26274 version 1
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Select, trim and manually slice pork meat cuts
Level
4
Credits
5
Purpose
People credited with this unit standard are able to select, trim and manually
slice pork 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
Open.
Replacement information
This unit standard, unit standard 26275, unit standard
26276, unit standard 26277, and unit standard 26278
replaced unit standard 16109.
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: 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.
Codes of Practice also relevant to this unit standard include the Australia
New Zealand Food Standards Code, available at http://www.foodstandards.govt.nz/.
 New Zealand Qualifications Authority 2016
26274 version 1
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2
Workplace specifications and procedures include manufacturer’s specifications and
relevant legislative requirements where appropriate.
3
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.
Elements and performance criteria
Element 1
Select, trim and manually slice pork meat cuts.
Performance criteria
1.1
Selected meat matches the specification of the product being prepared for sale.
1.2
Bones are cleaned and trimmed, and off-cut product is placed in designated
bins in accordance with workplace specifications and procedures.
1.3
Meat cuts are trimmed and sliced in accordance with workplace specifications.
Range
1.4
specific cut, weight, price, quality.
Defects and contamination in meat cuts are detected and dealt with in
accordance with workplace specifications and legislative requirements.
Range
may include but is not limited to – cists, bruising, blood clots,
lymph nodes, hair, faecal matter.
1.5
Scratching and score marks to meat are minimised in accordance with
workplace specifications and procedures.
1.6
Slicing and trimming tasks are completed within the time specified by production
schedules.
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.
 New Zealand Qualifications Authority 2016
26274 version 1
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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