Field Manufacturing
Review of Meat Processing unit standards
|
Subfield |
Domain |
ID |
|
Meat Processing |
Meat Retail Butchery |
17234 |
|
Meat Retailing |
17238, 33393 |
Hanga-Aro-Rau Manufacturing Engineering and Logistics Workforce Development Council has completed the revision of the unit standards listed above.
Date new versions published November 2025
Planned review date December 2029
Summary
A review of these standards was completed in February 2025. Errors were identified after the standards were listed, which required further review. Industry confirmed that the updated skills and knowledge in the reviewed standards was now comparable to similar Level 4 standards and that new standards should be registered. These changes align with the original intent of the February review, supported and endorsed by industry.
Main changes
· Unit standards 17234 and 17238 were set to expire and replaced with unit standards 33495 and 33496.
· The credit value of unit standard 33393 was increased from 3 to 5 to correct a typographical error.
Category C unit standards will expire at the end of December 2027
Impact on Consent and Moderation Requirements (CMR)
CMR has been updated from 0013 to 0014 to reflect the recent review of consent and moderation requirements.
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 |
Standard |
33495, 33496 |
4 |
|
Standard |
17234 |
3 |
Standard |
33495 |
4 |
|
Standard |
17238 |
3 |
Standard |
33496 |
4 |
Detailed list of unit standards – classification, title, level, and credits
All changes are in bold.
Manufacturing > Meat Processing > Meat Retail Butchery
|
Title |
Level |
Credit |
Review Category |
|
|
17234
33495 |
Demonstrate knowledge of livestock development and slaughter Demonstrate knowledge of the development and slaughter of livestock |
3
4 |
4
8 |
C
|
Manufacturing > Meat Processing > Meat Retailing
|
ID |
Title |
Level |
Credit |
Review Category |
|
17238
33496
|
Demonstrate knowledge of nutritional values and cooking methods for meat products Demonstrate knowledge of the nutritional values and cooking and serving methods for meat products |
3
4
|
4
6
|
C
|
|
33393 |
Explain the need for and the application of the legislation governing the retail or wholesale meat industry |
4 |
3 5 |
B
|