New Zealand Certificate in Meat Processing – Level 3-5
Food Safe collaborates with Primary ITO to offer this programme
Registration includes an ITO training agreement and administration
A video for companies and trainees that explains the brand new New Zealand Certificate Training Qualifications:
Purpose
This qualification is designed for people employed in the processing of food and related products in the meat sector. It further builds on the NZQA level 2 skills and is intended for all operators.
Suitable for
All operators, coordinators, team leaders, supervisors, managers and staff interested in further developing their skills.
Training solutions include
- Product safety programme management (FSP/RMP) knowledge
- Quality assurance skills to the applicable level
- Competitive manufacturing skills (E.G. 5 S) to the applicable level
- Hazard Analysis Critical Control Point (HACCP) skills to the applicable level
- Health and safety (safe work practice) management
- Sustainable environmental practices to the applicable level
- Clean-in-place skills to the applicable level
- Documentation skills to the applicable level
- Auditing (internal verification / monitoring) to the applicable level
Specialized options include
- Prevention and management of discomfort, injury and pain in the workplace
- Hazard identification and risk assessment
Training
- Complements compliance requirements
- Is simplified and visual, and supportive of implementing learning back on-job
- Is delivered by a trained ISO 9001 & 22000 lead auditor
- Is delivered by a trainer with first hand knowledge and experience in high compliance operations where Food Safe also operates, such as the dairy sector
NZC Qualification Details with Limited Programme (LCP) highlighted
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Meat Processing Training - Level 3 Options
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This training is available on request for groups as small as 6 or more.
This video explains how Food Safe collaborates with companies to deliver food safety training:
To request a course, call 0800 003 097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.