NZQA Expiring unit standard
24592 version 4
Page 1 of 6
Title
Optimise meat yield when breaking and boning bobby calf carcasses
to produce cuts to specification
Level
4
Purpose
Credits
20
This unit standard is for experienced bobby calf carcass boners
employed in export meat processing plants who are required to
make all breaking and boning cuts to bobby calf carcasses to
specifications while optimising company and customer yield
requirements.
People credited with this unit standard are able to: prepare to
break and bone bobby calf carcasses to specifications;
demonstrate knowledge of the quality and yield requirements
for breaking and boning bobby calf carcasses; optimise yield
when breaking and boning bobby calf carcasses to
specifications; 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
Explanatory notes
1
2
This unit standard is
Resource documents include but are not limited to – Industry Standard 6/Industry
expiring
agreed standard 6 - Processing
of Edible Product, available from the New Zealand
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999, Health and Safety in Employment Act 1992.
Food Safety Authority (NZFSA) at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emugame/meatman/is6/index.htm.
3
This unit standard must be assessed against in an export meat processing plant
during normal chain and/or line operating speed during boning operations. The yield
must meet the requirements of the range of products being produced by the
company and the customer specifications demanded for specialised export meat
cuts.
4
Control of visible defects must be shown. Visible defects include but are not limited
to – any pathology, 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
5
24592 version 4
Page 2 of 6
Definitions
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.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo and/or manual format and are available in the workplace.
Quality requirements – customer requirements regarding shape, trimming, colour,
and weight.
Yield requirements – maximum allowable fat cover, shape, cutting/boning lines,
extraneous material removal.
Outcomes and evidence requirements
Outcome 1
Prepare to break and bone bobby calf carcasses to specifications.
Evidence requirements
1.1
Work area is checked to ensure that it has been cleaned and sanitised in
accordance with organisational and statutory requirements.
1.2
Machinery, tools and knives are prepared in accordance with organisational
requirements and the types of carcass cuts to be completed.
1.3
Work area is set up in accordance with company specifications and
organisational requirements.
1.4
Yield requirements are identified in accordance with company and customer
specifications.
This unit standard is
Demonstrate knowledge of the quality
and yield requirements for breaking and boning
expiring
bobby calf carcasses.
Outcome 2
Evidence requirements
2.1
Classifications are explained in relation to the selection of carcasses for
breaking and boning.
2.2
Contamination and meat defects are identified, and their causes and the actions
to be taken to eliminate them are described in accordance with organisational
requirements.
2.3
Quality requirements are explained in terms of product damage.
Range
quality requirements include but are not limited to – trimming cuts,
product shape and colour, gland and extraneous material removal.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
2.4
24592 version 4
Page 3 of 6
Yield recovery requirements are explained for each type of cut.
Range
requirements include but are not limited to – cutting/boning lines,
trimming requirements, company specifications, customer
specifications.
2.5
Yields are explained in terms of methods used to maximise recoverable meat
product.
2.6
Yield loss is calculated and explained in terms of cost to the business.
Range
cost to the business includes but is not limited to – requirements
for rework and down grading product, customer dissatisfaction,
inability to meet product specifications;
calculation of yield loss includes – grams per cut, yield loss in
grams per cut, total yield loss per carcass, total yield loss per
day’s production, total yield loss per week.
Outcome 3
Optimise yield when breaking and boning bobby calf carcasses to specifications.
Evidence requirements
3.1
Carcasses are securely fastened during breaking and boning operations in
accordance with organisational requirements.
3.2
Meat is boned to maximise yield and minimise damage in accordance with
organisational requirements.
3.3
Meat is cut in accordance with company and customer specifications and within
the yield tolerance allowable.
This
standard
isquality.
includesunit
but is not limited
to – specific cut, weight,
Breaking and boning cutsexpiring
are made in accordance with bone structure, muscle
contours and company specifications.
Range
3.4
3.5
Operator technique optimises yield and minimises physical stress on upper
body and the unnecessary duplication of cutting effort in accordance with
organisational requirements.
3.6
Bones are cleaned and trimmed product is placed in designated bins in
accordance with company specifications and organisational requirements.
3.7
Scratching and score marks to meat are minimised in accordance with company
specifications and organisational requirements.
3.8
Tasks are completed in accordance with organisational requirements, and
within the time specified by production schedules.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.9
24592 version 4
Page 4 of 6
Visible defects are removed in accordance with organisational requirements.
Outcome 4
Demonstrate knife use.
Evidence requirements
4.1
Knife cuts are clean and straight and made without excessive force or
unnecessary duplication.
4.2
Operator balance is maintained and body weight used to best effect at all times
during knife use.
4.3
Operator reach and follow-through maintains balance and reduces risk of injury
to operator and others.
4.4
Cuts are made away from or to the side of the operator's body and free hand.
4.5
Hands, protective gloves and knife handles are kept in clean and slip free
condition in accordance with organisational requirements.
4.6
Cuts do not damage or contaminate recoverable products in accordance with
organisational requirements.
4.7
Knives are maintained in sharp and sterile condition in accordance with
organisational requirements.
4.8
Knives are replaced in pouch when not in use in accordance with organisational
requirements.
4.9
Steels are used to meet organisational requirements.
4.10
Actions likely to place the operator and others at risk of injury during knife use
and sharpening are avoided.
Outcome 5
This unit standard is
expiring
Demonstrate team-work.
Evidence requirements
5.1
Tasks are completed safely within the time and space allocation determined by
product flow and organisational requirements.
5.2
The quality and completeness of tasks meet the operational requirements of
following co-workers.
5.3
Communication and feedback are provided to and requested from co-workers to
maintain and improve task and product quality.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
24592 version 4
Page 5 of 6
5.4
Co-worker assistance is provided within the confines of product flow and
operator space.
5.5
Machinery, equipment and facility malfunctions are identified and corrective
actions taken in accordance with organisational requirements.
5.6
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers which may adversely affect team performance.
Outcome 6
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
6.1
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
6.2
Contaminated meat products, surfaces, machinery, equipment and packaging
materials are handled in accordance with organisational and statutory
requirements.
6.3
Unsafe and unhygienic conditions are identified and corrective actions taken in
accordance with organisational requirements.
Replacement information
This unit standard, unit standard 24591, unit standard
24593, unit standard 24594, unit standard 24596, unit
standard 24597, unit standard 24598, unit standard
24599 have been replaced by unit standard 28231.
This unit standard is
This unit standard is expiring. Assessment against the standard must take place by
expiring
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
19 May 2008
31 December 2012
Review
2
21 July 2011
31 December 2016
Review
3
27 January 2015
31 December 2016
Rollover
4
17 September 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
24592 version 4
Page 6 of 6
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
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