Describe the nutritional values, cooking and serving suggestions for meat products

Demonstrate knowledge of nutritional values and cooking methods for meat products

3

3

 

4

B

17239

Explain the purpose and application of legislation governing the retail meat trade

Explain the purpose and application of legislation governing the retail meat industry

3

4

B

26263

 

30054

 

Demonstrate knowledge of meat cuts and stock control

Demonstrate and apply knowledge of meat cuts and stock control in a retail meat operation

1

 

3

 

4

 

4

C