Qualification Overview

Qualification Title National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing
Qualification Type National Certificate
Level 2
Credits 70 - 90
Subject Area
  • Food, Hospitality and Personal Services » Food and Hospitality » Butchery
  • Manufacturing » Meat Processing » Meat Retailing
Strategic Purpose Statement
The National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing [Ref: 1583] is for people who generally work in supervised roles in organisations employing the Consumer Ready business model of meat retailing. It may be used as a means of recognising the skills and knowledge that people may already have gained through significant industry experience prior to entry.

The core compulsory section covers the skills related to customer service, communications, food hygiene, meat packing and safe work practices. This section also covers knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.

The Consumer Ready strand compulsory section covers the skills related to knife maintenance, monitor a meat processing operation under a HACCP system and customer support. This section also covers knowledge related to refrigeration and the purpose and methods for adding value to meat for retail sale.

The Consumer Ready strand elective section allows trainees to focus on knowledge and skills relating to slicing, sawing, mincing and rolling meat cuts, carcase processing, the preparation and presentation of meat in the hospitality industry or higher level knowledge of food contamination, hazards, and control methods used in a food business or to focus on sector specific or generic retail and distribution management skills and knowledge.

This qualification provides a pathway to the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582], the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture) [Ref: 0269], and the National Certificate in Retail (Level 4) [Ref: 0995].
Entry Requirements Not available
Developed By Te Pukenga - New Zealand Institute of Skills and Technology
Quality Assured By New Zealand Qualifications Authority
Number 1583
Status Discontinued
Created August 2010
Last Reviewed October 2015
Last Date For Entry December 2017
Discontinued December 2019

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