6997 version 4
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Produce trays of wrapped and labelled meat suitable for display
Level
3
Credits
16
Purpose
People credited with this unit standard are able to: prepare to tray, wrap and
label meat; make up meat trays; wrap and label meat; and demonstrate the
underpinning knowledge required to produce trays of wrapped and labelled
meat suitable for display.
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 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:
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,
Weights and Measures Act 1987.
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,
legislative requirements, and product recipes as appropriate.
 New Zealand Qualifications Authority 2016
6997 version 4
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3
Meat that may be used for assessment against this unit standard includes – bone-in
and bone-out cuts, processed meats, smallgoods, value-added products.
4
Wrapping may include – vacuum packing, manual or automatic wrapping.
Elements and performance criteria
Element 1
Prepare to tray, wrap and label meat.
Performance criteria
1.1
Meat products to be trayed, wrapped and labelled are identified by name and/or
code in accordance with workplace specifications and procedures.
1.2
Preparation is carried out in a hygienic and safe manner in accordance with
workplace specifications and procedures.
Range
1.3
work areas, machinery, tools, protective clothing, work practices,
personal hygiene.
Weighing machine is tared to comply with the Weights and Measures Act 1987.
Element 2
Make up meat trays.
Performance criteria
2.1
Tray size and colour meet workplace specifications for product.
2.2
Layout of meat product on tray is in accordance with workplace specifications
and procedures.
Range
2.3
neatness, eye appeal, number of meat items, weight.
Trays are made up using absorption materials in accordance with workplace
specifications and procedures.
Element 3
Wrap and label meat.
Performance criteria
3.1
Meat is wrapped and labelled without damage to product and machine.
3.2
Meat is wrapped and labelled without injury to the operator and in accordance
with Health and Safety in Employment Act 1992.
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6997 version 4
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3.3
Wrap is tight and tray is sealed in accordance with workplace specifications and
procedures.
3.4
Product information is entered into scales or wrapping machine panel in
accordance with workplace specifications and procedures.
Range
may include but is not limited to – name, product codes, nutritional
information panel, ingredients, price, shelf-life information.
3.5
Machinery malfunctions are identified and rectified in accordance with
workplace procedures, manufacturer’s recommendations and with minimum
delay to production.
3.6
Packaging speed meets workplace production requirements.
3.7
Hygiene is maintained in accordance with workplace specifications and
procedures.
3.8
Wrapped and labelled meat not required for immediate display is stored in
accordance with workplace specifications and procedures.
Element 4
Demonstrate the underpinning knowledge required to produce trays of wrapped and
labelled meat suitable for display.
Performance criteria
4.1
Cuts, portions, and edible offals taken from beef, sheep meat, pork, and poultry
are trayed, wrapped, packed, identified and named in accordance with
workplace specifications and procedures.
4.2
Safe practice and the consequences of unsafe practice during the production of
trays of wrapped and labelled meat are explained.
Range
4.3
the explanation includes – dangers of mixing raw and cooked
meat, wrong labelling, packing machine operations.
Wrapping, packing and labelling processes are described in accordance with
workplace specifications and procedures.
Range
the description includes – manual and/or machine wrapping, types
of wrapping, vacuum packing, product coding, labelling processes.
4.4
The presentation and display of trayed and wrapped meat products are
explained in terms of workplace specifications and procedures.
4.5
The labelling of trayed and wrapped meat products is explained in terms of the
requirements of the Food Act 1981 and the Australia New Zealand Food
Standards Code.
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6997 version 4
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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