Qualification details
Title
New Zealand Certificate in Meat Processing (Level 4) with strands in Boning
Operations, Grading, Meat Quality, Rendering, Slaughter and Dressing, and
Optimising Meat Yields
Version
1
Qualification type
Certificate
Level
4
Credits
50-80
NZSCED
110105 - Food, Hospitality and Personal Services > Food and
Hospitality > Butchery
Qualification developer
Primary ITO
Next review
December 2018
Approval date
April 2015
Strategic purpose statement
The purpose of this qualification is to provide the meat
processing sector with competent employees, who are able to
work as experienced meat workers, in a boning, grading,
rendering or slaughter and dressing department providing meat
products for human consumption.
The learner will benefit by develop skills and knowledge, to
become experienced meat workers in a meat processing
operation, as well as having a qualification within an
employment pathway that recognises progression through the
industry.
The meat processing sector will benefit by having a qualification
that establishes standards of competent performance, providing
the domestic and international markets with confidence in a
quality range of meat products provided for human consumption.
Graduates will be capable of working under limited supervision.
Outcome Statement
Graduate profile
Qualification Reference 2496
© New Zealand Qualifications Authority 2015
Graduates of this qualification will be able to:

plan and manage work priorities to provide workplace
information in a meat processing operation

monitor the implementation of health and safety, food safety,
quality and environmental practices in a meat processing
operation
Graduates of the Boning Operations strand will also be able to:

break and bone carcasses of animals in a meat processing
operation
Graduates of the Grading strand will also be able to:

grade meat carcasses in a meat processing operation
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Graduates of the Meat Quality strand will also be able to:

apply meat industry standards to meat production and carry
out sampling on meat products
Graduates of the Rendering strand will also be able to:

carry out rendering operations in a meat processing
operation
Graduates of the Slaughter and Dressing strand will also be
able to:

carry out a range of slaughter and dressing operations in a
meat processing operation
Graduates of the Optimising Meat Yields strand will also be
able to:

optimise meat yields for a meat processing operation
Education pathway
This qualification can lead on from the New Zealand Certificate in
Meat Processing (Level 3) [Ref: 2495] and onto further study.
Employment pathway
The qualification can lead to employment as an experienced
meat worker in a boning, grading, rendering or slaughter and
dressing department producing meat products for human
consumption.
Qualification specifications
Qualification award
This qualification may be awarded by the Primary ITO as the
qualification developer and the industry training organisation
arranging training leading to the qualification under section 5 of
the Industry Training Act 1992.
This qualification may also be awarded by an education
organisation accredited under section 250 of the Education Act
1989 to deliver an approved programme leading to this
qualification.
The formal document certifying the award of this qualification will
display the NZQF logo and may also include the name and/or
logo of the awarding education organisation.
Evidence requirements for
assuring consistency
All education organisations offering programmes leading to the
qualification must engage with arrangements for managing
consistency, including covering actual and reasonable related
costs.
Each education organisation is responsible for deciding what
specific evidence it will provide to demonstrate how well its
graduates meet the graduate profile outcomes of the
qualification.
Evidence of the following must be provided:

Qualification Reference 2496
© New Zealand Qualifications Authority 2015
student feedback on course delivery and qualification
achievement, their perception of the value of the training, and
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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

other relevant evidence that supports the consistency review.
Minimum standard of
achievement and standards for
grade endorsements
The minimum standard of achievement required for award of the
qualification will be the achievement of all graduate outcomes in
the graduate profile through successful completion of a NZQA
approved programme.
Other requirements for the
qualification (including regulatory
body or legislative requirements)
All tasks are to be carried out in accordance with the Health and
Safety in Employment (HSE) Act 1992, the Animal Products Act
1999, and company quality, environmental and hygiene
requirements.
General conditions for the programme leading to the qualification
General conditions for
programme
Candidates undertaking programmes leading to the award of this
qualification will be required to complete all of the listed graduate
outcomes and one of the strands.
Tertiary Education Organisations arranging training or delivering
programmes towards this qualification must ensure that the
training arranged and programmes of learning are kept up-todate with regard to amendments to, and replacements of,
Overseas Market Access Requirements (OMARs) and General
requirements for export (GREXs) outlined by the Ministry for
Primary Industries.
Conditions relating to the Graduate profile
Qualification outcomes
1
Conditions
Plan and manage work
priorities to provide workplace
information in a meat
processing operation
(15 credits)
2
Monitor the implementation of
health and safety, food safety,
quality and environmental
practices in a meat processing
operation
(15 credits)
Qualification Reference 2496
© New Zealand Qualifications Authority 2015
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3
4
Boning Operations strand
Programmes may include the following topics:
Break and bone carcasses of
animals in a meat processing
operation

breaking and boning carcasses of small animals

breaking and boning carcasses of large animals

operate a robotic breaking and boning process
(30 credits)

operate automated pre-boning equipment
Grading strand
Grade meat carcasses in a
meat processing operation
(40 credits)
5
Meat Quality strand
Programmes may include the following topics:
Apply meat industry standards
to meat production and carry
out sampling on meat products

applying meat industry standards to meat production

carrying out sampling on meat products
(50 credits)
6
Rendering strand
Programmes may include the following topics:
Carry out rendering operations
in a meat processing operation

operating rendering equipment

carrying out rendering operations
(50 credits)
7
Slaughter and Dressing
strand
Programmes may include the following topics:

opening and clearing skins and hides
Carry out a range of slaughter
and dressing operations in a
meat processing operation

operating equipment used for opening and clearing skins and
hides

carrying out viscera operations
(20 credits)
8
Optimising Meat Yields
strand
Programmes may include the following topics:

optimising meat yields
Optimise meat yields for a
meat processing operation

applying boning techniques to breaking and boning
carcasses
(45 credits)
Transition information
Replacement information
Qualification Reference 2496
© New Zealand Qualifications Authority 2015
This qualification replaced the National Certificate in Meat
Processing (Grading) (Level 3) with strands in Beef, Pig Meat,
Sheep and Lamb, and Venison [Ref: 0691], the National
Certificate in Meat Processing (Slaughter and Dressing) (Level 2)
with strands in Slaughter, Evisceration, and Opening and
Clearing Skins [Ref: 0694], the National Certificate in Meat
Processing (Meat Product Specifications) (Level 3) with strands
in Sheep and Lamb Products, and Beef Products [Ref: 1250], the
National Certificate in Meat Processing (Advanced Boning)
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(Level 4) [Ref: 1425], the National Certificate in Meat Processing
(Rendering) (Level 2) with strands in Low Temperature
Rendering Process, and High Temperature Rendering Process,
and with an optional strand in Blood Meal Processing [Ref:
1700], and the National Certificate in Meat Processing
(Rendering) (Level 4) with an optional strand in Blood Meal
Production [Ref: 1701].
Learners currently enrolled in programmes leading to the replaced qualification may either complete the
requirements as specified below, or transfer their results to this replacement qualification.
The last date for entry into programmes leading to the replaced qualification is 31 December 2016. The
last date for award of the replaced qualification is 31 December 2018.
It is the intention of Primary ITO that no existing trainee should be disadvantaged by these transition
arrangements. Any person who considers they have been disadvantaged may appeal to the Primary ITO,
PO Box 10383, The Terrace, Wellington 6143. Email standards@primaryito.ac.nz.
Qualification Reference 2496
© New Zealand Qualifications Authority 2015
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