16105 version 3
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Process pork carcasses to produce meat cuts
Level
4
Credits
14
Purpose
People credited with this unit standard are able to: prepare to process a pork
carcass, select a pork carcass for processing; and process a pork carcass to
produce meat cuts.
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
Recommended: Unit 167, Practise food safety methods
in a food business; Unit 497, Demonstrate knowledge of
workplace health and safety requirements; Unit 2503,
Maintain hand knives in the meat processing industry;
and Unit 17024, Sharpen hand knives in the meat
processing industry; or demonstrate equivalent
knowledge and skills.
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 (Ancillary and Transitional Provisions) Act 1999, Food Act 1981,
Food Hygiene Regulations 1974, Health and Safety in Employment Act 1992, Health
and Safety in Employment Regulations 1995, Biosecurity Act 1993, Animal Products
Act 1999, Animal Products (Ancillary and Transitional Provisions) Act 1999.
 New Zealand Qualifications Authority 2016
16105 version 3
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Codes of Practice also relevant to this unit standard include the Australia
New Zealand Food Standards Code, available at http://www.foodstandards.govt.nz/.
2
Workplace specifications and procedures include manufacturer's specifications,
product recipes and relevant legislative requirements where appropriate.
3
Evidence is required for the processing of two pork carcasses.
Elements and performance criteria
Element 1
Prepare to process a pork carcass.
Performance criteria
1.1
Work area is cleaned and sanitised in accordance with workplace specifications
and procedures, and legislative requirements.
1.2
Health and safety in the workplace and food hygiene procedures are followed in
accordance with workplace specifications and procedures, and legislative
requirements.
Range
clothing, food hygiene and safety equipment, hair, hands,
jewellery, adornments.
1.3
Machinery and tools are prepared in accordance with workplace specifications
and procedures.
1.4
Work area is set up in accordance with workplace specifications and
procedures.
Element 2
Select a pork carcass for processing.
Performance criteria
2.1
A carcass is selected in accordance with workplace specifications and
procedures.
Range
2.2
classification, quality, stock rotation requirements.
Mutilated, deteriorated and/or tainted carcasses are identified and action taken
in accordance with workplace specifications and procedures, and legislative
requirements.
 New Zealand Qualifications Authority 2016
16105 version 3
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Element 3
Process a pork carcass to produce meat cuts.
Performance criteria
3.1
The carcass is securely fastened during breaking down and boning operations.
3.2
Bones are freed and meat boned to maximise yield and minimise damage.
3.3
Meat is cut in accordance with workplace specifications and procedures.
Range
specific cut, weight, price, quality.
3.4
Breaking and boning cuts are made in accordance with bone structure, muscle
contours, and workplace measurement specifications.
3.5
Body weight is used to minimise physical stress on upper body.
3.6
Knives are held in pouch when not in use, and are maintained in safe and
hygienic condition in accordance with workplace specifications and procedures.
3.7
Bones are cleaned and trim product is placed in designated bins in accordance
with workplace specifications and procedures.
3.8
Scratching and score marks to meat are minimised in accordance with
workplace specifications and procedures.
3.9
Tasks are completed within the time specified by production schedules.
3.10
Meat defects are removed.
Range
may include but is not limited to – bruising, broken bones, internal
remains, feathers.
3.11
Health and safety procedures are followed in accordance with workplace
specifications and procedures, and legislative requirements.
3.12
Boned meat is stored in accordance with workplace specifications and
procedures.
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.
 New Zealand Qualifications Authority 2016
16105 version 3
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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