NZQA registered unit standard
27263 version 3
Page 1 of 3
Title
Demonstrate knowledge of the production of blood meal during
rendering in a meat processing operation
Level
4
Purpose
Credits
10
This unit standard is for experienced people who are employed
in the rendering department in a meat processing operation.
People credited with this unit standard are able to demonstrate
knowledge of: the production of blood meal during rendering
operations; and the processing and storage conditions that
affect blood and blood meal quality during rendering
operations.
Classification
Meat Processing > Meat Industry - Rendering
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999, Resource Management
Act 1991, Hazardous Substances and New Organisms Act 1996.
2
Resource documents include but are not limited to – Industry Standard 6/Industry
Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product; Industry Standard 7 –
Byproducts; available from the Ministry for Primary Industries at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/
Code of Practice: Rendering (NZFSA, 2009), available from Ministry for Primary
Industries at http://www.foodsafety.govt.nz/elibrary/industry/code-practice-rendering/
3
Definitions
Company specifications – product specifications set by the company relating to
yields, presentation, and product quality.
Customer specifications – product specifications set by clients relating to product
quality, presentation, and packaging.
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
Raw materials – any animal tissue intended as a by-product that has not undergone
any treatment or been modified in any way. Raw materials may be refrigerated or
stabilised by chemical treatment.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
27263 version 3
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the production of blood meal during rendering operations.
Evidence requirements
1.1
The production of blood meal from blood raw materials is outlined in
accordance with organisational requirements.
1.2
Methods used to recover blood raw materials from slaughter departments are
described in terms of equipment used.
Range
equipment includes but is not limited to – pumps, drains, filters.
1.3
The purpose of blood coagulation is explained in terms of reducing the
evaporation load.
1.4
Blood coagulation systems are described in terms of continuous steam systems
and batch coagulation systems.
1.5
De-watering processes are described in terms of the methods used to carry out
the processes.
Range
1.6
methods include but are not limited to – centrifuge, drainage.
Drying of coagulum is described in terms of the methods and equipment used
for the drying process.
Range
methods may include but are not limited to – batch dried, ring
dried, spray dried.
1.7
The sampling and testing requirements for blood raw material and blood meal
quality are described in terms of organisational requirements.
1.8
Specifications for blood meal are explained in terms of company and customer
specifications.
Outcome 2
Demonstrate knowledge of the processing and storage conditions that affect blood and
blood meal quality during rendering operations.
Evidence requirements
2.1
Factors affecting the quality of blood solids produced are outlined in terms of
the efficiency of the coagulation and separation stages.
Range
factors include but are not limited to – water, time, temperature.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
2.2
27263 version 3
Page 3 of 3
Blood meal nutritional damage is described in terms of the drying methods
used.
methods may include but are not limited to – batch dried, ring
dried, spray dried.
Range
2.3
Factors affecting the storage of blood prior to drying are outlined in terms of
microbiological growth and pH.
2.4
Factors affecting the storage of blood meal are outlined in terms of spoilage.
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
17 June 2011
31 December 2018
Review
2
27 January 2015
N/A
Revision
3
17 September 2015
N/A
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, or
an inter-institutional body with delegated authority for quality assurance, 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.
Consent requirements 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.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016