NZQA Expiring unit standard
18529 version 4
Page 1 of 3
Title
Rotate stored meat in a smallgoods manufacturing operation
Level
2
Purpose
Credits
2
This entry level unit standard is for people who are employed in
the smallgoods area at meat processing plants.
People credited with this unit standard are able to: demonstrate
knowledge of requirements for rotating stored meat; rotate
stored meat; and comply with organisational and statutory
hygiene and safety requirements in a smallgoods
manufacturing operation.
Classification
Meat Processing > Smallgoods
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999, Animal Products (Ancillary and Transitional Provisions) Act 1999,
Fair Trading Act 1986, Food Act 1981, Health and Safety in Employment Act 1992,
Meat Board Act 2004, Food Hygiene Regulations 1974, Food (Safety) Regulations
2002, Weights and Measures Regulations 1999.
2
Definitions
Operator – the candidate being assessed against this unit standard.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Smallgoods – smoked, cured or otherwise processed meat based products such as
bacon, ham, sausages, continental meats and salami lines.
3
Range
Product may include but is not limited to – cooked product, raw meat.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of requirements for rotating stored meat in a smallgoods
manufacturing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18529 version 4
Page 2 of 3
Evidence requirements
1.1
Rotation of meat is described in terms of identification of storage effects on the
product and means for determining when meat is reaching the end of its storage
life.
1.2
Use for stored meat, which is beyond its storage life, is identified.
1.3
Stock rotation policy and procedures for stored meat are identified in terms of
organisational requirements.
1.4
Recording and reporting requirements for stored meat are identified in terms of
organisational requirements.
Range
recording and reporting requirements may include but are not
limited to – hygiene standards, stock rotation, shelf life, labelling.
Outcome 2
Rotate stored meat in a smallgoods manufacturing operation.
Evidence requirements
2.1
Meat is stored at the required refrigeration temperature in accordance with
organisational requirements.
2.2
Meat storage times and shelf life are documented for each meat species in
accordance with regulatory and organisational requirements.
2.3
Stock is rotated in accordance with organisational requirements.
2.4
Meat is checked to ensure it is labelled in accordance with organisational and
regulatory requirements.
2.5
2.6
This unit standard is
Meat is selected for rotation in accordance with labelled documentation and
organisational requirements.
expiring
Meat is handled hygienically during rotation in accordance with regulatory and
organisational requirements.
Outcome 3
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
3.1
Company supplied clothing, and hygiene and safety equipment are worn and
used in accordance with organisational and statutory requirements.
3.2
Work methods comply with specified organisational and statutory requirements
to minimise the risk of product contamination and injuries to the operator and
others.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18529 version 4
Page 3 of 3
3.3
Contaminated meat products, surfaces, machinery, equipment and packaging
materials are handled in accordance with organisational and statutory
requirements.
3.4
Unsafe and unhygienic conditions are identified and reported to supervisory
staff in accordance with organisational requirements.
3.5
Equipment, operator and work area cleanliness complies with organisational
and statutory requirements.
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 November 2001
31 December 2012
Review
2
26 October 2005
31 December 2012
Review
3
17 June 2011
31 December 2016
Review
4
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.
This unit standard is
expiring
Providers and Industry Training Organisations, which have been granted consent and
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
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