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

 

These unit standards were reviewed during December 2018 and April 2019 through face-to-face meetings, skype, and through an External Working Group (EWG) which comprised representatives from the Meat Processing Association and the Petfood Association.

 

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

 

The last date for assessment of superseded versions of Category B unit standards is December 2021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