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Title / Apply quality assurance practices in the meat processing industry
Level / 4 / Credits / 6
Purpose / People credited with this unit standard are able to: describe the principles of a quality assurance system; describe production line quality assurance practices; describe the quality assurance requirements of processed meat products; and apply quality control practices on the production line.
Classification / Meat Processing > Meat Industry Generic
Available grade / Achieved
Explanatory notes
1Legislation relevant to this unit standard includes Animal Products Act 1999; Animal Products (Ancillary and Transitional Provisions) Act 1999; Animal Products Regulations 2000.
2Resource documents include but are not limited to – Industry Standard 8 Quality Assurance (MISC), Industry Agreed Standard 8 Quality Assurance (VISC), available from the New Zealand Food Safety Authority (NZFSA) at
3Definition
Organisational requirements refer to instructions to staff on policy and procedures which are documented in memo and/or manual format and are available in the workplace.
Outcomes and evidence requirements
Outcome 1
Describe the principles of a quality assurance system.
Evidence requirements
1.1Quality assurance is described in terms of objectives of a quality assurance system.
1.2Quality assurance is described in terms of how the system reflects customer requirements.
1.3Quality assurance is described in terms of how the system reflects company and legislative requirements.
Rangerequirements may include but are not limited to – specifications, measuring and checking, recording, corrective action, training of employees, internal/external audit.
1.4Quality assurance is described in terms of staff responsibilities.
Outcome 2
Describe production line quality assurance practices.
Evidence requirements
2.1Quality assurance practices performed on production lines are described in accordance with organisational requirements.
Rangemay include but is not limited to – visual checks, sampling.
2.2Equipment required for applying quality control practices is identified, and described in accordance with organisational requirements.
2.3Company documentation applying to quality control practices is described in accordance with organisational requirements.
2.4Describe company quality indicators for products and the procedures for non-conforming products.
Rangeconditions may include but are not limited to – non-conforming product, contamination, temperature.
Outcome 3
Describe the quality assurance requirements of processed meat products.
Evidence requirements
3.1Quality assurance is described in terms of meeting customer requirements, and the relationship between them and the company product specifications.
3.2The quality requirements for processed meat products are described.
3.3Corrective actions are described in terms of processed product identified as outside of specification.
Outcome 4
Apply quality control practices on the production line.
Evidence requirements
4.1Equipment used in quality control of production line is checked in accordance with organisational requirements.
Rangemay include but is not limited to – set up, operational, free from contamination, calibration.
4.2Quality control practices are applied to production line operation in accordance with organisational requirements.
Rangeoptimises productivity and yield, minimises need for rework.
4.3Quality status of production line inputs and outputs is identified, and status is indicated on product.
Rangeconforming, non-conforming.
4.4Quality control results are accurate and complete, and any requirements for retesting are identified in accordance with organisational requirements.
4.5Quality control factors affecting production line operation are identified, rectified and/or reported in accordance with organisational 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 AssessmentRegistration / 1 / 19 May 2008 / 31 December 2016
Review / 2 / 27 January 2015 / 31 December 2016
Rollover / 3 / 17 September 2015 / 31 December 2018
Consent and Moderation Requirements (CMR) reference / 0033
This CMR can be accessed at
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.
New Zealand Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut