NZQA registered unit standard
Title
28238 version 1
Page 1 of 4
Prepare and operate equipment for making by-products in a meat processing operation
Level
Purpose
3 Credits 5
This entry-level unit standard is for people who are employed in the by-products area in a meat processing operation.
People credited with this unit standard are able to prepare and operate slicing and blending equipment, and operate specialist cutting equipment to produce by-products in a meat processing operation.
Classification
Available grade
Meat Processing > Meat Manufacturing
Achieved
Explanatory notes
1 Legislation relevant to this unit standard includes but is not limited to
– Animal
Products Act 1999, Animal Products (Ancillary and Transitional Provisions) Act 1999,
Fair Trading Act 1986, Food Act 1981, Health and Safety in Employment Act 1992,
Meat Board Act 2004, Food Hygiene Regulations 1974, Food (Safety) Regulations
2002, Weights and Measures Regulations 1999.
2 Definitions
Company specifications – product specifications set by the company relating to cuts, weights, presentation, and packaging.
Customer specifications
– product specifications set by the customer relating to cuts, weights, presentation, and packaging.
Operator – the candidate being assessed against this unit standard.
Organisational requirements
– instructions to staff on policies and procedures that are documented in memo, electronic, or manual format and available in the workplace.
3 Range
Specialist cutting equipment may include but is not limited to
– bowl, cutter, mixer.
Slicing equipment may include but is not limited to – slicer, dicer, blade.
Outcome 1
Prepare and operate slicing equipment in a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard 28238 version 1
Page 2 of 4
Evidence Requirements
1.1 The procedures for operating slicing equipment and accessories are described in accordance with organisational requirements.
Range evidence is required for two different types of slicing equipment and accessories.
1.2 Slicing equipment is set-up and prepared for operation in accordance with manufacturer’s and organisational requirements.
1.3 Equipment is operated to slice products to meet company and customer specifications at a normal production speed in accordance with manufacturer’s specifications.
1.4 Any equipment malfunctions and faults are identified, recorded, and reported in accordance with organisational requirements.
Outcome 2
Prepare and operate blending equipment in a meat processing operation.
Evidence requirements
2.1
2.2
Blending equipment and accessories are described in terms of use.
Additives used in the blending process are identified and described in terms of their type and function.
2.3 The main functions of curing ingredients are described in terms of their purpose.
Range evidence is required of four curing ingredients.
2.4 Blending equipment is prepared in accordance with organisational requirements.
2.5 Blending equipment is adjusted in accordance with organisational and manufacturer’s requirements.
2.5 Blending equipment is operated in accordance with organisational and manufacturer’s requirements.
2.6 Any equipment malfunctions and faults are identified, recorded, and reported in accordance with organisational requirements.
Outcome 3
Operate specialist cutting equipment to produce by-products in a meat processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard
3.1
28238 version 1
Page 3 of 4
Procedures for operating specialist cutting equipment for by-products production are described in accordance with legislative and organisational requirements.
Range procedures include but are not limited to – bowl cutting, fine cutting, coarse cutting.
3.2 Specialist cutting equipment is set up for production of by-products in accordance with manufacturer’s and organisational requirements.
3.3
3.4
3.5
Equipment is programmed to meet company and customer product specifications in accordance with manufacture r’s requirements.
Product ingredients are loaded in accordance with organisational requirements.
Product is processed in accordance with organisational requirements and company and customer specifications.
3.6
3.7
Temperature is controlled to product specifications and hygiene requirements.
Any equipment malfunctions and faults are identified, recorded, and reported in accordance with organisational requirements.
Replacement information This unit standard replaced unit standard 18518, unit standard 18520 and unit standard 18521.
Planned review date 31 December 2019
Last date for assessment for superseded versions
Process Version Date Last Date for Assessment
Registration 1 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, 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.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard 28238 version 1
Page 4 of 4
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.
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 2020