NZ training first for 10 CMP Canterbury employees

CMP’s latest Level 4 Advanced Beef Boning certificate recipients are: (from left) Sefo Makaui, Robert Halkett, Francis Ula, Maitangi Halaufia, Anthony Tangaroa, Michael Kenny, Saimone Ulupano, Andrew Watson and (front) Manu Otene and Metuakore Tuare are pictured with Bryce Pierce (Beef Operations Manager) and Jason Mactier (plant assessor). Andy Fifita was absent.
CMP’s latest Level 4 Advanced Beef Boning certificate recipients are: (from left) Sefo Makaui, Robert Halkett, Francis Ula, Maitangi Halaufia, Anthony Tangaroa, Michael Kenny, Saimone Ulupano, Andrew Watson and (front) Manu Otene and Metuakore Tuare are pictured with Bryce Pierce (Beef Operations Manager) and Jason Mactier (plant assessor). Andy Fifita was absent.

Over the last eight years, CMP Canterbury has been giving employees on job training and helping them get their National Certificates in meat processing. Ten employees recently received their level four advanced boning qualifications.

“The qualifications formalise the employees’ knowledge and experience, and also reflects well on the site and the quality we’re producing for customers,” says Jason Mactier, plant assessor for CMP Canterbury who worked with the NZ Industry Training Organisation (NZITO) – which recently merged with, and into, the Primary ITO – to develop the qualification.

All new CMP employees are required to complete the level one standard in health and safety. Levels two and three feature various job standards, and employees must gain 100 percent on a job standard before they can move to the next level. The level four advanced boning qualification has been specifically designed for experienced workers employed in export meat processing facilities and who have a previous qualification in boning.

The compulsory section of the qualification covers essential skills that are required to perform generic carcase boning tasks, as well as those needed to meet compliance, food safety and health and safety requirements. There is also an elective section that focuses on the advanced skills and knowledge required by experienced boning room staff to ensure that meat products comply with overseas customer specifications and meet product yield requirements.

The group which recently received their certificates has between six and 24 years’ experience. They are all very good boners – not everyone can do the level four module, says Mactier, adding that CMP wants to roll out the programme across the company.

The training has been well supported by the CMP management. The group are the second CMP cohort to complete the level four qualification.

This article has appeared in Food NZ magazine (April/May 2014) and is reproduced here with permission.

 

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