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Title / Batch meat for by-products in a meat processing operation
Level / 3 / Credits / 5
Purpose / This entry-level unit standard is for people who are employed in the meat by-products areain a meat processing operation.
People credited with this unit standard are able to:demonstrate knowledge of batching meat by-products; select sorted meat for meat by-products; prepare batched meat for meat by-products; and record use of meatand store meat by-productsin a meat processing operation.
Classification / Meat Processing > Meat Manufacturing
Available grade / Achieved
Explanatory notes
1Legislation relevant to this unit standard includes but is not limited to – Animal Products Act 1999, Animal Products (Ancillary and Transitional Provisions) Act 1999, Fair Trading Act 1986, Food Act 1981, Health and Safety in Employment Act 1992, Meat Board Act 2004, Food Hygiene Regulations 1974, Food (Safety) Regulations 2002, Weights and Measures Regulations 1999.
2Definitions
Company specifications – product specifications set by the company relating to cuts, weights, presentation, and packaging.
Customer specifications – product specifications set by the customer relating to cuts, weights, 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.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of batching meat by-products in a meat processing operation.
Evidence requirements
1.1The organisational procedure for batching meat is described in terms of purpose, combination of lean meat and fat in a product, weighing, recording and labelling and transferring the product.
1.2The organisational process for selecting meat for use in the manufacture of the product is described in terms of batch lots, forms, functions, weight, colour, flavour, and texture.
1.3Characteristics of meat used for smallgoods manufacture are identified in terms of proteins and binding capacity.
1.4The process for visually calculating lean meat is described in terms of organisational requirements.
1.5Factors that cause contamination are identified in terms of meat handling and storage procedures
Rangeevidence of four factors is required.
1.6Organisational procedures for monitoring and recording the preparation of batch meat are explained in terms of information required.
Outcome 2
Select sorted meat for meat by-products in a meat processing operation.
Evidence requirements
2.1Sorted meat is selected by type in accordance with company and customer specifications.
2.2Sorted meat is selected in accordance with organisational requirements.
2.3Meat, by-products, and stock are selected in accordance with the formulation specification and organisational requirements.
Outcome 3
Prepare batched meat for meat by-products in a meat processing operation.
Evidence Requirements
3.1Scales are calibrated in accordance with product specifications and organisational requirements.
3.2Meat is placed in containers and weighed in accordance with organisational production requirements.
3.3Meat is batched in accordance with organisational requirements.
Outcome 4
Record use of meat and storemeat by-products in a meat processing operation.
Evidence requirements
4.1Meat is stored in accordance with organisational requirements.
4.2Use of meat is recorded in accordance with organisational requirements.
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Planned review date / 31 December 2019Last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 21 November 2001 / 31 December 2012
Review / 2 / 26 October 2005 / 31 December 2012
Review / 3 / 17 June 2011 / 31 December 2016
Review / 4 / 27 January 2015 / N/A
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.
Comments on this unit standard
Please contact the Primary Industry Training Organisation if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018