Field Manufacturing
Review of Meat Processing and Primary Products Food Processing unit standards
Subfield |
Domain |
ID |
Meat Processing |
Boning Operations |
24601, 24602, 28229-28232, 28235, 28236 |
Meat Industry - Rendering |
3110, 27261-27263, 27265-27269 |
|
Meat Quality |
3097, 16471, 26290-26297, 28243-28246, 28253, 28255-28260 |
|
Pre and Post Slaughter and Dressing |
20981, 25837, 28176, 28177, 28184, 28185, 28187 |
|
Primary Products Food Processing |
Primary Products Food Processing - Core Skills |
28625, 28631, 28645, 28652, 28653 |
The Primary Industry Training Organisation has completed the review of the unit standards listed above.
Date new versions published October 2019
Planned review date December 2024
Summary
The EWG then consulted within their own organisations as well as their wider industry networks. The EWG discussed and agreed to incorporating recommended changes.
The reviewed unit standards were then sent out to Consent to Assess holders in July 2019 for feedback. Changes were incorporated where appropriate in consultation with the EWG.
Main changes
· 50 unit standards were reviewed.
· Unit standards were updated to reflect current industry practices.
· Some titles were amended to more closely reflect the content.
· 24 unit standards were expired and will not be replaced as they are no longer required.
· Unit 28236 was reclassified from the Boning domain to the Pre and Post Slaughter domain as this better reflects the purpose of the standard.
Category D unit standards will expire at the end of December 2021
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 |
Domain |
Boning Operations |
4-6 |
Standard |
28236 |
4 |
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 > Boning Operations
ID |
Title |
Level |
Credit |
Review Category |
24601 |
Demonstrate knowledge of hot, warm, and cold boning techniques and yields Describe hot, warm, and cold boning techniques, carcass yields and post boning packaging and presentation |
4 |
5 |
B |
24602 |
Demonstrate knowledge of carcass classification, cuts to specifications, and carcass yield |
4 |
10 |
B |
28229 |
Break and bone carcasses of large animals in a meat processing operation |
4 |
30 |
B |
28230 |
Break and bone carcasses of small animals in a meat processing operation |
4 |
30 |
B |
28231 |
Optimise meat yield when breaking and boning carcasses to produce cuts to specification Break and bone export carcasses to optimise meat yield and produce specialised cuts |
4 |
20 |
B |
28232 |
Demonstrate knowledge of anatomical terms, specifications, and product descriptions for meat cuts |
4 |
10 |
B |
28235 |
Operate a robotic breaking and boning process in a meat processing operation |
4 |
20 |
B |
Manufacturing > Meat Processing > Meat Industry - Rendering
ID |
Title |
Level |
Credit |
Review Category |
3110 |
Operate blood-drying equipment during rendering in a meat processing operation |
4 |
5 |
D |
27261 |
Demonstrate knowledge of the receipt of raw materials for rendering in a meat processing operation |
4 |
5 |
D |
27262 |
Demonstrate knowledge of estimating yields during rendering in a meat processing operation |
4 |
10 |
D |
27263 |
Demonstrate knowledge of the production of blood meal during rendering in a meat processing operation |
4 |
10 |
D |
27265 |
Demonstrate knowledge of hygienic rendering in a meat processing operation |
4 |
5 |
D |
27266 |
Demonstrate knowledge of the production of meat and bone meal during rendering operations |
4 |
10 |
D |
27267 |
Demonstrate knowledge of the production of tallow during rendering in a meat processing operation |
4 |
10 |
D |
27268 |
Demonstrate knowledge of the process of cooking raw materials during rendering operations |
4 |
5 |
D |
27269 |
Demonstrate knowledge of the process of separation and milling during rendering operations |
4 |
5 |
D |
Manufacturing > Meat Processing > Meat Quality
ID |
Title |
Level |
Credit |
Review Category |
3097 |
Demonstrate knowledge of the key points in producing tender meat |
