16106 version 3 Page 1 of 4 Process sheep carcasses to produce meat cuts Level 4 Credits 14 Purpose People credited with this unit standard are able to: prepare to process a sheep carcass for meat retailing; select a sheep carcass for processing; and process a sheep 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: Meat 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 16106 version 3 Page 2 of 4 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 sheep carcasses. Elements and performance criteria Element 1 Prepare to process a sheep carcass for meat retailing. Performance criteria 1.1 Work area is cleaned and sanitised in accordance with workplace specifications 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 sheep 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 16106 version 3 Page 3 of 4 Element 3 Process a sheep 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. 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 a 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 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 16106 version 3 Page 4 of 4 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