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Title / Pull, strip, and pack runners in a meat processing operation
Level / 3 / Credits / 5
Purpose / This entry-level unit standard is for people who are employed in the by-products areain a meat processing operation.
People credited with this unit standard are able to: hang and prepare crowns; pull and strip runners; tank and soak runners; and pack runners in a meat processing operation.
Classification / Meat Processing > Meat Manufacturing
Available grade / Achieved
Explanatory notes
1Normal production speeds apply to the performance of this activity.
2Legislation relevant to this unit standard includes but is not limited to – Health and Safety in Employment Act 1992, Animal Products Act 1999.
3Resource documents include but are not limited to – Industry Standard 6/Industry Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product, available from the Ministry for Primary Industries at
4Definitions
Organisational requirements – instructions to staff on policies and procedures that are documented in memo, electronic, or manual format and available in the workplace.
Company specifications – product specifications set by the company relating to cuts, weights, presentation, and packaging.
Outcomes and evidence requirements
Outcome 1
Hang and prepare crowns in a meat processing operation.
Evidence requirements
1.1Inspection covers are placed on chutes before work commences in accordance with organisational requirements.
1.2Chute blockages are reported in accordance with organisational requirements.
1.3Crowns are attached to pulling bar in accordance with organisational requirements.
1.4The number of crowns attached to each bar meets organisational requirements.
1.5Ends of runners are separated from crowns in accordance with organisational requirements.
1.6Pulling bars are aligned with pulling rollers in accordance with organisational requirements.
1.7Pulled crowns are disposed of in accordance with organisational requirements.
Outcome 2
Pull and strip runners in a meat processing operation.
Evidence requirements
2.1Runner ends are stripped from crowns and fed into pulling rollers in accordance with organisational requirements.
2.2Runner ends are aligned and cut to company specifications.
2.3Runners are fed through stripping rollers without crossovers and tangles according to organisational requirements.
2.4Runners are put in containers and stored for further processing in accordance with organisational requirements.
Outcome 3
Tank and soak runners in a meat processing operation.
Evidence requirements
3.1Soak tanks are prepared in accordance with organisational requirements.
3.2Runners are soaked in the water tank for the required time in accordance with company specifications.
3.3The duration of soaking meets organisational requirements.
Outcome 4
Pack runners in a meat processing operation.
Evidence requirements
4.1Runners ready for packing are identified in accordance with organisational requirements.
4.2Hanks and knots are handled, identified, and packed in accordance with company and customer specifications.
4.3Containers of packed hanks and knots are handled, stored, and dispatched in accordance with company and customer specifications.
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Replacement information / This unit standard replaced unit standard 3102, unit standard 3105, unit standard 26382, unit standard 26383 and unit standard 26433.Planned review date / 31 December 2019
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 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 you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationCode101558 / New Zealand Qualifications Authority 2018