Butchery Qual detail

Detailed content of reviewed Qualifications

List of sector specific unit standards

The individual unit standard documents provide the detail of what will be assessed in each component of the national qualifications. When an individual has achieved all the components through assessment or exemption they could be awarded the qualification.

Only parts of these documents are registered by NZQA, this includes the information on the introductory page, the element titles and the left hand of the three columns titled performance criteria. The middle and right hand columns title ‘Candidate’ and ‘Assessor’ provide the plain English explanation of what the candidate must do and the assessment criteria the assessor will use.

There are two ways you can provide your feedback on the component unit standards.

1. One Minute Feedback Page, For specific Unit Standard feedback please enter the unit standard number in the general comments area and add your comments; OR

2. Print the PDF of the unit standard from the list below annotate your comments on it and post to:
Retail Meat Qualifications Feedback
PO Box 19 163
Wellington

Please Note - Consultation closes at 5:00 pm on Friday 10^th July 2009.

Notes regarding unit standards below:
The qualifications build on each other for example the advanced meat butchery qualification build on the knowledge and skills in the introductory qualification. In the qualification documents the same unit standard may be compulsory across a range of qualifications or it may be an elective at the introductory level and compulsory at the advanced level. Please note this doesn’t mean you have to be assessed again once you have credit for a unit standard you have it for life in any qualification it may apply to.

Unit standards in black are the responsibility of the RMITO, unit standards in bold have been developed as part of the review and are not yet registered with NZQA. Both groups can be changed in needed and we’d value your feedback.

Non Retail Meat ITO unit standards in italics these cannot be changed by RMITO, please look up the detail by searching the NZQAs web site using unit standard number.

More information can be found by clicking the following links:

Unit #	Title	Type
56	Attend to customer enquiries face-to-face and on the telephone	Practical
62	Maintain personal presentation in the workplace	Practical
64	Perform calculations for the workplace	Practical
167	Practise food safety methods in a food business	Practical
168	Demonstrate knowledge of food contamination, hazards and control methods	Theory
497	Protect health and safety in the workplace	Practical
1227	Communicate information in a specified workplace	Practical
2503	Maintain hand knives in the meat processing industry	Practical
2989	Read and assess texts to gain knowledge	Practical
6990	Forecast requirements and order product for meat retailing	Practical
6993	Cure and smoke meat for sale	Practical
6995	Produce meat-based smallgoods for meat retailing	Practical
6996	Produce value-added meat-based products for display and sale	Practical
6997	Produce trays of wrapped and labelled meat suitable for display	Practical
11938	Assist customers to buy goods and/or services face to face	Practical
11941	Build rapport with customers	Practical
11962	Fill shelves in a retail or distribution environment	Practical
11971	Use safe work practices in a retail or distribution environment	Practical
11974	Participate in a team in a retail or distribution environment	Practical
11978	Maintain housekeeping in a retail or wholesale outlet	Practical
12624	Monitor a meat processing operation under a HACCP system	Practical
13344	Demonstrate knowledge of the characteristics of commercial cookery methods and their applications	Theory
14928	Manage processing and manufacture of meat products for retailing	Practical
14929	Manage a retail meat outlet as a profitable business	Practical
14930	Manage the merchandising and display of meat for sale	Practical
14931	Manage occupational safety and health in a retail meat outlet	Practical
14932	Manage hygiene in a retail meat outlet	Practical
15900	Prepare and present meat in the hospitality industry	Practical
16103	Process beef carcasses to produce meat cuts	Practical
16104	Process poultry carcasses to produce meat cuts	Practical
16105	Process pork carcasses to produce meat cuts	Practical
16106	Process sheep carcasses to produce meat cuts	Practical
16107	Produce trimmed, sliced, sawn and minced beef meat cuts, and tray them for display and sale	Practical
16108	Produce trimmed, sliced, minced and rolled poultry meat cuts, and tray them for display and sale	Practical
16109	Produce trimmed, sliced, sawn and minced pork meat cuts, and tray them for display and sale	Practical
16110	Produce trimmed, sliced, sawn and minced sheep meat cuts, and tray them for display and sale	Practical
16502	Demonstrate knowledge of stock control procedures in a freezer and/or chiller in the meat industry	Theory
17024	Sharpen hand knives in the meat processing industry	Practical
17234	Demonstrate knowledge of livestock development and slaughter	Theory
17235	Demonstrate knowledge of livestock anatomy, cuts, and meat yield	Theory
17236	Demonstrate knowledge of refrigeration for meat retailing	Theory
17237	Describe the purpose and methods for adding value to meat for retail sale	Theory
17238	Describe the nutritional values, cooking and serving suggestions for meat products	Theory
17239	Demonstrate knowledge of legislation applicable to the retail meat trade	Theory
20666	Demonstrate a basic knowledge of contamination hazards and control methods used in a food business	Theory
24997	Demonstrate knowledge of theft and fraud in a retail or distribution environment	Theory
New 1	Produce rolled sheep meat cuts and tray them for display and sale	Practical
New 2	Produce rolled pork meat cuts and tray them for display and sale	Practical
New 3	Produce rolled beef meat cuts and tray them for display and sale	Practical
New 4	Demonstrate knowledge of meat retail products	Theory
New 5	Demonstrate knowledge of meat cuts and stock control	Theory

Retail Meat ITO

Retail Meat NZ

Detailed content of reviewed Qualifications