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Describe the purpose and methods for adding value to meat for retail
sale
Level
2
Credits
3
Purpose
People credited with this unit standard are able to describe the purpose and
methods for adding value to meat for retail sale.
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
Workplace specifications and procedures include manufacturer's specifications,
product recipes and relevant legislative requirements where appropriate.
3
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.
 New Zealand Qualifications Authority 2016
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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.
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.
Elements and performance criteria
Element 1
Describe the purpose and methods for adding value to meat for retail sale.
Performance criteria
1.1
Purpose of adding value to meat for retail sale is described in terms of customer
demand, customer convenience, and sales and profit.
Range
1.2
the description includes – gourmet cuts, mince-based products,
diced products, sliced products, rolls, roasts, use of by-products,
seasoning, marinades, stuffing, pastry.
The techniques used to add value to meat products are described in terms of
ingredients, process and time.
Range
the description includes – gourmet cuts; gourmet rolls; use of
coatings, seasonings, and marinades; preparation of meat-based
products.
1.3
Ingredients and their purposes are identified and described in terms of
seasonings, coatings, marinades, fillings, and enhancing visual impact.
1.4
Safe food practices and consequences of unsafe food practices during the
creation of value-added products are described in accordance with workplace
specifications and procedures.
Range
1.5
the description includes – the dangers of mixing raw and cooked
meat, storage, shelf life, deterioration.
The market demand for value-added retail meat products is described in terms
of price, variety, and products.
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