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National Certificate in Meat Processing (Associated Processes) (Level 2)
with strands in Offal Products, and Casings and Calibrations
Level
2
Credits
43
This qualification has been reviewed. The last date to meet the requirements is 31
December 2018.
Transition Arrangements
This qualification has been reviewed and replaced by the New Zealand Certificate in Meat
Processing (Level 3) [Ref: 2495].
Last date for entry into the replaced National Certificate is 31 December 2016.
Last date for award of the replaced National Certificate is 31 December 2018.
It is recommended that candidates currently enrolled in this qualification who will be unable
to complete the qualification by the 31 December 2018 transfer to the replacement
qualification listed above.
It is the intention of Primary ITO that no existing trainee should be disadvantaged by these
transition arrangements. Any person who considers they have been disadvantaged may
appeal to the Primary ITO, below.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Revision
Review
Revision
Review
Review
Version
1
2
3
4
5
6
Date
November 1999
July 2001
May 2006
May 2008
August 2011
April 2015
Last Date for Assessment
December 2008
December 2008
December 2009
December 2012
December 2018
December 2018
Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone
Email
04 801 9616
standards@primaryito.ac.nz
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
Website
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www.primaryito.ac.nz
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
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National Certificate in Meat Processing (Associated Processes) (Level 2)
with strands in Offal Products, and Casings and Calibrations
Level
2
Credits
43
Purpose
This qualification is designed for those working in the associated processes sector of the
meat processing industry and is specifically targeted at those whose primary function is
working in the offal products and casings and calibrations operations within that sector.
The Compulsory section of the qualification covers the knowledge and skills related to
working safely and hygiene and food safety requirements.
The Elective section of the qualification enables candidates to select unit standards from
the Meat Industry Generic domain that fit with their job roles.
The Balance section of the qualification enables candidates to select unit standards from
the subfield of Communication Skills and/or the domains of Work and Study Skills and
Occupational Health and Safety Practice to make up the qualification credit requirements.
The Offal Products strand enables candidates to select unit standards from the Meat
Industry – Further Processing domain that fit with their job roles.
The Casings and Calibrations strand enables candidates to select unit standards from the
Meat Industry – Further Processing domain that fit with their job roles.
Special Notes
Prerequisite: National Certificate in Meat Processing (Introductory) (Level 1) [Ref: 0932], or
demonstrate equivalent knowledge and skills.
Credit Range
Level 1 credits
Level 2 or above credits
Minimum totals
Compulsory
3
8
11
Elective
12
12
Offal Products Strand
Level 1 credits
Level 2 or above credits
Qualification total with strand
20
43
Primary Industry Training Organisation
SSB Code 101558
Balance
0-8
0-8
Casings and
Calibrations Strand
12
43
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Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements




A minimum of 40 credits at Level 2 or above
Compulsory standards
Elective – A minimum of 12 credits as specified
Balance – Balance
One of the following strands is required
 Offal Products Strand
 Casings and Calibrations Strand
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID
Title
Level
Credit
497
17593
Demonstrate knowledge of workplace health and safety
requirements
Apply safe work practices in the workplace
Manufacturing > Meat Processing > Meat Industry Generic
ID
Title
2505
Demonstrate knowledge of meat industry workplace
hygiene and food safety requirements
Primary Industry Training Organisation
SSB Code 101558
1
3
2
4
Level
Credit
3
4
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Elective
A minimum of 12 credits
Manufacturing > Meat Processing > Meat Industry Generic
ID
Title
Level
Credit
2503
Maintain hand knives in the meat processing industry
3
3
2504
Clean work areas in the meat processing industry
2
4
12624
Monitor a meat processing operation under a HACCP
system
Demonstrate knowledge of chemical handling in the
meat processing industry
Explain health and safety practices in the meat
processing industry
Operate carton sealing machines in the meat
processing industry
Demonstrate knowledge of product safety programmes
in the meat industry
Communicate on a production line in the meat
processing industry
Demonstrate knowledge of musculoskeletal disorders in
the meat processing industry
Work in a team to achieve designated tasks on a
production line in the meat processing industry
Demonstrate knowledge of zoonoses in the meat
processing industry
Demonstrate knowledge of and sharpen hand knives in
the meat and hide processing industries
2
8
2
5
2
3
2
3
3
4
2
3
2
4
2
4
2
3
3
3
Level
Credit
2
4
16506
20235
20976
24595
25029
