Meat Processing Training
MEAT PROCESSING
LEVEL 2
About this programme
The purpose of this qualification is to provide the food (Meat) processing industry with people who have the
skills and knowledge to work in entry level operating roles, under general supervision. This programme is run by RMG under contractual arrangement with Te Pūkenga – Work Based Learning.
Modules in this programme
| Module | Level | Credits |
|---|---|---|
| 30041 – Demonstrate understanding of personal health and safety when working | 3 | 3 |
| 17593 – Apply safe work practices in the workplace | 3 | 8 |
| 24528 – Demonstrate knowledge of workplace hygiene and food safety requirements | 3 | 3 |
| 30039 – Demonstrate understanding of hygiene and food safety requirements | 4 | 6 |
| 21329 – Maintain housekeeping | 3 | 4 |
| 19506 – Demonstrate knowledge of company quality policy | 3 | 8 |
| 24529 – Demonstrate knowledge of the basic food processing quality requirements | 3 | 2 |
| 7758 – Identify product and/or packaging faults | 3 | 6 |
| 28582 – Demonstrate knowledge of producing quality meat in a meat processing operation | ||
| 24527 – Communicate in a meat processing operation | ||
| 30038 – Demonstrate understanding of interpersonal skills | ||
| 30040 – Demonstrate understanding of sharpening and maintenance of hand knives | ||
| 30036 – Identify meat cuts | ||
| Electives – 4 credits selected depending on Job Role | ||
| 7680 – Wrap food or related products using automated equipment | ||
| 20298 – Fill and close containers | ||
| 20299 – Label containers manually | ||
| 30028 – Prepare cartons to pack meat | ||
| 30029 – Weigh and dispatch product | ||
| 30030 – Carry out viscera operations | ||
| 30031 – Trim meat product | ||
| 30032 – Use handheld cutting equipment to carry out a range of meat processing activities | ||
| 30033 – Carry out cool store or freezer related activities | ||
| 30034 – Carry out stock handling activities in a meat processing operation | ||
| 30035 – Clean the processing area during meat processing operations | ||
| 21160 – Locate and identify anatomical features of a carcass | ||
What you will learn
Graduates will be able to:
• Comply with workplace health and safety, hygiene and environmental practices in a food processing
workplace
• Apply quality standards to achieve production requirements in food processing
• Perform basic food processing functions
• Apply an awareness of workplace processes and practices to effectively participate in a food processing
operation
Qualification Gained
New Zealand Certificate in Food or Beverage Processing (Meat Processing context) (Level 2)
Who should attend
It is targeted at those currently working in a general food (meat) processing operation working on production or
processing lines.
Career Opportunities
• Other more specific food or beverage processing sectors
• Supervisory Roles
Training Progression
This programme leads into the New Zealand Certificate in Meat and Meat Product Manufacturing (Level 3) and
/or the NZ Certificate in Business (Introduction to Team Leadership) (Level 3) / (First Line Management) (Level 4)
Meat Processing
Pre and Post Slaughter Operations
Level 3
About this programme
The purpose of this qualification is to provide the meat and meat product manufacturing sector with competent
employees, who are able to work under supervision in varied operational positions. This programme is run by RMG under contractual arrangement with Te Pūkenga – Work Based Learning.
Modules in this programme
| Module | Level | Credits |
|---|---|---|
| 28644 – Apply safe work practices in own work area | 3 | 3 |
| 28624 – Apply sustainable environmental practices | 3 | 8 |
| 28630 – Apply hygiene and food safety requirements to own work | 3 | 3 |
| 28619 – Apply quality assurance practices to own work area | 4 | 6 |
| 28650 – Work in a team to achieve designated tasks | 3 | 4 |
| 28931 – Interact with internal customers | 3 | 8 |
| 29090 – Demonstrate knowledge of product safety practices and processes | 3 | 2 |
| 29089 – Apply product safety practices to own work area | 3 | 6 |
| Knife Handlers – Elective | ||
| 28262 – Use and maintain hand knives 3 28267 – Sharpen hand knives 2v | ||
| Using a knife to cut product (one of the units below) | ||
| 21159 – Pre-trim carcasses 5 28234 – Trim meat products 5 28183 – Remove non-viscera by-products from carcasses | ||
| Non-Knife job roles – need 10 elective credits – see Training Plan – Outline | ||
| Yards Slaughter Slaughter Floor Boning Room Packing Freezers / Coolstores Dispatch | ||
What you will learn
Graduates will be able to:
• Apply knowledge of legislation to comply with workplace safety, environment, food and hygiene
requirements and quality assurance when processing meat or manufacturing meat products.
• Work in a team and communicate effectively in a meat or meat product manufacturing operation.
• Apply knowledge of company quality, environmental and hygiene requirements to carry out a range of meat
process tasks in a meat or meat product manufacturing operation
Qualification Gained
New Zealand Certificate in Meat and Meat Product Manufacturing (Level 3)
Who should attend
It is targeted at those currently working in a meat processing operation working on production or processing
lines.
Career Opportunities
• Other more specific meat processing roles
• Supervisory Roles
Training Progression
This programme leads into the New Zealand Certificate in Meat Processing and Meat Product Manufacture
(Level 4) and /or the NZ Certificate in Business (Introduction to Team Leadership) (Level 3) / (First Line
Management) (Level 4)
UPCOMING Meat Processing EVENTS
No events
NZC Meat Processing
-
Animal Welfare - Level 3
1.5 days (12 hours)This course can be run on demand across the country or delivered on premises at your workplace$4,425.00 -
Meat Processing (Pre & Post Slaughter Operations) - Level 3
Option dependentFree -
Meat Processing - Level 2
Option dependentFree