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Title / Operate manual meat cut wrapping equipment in the meat processing industry
Level / 2 / Credits / 4
Purpose / This unit standard is for people who are employed in the packaging department in meat processing plants who are required to operate manual meat cut wrapping equipment.
People credited with this unit standard are able to: set up and operate manual meat cut wrapping equipment; demonstrate team-work; and comply with organisational and statutory hygiene and safety requirements.
Classification / Meat Processing > Meat Industry - Packaging
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 – Animal Products Act 1999, Health and Safety in Employment Act 1992.
3Resource documents include but are not limited to – Industry Standard 6/Industry agreed standard 6 - Processing of Edible Product,available from the New Zealand Food Safety Authority (NZFSA) at
4Definitions
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.
Organisational requirements – instructions to staff on policies and procedures which are documented in memo, electronic or manual format and are available in the workplace.
Outcomes and evidence requirements
Outcome 1
Set up manual meat cut wrapping equipment in the meat processing industry.
Evidence requirements
1.1Meat cut wrapping equipment is secured to the operator’s table in accordance with organisational requirements.
1.2Wrapping material is selected and positioned on the wrapper in accordance with organisational requirements and manufacturer’s specifications.
1.3Cutting knife is securely fastened and is sharp and free of damage to blade.
1.4The bumper handle operates freely and cuts across the complete width of the wrapper material.
Outcome 2
Operate manual meat cut wrapping equipment in the meat processing industry.
Evidence requirements
2.1Sufficient wrapper material is pulled across the loading area to cover the selected product in accordance with organisational requirements.
2.2Method of wrapping is in accordance with customer and company specifications.
2.3The bumper handle is operated in a manner that ensures operator safety.
2.4Hands and fingers are kept clear of the cutting knife when resetting the loading area.
Outcome 3
Demonstrate team-work.
Evidence requirements
3.1Tasks are completed within the time and space allocation determined by product flow and organisational requirements.
3.2The quality and completeness of tasks meet the operational requirements of following co-workers.
3.3Communication and feedback are provided to and requested from co-workers to maintain and improve task and product quality.
3.4Co-workers are not endangered through the operator's methods and equipment.
3.5Co-worker assistance is provided within the confines of product flow and operator space.
3.6Machinery, equipment, and facility malfunctions are identified and reported to supervisory staff in accordance with organisational requirements.
3.7Conflict 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
4.1Company supplied clothing, and hygiene and safety equipment are worn and used in accordance with organisational and statutory requirements.
4.2Work methods comply with specified organisational and statutory requirements to minimise the risk of product contamination and injuries to the operator and others.
4.3Contaminated meat products, surfaces, machinery, equipment and packaging materials are handled in accordance with organisational and statutory requirements.
4.4Unsafe and unhygienic conditions are identified and reported to supervisory staff in accordance with organisational requirements.
4.5Equipment, operator and work area cleanliness complies with organisational and statutory requirements.
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 AssessmentRegistration / 1 / 21 August 2009 / 31 December 2012
Review / 2 / 21 July 2011 / 31 December 2016
Review / 3 / 27 January 2015 / 31 December 2016
Rollover / 4 / 17 September 2015 / 31 December 2018
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.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut