Meat Processing Training

Fundamentals of food processing. learn to comply with workplace health and safety, hygiene and environmental practices. Get NZC Qualified with RMG.

Click Here for Upcoming Meat Processing Training events

Meat Processing
Level 2

Meat Processing
Pre and Post Slaughter Operations
Level 3

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.

Modules in this programme

ModuleLevelCredits
30041 – Demonstrate understanding of personal health and safety when working33
17593 – Apply safe work practices in the workplace38
24528 – Demonstrate knowledge of workplace hygiene and food safety requirements33
30039 – Demonstrate understanding of hygiene and food safety requirements46
21329 – Maintain housekeeping34
19506 – Demonstrate knowledge of company quality policy38
24529 – Demonstrate knowledge of the basic food processing quality requirements32
7758 – Identify product and/or packaging faults36
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

Modules in this programme

ModuleLevelCredits
28644 – Apply safe work practices in own work area33
28624 – Apply sustainable environmental practices38
28630 – Apply hygiene and food safety requirements to own work33
28619 – Apply quality assurance practices to own work area46
28650 – Work in a team to achieve designated tasks34
28931 – Interact with internal customers38
29090 – Demonstrate knowledge of product safety practices and
processes
32
29089 – Apply product safety practices to own work area36
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
    From $4,425.00
  • Meat Processing (Pre & Post Slaughter Operations) - Level 3

    Option dependent
    Free
  • Meat Processing - Level 2

    Option dependent
    Free
Scroll to Top