NZQF NQ Ref / 0695 / Version / 3 / Page1 of 5

National Certificate in Meat Processing (Venison)

Level / 2
Credits / 66

This qualification is expiring. The last date to meet the requirements is 31 December 2012.

Purpose

This qualification recognises the knowledge and skills required to work safely and productively in the venison sector of the meat processing industry. The compulsory core underpins all the functions within the industry and is largely replicated in all the meat processing industry’s qualifications.

The elective of this certificate recognises that many workers in the venison sector of the meat processing industry specialise in a specific function at varying skill levels. It allows candidates to select the unit standards which best represent their specific areas of expertise.

The NZITO – Meat Processing Advisory Group supports the concepts of continuing and lifelong education, and encourages trainees to consider developing their knowledge and skills in other functions or areas within the industry.

It is designed to enable the qualification to be achieved on job.

CreditRange

Compulsory

/

Elective

Level 1 credits /

23

/

2

Level 2 credits /

13

/

0-25

Level 3 or above credits /

3

/

0-25

Total /

39

/

27

Requirements for Award of Qualification

Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website:
Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.

Summary of Requirements

Compulsory standards

Elective List A – A minimum of 2 credits as specified

Elective List B – A minimum of 25 credits as specified

Detailed Requirements

Compulsory

The following standards are required

Core Generic > Core Generic > Self-Management

ID / Title / Level / Credit
7123 / Demonstrate knowledge of problem solving and apply a problem solving technique to a problem / 2 / 2

Core Generic > Core Generic > Work and Study Skills

ID / Title / Level / Credit
4248 / Describe requirements and expectations faced by employees within New Zealand workplaces / 1 / 3
4249 / Demonstrate care and timeliness: as an employee / 1 / 3
12382 / Identify the significance of one's work within an employing organisation / 1 / 2

Health > Occupational Health and Safety > Occupational Health and Safety Practice

ID / Title / Level / Credit
497 / Protect health and safety in the workplace / 1 / 1

Humanities > Communication Skills > Interpersonal Communications

ID / Title / Level / Credit
1277 / Communicate information in a specified workplace / 2 / 3
3501 / Apply listening techniques / 1 / 4
9677 / Participate in groups and/or teams to gather ideas and information / 2 / 3

Manufacturing > Meat Processing > Meat Industry Generic

ID / Title / Level / Credit
2503 / Maintain hand knives in the meat processing industry / 1 / 2
2504 / Clean work areas in the meat processing industry / 1 / 4
2505 / Demonstrate knowledge of meat industry workplace hygiene and food safety requirements / 1 / 4
2506 / Explain the role of the New Zealand meat processing and fellmongery industries / 3 / 3
16506 / Demonstrate knowledge of chemical handling in the meat processing industry / 2 / 5

Elective List A

A minimum of 2 credits

Manufacturing > Meat Processing > Meat Industry - Further Processing

ID / Title / Level / Credit
4537 / Identify venison cuts / 1 / 2

Manufacturing > Meat Processing > Slaughter and Dressing

ID / Title / Level / Credit
4514 / Locate and identify deer anatomical features / 1 / 2
16460 / Recover edible deer by-products / 1 / 2
16461 / Recover inedible deer by-products / 1 / 2

Elective List B

A minimum of 25 credits

Agriculture, Forestry and Fisheries > Agriculture > Farming Skills

ID / Title / Level / Credit
18 / Demonstrate understanding of basic animal physiology and husbandry / 2 / 6

Manufacturing > Meat Processing > Meat Industry - Further Processing

ID / Title / Level / Credit
4536 / Pack bulk deer offal products / 2 / 10
4538 / Break and bone deer carcasses / 3 / 45
4539 / Break down deer carcasses on bandsaw / 2 / 20
4540 / Prepare venison products for packaging / 2 / 10
4541 / Pack venison products / 2 / 10
16457 / Prepare to pack meat products / 2 / 10
16480 / Prepare edible deer offal products for packaging / 2 / 5
16481 / Prepare inedible deer offal products for packaging / 2 / 5

Manufacturing > Meat Processing > Slaughter and Dressing

ID / Title / Level / Credit
3097 / Demonstrate knowledge of key points in producing tender meat / 3 / 3
4513 / Prepare deer for slaughter / 2 / 15
4515 / Stun deer using captive bolt equipment / 2 / 3
4516 / Stick and bleed deer / 2 / 6
4517 / Open and clear deer skins / 3 / 35
16458 / Remove internal deer by-products / 2 / 10
16459 / Remove external deer by-products / 2 / 5

Transition Arrangements

Version 3

Version 3 was issued to indicate that this qualification is expiring.

For detailed information see Review Summaries on the NZQA website.

It is not intended that anyone is disadvantaged by this review, and the above arrangements have been designed for a smooth transition. However, anyone who feels they have been disadvantaged may appeal to the standard setting body at the address below.

Previous versions

Version 2 was issued following the merger of the NZ Meat Processing Industry Training Organisation and the New Zealand Industry Training Organisation (NZITO).

NZQF National Qualification Registration Information

Process / Version / Date / Last Date for Assessment
Registration / 1 / November 1999 / December 2012
Revision / 2 / July 2001 / December 2012
Review / 3 / August 2011 / December 2012

Standard Setting Body

New Zealand Industry Training Organisation

PO Box 488

Waikato Mail Centre

Hamilton 3240

Telephone07 858 4821

Website

Other standard setting bodies whose standards are included in the qualification

Agriculture Industry Training Organisation

NZQA

Certification

This certificate will display the logos of NZQA, the New Zealand Industry Training Organisation and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited).

Classification

This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below.

DAS Classification / NZSCED
Code / Description / Code / Description
273 / Manufacturing > Meat Processing / 110105 / Food, Hospitality and Personal Services > Food and Hospitality > Butchery
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Organisation with consent to assess and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Consent to assess requirements and the moderation system are outlined in the associated Consent and Moderation Requirements (CMR) for each standard.
New Zealand Industry Training Organisation
SSB Code 101541 / New Zealand Qualifications Authority 2018