Covering all the fundamental skills, LCPs are great taster courses for entry level employees providing a pathway towards a full New Zealand Certificate. 

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• Meat Processing Level 2
• Meat Processing Level 3
• Halal Level 3

SCPs are bite sized chunks of learning for staff who have already completed a New Zealand Certificate, but require further training in a specific area.

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• Dispatching Level 3
• Pre-Slaughter Level 3
• Slaughter Floor Operations Level 3
• Slaughter Level 3
• Livestock Welfare Level 3
  

During this apprenticeship your employees will learn to optimise meat yields, collaborate in a team as well as understand the break and bone carcasses of animals.

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Your employees will learn a range of meat processing operations including viscera, slaughter floor operations and dressing operations. They'll also learn to work in a team and monitor compliance requirements in the workplace.

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Introduces your employees to the fundamentals of food processing. They'll learn to comply with workplace health and safety, hygiene and environmental practices, apply quality standards to achieve production requirements and perform basic processing functions.

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We have three Level 3 Meat Processing courses - Pre and Post Slaughter, Smallgoods and Halal.  As well as building on the safety, hygiene and quality skills of the Level 2 course, each covers a variety of basic operational skills. Employees who complete the Smallgoods strand will be able to manufacture meat products, prepare meat by products and cure manufactured meat products - all whilst working in a team. Those undertaking the Pre and Post Slaughter strand will learn all about trimming, packing, handling stock, slaughter and viscera operations. The Halal course teaches employee to apply Shariah to the production of Halal food products and produce Halal meat. 

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• Pre and Post Slaughter Operations
• Meat Manufacturing (Smallgoods)
• Halal Meat Production

With strands in boning operations, meat yields and slaughter floor and dressing operations, this course is for experienced workers. Your employees will learn to monitor the implementation of health and safety, food safety and quality and environmental practices as well as plan and manage their work priorities.

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• Boning Operations
• Meat Yields
• Slaughter Floor
• Dressing Operations

This course is suitable for those that have in-depth knowledge of the Hazard Analysis and Critical Control Point (HACCP) system. Upon completion, employees will be able to explain the types and sources of hazards relevant to food safety and their controls. They'll also be able to develop, implement and review a HACCP application for a meat processing operation.

This course is intended to:
- Upskill people who currently hold standard 12626 to the new Unit Standard 28265
- Provide training and assessment for people who wish to hold a HACCP certification
- Provide refresher training and maintenance of competency every two years (as required by Unit Standard 28265)

To enrol in this course complete a corporate training agreement and send through to the enrolments@primaryito.ac.nz

Your employees will learn the objective of working in a team, understanding the different leadership styles for effective team performance. They will learn how to work cooperatively within a team and with stakeholders, be able to problem solve and make decisions quickly as well as demonstrate professional and ethical behaviour. 

This one-day interactive workshop will give your managers the skills needed to grow an effective, safe team they can rely on. They’ll learn how to motivate, train and assess team members to ensure they perform to a consistently high standard.

You must be in a role where you supervise or manage staff.

This course covers all of the essentials and more. It is the minimum requirement for high risk workplaces, and it meets the Department of Labour First Aid for Workplaces standard.

This 1-day course will revalidate your employees’ first aid skills, keeping their knowledge up to date and relevant.