NZQA Expiring unit standard
Title
Produce meat soupstocks
Level
3
Purpose
3121 version 8
Page 1 of 4
Credits
20
This unit standard is for people who are employed in the meat
extraction department at meat processing plants.
People credited with this unit standard are able to: prepare
products and equipment for soupstock production; operate
soupstock production process; sample, pack and dispatch
soupstock; 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 3119, Demonstrate knowledge of meat
extract, meat powder and soupstock production and products.
Explanatory notes
1
2
This unit standard is
Resource documents include expiring
but are not limited to – Industry Standard 3 Hygiene
and Sanitation; Industry Standard 6 Processing of Edible Product, available from the
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999.
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
3121 version 8
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Prepare products and equipment for soupstock production.
Evidence requirements
1.1
Raw products are received, prepared and loaded into cooking vessels in
accordance with production schedules and company specifications.
1.2
Cooking vessels, separators, evaporators, pumps and valves are prepared for
start-up operations in accordance with organisational requirements.
1.3
Product preparation and cooking equipment are started, operated and
monitored in accordance with organisational and manufacturer’s requirements.
1.4
Raw products are cooked to company specifications.
Range
specifications include but are not limited to – process, quantity,
time, temperature, pressure, records.
Outcome 2
Operate soupstock production process.
Evidence requirements
2.1
Liquids are separated from solids in accordance with company specifications.
2.2
Solids are sent for further processing in accordance with organisational
requirements.
2.3
Liquids are treated, defatted and concentrated in accordance with company
specifications.
This unit standard is
expiring
Range
includes but is not limited to – process, additives, temperature,
time, solid content.
2.4
Processing equipment and machinery are started, operated and monitored in
accordance with organisational and manufacturer’s requirements.
Outcome 3
Sample, pack and dispatch soupstock.
Evidence requirements
3.1
Soupstock concentration is tested to company specifications.
3.2
Samples are taken and recorded for laboratory analysis in accordance with
company and customer specifications and statutory requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.3
3121 version 8
Page 3 of 4
Soupstock is packed, identified and dispatched in accordance with
organisational requirements.
Outcome 4
Demonstrate team-work.
Evidence requirements
4.1
Tasks are completed within the time and space allocation determined by
product flow and organisational requirements.
4.2
The quality and completeness of tasks meet the operational requirements of
following co-workers.
4.3
Communication and feedback are provided to and requested from co-workers to
maintain and improve task and product quality.
4.4
Co-workers are not endangered through the operator’s methods and
equipment.
4.5
Co-worker assistance is provided within the confines of product flow and
operator space.
4.6
Machinery, equipment, and facility malfunctions are identified and reported to
supervisory staff in accordance with organisational procedures.
4.7
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers who may adversely affect team performance.
This unit standard is
Evidence requirements
expiring
Outcome 5
Comply with organisational and statutory hygiene and safety requirements.
5.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
5.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
5.3
Contaminated meat products, surfaces, machinery and equipment are handled
in accordance with organisational and statutory requirements.
5.4
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
5.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3121 version 8
Page 4 of 4
Replacement information
This unit standard, unit standard 3119, unit standard
3120 and unit standard 3122 have been replaced by unit
standard 28252.
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.
This unit standard is
Industry Training Organisations must
be granted consent to assess against standards by
expiring
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.
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
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