National Certificate in Meat Processing (Smallgoods) (Level 2)
Level / 2Credits / 43
This qualification has been reviewed. The last date to meet the requirements is 31 December 2018.
Transition Arrangements
This qualification has been reviewed and replaced by the New Zealand Certificate in Meat Processing (Level 3) [Ref: 2495].
Last date for entry into the replaced National Certificateis 31 December 2016.
Last date for award of the replaced National Certificate is 31 December 2018.
It is recommended that candidates currently enrolled in this qualification who will be unable to complete the qualification by the 31 December 2018 transfer to the replacement qualification listed above.
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, below.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process / Version / Date / Last Date for AssessmentRegistration /
1
/ June 2002 /December 2004
Revision /2
/ June 2003 /December 2005
Review /3
/ June 2004 /December 2009
Revision /4
/ May 2008 /December 2012
Review /5
/ August 2011 /December 2018
Review /6
/ April 2015 /December 2018
Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone04 801 9616
Website
National Certificate in Meat Processing (Smallgoods) (Level 2)
Level
/ 2Credits
/ 43Purpose
This entry level qualification is for candidates who work in the smallgoods sector of the meat processing industry. This could be in a range of organisations from those that process meat to those that make products from processed meat.
The compulsory section of the qualification covers the knowledge and skills related to workplace health and safety, applying safe work practices, meat industry workplace hygiene and food safety requirements, and knowledge of a smallgoods manufacturing operation.
The elective section enables candidates to select standards from the Smallgoods domain that fit with their job roles.
The balance section enables candidates to select standards from the Sciences and Service Sector fields, and from the Communications, Occupational Health and Safety, and Meat Processing subfields to meet the qualification credit requirements.
This qualification is a prerequisite for the National Certificate in Meat Processing (Smallgoods) (Level 3) [Ref: 1702].
Special Notes
Prerequisite: National Certificate in Meat Processing (Introductory) (Level 1) [Ref: 0932], or demonstrate equivalent knowledge and skills.
CreditRange
Compulsory
/ Elective / BalanceLevel 1 credits / 3 / - / -
Level 2 credits / 7 / 0-20 / 0-9
Level 3 or above credits / 4 / 0-20 / 0-9
Minimum totals for qualification / 14 / 20 / 9
Requirements for Award of Qualification
Award of NZQF National QualificationsCredit 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
A minimum of 40 credits at Level 2 or above
Compulsory standards
Elective – A minimum of 20 credits as specified
Balance – Balance
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID / Title / Level / Credit497 / Demonstrate knowledge of workplace health and safety requirements / 1 / 3
17593 / Apply safe work practices in the workplace / 2 / 4
Manufacturing > Meat Processing > Meat Industry Generic
ID / Title / Level / Credit2505 / Demonstrate knowledge of meat industry workplace hygiene and food safety requirements / 3 / 4
Manufacturing > Meat Processing > Smallgoods
ID / Title / Level / Credit18525 / Demonstrate knowledge of a smallgoods manufacturing operation / 1 / 3
Elective
A minimum of 20 credits at Level 2 or above
Field / Subfield / DomainManufacturing / Meat Processing / Smallgoods
Balance
The balance of credits to achieve
A minimum of 40 credits at Level 2 or above
May come from the following
Field / Subfield / DomainHealth / Occupational Health and Safety / Any
Humanities / Communication Skills / Any
Manufacturing / Meat Processing / Any
Sciences / Any / Any
Service Sector / Any / Any
Transition Arrangements
Version 5
Version 5 was issued following review.
Changes to structure and content
- The Raw Processing; Cooked Processing; and Slicing, Packaging and Dispatching strands were removed, but any of the standards from these strands may be used to meet the credit requirements of the Elective and/or Balance sections.
- The Workplace Safety and Health and Workplace Communications optional strands were removed, but almost all of the standards from these optional strands may be used to meet the credit requirements of the Elective or Balance sections.
- Title of the qualification was changed to reflect the removal of the strands.
- Overall credit total was decreased from 56 to 46.
- Standards 167, 168, 1277, 1304, 2504, 3501, 4248, 4249 and 7123 were not included in the Core Compulsory. However, standard 2504 may be used to meet the credit requirement of the Elective, and standards 167, 168, 1277, 1304 and 2504 may be used to meet the credit requirements of the Balance.
- Standards 18517, 18526 and 18766 were not included in the Core Elective (which requires 20 credits at Level 2 or above from the Smallgoods domain), but may be used to meet the credit requirements of the Core Elective.
- A Balance section was added.
- The level of standard 2505 was updated to reflect the increase from 2 to 3 made at its review.
For detailed information see Review Summaries on the NZQA website.
People currently working towards version 4 of this qualification may either complete the requirements for that version or transfer their results to version 5.
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 of the qualification
Version 4 was issued following revision. Credit total was increased from 54 to 56, and the details of some standards were updated following review.
Version 4 of this qualification contained standards that replaced an earlier standard. For the purposes of this version of the qualification people who have gained credit for the expired standard were exempt from the requirement to gain credit for the replacement standards – see table below.
Credit for / Exempt from16457 / 20225, 20231
Version 3 was issued as a result of industry feedback on the content of the qualification. Version 2 of the qualification was not considered by industry to have enough flexibility to reflect the diverse job roles carried out in smallgoods operations. Changes to structure and content included addition of three new strands in Raw Processing; Cooked Processing; and Slicing, Packaging, and Dispatching; removal of the optional strand in Forklift Operations; and addition of two optional strands in Workplace Safety and Health, and Workplace Communications.
Version 2 was issued following the revision of standards 2503, 2504, 2505, and 17024. Other changes were made to the reflect industry requirements and increase the flexibility of the elective section.
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 / NZSCEDCode / 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.
Primary Industry Training Organisation
SSB Code 101558 / New Zealand Qualifications Authority 2018