NZQA Expiring unit standard
22321 version 4
Page 1 of 4
Title
Demonstrate knowledge of specifications for ovine products
Level
3
Purpose
Credits
4
This unit standard is for people in the supervisory or quality
assurance role whose job is to ensure that beef meat products
comply with the written specification for AUS-MEAT National
Accreditation Standards.
People credited with this unit standard are able to: identify and
describe ovine products; describe the cutting lines for ovine
products; identify the muscle content of ovine products; and
describe the relationship between points of specification and
product name, and identify and measure the points of
specification for ovine products.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999.
2
Resource documents include but are not limited to – AUS-MEAT National
Accreditation Standards, available at http://www.ausmeat.com.au/.
3
This unit standard is
Definitions
Industry requirements include expiring
but are not limited to – site specific requirements,
company quality management requirements, hygiene, health and safety, regulatory
and legislative requirements.
Written specifications – product specifications set by the customer and customer
country requirements and AUS-MEAT National Accreditation Standards relating to
cuts, weights, presentation, and packaging.
Industry specifications – product specifications and AUS-MEAT National
Accreditation Standards relating to cuts, tolerances, product names, and yield
determination.
4
Range
Ovine products include but are not limited to – bone in – neck, breast and flap,
foreshank, hindshank, square cut, shoulder, loin, shortloin, rack, rack frenched;
boneless – eye of shortloin, eye of rack, eye of shoulder, striploin, backstrap,
tenderloin.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
22321 version 4
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Identify and describe ovine products.
Evidence requirements
1.1
Industry terminology is used to name ovine products identified by visual
assessment.
1.2
The importance of using industry terminology to ovine products is described in
terms of interpreting and communicating written and industry specifications, and
assessing product compliance.
1.3
The process for approving new ovine products is described in terms of industry
requirements.
1.4
Ovine products are identified and sorted in accordance with written and industry
specifications.
Range
identification includes but is not limited to – AUS-MEAT cuts
register, standapak numbers.
Outcome 2
Describe the cutting lines for ovine products.
Evidence requirements
This unit standard is
expiring
The cutting lines of one ovine product are described in terms of their impact on
2.1
The cutting lines are described in terms of correct anatomical terms.
2.2
The importance of correctly applied cutting lines is described in terms of ovine
product description and yield, and identifying non-conforming ovine product.
2.3
the cutting lines of another ovine product.
2.4
Ovine product usage is described in terms of its relationship to cutting lines.
2.5
The muscle content of different ovine products is described in terms of its
relationship to cutting lines.
2.6
The yield and value of the ovine product is determined in terms of the impact of
varying the cutting site.
Outcome 3
Identify the muscle content of ovine product.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
22321 version 4
Page 3 of 4
Evidence requirements
3.1
The major muscles of each ovine product are identified in terms of industry
specifications.
3.2
The presence or absence of foreign muscles is identified in terms of their
features for each ovine product.
3.3
The relationship between muscle content, eating quality and product yield is
described in terms of each product.
3.4
The muscle content of the ovine cuts is determined in terms of the impact of
varying cutting sites.
Outcome 4
Describe the relationship between points of specification and product name, and identify
and measure the points of specification for ovine products.
Evidence requirements
4.1
The relationship between points of specification and product name are
described in terms of industry specifications.
4.2
The surface fat depth of the ovine product is measured to industry tolerances.
Range
measurement tools include but are not limited to – metal ruler,
Tolan probe.
4.3
The length of muscles and tendons are measured to industry specifications.
4.4
The relationship between accurate measurement and assessment of
compliance is described in terms of industry specifications.
4.5
4.6
This unit standard is
The relationship betweenexpiring
accurate measurement of points of specification and
importance to maximise yield is described in terms of industry specifications.
The presence of foreign muscles in relationship to points of specification is
identified in terms of industry specifications.
Replacement information
This unit standard, unit standard 19175, unit standard
19176, unit standard 19177, unit standard 22320, and
unit standard 22323 have been replaced by unit
standard 28232 and unit standard 28253.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
22321 version 4
Page 4 of 4
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 February 2006
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.
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