6993 version 3
Page 1 of 4
Cure and smoke meat for sale
Level
3
Credits
23
Purpose
People credited with this unit standard are able to: prepare meat for curing
and smoking; prepare brines for curing of meat; cure and smoke meat for
sale; provide safe storage for smoked and cured meat; and demonstrate the
underpinning knowledge required to cure and smoke meat for sale.
Subfield
Meat Processing
Domain
Meat Retailing
Status
Registered
Status date
20 April 2006
Date version published
20 April 2006
Planned review date
31 December 2011
Entry information
Prerequisites: Unit 167, Practise food safety methods in
a food business; Unit 168, Demonstrate knowledge of
food contamination hazards, and control methods used
in a food business; Unit 497, Protect health and safety in
the workplace; 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/site/framework/search.html.
Special notes
1
Company specifications and procedures include manufacturer’s specifications,
legislative requirements, and product recipes as appropriate.
2
The word company is intended to include all butcheries.
3
Meat types used for this unit standard are: bovine, ovine, porcine, and poultry.
 New Zealand Qualifications Authority 2016
6993 version 3
Page 2 of 4
4
This unit standard may be assessed against in the workplace or in a simulated work
situation such as at a regional assessment centre.
5
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, Health and Safety in
Employment Act 1992, Health and Safety in Employment Regulations 1995, Meat Act
1981.
6
Codes of Practice also relevant to this unit standard include the Australia New
Zealand Food Standards Code available at http://www.foodstandards.govt.nz.
Elements and performance criteria
Element 1
Prepare meat for curing and smoking.
Performance criteria
1.1
Meat is prepared in accordance with company specifications and procedures.
1.2
Meat prepared for curing and smoking is cut and trimmed to make efficient use
of curing materials, process, and equipment in accordance with company
specifications and procedures.
Element 2
Prepare brines for curing of meat.
Range
pumping brines, soaking brines.
Performance criteria
2.1
Brines are prepared in accordance with brine manufacturer's instructions.
2.2
Brines are prepared in accordance with the Food Hygiene Regulations 1974.
Element 3
Cure meat for sale.
Performance criteria
3.1
Curing technique achieves an even distribution of brine and results in a
complete cure in accordance with company specifications and procedures.
3.2
Meat is free of damage resulting from pumping/injecting technique.
3.3
Meat is free of injected air.
 New Zealand Qualifications Authority 2016
6993 version 3
Page 3 of 4
3.4
Pump is clean and hygienic in accordance with company specifications and
procedures.
3.5
Production requirements are met within specified deadlines in accordance with
company specifications and procedures.
Element 4
Smoke meat for sale.
Range
any one of – hot, cold, liquid, dry, friction, wood, sawdust smoking, gas
smoking.
Performance criteria
4.1
Meat is smoked in accordance with company specifications and procedures.
4.2
Smoked meat products meet company specifications.
Range
4.3
appearance, flavour, texture.
Production requirements are met within specified deadlines as per company
specifications and procedures.
Element 5
Provide safe storage for smoked and cured meat.
Performance criteria
5.1
Freshness and appearance of product are maintained in accordance with
company specifications and procedures.
Range
5.2
hanging, cold storage, rotation within cold storage,
wrapping/vacuum packing, boxing.
Products are stored in accordance with company specifications and procedures.
Element 6
Demonstrate the underpinning knowledge required to cure and smoke meat for sale.
Performance criteria
6.1
Cuts, joints, portions, and products suitable for curing and/or smoking are
described.
6.2
The purpose, ingredients, methods and techniques of curing and smoking
typically used in the retail meat trade are described.
6.3
The packaging, use and storage of brine ingredients are described.
 New Zealand Qualifications Authority 2016
6993 version 3
Page 4 of 4
6.4
The preparation of brines is described in terms of safety and recipes.
6.5
The safe storage of brines, and cured and smoked products is described.
6.6
Safe practice and the consequences of unsafe practice when smoking and
curing are described.
Range
preparation of brines, the achievement of a complete cure, the
cleaning of plant and machinery.
Please note
Providers must be accredited by the Qualifications Authority, 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 the Qualifications Authority 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 Competenz at info@competenz.org.nz if you wish to suggest changes to
the content of this unit standard.
 New Zealand Qualifications Authority 2016