17236 version 3
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Demonstrate knowledge of refrigeration for meat retailing
Level
2
Credits
2
Purpose
People credited with this unit standard are able to: describe the types and
purpose of refrigeration and freezing plant used in retail meat outlets; state
the standards and method of temperature control for refrigerating and
freezing meat; and describe the requirements for managing the cold storage
of meat.
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 the
Food Act 1981, and 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
Workplace specifications and procedures include manufacturer's specifications and
relevant legislative requirements where appropriate.
3
The standards of temperature control referred to in this unit standard are those
specified by workplace procedures.
 New Zealand Qualifications Authority 2016
17236 version 3
Page 2 of 3
Elements and performance criteria
Element 1
Describe the types and purpose of refrigeration and freezing plant used in retail meat
outlets.
Range
refrigerated work area, cool room, deep freeze, meat display unit.
Performance criteria
1.1
Types of refrigeration and freezing plant are described in terms of uses and
limitations.
1.2
Purpose of each type of equipment for storing meat is described.
Element 2
State the standards and method of temperature control for refrigerating and freezing meat.
Performance criteria
2.1
Temperature control standards are stated in accordance with legislative
requirements and workplace specifications.
Range
2.2
temperatures for freezing meat, achieving an optimum freezing
rate; the maximum temperature for refrigerated work areas, cool
rooms, deep freezers, meat display cabinets, brines.
Temperature control methods for maintaining standards of stored meat are
stated in accordance with legislative requirements and workplace specifications.
Element 3
Describe the requirements for managing the cold storage of meat.
Performance criteria
3.1
Requirements for managing the cold storage and cold chain of meat are
described in accordance with workplace specifications.
Range
3.2
wrapping meat, vacuum packing meat, separation of cooked and
raw product, ageing meat, monitoring shelf life, stock rotation, air
circulation, temperature control, load line control.
Indications of inadequate cold storage and temperature control are described.
Range
bone and chemical tainting, freezer burn, frosting, deterioration,
formation of ice crystals, loss of flavour, loss of nutritive value.
 New Zealand Qualifications Authority 2016
17236 version 3
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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