NZQA Expiring unit standard
3114 version 8
Page 1 of 7
Title
Produce freeze dried cooked meat products
Level
3
Purpose
Credits
25
This unit standard is for people who are employed in the freeze
drying department at meat processing plants.
People credited with this unit standard are able to: prepare,
cook and freeze raw meat products; prepare frozen cooked
products for freeze drying; assemble, disassemble, set up and
maintain bandsaws; operate freeze driers; prepare, pack and
dispatch freeze dried products; demonstrate knife use;
demonstrate team-work; and comply with organisational and
statutory hygiene and safety requirements.
Classification
Meat Processing > Meat Industry - Cooked Meat Products
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Unit 2503, Maintain hand knives in the meat processing
industry; and Unit 3113, Demonstrate knowledge of cooked
meat freeze drying processes and products.
This unit standard is
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992,
Animal Products Act 1999.
expiring
Explanatory notes
1
2
Resource documents include but are not limited to – Industry Standard 3 Hygiene
and Sanitation; Industry Standard 6 Processing of Edible product, available from the
New Zealand Food Safety Authority at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emugame/meatman/index.htm.
3
Definitions
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Company specifications – product specifications set by the company relating to cuts,
weights, presentation, and packaging.
Customer specifications – product specifications set by clients relating to cuts,
weights, presentation, and packaging.
Operator – the candidate being assessed against this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 2 of 7
Outcomes and evidence requirements
Outcome 1
Prepare, cook and freeze raw meat products.
Evidence requirements
1.1
Raw frozen meat products are received and tempered in accordance with
organisational requirements.
1.2
Tempered meat products are de-cartoned into containers and identified in
accordance with organisational requirements.
1.3
Poly entrapment in raw meat products is avoided during separation from carton
liners.
1.4
Seals from export meat cartons are defaced in accordance with organisational
requirements to prevent re-use.
1.5
Meat products are trimmed to company and customer specifications.
Range
trimmed includes but is not limited to – fat, gristle, contamination,
defects.
1.6
Recipe ingredients are assembled, sliced, minced, diced and mixed to company
and customer specifications.
1.7
Recipe mixes are cooked to company time, temperature and process
specifications.
1.8
Cooked products are cooled, packed into containers and frozen to company
specifications.
1.9
This unit standard is
Equipment used in the preparation
and cooking processes is prepared,
expiring
operated, cleaned and maintained in accordance with organisational
requirements.
Outcome 2
Prepare frozen cooked products for freeze drying.
Evidence requirements
2.1
Frozen cooked products are removed from containers and bandsawn to
company specified thicknesses.
2.2
Sliced frozen products are placed on freeze drying trays and re-frozen to
company specifications.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 3 of 7
Outcome 3
Assemble, disassemble, set up and maintain bandsaws.
Range
includes but is not limited to – bench top, blade guards, blade height and
tension adjustments.
Evidence requirements
3.1
Bandsaw is disassembled in accordance with organisational and manufacturer’s
requirements.
3.2
Bandsaw is reassembled and tensioned in accordance with organisational and
manufacturer’s requirements.
3.3
Bandsaw is stable and bench top is level in accordance with organisational
requirements.
3.4
Bandsaw is test run before use and complies with manufacturer’s requirements.
3.5
Damaged, blunt and unsafe blades are replaced in accordance with
organisational requirements.
3.6
Bandsaw operation is stopped if any machine malfunction occurs in accordance
with organisational requirements.
3.7
Operator maintenance and repair of bandsaws is in accordance with
organisational and manufacturer’s requirements.
3.8
Bandsaw malfunctions and/or maintenance requirements beyond the operator’s
approval to rectify are reported to supervisory staff in accordance with
organisational requirements.
This unit standard is
Operate freeze driers.
expiring
Outcome 4
Evidence requirements
4.1
Freeze driers are prepared for operation in accordance with organisational and
manufacturer’s requirements.
4.2
Trays of prepared frozen products are loaded into freeze driers in accordance
with production schedules and company loading specifications.
4.3
Freeze drier start-up, monitoring, adjusting and recording operations are in
accordance with organisational requirements for the product being freeze dried.
Range
4.4
includes but is not limited to – vacuum, temperature, time.
Product quality is monitored and tested in accordance with organisational
requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 4 of 7
4.5
Freeze drier operations are shut down in accordance with organisational and
manufacturer’s requirements.
