National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management

Transcription

1 NZQF NQ Ref 0692 Version 7 Page 1 of 9 National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management Level 4 Credits 80 This qualification has been reviewed. The last date to meet the requirements is 31 December Transition Arrangements This qualification has been reviewed and has not been replaced. Last date for entry into the replaced National Certificate is 31 December Last date for award of the replaced National Certificate is 31 December 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. Unit standard in version 6 of this qualification expired on 31 December 2014 and is no longer available as an elective choice in the Supervisory Management strand. For the purposes of this version of the qualification, candidates must have completed and reported assessment against this unit standard by 31 December Version 7 of this qualification contains expiring unit standards for which replacement unit standards have now been registered. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards. Credit for Exempt from 26551, , 6401, 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.

2 NZQF NQ Ref 0692 Version 7 Page 2 of 9 NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 1999 December 2004 Revision 2 August 2000 December 2004 Review 3 November 2000 December 2005 Revision 4 July 2001 December 2005 Review 5 December 2003 December 2011 Revision 6 June 2009 December 2018 Review 7 April 2015 December 2018 Standard Setting Body PO Box The Terrace Wellington 6143 Telephone standards@primaryito.ac.nz Website

3 NZQF NQ Ref 0692 Version 7 Page 3 of 9 National Certificate in Meat Processing (Level 4) with strands in Supervisory Management, and Risk Management Level 4 Credits 80 Purpose This qualification recognises both the core and specialist knowledge and skills required to manage a production unit in the meat processing industry. This qualification allows for specialisation in meat processing production unit management. The supervisory management strand recognises skills in management of a work team including recruiting, team building, negotiation skills, training and development, leadership, planning, reporting, and facilitation skills. The risk management strand recognises skills in the collection, analysing and reporting of information for the improvement of processes, and knowledge of quality management systems. The qualification encompasses the direct management of meat processing operations, the maintenance of systems and documentation, and monitoring of compliance with company and legislative requirements. It is designed to enable the qualification to be achieved on job. The risk management strand of this qualification can be used to complement the National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969] which focuses on the legislative requirements for quality control of specific functions in the meat processing industry, whereas the risk management strand contains the skills related to generic quality control functions. Credit Range Core Compulsory Core Elective Supervisory Management Strand Level 1 credits Level 2 credits Level 3 credits Level 4 credits Level 5 or above credits Minimum totals Risk Management Strand

4 NZQF NQ Ref 0692 Version 7 Page 4 of 9 Requirements for Award of Qualification Award of NQF 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 in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at 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 Core Elective A minimum of 4 credits as specified One of the following strands is required Supervisory Management Strand Risk Management Strand Detailed Requirements Core Compulsory The following standards are required Humanities > Communication Skills > Interpersonal Communications 9696 Apply problem-solving techniques Manage interpersonal conflict Give and respond to feedback on performance Listen to gain information in an interactive situation Analyse listening techniques, and listen and respond to information received 5 2 Manufacturing > Meat Processing > Meat Industry Generic Analyse data for workplace operations in the meat processing and fellmongery industries Analyse the significance of industry requirements in meat processing and fellmongery operations Manage meat processing and fellmongery production units

5 NZQF NQ Ref 0692 Version 7 Page 5 of 9 Core Elective A minimum of 4 credits Education > Adult Education and Training > Delivery of Adult Education and Training 7108 Deliver on-job training to adults 4 8 Education > Generic Education and Training > Assessment of Learning 4098 Use standards to assess candidate performance Prepare candidate(s) for assessment against standards Verify evidence for assessment for candidate 4 3 Health > Health Studies > Core Health 6400 Manage first aid in emergency situations Provide first aid Provide resuscitation level Manufacturing > Meat Processing > Fellmongery Processing Demonstrate knowledge of chemicals used in a fellmongery 2 5 Manufacturing > Meat Processing > Meat Industry Generic Demonstrate knowledge of chemical handling in the meat processing industry 2 5 Supervisory Management Strand A minimum of 20 credits Business > Business Operations and Development > People Development and Coordination 1983 Analyse work content and identify work team needs Develop strategies to establish and maintain positive 4 5 workplace relationships 8493 Provide leadership for a team in an organisation 5 10

