NZQF NQ Ref
Version
1699
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National Certificate in Meat Processing (Further Processing) (Level 2)
with strands in Trimming, Saw Operations, Quartering, Packaging, and
Dispatching
Level
2
Credits
57-65
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
Review
Version
1
2
Date
August 2011
April 2015
Last Date for Assessment
December 2018
December 2018
Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone
Email
Website
04 801 9616
standards@primaryito.ac.nz
www.primaryito.ac.nz
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
Version
1699
2
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National Certificate in Meat Processing (Further Processing) (Level 2)
with strands in Trimming, Saw Operations, Quartering, Packaging, and
Dispatching
Level
2
Credits
57-65
Purpose
This qualification is designed for those working in the further processing sector of the meat
processing industry and is specifically targeted at those whose primary function is working
in the trimming, saw operations, quartering, packaging, or dispatching areas of operations
within this sector.
The Core Compulsory section of the qualification covers the knowledge and skills related
to workplace health and safety, applying safe work practices, and meat industry workplace
hygiene and food safety requirements.
The Core Elective section of the qualification enables candidates to select from a list of
standards in the Meat Industry Generic domain that fit with their job roles.
The Balance section of the qualification enables candidates to select from a list of
standards in the Interpersonal Communications domain, and from standards in the Meat
Processing subfield and/or Occupational Health and Safety Practice domain to meet the
qualification credit requirements.
The strands enable candidates to select standards from a list of standards from a variety
of domains. These domains contain standards relevant to the strands and that fit with
candidates’ job roles.
Replacement Information
This qualification and the National Certificate in Meat Processing (Boning) (Level 3) [Ref:
1698] replaced the National Certificate in Meat Processing (Further Processing) (Level 2)
with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and
Dispatching [Ref: 0690].
Special Notes
Prerequisite: National Certificate in Meat Processing (Introductory) [Ref: 0932], or
demonstrate equivalent knowledge and skills.
Credit Range
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
Version
1699
Level 1 credits
Level 2 credits
Level 3 or above credits
Minimum totals
Core
Compulsory
3
4
4
11
Level 1 credits
Level 2 credits
Level 3 credits
Minimum totals
Minimum total for qualification
Trimming Strand
12
12
57
Level 2 credits
Level 3 credits
Minimum totals
Minimum total for qualification
Quartering
Strand
12
12
57
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Core Elective
Balance
0-20
0-20
34
Elective
8-14
0-6
Saw Operations Strand
20
20
65
Packaging
Strand
5-15
0-10
15
60
Dispatching
Strand
0-15
0-15
15
60
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
 Core Compulsory standards
 Core Elective – A minimum of 34 credits as specified
One of the following strands is required
 Trimming Strand
 Saw Operations Strand
 Quartering Strand
 Packaging Strand
 Dispatching Strand
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1699
Version
Page 4 of 10
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Detailed Requirements
Core 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
1
3
2
4
Level
Credit
3
4
Level
Credit
Core Elective
A minimum of 34 credits
From the following sets
 Elective
 Balance
Elective
A minimum of 14 credits
Manufacturing > Meat Processing > Meat Industry Generic
ID
Title
2503
Maintain hand knives in the meat processing industry
3
3
16506
Demonstrate knowledge of chemical handling in the
meat processing industry
Explain health and safety practices in the meat
processing 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 the New Zealand meat
processing industry
Demonstrate knowledge of and sharpen hand knives in
the meat and hide processing industries
2
5
2
3
2
3
2
4
2
4
2
3
3
3
20235
25029
25035
25040
25147
26999
Balance
The balance of credits to achieve
A minimum of 34 credits
May come from the following
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
Version
1699
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Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
Credit
1277
Communicate information in a specified workplace
2
3
9677
Participate in a group/team which has an objective(s)
2
3
9680
Communicate within a specified organisational context
2
3
10791
Participate in an informal meeting
2
3
Field
Subfield
Domain
Health
Occupational Health and
Safety
Meat Processing
Occupational Health and
Safety Practice
Any
Manufacturing
Trimming Strand
A minimum of 12 credits
Manufacturing > Meat Processing > Meat Industry - Further Processing
ID
Title
Level
Credit
20226
Operate a meat processing skinning machine
2
12
21159
Pre-trim carcasses
2
12
Level
Credit
2
12
Manufacturing > Meat Processing > Meat Industry - Packaging
ID
Title
21158
Trim meat products for packaging
Saw Operations Strand
A minimum of 20 credits
Manufacturing > Meat Processing > Meat Industry - Further Processing
ID
Title
Level
Credit
2500
Break down ovine carcasses on bandsaw
3
30
4539
Break down deer carcasses on bandsaw
3
25
27347
Break down pork carcasses on bandsaw
3
20
Quartering Strand
A minimum of 12 credits
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1699
Version
Page 6 of 10
