NZQA registered unit standard
27267 version 2
Page 1 of 3
Title
Demonstrate knowledge of the production of tallow during rendering
in a meat processing operation
Level
4
Purpose
Credits
10
This unit standard is for experienced people who are employed
in the rendering department in a meat processing operation.
People credited with this unit standard are able to demonstrate
knowledge of: the production of tallow from cooked material
during rendering operations; and processing and storage
conditions that affect tallow quality during rendering operations.
Classification
Meat Processing > Meat Industry - Rendering
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999, Resource Management
Act 1991, Hazardous Substances and New Organisms Act 1996.
2
Resource documents include but are not limited to – Industry Standard 6/Industry
Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product; and Industry
Standard 7 – Byproducts; available from the Ministry for Primary Industries at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/
Code of Practice: Rendering (NZFSA, 2009), available from Ministry for Primary
Industries at http://www.foodsafety.govt.nz/elibrary/industry/code-practice-rendering/
3
Definitions
Cooked material – any animal tissue intended as a by-product that has been cooked
using batch or continuous cookers to produce edible or inedible rendered products.
Customer specifications – product specifications set by clients relating to product
quality, presentation, and packaging.
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the production of tallow from cooked material during rendering
operations.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
27267 version 2
Page 2 of 3
Evidence requirements
1.1
The process of extracting tallow from cooked material is outlined in terms of
organisational requirements for monitoring the flow of cooked waste and the
operation of pressing equipment.
1.2
The purpose and process of tallow refining is described in terms of
organisational requirements for tallow quality.
1.3
The quality of tallow is described in terms of organisational requirements for
testing.
Range
1.4
testing requirements include but are not limited to – sampling,
rapid testing, visual indicators.
Specifications for tallow are outlined in terms of customer specifications and
organisational requirements.
Outcome 2
Demonstrate knowledge of processing and storage conditions that affect tallow quality
during rendering operations.
Evidence requirements
2.1
Factors that affect the quality of tallow are described in terms of the impact on
the finished product.
Range
2.2
Factors affecting the quality of tallow are described in terms of the impact of the
processing conditions on the finished product.
Range
2.3
factors may include but are not limited to – processing materials,
temperature, colour.
Factors affecting tallow during storage are outlined in terms of their effect on
quality.
Range
2.4
quality factors may include but are not limited to – free fatty acid,
colour, moisture, insoluble impurities, unsaponifiables, titre, iodine
value, peroxide value, stability, polyethylene.
factors include but are not limited to – overheating, growth of
bacteria, increase in colour.
Temperature tolerances for tallow storage are described in accordance with
organisational requirements.
Planned review date
31 December 2019
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
27267 version 2
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
17 June 2011
31 December 2016
Review
2
27 January 2015
N/A
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (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 granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Consent requirements and an outline of the moderation system that applies to this
standard are outlined in the Consent and Moderation Requirements (CMR). The CMR
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 Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016