NZQA Expiring unit standard
27347 version 3
Page 1 of 5
Title
Break down pork carcasses on bandsaw
Level
3
Purpose
Credits
20
This unit standard is for experienced people who are employed
in the further processing department at meat processing plants
whose job is to set up and maintain bandsaws and to break
down fresh and frozen pork carcasses to company
specifications without supervision.
People credited with this unit standard are able to: assemble,
disassemble, set up and maintain bandsaws; break down pork
carcasses; 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 2505, Demonstrate knowledge of meat industry workplace
hygiene and food safety requirements; and Unit 20238, Identify
pork meat cuts.
This unit standard is
Normal production speeds apply to the performance of this activity.
expiring
Legislation relevant to this unit standard includes but is not limited to – Health and
Explanatory notes
1
2
Safety in Employment Act 1992, Animal Products Act 1999.
3
Resource documents include but are not limited to – Industry Standard 3 Hygiene &
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.
4
Cuts performed need to meet the requirements of the range of products being
produced by the company. Cuts must be made to either fresh or frozen carcasses.
5
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
27347 version 3
Page 2 of 5
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.
Outcomes and evidence requirements
Outcome 1
Assemble, disassemble, set up and maintain bandsaws.
Range
bench top, blade guards, blade, height and tension adjustments.
Evidence requirements
1.1
Bandsaw is disassembled in accordance with organisational and statutory
requirements for cleaning and sterilisation.
1.2
Bandsaw is reassembled and tensioned to organisational, statutory and
manufacturer’s requirements.
1.3
Bandsaw is stable and bench top is level in accordance with organisational
requirements.
1.4
Bench top is no lower than the surface on which cut product will be discharged.
1.5
Bandsaw is test run before use and complies with organisational and
operational requirements.
1.6
Damaged, blunt and unsafe blades are replaced in accordance with
organisational requirements.
1.7
Bandsaw operation is stopped immediately when any machine malfunction
occurs and is not re-started until the problem is rectified.
1.8
This unit standard is
expiring
Operator maintenance and repair of bandsaws are in accordance with
organisational requirements.
1.9
Bandsaw malfunctions and/or maintenance requirements beyond the operator's
approval to rectify are reported to supervisory staff in accordance with
organisational requirements.
Outcome 2
Break down pork carcasses.
Evidence requirements
2.1
Bandsaw cuts are clean and straight and made without excessive force or
unnecessary duplication in accordance with organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
27347 version 3
Page 3 of 5
2.2
Individual meat cuts meet company and customer specifications for size,
placement and angle of saw cuts.
2.3
Bench top and working surfaces are kept free of cut product and excessive
sawdust in accordance with organisational requirements.
2.4
Holding and pushing techniques meet organisational requirements.
2.5
Operator balance is maintained and body weight used to best effect at all times
during bandsaw operation.
2.6
Factors affecting operator concentration and co-ordination are reported to
supervisory staff in accordance with organisational requirements.
2.7
Bandsaw is switched off when unattended, and immediately any problem
develops likely to affect its safe and efficient operation.
2.8
Operator cutting speed is adjusted to maintain a supply of meat cuts consistent
with the needs of following co-workers.
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
This unit standard is
Co-workers are not endangered
through the operator's methods and
expiring
equipment.
3.5
Co-worker assistance is provided within the confines of product flow and
operator space.
3.6
Machinery, equipment and facility malfunctions are identified and reported to
supervisory staff in accordance with organisational requirements.
3.7
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers which may adversely affect team performance.
Outcome 4
Comply with organisational and statutory hygiene and safety requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
27347 version 3
Page 4 of 5
Evidence requirements
4.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
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 standards 2500 and unit
standard 4539 have been replaced by unit standard
28237.
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
Review
Rollover
This
unit
standard
is2016
2
27
January 2015
31 December
3
17 September 2015
31 December 2018
expiring
1
21 July 2011
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
27347 version 3
Page 5 of 5
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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016