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Manufacturing > Meat Processing > Meat Industry - Further Processing
ID
Title
Level
Credit
20237
Quarter beef carcasses for further processing
2
12
26998
Quarter pig carcasses for further processing
2
12
Packaging Strand
A minimum of 15 credits
Manufacturing > Meat Processing > Meat Industry - Further Processing
ID
Title
Level
20226
Operate a meat processing skinning machine
Manufacturing > Meat Processing > Meat Industry Generic
ID
Title
20976
20977
25038
Operate carton sealing machines in the meat
processing industry
Operate an automatic carton making machine in the
meat processing industry
Prepare and operate an automatic bag loader in the
meat processing industry
Manufacturing > Meat Processing > Meat Industry - Packaging
ID
Title
Credit
2
12
Level
Credit
2
3
2
3
2
3
Level
Credit
20225
Prepare cartons to pack meat
2
4
20227
Pack and vacuum seal meat cuts
2
4
20228
Label cartons for packing meat products
2
3
20230
2
2
20231
Operate a lidder feed machine in the meat processing
industry
Operate scales in a meat processing plant
2
4
25142
Pack bulk meat products
2
8
25146
Pack individual meat products
2
8
25834
Operate tray packaging equipment in the meat
processing industry
Operate computerised data capture equipment for
semi-automatic labelling machinery in the meat
processing industry
Package meat products using gas flushing equipment
in the meat processing industry
Operate automatic meat cut wrapping equipment in the
meat processing industry
2
5
3
10
2
10
2
4
25835
25836
25838
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1699
Version
Page 7 of 10
2
ID
Title
Level
Credit
25839
Operate manual meat cut wrapping equipment in the
meat processing industry
2
4
Dispatching Strand
A minimum of 15 credits
Manufacturing > Meat Processing > Meat Industry - Freezers and Chillers
ID
Title
Level
Credit
16497
Freeze meat products
2
4
16498
Chill meat products
2
4
16499
Control a meat chiller
3
4
16500
Control a meat freezer
3
4
16501
Access and provide information using computerised
freezer and/or chiller inventory management system
Demonstrate knowledge of stock control procedures in
a freezer and/or chiller in the meat industry
Receive inward goods in a freezer and/or chiller in a
meat processing operation
3
4
2
2
2
2
Level
Credit
3
4
2
5
3
5
Level
Credit
3
2
Level
Credit
16502
16503
Manufacturing > Meat Processing > Meat Industry Generic
ID
Title
17688
20241
20979
Demonstrate knowledge of the meat industry standard
regarding storing and transport
Load transport containers in the meat processing
industry
Describe the New Zealand Food Safety Authority's
(NZFSA) electronic certification system
Service Sector > Driving > Driver Licence Endorsements
ID
Title
18496
Demonstrate knowledge and skills for driving a forklift
on a road for endorsement F (forklifts)
Service Sector > Lifting Equipment > Powered Industrial Lift Trucks
ID
Title
10851
Operate a powered industrial lift truck (forklift)
3
7
10852
Operate a powered industrial lift truck (forklift) fitted with
attachments
3
3
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1699
Version
Page 8 of 10
2
Transition Arrangements
This qualification and the National Certificate in Meat Processing (Boning) (Level 3) [Ref:
1698] replaced the National Certificate in Meat Processing (Further Processing) (Level 2)
with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and
Dispatching [Ref: 0690], which will expire in December 2012.
There are significant differences in content and structure between the new and replaced
qualifications.
 Standards 3501, 4248, 4249, 7123 and 12382 from the Compulsory of Ref: 0690 were
not included in this qualification.
 Standards 1304, 2504, 2506, 3097, 9681, 12624, 16688, 17024, 18766, 20232 and
20233 from the Elective of Ref: 0690 were not included in this qualification.
 The Boning strand of Ref: 0690 was not included, but standards from the strand may
be used to meet the credit requirements of the Balance section of this qualification.
 All other standards listed in Ref: 0690 which are not listed in this qualification may be
used to meet the credit requirements of the Balance section of this qualification.
For detailed information see Review Summaries on the NZQA website.
People currently working towards the replaced qualification may either complete the
requirements for that qualification by 31 December 2012 or transfer their existing
achievements to this qualification or the National Certificate in Meat Processing (Boning)
[Ref: 1698].
This qualification contains standards that replace or are substitutes for earlier standards.
For the purposes of this qualification, people who have gained credit for the expiring
standards are exempt from the requirement to gain credit for the replacement standards –
see table below.
Credit for
Exempt from
2493
21158, 21159
16457
20225, 20231
17024, 20236
26999
20218
21159
20223
21159
20224
21158
20239
27347
20244
21159
20245
21159
20246
21158
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1699
Version
Page 9 of 10
2
Credit for
Exempt from
20247
21159
20576
21158
20578
21158
20579
21158
20580
21158
21827
26999
It is not intended that anyone is disadvantaged by this review, 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.
Other standard setting bodies whose standards are included in the
qualification
Competenz
NZQA
Tranzqual ITO
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
NZQF NQ Ref
1699
Primary Industry Training Organisation
SSB Code 101558
Version
2
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 New Zealand Qualifications Authority 2016