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Demonstrate knowledge of meat cuts and stock control
Level
1
Credits
4
Purpose
People credited with this unit standard are able to identify cuts of meat in
retail packs and describe methods of cooking them, and describe stock
control requirements in retail meat operations.
Subfield
Meat Processing
Domain
Meat Retailing
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 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.
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
Industry information is available from a number of national and international
organisations including:
The New Zealand Beef and Lamb Reference Guide 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
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The Poultry Industry Association of New Zealand’s, Comprehensive Guide to Poultry
Food Safety, and information on nutrition recipes and ideas are available at
http://www.pianz.org.nz/index.php.
3
Workplace specifications and procedures include manufacturer's specifications and
relevant legislative requirements where appropriate.
Elements and performance criteria
Element 1
Identify cuts of meat in retail packs and describe methods of cooking them.
Range
four cuts from each of – beef, sheep, pork, poultry.
Performance criteria
1.1
Cuts in retail packs are identified in accordance with workplace specifications
and procedures.
1.2
Cooking methods are identified and described for retail meat packs in
accordance with industry information.
Range
cooking methods may include but are not limited to – fry, grill,
roast, boil, stew, braise, stir fry, microwave, casserole, pressure
cook, crock pot, rotisserie.
Evidence is required for four cooking methods.
Element 2
Describe stock control requirements in retail meat operations.
Performance criteria
2.1
The rotation of retail meat packs is described in accordance with workplace
specifications and procedures.
2.2
Maintenance of retail meat pack stock availability is described in accordance
with workplace specifications and procedures.
2.3
The meat cold chain from carcass processing to consumption is described in
terms of what it is, why it is needed and who is responsible.
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.
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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