NZQA Expiring unit standard
Title
Bone meat carcasses
Level
3
Purpose
26996 version 3
Page 1 of 4
Credits
16
This unit standard is for experienced people who are employed
in the boning rooms at meat processing plants and who are
required to bone meat carcasses to produce meat cuts in
accordance with company specifications without supervision.
People credited with this unit standard are able to: bone meat
carcasses; demonstrate knife use; demonstrate team-work;
and comply with organisational and statutory hygiene and
safety requirements.
Classification
Meat Processing > Meat Industry - Further Processing
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Unit 2503, Maintain hand knives in the meat processing
industry; and Unit 2505, Demonstrate knowledge of meat
industry workplace hygiene and food safety requirements.
This unit standard is
Legislation relevant to this unitexpiring
standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999.
Explanatory notes
1
2
Normal production speeds apply to the performance of this activity.
3
Resource documents include but are not limited to – Industry Standard 3 Hygiene
and Sanitation, Industry Standard 6 Processing of Edible Product, Industry Standard
5 Slaughter and Dressing, available from the New Zealand Food Safety Authority at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emugame/meatman/index.htm.
4
Control of visible defects must be shown. Visible defects include but are not limited
to – parasitic lesions in excess of those permitted in the post-mortem criteria, bruises,
blood clots, clusters of hair or wool, hide, rail dust, dirt, stains, grease, extraneous
material.
5
Cuts performed need to meet the requirements of the range of products being
produced by the company.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
26996 version 3
Page 2 of 4
6
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.
Operator – the candidate being assessed against this unit standard.
7
Range
Meat carcasses – bobby calf, goat, lamb, mutton, deer or pork.
Outcomes and evidence requirements
Outcome 1
Bone meat carcasses.
Evidence requirements
1.1
Cuts boned out on tables are securely held during boning operations.
1.2
Boning cuts are made in accordance with bone lines, joints, muscle contours
and company specifications.
1.3
Bones are freed and meat and fat cut to maximise yield and minimise damage
to recovered products.
1.4
Recovered products are directed for further processing in accordance with
organisational requirements and without risk of injury to co-workers.
1.5
Lifting techniques are used to minimise risk of operator injury.
This unit standard is
Demonstrate knife use.
expiring
Evidence requirements
Outcome 2
2.1
Knife cuts are clean and straight and made without excessive force or
unnecessary duplication.
2.2
Operator balance is maintained and body weight used to best effect at all times
during knife use.
2.3
Operator reach and follow-through maintain balance and reduce risk of injury to
operator and others.
2.4
Cuts are made away from or to the side of the operator's body and free hand.
2.5
Hands, protective gloves, and knife handles are kept in clean and slip free
condition in accordance with organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
26996 version 3
Page 3 of 4
2.6
Cuts do not damage or contaminate recoverable products in accordance with
organisational requirements.
2.7
Knives are maintained in sharp and sterile condition in accordance with
organisational requirements.
2.8
Knives are replaced in pouch when not in use in accordance with organisational
requirements.
2.9
Steels are used to meet organisational requirements.
2.10
Actions likely to place the operator and others at risk of injury during knife use
and sharpening are avoided.
Outcome 3
Demonstrate team-work.
Evidence requirements
3.1
Tasks are completed within the time and space allocation determined by
product flow and organisational requirements.
3.2
The quality and completeness of tasks meet the operational requirements of
following co-workers.
3.3
Communication and feedback are provided to and requested from co-workers to
maintain and improve task and product quality.
3.4
Co-workers are not endangered through the operator’s methods and
equipment.
3.5
Co-worker assistance is provided within the confines of product flow and
operator space.
3.6
3.7
This unit standard is
Machinery, equipment, and
facility malfunctions are identified and reported to
expiring
supervisory staff in accordance with organisational procedures.
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers who may adversely affect team performance.
Outcome 4
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
4.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
26996 version 3
Page 4 of 4
4.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
4.3
Contaminated meat products, surfaces, machinery and equipment are handled
in accordance with organisational and statutory requirements.
4.4
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
4.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Replacement information
This unit standard, unit standard 19345, unit standard
20727, and unit standard 26997 have been replaced by
unit standard 28230.
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
21 July 2011
31 December 2016
Review
2
27 January 2015
31 December 2016
Rollover
3
17 September 2015
31 December 2018
This unit standard is
Please note
expiring
Providers must be granted consent to assess against standards (accredited) by NZQA,
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
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
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