NZQF NQ Ref |
1700 |
Version |
2 |
Page
|
Level |
2 |
Credits |
53 |
This qualification has been reviewed. The last date to meet the requirements is 31 December 2018.
This qualification has been reviewed and replaced by the New Zealand Certificate in Meat Processing (Level 4) with strands in Boning Operations, Grading, Meat Quality, Rendering, Slaughter and Dressing, and Optimising Meat Yields [Ref: 2496].
Last date for entry into the replaced National Certificate is 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.
Process |
Version |
Date |
Last Date for Assessment |
Registration |
1 |
August 2011 |
December 2018 |
Review |
2 |
April 2015 |
December 2018 |
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone 04 801 9616
Email [email protected]
Website www.primaryito.ac.nz
Level |
2 |
Credits |
53 |
This is an entry level qualification for people entering rendering operations, which may be stand-alone operations or part of a meat processing plant. It is designed to be achieved on-job.
The Core Compulsory section of the qualification covers the knowledge and skills related to workplace health and safety, applying safe work practices, operating raw material size reduction and cooking equipment, receiving and preparing raw materials for rendering, operating separation and milling equipment, cleaning rendering department machinery, and preparing and despatching tallow and rendered meat products.
The Low Temperature Rendering Process strand covers the knowledge and skills related to operating low temperature rendering processes, whilst the High Temperature Rendering Process strand covers the knowledge and skills related to operating high temperature rendering processes.
The Blood Meal Processing optional strand covers the knowledge and skills related to the transferring of raw materials for processing using a blow line, and operating blood drying processing equipment.
This qualification is a prerequisite for the National Certificate in Meat Processing (Rendering) (Level 4) with an optional strand in Blood Meal Production [Ref: 1701].
Prerequisite: National Certificate in Meat Processing (Introductory) (Level 1) [Ref: 0932], or demonstrate equivalent knowledge and skills.
|
Core Compulsory |
Low Temperature Rendering Process Strand |
Level 1 credits |
3 |
- |
Level 2 credits |
30 |
- |
Level 3 credits |
- |
20 |
Minimum totals |
33 |
20 |
|
High Temperature Rendering Process Strand |
Blood Meal Processing Optional Strand |
Level 2 credits |
- |
12 |
Level 3 credits |
20 |
- |
Minimum totals |
20 |
12 |
Award of NZQF National Qualifications
Credit 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: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/.
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
Core Compulsory standards
One of the following strands is required
Low Temperature Rendering Process Strand
High Temperature Rendering Process Strand
The following strand is optional
Blood Meal Processing Optional Strand
Detailed Requirements
Core Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID |
Title |
Level |
Credit |
497 |
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 - Rendering
ID |
Title |
Level |
Credit |
3111 |
Prepare and dispatch tallow and rendered meat products |
2 |
5 |
3112 |
Clean rendering department machinery, equipment and facilities |
2 |
5 |
27271 |
Operate raw material size reduction and cooking equipment during rendering operations in the meat processing industry |
2 |
8 |
27272 |
Operate separation and milling equipment during rendering operations in the meat processing industry |
2 |
4 |
27273 |
Receive and prepare raw materials for rendering in the meat processing industry |
2 |
4 |
Low Temperature Rendering Process Strand
The following standard is required
Manufacturing > Meat Processing > Meat Industry - Rendering
ID |
Title |
Level |
Credit |
3109 |
Operate low temperature rendering process |
3 |
20 |
High Temperature Rendering Process Strand
The following standard is required
Manufacturing > Meat Processing > Meat Industry - Rendering
ID |
Title |
Level |
Credit |
3108 |
Operate high temperature rendering process |
3 |
20 |
Blood Meal Processing Optional Strand
The following standards are required
Manufacturing > Meat Processing > Meat Industry - Rendering
ID |
Title |
Level |
Credit |
3110 |
Operate blood drying equipment during rendering in the meat processing industry |
2 |
8 |
27270 |
Transfer raw materials for processing using a blow line during rendering operations in the meat processing industry |
2 |
4 |
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).
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 |
NZSCED |
||
Code |
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 |
Ó
New Zealand Qualifications Authority |
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