17234 version 3
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Demonstrate knowledge of livestock development and slaughter
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: describe the breeds and
growth of animals used by meat retailers; and describe the preparation and
slaughter of animals, post mortem changes and associated processes of
inspection and classification.
Subfield
Meat Processing
Domain
Meat Retail Butchery
Status
Registered
Status date
18 June 2010
Date version published
18 June 2010
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz
Accreditation and Moderation Action Plan (AMAP) reference
0094
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislative and regulatory requirements applicable to this unit standard include:
Animal Products Act 1999, Animal Products (Ancillary and Transitional Provisions)
Act 1999, Food Act 1981, Food (Safety) Regulations 2002.
2
The New Zealand Beef and Lamb Reference Guide, providing information on skeletal
structures, carcass and cuts of meat, is available from the Competenz, PO Box
12126, Wellington 6144.
The New Zealand Pork Industry Board, Pork Cuts Guide, describing carcass
classification and cuts of meat, is available from
http://www.pork.co.nz/ForMeatRetailers.aspx.
 New Zealand Qualifications Authority 2016
17234 version 3
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3
Livestock that may be used for assessment against this unit standard are cattle,
sheep, and pig breeds.
Elements and performance criteria
Element 1
Describe the breeds and growth of animals used by meat retailers.
Performance criteria
1.1
The common breeds and cross breeds are described in terms of production of
retail product.
Range
a minimum of three breeds or cross breeds.
1.2
The different stages of growth at which animals are presented for slaughter are
identified and described using the industry terminology given to breeds to
indicate their maturity.
1.3
The environmental and health factors which influence meat production are
described.
Element 2
Describe the preparation and slaughter of animals, post mortem changes and associated
processes of inspection and classification.
Performance criteria
2.1
The preparation of animals for slaughter is described in terms of the influence
on carcass meat quality.
Range
the description includes the factors during preparation which
influence the quality of carcass meat – animal stress, exhaustion,
injury, disease, ingested drugs, insecticides.
2.2
The humane slaughter of animal species for human consumption is described in
terms of requirements in licensed meat processing premises.
2.3
Post mortem changes are described.
Range
2.4
changes outlined include – the effect of electrical stimulation, the
process of rigor mortis, ageing time, holding temperatures, weight
loss through evaporation, pH level.
The description outlines the purpose and processes of meat inspection prior to
and following slaughter.
 New Zealand Qualifications Authority 2016
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2.5
The description outlines the purpose of classification following slaughter and
how features of the carcass are classified.
Range
the description may include but is not limited to – carcass type,
sex, maturity, fat, muscle, trim, weight.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Competenz info@competenz.org.nz if you wish to suggest changes to
the content of this unit standard.
 New Zealand Qualifications Authority 2016