25035
25040
25842
26999
Manufacturing > Meat Processing > Meat Industry - Packaging
ID
Title
20231
Operate scales in a meat processing plant
Balance
The balance of credits to achieve
A minimum of 40 credits at Level 2 or above
May come from the following
Field
Subfield
Domain
Core Generic
Health
Core Generic
Occupational Health and
Safety
Communication Skills
Work and Study Skills
Occupational Health and
Safety Practice
Any
Humanities
Primary Industry Training Organisation
SSB Code 101558
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Offal Products Strand
A minimum of 20 credits
Manufacturing > Meat Processing > Meat Industry - Packaging
ID
Title
Level
Credit
16450
Prepare edible red ovine offal products for packaging
2
10
16451
Prepare edible green ovine offal products for packaging
2
10
16453
2
10
16454
Prepare edible green bovine offal products for
packaging
Prepare edible red bovine offal products for packaging
2
10
20225
Prepare cartons to pack meat
2
4
20231
Operate scales in a meat processing plant
2
4
20978
Pack offal products
2
12
21626
Prepare inedible offal products for packaging
2
6
Casings and Calibrations Strand
A minimum of 12 credits
Manufacturing > Meat Processing > Meat Industry - Further Processing
ID
Title
Level
Credit
3102
Pull and strip runners
2
8
3105
Calibrate individual runners in a meat processing plant
3
35
26382
Salt and pack runners in a meat processing plant
3
4
26383
De-tank, crush and finish runners in a meat processing
plant
Calibrate bulk runners in a meat processing plant
3
16
3
15
26433
Transition Arrangements
Version 5
Version 5 was issued following review.
Changes to structure and content
 The Rendering strand and all the standards in it were removed from the qualification.
 Title of the qualification was changed to reflect the removal of the Rendering strand.
 Overall credit total was decreased from 55-66 to 43.
 An overall credit requirement and a Balance section were added.
 Standards 1277, 3501, 4248, 4249, 7123, 9677 and 12382 were removed from the
Compulsory section.
 Standard 2505 was moved from the Elective to the Compulsory section.
Primary Industry Training Organisation
SSB Code 101558
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
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Elective credit requirement was decreased from 16 to 12.
Standards 2506, 3111 and 3112 were removed from the Elective section.
Standard 17024 was replaced by standard 26999 in the Elective section.
Standards 20231 (from the Offal Products strand), 20976, 24595, 25029, 25035, 25040
and 25842 were added to the Elective section.
 Standards 16480 and 16494 were removed from the Offal Products strand.
 Standards 3103 and 3104 were replaced by standards 26382 and 26383, and 26433,
respectively, in the Casings and Calibrations strand.
For detailed information see Review Summaries on the NZQA website.
People currently working towards versions 4 of this qualification may either complete the
requirements for that version or transfer their results to version 5 of the qualification.
This qualification contains standards that replace earlier standards. For the purposes of
this qualification, people who have gained credit for the expired or expiring standards are
exempt from the requirement to gain credit for the replacement standards – see table
below.
Credit for
Exempt from
3099
20978
3103
26382, 26383
3104
26433
4536
20978
15718
20978
16452
21626
16455
21626
16456
20978
16457
20225, 20231
16481
21626
16495
21626
17024
26999
20236
26999
21827
26999
It is not intended that anyone is disadvantaged by this revision, and the above
arrangements have been designed for a smooth transition. However, anyone who feels
they have been disadvantaged may appeal to the standard setting body at the address
below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
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Previous versions of the qualification
Version 4 was issued following revision. Changes to structure and content included an
increase in the credit total from 53-64 to 55-66, and updating of some standards following
review.
Version 3 was issued following review. Changes to structure and content included
replacement of expiring standards, updating the compulsory and elective sections and
strands, and removal of the Refrigeration Strand.
Version 2 was updated to reflect the merger of the NZ Meat Processing Industry Training
Organisation and the New Zealand Industry Training Organisation (NZITO).
Certification
This certificate will display the logos of NZQA, the New Zealand Industry Training
Organisation and the organisation that has been granted consent to assess against
standards that meet the requirements of the qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
273
Manufacturing > Meat
Processing
110105
Food, Hospitality and Personal
Services > Food and Hospitality
> Butchery
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Organisation with
consent to assess and Industry Training Organisations assessing against standards must engage with the
moderation system that applies to those standards. Consent to assess requirements and the moderation
system are outlined in the associated Consent and Moderation Requirements (CMR) for each standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016