NZQA registered unit standard
Title
3116 version 8
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Produce roasted, steamed, and smoked meat products in a meat processing operation
Level
Purpose
3 Credits 10
This entry-level unit standard is for people who are employed in the meat manufacturing area in a meat processing operation.
People credited with this unit standard are able to prepare raw meat products, and operate a smoker or cooker 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 – Health and
Safety in Employment Act 1992, Animal Products Act 1999.
2 Resource documents include but are not limited to
–
Industry Standard 3/Industry
Agreed Standard 3 (IS3/IAS3)
– Hygiene and Sanitation
; Industry Standard
6/Industry Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product , available from the Ministry for Primary Industries 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 that are documented in memo, electronic, or manual format and 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.
Outcome 1
Prepare raw meat products in a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard
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.
3116 version 8
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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 Meat cuts are netted, pressed, and tubed to company and customer specifications.
1.7 Additives are prepared and mixed with meat products in accordance with company and customer recipe, time, and process specifications.
1.8 Meat products are loaded onto cooking frames in accordance with organisational requirements.
1.9 Equipment used in the preparation process is prepared, operated, cleaned, and maintained in accordance with organisational requirements.
Outcome 2
Operate a smoker or cooker in a meat processing operation.
Evidence requirements
2.1 Smoker or cooker is prepared for operation in accordance with organisational and manufacturer’s requirements.
Range operation includes but is not limited to – roasting, steaming, smoking.
2.2 Frames of prepared meat products are loaded into smoker or cooker in accordance with production schedules and organisational requirements.
2.3 Smoker or cooker programming, start-up, monitoring, adjusting, and recording operations are in accordance with organisational requirements for the product being smoked or cooked.
Range operations include but are not limited to – temperature, time, smoke, steam, air circulation.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard 3116 version 8
Page 3 of 4
2.4 Product quality is monitored and tested in accordance with organisational requirements.
2.5 Smoker or cooker operations are shut down in accordance with organisational and manufac turer’s requirements.
2.6 Products are removed from smoker or cooker and cooled to company time and temperature specifications.
2.7 Equipment used in the cooking process is prepared, operated, cleaned, and maintained in accordance with organisational requirements.
Planned review date 31 December 2019
Status information and last date for assessment for superseded versions
Process Version Date Last Date for Assessment
Registration
Revision
1
2
22 February 1995
29 September 1998
31 December 2012
31 December 2012
Revision
Revision
Revision
Review
3
4
5
6
9 August 1999
19 July 2001
13 November 2002
24 May 2005
31 December 2012
31 December 2012
31 December 2012
31 December 2012
Review 7 21 July 2011 31 December 2016
Review 8 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.
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
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard 3116 version 8
Page 4 of 4 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