4.6
Freeze dried products are removed from freeze driers, placed in containers and
transported to storage and packing areas in accordance with organisational
requirements.
4.7
Products are secured to company specifications in the event of any machinery
malfunctions interrupting the freeze drying process.
Outcome 5
Prepare, pack and dispatch freeze dried products.
Evidence requirements
5.1
Packaging materials are assembled, identified and handled in accordance with
company and customer specifications and organisational requirements.
5.2
The supply of prepared packaging materials is consistent with the requirements
of packing workers.
5.3
Freeze dried products are broken up, sieved and milled in accordance with
company and customer specifications.
5.4
Freeze dried products are packed and weighed in accordance with company
and customer specifications.
5.5
Additives are combined with freeze dried ingredients in accordance with
company and customer specifications.
5.6
Vacuum sealing of individual freeze dried packages is completed in accordance
with company, customer, and manufacturer’s specifications.
5.7
This unit standard is
The types and numbers of
packages placed in cartons meet organisational and
expiring
customer number, weight and identification requirements.
5.8
Packaging and handling methods are in accordance with company and
customer specifications.
5.9
Carton weight of individually packaged products meets company and customer
tolerance specifications.
5.10
Carton weight of bulk freeze dried products meets company and customer
tolerance specifications.
5.11
Printed labels identify the content and weight of individual cartons.
5.12
The types of labels and their positions on each carton are in accordance with
organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 5 of 7
5.13
Sealing methods comply with company and customer specifications, and
organisational requirements.
5.14
Packaged products are dispatched in accordance with organisational
requirements.
5.15
Preparation, operation and maintenance of machinery used in preparing and
packaging freeze dried products is in accordance with organisational
requirements.
Outcome 6
Demonstrate knife use.
Evidence requirements
6.1
Knife cuts are clean and straight and made without excessive force or
unnecessary duplication.
6.2
Operator balance is maintained and body weight used to best effect at all times
during knife use.
6.3
Operator reach and follow-through maintain balance and reduce risk of injury to
operator and others.
6.4
Cuts are made away from or to the side of the operator's body and free hand.
6.5
Hands, protective gloves, and knife handles are kept in clean and slip free
condition in accordance with organisational requirements.
6.6
Cuts do not damage or contaminate recoverable products in accordance with
organisational requirements.
6.7
Knives are maintained in sharp and sterile condition in accordance with
organisational requirements.
6.8
This unit standard is
expiring
Knives are replaced in pouch when not in use in accordance with organisational
requirements.
6.9
Steels are used to meet organisational requirements.
6.10
Actions likely to place the operator and others at risk of injury during knife use
and sharpening are avoided.
Outcome 7
Demonstrate team-work.
Evidence requirements
7.1
Tasks are completed within the time and space allocation determined by
product flow and organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 6 of 7
7.2
The quality and completeness of tasks meet the operational requirements of
following co-workers.
7.3
Communication and feedback are provided to and requested from co-workers to
maintain and improve task and product quality.
7.4
Co-workers are not endangered through the operator’s methods and
equipment.
7.5
Co-worker assistance is provided within the confines of product flow and
operator space.
7.6
Machinery, equipment, and facility malfunctions are identified and reported to
supervisory staff in accordance with organisational procedures.
7.7
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers who may adversely affect team performance.
Outcome 8
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
8.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
8.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
8.3
Contaminated meat products, surfaces, machinery and equipment are handled
in accordance with organisational and statutory requirements.
8.4
8.5
This unit standard is
Unsafe and unhygienic conditions
are identified and corrective actions taken in
expiring
accordance with organisational requirements.
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Replacement information
Primary Industry Training Organisation
SSB Code 101558
This unit standard and unit standard 3113 have been
replaced by unit standard 28250.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3114 version 8
Page 7 of 7
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
22 February 1995
31 December 2012
Revision
2
29 September 1998
31 December 2012
Revision
3
9 August 1999
31 December 2012
Revision
4
19 July 2001
31 December 2012
Revision
5
13 November 2002
31 December 2012
Review
6
24 May 2005
31 December 2012
Review
7
21 July 2011
31 December 2016
Review
8
27 January 2015
31 December 2016
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,
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.
This unit standard is
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
expiring
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016