NZQA Expiring unit standard
16473 version 5
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Title
Determine probable quality status and calculate lean meat yield of
pig carcasses
Level
3
Purpose
Credits
5
People credited with this unit standard are able to: assess
probable quality status of pig carcasses; determine Calculated
Lean Meat Yield when grading pig carcasses; demonstrate
knife use; demonstrate team-work; and comply with
organisational and statutory hygiene and safety requirements.
This unit standard is for people who are employed in the
slaughter and dressing department at meat processing plants
and who are required to determine quality status and lean meat
yield of pig carcasses.
Classification
Meat Processing > Slaughter and Dressing
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 2503, Maintain hand knives in the meat
processing industry; and Unit 16471, Demonstrate knowledge
of pig meat grading classifications and principles of grading
technology; or demonstrate equivalent knowledge and skills.
Explanatory notes
1
Normal production speeds apply to the performance of this activity.
2
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999.
3
Resource documents include but are not limited to – PQIP 03 Standard for pig killing
plants for pork & bacon weight pigs; available from the New Zealand Pork Industry
Board at http://www.pork.co.nz/nzpork/pqip.
4
Definitions
Organisational requirements refer to instructions to staff on policy and procedures
which are documented in memo, electronic or manual format and are available in the
workplace;
The operator refers to the candidate being assessed against this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16473 version 5
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Assess probable quality status of pig carcasses.
Evidence requirements
1.1
The Pale Soft Exudative (PSE) is identified using a reflectance meter and/or a
pH meter.
Range
measurement window, suspect PSE.
Outcome 2
Determine Calculated Lean Meat Yield (CLMY) when grading pig carcasses.
Evidence requirements
2.1
The Calculated Lean Meat Yield assessment is identified using the reflectance
meter.
Outcome 3
Demonstrate knife use.
Evidence requirements
3.1
Knife cuts are clean and straight and made without excessive force or
unnecessary duplication.
3.2
Operator balance is maintained and body weight used to best effect at all times
during knife use.
3.3
Operator reach and follow-through maintain balance and reduce risk of injury to
the operator and others.
3.4
Cuts are made away from or to the side of the operator's body and free hand.
3.5
Hands, protective gloves, and knife handles are kept in clean and slip free
condition in accordance with organisational requirements.
3.6
Cuts do not damage or contaminate recoverable products in accordance with
organisational requirements.
3.7
Knives are maintained in sharp and sterile condition in accordance with
organisational requirements.
3.8
Knives are replaced in pouch when not in use in accordance with organisational
requirements.
3.9
Steels are used to meet organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.10
16473 version 5
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Actions likely to place the operator and others at risk of injury during knife use
and sharpening are avoided.
Outcome 4
Demonstrate team-work.
Evidence requirements
4.1
Tasks are completed within the time and space allocation determined by
product flow and organisational requirements.
4.2
The quality and completeness of tasks meet the operational requirements of
following co-workers.
4.3
Communication and feedback are provided to and requested from co-workers to
maintain and improve task and product quality.
4.4
Co-workers are not endangered through the operator's methods and
equipment.
4.5
Co-worker assistance is provided within the confines of product flow and
operator space.
4.6
Machinery, equipment, and facility malfunctions are identified and reported to
supervisory staff in accordance with organisational requirements.
4.7
Conflict resolution techniques are applied to minimise interpersonal differences
with co-workers which may adversely affect team performance.
Outcome 5
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
5.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
5.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
5.3
Contaminated meat products, surfaces, machinery and equipment are handled
in accordance with organisational and statutory requirements.
5.4
Unsafe and unhygienic conditions are identified and reported to supervisory
staff in accordance with organisational requirements.
5.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16473 version 5
Page 4 of 4
Replacement information
This unit standard and unit standard 16472 have been
replaced by unit standard 28246.
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
30 August 1999
31 December 2016
Revision
2
19 July 2001
31 December 2016
Review
3
27 April 2005
31 December 2016
Review
4
19 June 2009
31 December 2016
Review
5
27 January 2015
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.
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