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Title / Break down ovine carcasses on bandsaw
Level / 3 / Credits / 30
Purpose / This unit standard is for experienced people whose job is to set up and maintain bandsaws and to break down fresh and frozen ovine carcasses to company specifications without supervision.
People credited with this unit standard are able to: assemble, disassemble, set up and maintain bandsaws; break down ovine carcasses; demonstrate team-work; and comply with organisational and statutory hygiene and safety requirements.
Classification / Meat Processing > Meat Industry - Further Processing
Available grade / Achieved
Entry information
Recommended skills and knowledge / Unit 2505, Demonstrate knowledge of meat industry workplace hygiene and food safety requirements; and Unit 2517, Identify ovine meat cuts.
Explanatory notes
1 Normal production speeds apply to the performance of this activity.
2 Legislation relevant to this unit standard includes but is not limited to – Health and Safety in Employment Act 1992, Animal Products Act 1999.
3 Resource documents include but are not limited to – Industry Standard 5 Slaughter and Dressing, available from the New Zealand Food Safety Authority at http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/is5/index.htm.
4 Definitions
Organisational requirements – instructions to staff on policies and procedures which are documented in memo, electronic or manual format and are available in the workplace.
Company specifications – product specifications set by the company relating to cuts, weights, presentation, and packaging.
Customer specifications – product specifications set by clients relating to cuts, weights, presentation, and packaging.
Operator – the candidate being assessed against this unit standard.
Outcomes and evidence requirements
Outcome 1
Assemble, disassemble, set up and maintain bandsaws.
Range bench top, blade guards, blade, height and tension adjustments.
Evidence requirements
1.1 Bandsaw is disassembled, cleaned and sterilised in accordance with organisational and statutory requirements.
1.2 Bandsaw is reassembled and tensioned in accordance with organisational requirements and manufacturer’s specifications.
1.3 Bandsaw is stable and bench top is level in accordance with organisational requirements.
1.4 Bench top is no lower than the surface on which cut product will be discharged.
1.5 Bandsaw is test run before use in accordance with manufacturer’s specifications.
1.6 Damaged, blunt and unsafe blades are replaced in accordance with organisational requirements.
1.7 Bandsaw operation is stopped immediately any machine malfunction occurs and is not re-started until problem is rectified.
1.8 Operator maintenance and repair of bandsaws is in accordance with organisational requirements.
1.9 Bandsaw malfunctions and/or maintenance requirements beyond the operator's approval to rectify are reported to supervisory staff in accordance with organisational requirements.
Outcome 2
Break down ovine carcasses.
Range either one of – fresh, frozen;
shoulder – square cut, breast off shoulder, neck chops;
loin – loin, saddle, loin chops, short loin, rack;
leg – chump on and off, shank on and off.
Evidence requirements
2.1 Bandsaw cuts are clean and straight and made without excessive force or unnecessary duplication.
2.2 Individual meat cuts meet company and customer specifications for size, placement and angle of saw cuts.
2.3 Bench top and working surfaces are kept free of cut product and excessive sawdust.
2.4 Holding and pushing techniques meet organisational and statutory requirements at all times.
2.5 Operator balance is maintained and body weight used to best effect at all times during bandsaw operation.
2.6 Factors affecting operator concentration and coordination are reported to supervisory staff in accordance with organisational requirements.
2.7 Bandsaw is switched off when unattended and immediately any problem develops likely to affect its safe and efficient operation.
2.8 Operator cutting speed is adjusted to maintain a supply of meat cuts consistent with the needs of following co-workers.
Outcome 3
Demonstrate team-work.
Evidence requirements
3.1 Tasks are completed within the time and space allocation determined by product flow and organisational requirements.
3.2 The quality and completeness of tasks meet the operational requirements of following co-workers.
3.3 Communication and feedback are provided to and requested from co-workers to maintain and improve task and product quality.
3.4 Co-workers are not endangered through the operator's methods and equipment.
3.5 Co-worker assistance is provided within the confines of product flow and operator space.
3.6 Machinery, equipment, and facility malfunctions are identified and reported to supervisory staff in accordance with organisational requirements.
3.7 Conflict resolution techniques are applied to minimise interpersonal differences with co-workers which may adversely affect team performance.
Outcome 4
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
4.1 Company supplied clothing, and hygiene and safety equipment are worn and used in accordance with organisational and statutory requirements.
4.2 Work methods comply with specified organisational and statutory requirements to minimise the risk of product contamination and injuries to the operator and others.
4.3 Contaminated meat products, surfaces, machinery and equipment are handled in accordance with organisational and statutory requirements.
4.4 Unsafe and unhygienic conditions are identified and corrective actions taken in accordance with organisational requirements.
4.5 Equipment, operator and work area cleanliness complies with organisational and statutory requirements.
Replacement information / This unit standard, unit standard 4539 and unit standard 27347 have been replaced by unit standard 28237.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 / 31 January 1995 / 31 December 2012
Revision / 2 / 29 September 1998 / 31 December 2012
Review / 3 / 30 August 1999 / 31 December 2012
Revision / 4 / 19 July 2001 / 31 December 2012
Review / 5 / 24 May 2005 / 31 December 2012
Review / 6 / 19 June 2009 / 31 December 2012
Review / 7 / 21 July 2011 / 31 December 2016
Review / 8 / 27 January 2015 / 31 December 2016
Rollover / 9 / 17 September 2015 / 31 December 2018
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.
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.
Primary Industry Training OrganisationSSB Code 101558 / Ó New Zealand Qualifications Authority 2015 / / New Zealand Qualifications Aut