4 |
10 |
D |
16471 |
Demonstrate knowledge of meat grading classifications and principles of grading technology |
4 |
20 |
B |
26290 |
Demonstrate knowledge of Meat Industry Agreed Standard 2 - Design and Construction |
4 |
10 |
D |
26291 |
Demonstrate knowledge of Meat Industry Standard 8 - Quality Assurance |
4 |
10 |
D |
26292 |
Demonstrate knowledge of Meat Industry Standard 3 - Hygiene and Sanitation |
4 |
10 |
D |
26293 |
Demonstrate knowledge of Meat Industry Standard 4 - Procurement of Animals for food |
4 |
10 |
D |
26294 |
Demonstrate knowledge of Meat Industry Standard 5 - Slaughter and Dressing |
4 |
10 |
D |
26295 |
Demonstrate knowledge of Meat Industry Standard 6 - Processing of Edible Product |
4 |
10 |
D |
26296 |
Demonstrate knowledge of Meat Industry Standard 7 - Byproducts |
4 |
10 |
D |
26297 |
Demonstrate knowledge of Meat Industry Standard 9 - Storage and Transport |
4 |
10 |
D |
28243 |
Classify and grade beef carcasses |
4 |
20 |
B |
28244 |
Classify and grade ovine carcasses |
4 |
20 |
B |
28245 |
Classify and grade venison carcasses |
4 |
20 |
B |
28246 |
Classify and grade pig carcasses |
4 |
20 |
B |
28253 |
Demonstrate knowledge of compliance specifications for meat products |
4 |
10 |
D |
28255 |
Verify collection of water samples in a meat processing operation |
4 |
5 |
D |
28256 |
Carry out statistical process control system checks in a meat processing operation |
4 |
10 |
D |
28257 |
Control detained product in a meat processing operation Apply control boning parameters to detained product in a meat processing operation |
4 |
5 |
B |
28258 |
Gather and test meat product samples on-site in a meat processing operation |
4 |
5 |
D |
28259 |
Despatch animal product samples for verification in a meat processing operation |
4 |
5 |
D |
28260 |
Control official security devices in a meat processing operation |
4 |
5 |
D |
Manufacturing > Meat Processing > Pre and Post Slaughter and Dressing
ID |
Title |
Level |
Credit |
Review Category |
20981 |
Remove viscera by-products from carcasses in a meat processing operation Operate equipment to remove viscera by-products from carcasses in a meat processing operation |
4 |
10 |
B |
25837 |
Operate flaying equipment in a meat processing operation |
4 |
5 |
B |
28176 |
Open and clear skins in a meat processing operation |
4 |
20 |
B |
28177 |
Open and clear hides in a meat processing operation |
4 |
20 |
B |
28184 |
Prepare animal heads for further processing in a meat processing operation |
4 |
10 |
B |
28185 |
Wash and scrape pig carcasses in a meat processing operation |
4 |
20 |
B |
28187 |
Remove hides mechanically in a meat processing operation |
4 |
10 |
B |
Manufacturing > Primary Products Food Processing > Primary Products Food Processing - Core Skills
ID |
Title |
Level |
Credit |
Review Category |
28625 |
Monitor sustainable environmental practices in a primary products food processing operation |
4 |
5 |
B |
28631 |
Implement food safety requirements in a primary products food processing operation |
4 |
5 |
B |
28645 |
Monitor the implementation of health and safety practices in a primary products food processing operation Implement and monitor health and safety and emergency procedures in a primary products food processing operation |
4 |
5 |
B |
28652 |
Implement work priorities in a primary products food processing operation Demonstrate knowledge of and implement workplace planning in a primary products food processing operation |
4 |
10 |
B |
28653 |
Analyse and convey workplace information in a primary products food processing operation Collect and convey workplace information in a primary products food processing operation |
4 |
5 |
B |
Manufacturing > Meat Processing > Boning Operations
Manufacturing > Meat Processing > Pre and Post Slaughter and Dressing
ID |
Title |
Level |
Credit |
Review Category |
28236 |
Operate automated pre-boning equipment in a meat processing operation |
4 |
20 |
B |