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· Last dates for superseded versions of Category B unit standards was specified.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