Title Produce meat extracts in a meat processing operation ... · Meat extracts include but are not limited to – soup stocks, meat powders. Outcomes and evidence requirements Outcome

NZQA registered unit standard 28252 version 1 Page 1 of 4

Primary Industry Training Organisation SSB Code 101558

© New Zealand Qualifications Authority 2015

Title Produce meat extracts in a meat processing operation

Level 3 Credits 10

Purpose This entry-level unit standard is for people who are employed in the meat manufacturing area in a meat processing operation. People credited with this unit standard are able to: demonstrate knowledge of meat extracts production and products; prepare products and equipment for extraction processes; and operate the meat extraction process in a meat processing operation.

Classification Meat Processing > Meat Manufacturing

Available grade Achieved

Explanatory notes 1 Legislation relevant to this unit standard includes but is not limited to – Health and

Safety in Employment Act 1992, Animal Products Act 1999. 2 Resource documents include but are not limited to – Industry Standard 3/Industry

Agreed Standard 3 (IS3/IAS3) – Hygiene and Sanitation; Industry Standard 6/Industry Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product, available from the Ministry for Primary Industries at http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/index.htm.

3 Definitions

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. Customer specifications – product specifications set by clients relating to cuts, weights, presentation, and packaging. Meat extracts include but are not limited to – soup stocks, meat powders.

Outcomes and evidence requirements Outcome 1 Demonstrate knowledge of meat extracts production and products in a meat processing operation




Evidence requirements 1.1 Raw products received for meat extract production are described in terms of

their types, amounts, and sources. 1.2 Handling and storage methods are described for the type of raw product

received. 1.3 Processing steps and methods are described for the type of product produced. 1.4 The type of end-product produced is described in terms of its use. 1.5 The organisation’s main markets for the end product are identified. 1.6 Meat extraction machines are described in terms of their functions in the meat

extract process. 1.7 Any special monitoring and maintenance requirements of individual machines

are described in terms of organisational and manufacturer’s requirements. 1.8 Procedures for handling any machine malfunctions and breakdowns are

described in terms of organisational and manufacturer’s requirements. Outcome 2 Prepare products and equipment for extraction processes in a meat processing operation. Evidence requirements 2.1 Raw products are received, prepared, and loaded into cooking vessels in

accordance with production schedules and company specifications. 2.2 Cooking vessels, decanters, separators, evaporators, pumps, and valves are

prepared for start-up operations in accordance with organisational requirements.

2.3 Product preparation and cooking equipment are started, operated, and

monitored in accordance with organisational and manufacturer’s requirements. 2.4 Raw products are cooked to company specifications.

Range specifications include but are not limited to – process, quantity, time, temperature, records.

Outcome 3 Operate the meat extraction process in a meat processing operation. Evidence requirements 3.1 Liquids are decanted from solids in accordance with company specifications.




3.2 Solids are sent for further processing in accordance with organisational requirements.

3.3 Liquids are treated, defatted, clarified, and concentrated in accordance with

company specifications.

Range treatment includes but is not limited to – process, additives, temperature, time, solid content.

3.4 Processing equipment and machinery are started, operated, and monitored in

accordance with organisational and manufacturer’s requirements. 3.5 Extract concentration is tested to company specifications. 3.6 Samples are taken and recorded for laboratory analysis in accordance with

company and customer specifications and statutory requirements.

Replacement information This unit standard replaced unit standard 3119, unit standard 3120, unit standard 3121 and unit standard 3122.

Planned review date 31 December 2019

Status information and last date for assessment for superseded versions

Process Version Date Last Date for Assessment

Registration 1 27 January 2015 N/A

Consent and Moderation Requirements (CMR) reference 0033

This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do. 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 [email protected] if you wish to suggest changes to the content of this unit standard.

Documents

Title Produce meat extracts in a meat processing operation ... · Meat extracts include but are not limited to – soup stocks, meat powders. Outcomes and evidence requirements Outcome