6 NZQF NQ Ref 0692 Version 7 Page 6 of Develop self to improve performance at work Develop and maintain a safe and supportive working 5 5 environment Demonstrate and apply knowledge of team-building 4 5 skills Plan, organise, and evaluate training and development 4 5 activities for a workplace team Plan for and carry out staff selection Participate in staff selection processes Manage a plan to achieve organisational objectives 5 10 Business > Business Operations and Development > Project Management Manage projects 4 16 Business > Business Operations and Development > Quality Management 8085 Demonstrate knowledge of quality and its management 3 4 Business > Business Operations and Development > Systems and Resources Management Explain and apply negotiation skills and techniques in a commercial situation 5 4 Humanities > Communication Skills > Interpersonal Communications Lead a group/team to achieve an objective(s) Lead a group/team to achieve an objective(s) with some complexity 5 5 Manufacturing > Meat Processing > Fellmongery Processing Demonstrate knowledge of environmental pollutants in fellmongery discharges 3 7

7 NZQF NQ Ref 0692 Version 7 Page 7 of 9 Risk Management Strand A minimum of 20 credits Business > Business Operations and Development > Quality Management 8077 Participate in a team to achieve specified quality 3 4 improvement objectives 8081 Collect data for a specified purpose Audit quality management systems for compliance with 6 14 quality standards 8085 Demonstrate knowledge of quality and its management Demonstrate knowledge required for quality auditing Use core quality management tools Use statistical process control tools for the control and improvement of processes 4 6 Manufacturing > Meat Processing > Meat Industry Generic Supervise a meat processing operation under a HACCP system Demonstrate knowledge of the meat industry standard regarding quality assurance Transition Arrangements Version 6 Version 6 was issued following revision. Changes to structure and content Standards 7447, 7454, and 7457 have been removed from the Supervisory Management Strand. Standard 8080 has been removed from the Risk Management Strand. Standards 7452, 9675, 9676 and have been replaced with standards 21335, 21336, 23394, and in the Supervisory Management Strand. Standard has been added to the Supervisory Management Strand. Classification, titles, levels, and credits of reviewed standards have been updated. For detailed information see Review Summaries on the NZQA website.

8 NZQF NQ Ref 0692 Version 7 Page 8 of 9 This qualification contains standards that replace or are alternatives for earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement or alternative standards see table below. Credit for Exempt from , , , , People part way through version 5 of this qualification may choose to complete that version or transfer to version 6. However, people choosing to complete the Supervisory Management strand are advised that the last date to gain credit for expired standards 9675 and 9676 was December 2008; and the last date to gain credit for expiring standard is December Anyone who feels disadvantaged by these transition arrangements should contact the New Zealand Industry Training Organisation at the address below. Previous versions of the qualification All versions of this qualification will be recognised by the New Zealand Industry Training Organisation. Version 5 was issued to incorporate changes resulting from the review of the Meat Processing standards. The title of the qualification was changed, a new core elective was added and standards were moved from the Supervisory Management Strand to the Core Elective. Any standards that overlapped with the National Certificate in Meat Processing (Meat Industry Standards) [Ref: 0969] were removed. Version 4 was issued following the merger of the NZ Meat Processing Industry Training Organisation and the New Zealand Industry Training Organisation (NZITO). Version 3 was issued to incorporate the recognition of risk management skills in the meat production unit management function. The title of the qualification was updated to reflect the addition of the strands. Version 2 was issued to take account of the Meat Industry Generic and Core Health unit standard reviews.

9 NZQF NQ Ref 0692 Version 7 Page 9 of 9 Other standard setting bodies whose standards are included in the qualification NZQA Certification This certificate will display the logos of NZQA, the New Zealand Industry Training Organisation and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED Code Description Code Description 273 Manufacturing > Meat Processing Engineering and Related Technologies > Process and Resources Engineering > Process and Resources Engineering not elsewhere classified Quality Management Systems Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.