Qualification details
Title
New Zealand Diploma in Meat Processing Operations (Level 5)
Version
1
Qualification type
Diploma
Level
5
Credits
140
NZSCED
110105 Food, Hospitality and Personal Services>Food and Hospitality>Butchery
Qualification developer
Primary ITO
Next review
December 2020
Approval date
November 2015
Strategic purpose statement
This qualification is intended for individuals who wish to develop
their technical skills and knowledge to be able to manage meat
processing operations. The purpose of this qualification is to
provide the meat processing industry with individuals who have
the competencies to manage meat processing operations. The
meat processing industry will benefit by having skilled managers
who are able to contribute to more efficient and effective
operations.
Graduates will be capable of working autonomously and
managing others.
Graduate profile
Graduates of the qualification will be able to:
-
Outcome Statement
-
Education pathway
Qualification Reference 3016
© New Zealand Qualifications Authority 2015
Plan and manage internal and external compliance
requirements in meat processing operations
Manage ongoing strategies for efficient production flow and
continuous improvement of meat processing operations
Plan and monitor meat processing workforce requirements
and efficiency
Develop business proposals for new technology or upgrade
of existing systems used in meat processing operations
Demonstrate leadership and relationship management with
team members and clients using a range of effective
interpersonal skills.
This qualification builds on the New Zealand Certificate in Meat
Processing (Level 4) [Ref: 2496] with strands in Boning
Operations, Grading, Meat Quality, Rendering, Slaughter and
Dressing, and Optimising Meat Yields, or the New Zealand
Certificate in Meat Processing (Animal Product Examination)
(Level 4) [Ref: 2483].
This qualification may lead on to generic business qualifications.
Page 1 of 4
Employment pathway
Graduates of this qualification may be employed as senior
department supervisors, department managers, or team leaders
in the meat processing industry.
Qualification specifications
Qualification award
This qualification can be awarded by any education organisation
which has an approved programme of study or industry training
programme leading to the qualification.
Evidence requirements for
assuring consistency
Evidence must include the following:

student feedback on course delivery and qualification
achievement, their perception of the value of the training, and
suggestions for improvements

feedback from employers on the level of skills, knowledge
and behaviour demonstrated by graduates of the qualification

evidence of effective internal quality assurance systems

portfolios of work and/or assessment samples demonstrating
the range of student performance within a programme.
Tertiary Education Organisation’s (TEOs) can also provide any
other relevant evidence that supports the consistency review.
Minimum standard of
achievement and standards for
grade endorsements
Achieved.
Other requirements for the
qualification (including regulatory
body or legislative requirements)
Relevant health and safety legislation and regulations apply
across all outcomes.
General conditions for the programme leading to the qualification
General conditions for
programme
Qualification Reference 3016
© New Zealand Qualifications Authority 2015
None.
Page 2 of 4
Conditions relating to the Graduate profile
Qualification outcomes
1
Plan and manage internal and
external compliance requirements in
meat processing operations.
25 credits
2
Manage ongoing strategies for
efficient production flow and
continuous improvement of meat
processing operations.
50 credits
3
Plan and monitor meat processing
workforce requirements and
efficiency.
Conditions
Programmes may include the following topics:

compliance - biosecurity, food safety, food hygiene,
environmental, animal welfare, export, employment,
health and safety, cultural

implications, costs, and downstream effects of
compliance and non-compliance

quality auditing

risk management.
Programmes may include the following topics:

costs - labour, energy, utilities, packaging

loss and waste management

yield and productivity

variations between suppliers

root cause analysis

cost/benefit analysis

improvement of existing technology

maintenance and preventative maintenance

troubleshooting.
Programmes may include the following topics:

seasonal variations

workforce characteristics - age, limiting factors,
numeracy, literacy, practical capability

ergonomics and task suitability

individual risk management

injury prevention

workplace training and professional development

employee and employer contractual obligations.
25 credits
4
Develop business proposals for new
technology or upgrade of existing
systems used in meat processing
operations.
15 credits
Programmes may include the following topics:

feasibility study

cost/benefit analysis

return on investment

root cause analysis

cost of loss.
New technology may include automated technology such as
robotics; and new technology relating to tracking,
traceability, electronics, data capture, and radiation.
Qualification Reference 3016
© New Zealand Qualifications Authority 2015
Page 3 of 4
5
Demonstrate leadership and
relationship management with team
members and clients using a range
of effective interpersonal skills.
25 credits
Qualification Reference 3016
© New Zealand Qualifications Authority 2015
Programmes may include the following topics:

negotiation

networking

conflict resolution.
Programmes may also include relationship management
with contractors, clients, the public, and/or regulatory
authorities when required for the role.
Page 4 of 4