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Demonstrate knowledge of good manufacturing practices in the New
Zealand dairy industry
Level
3
Credits
4
Purpose
People credited with this unit standard are able to demonstrate knowledge of
good manufacturing practices in relation to: the control of hazards; the
standards for premises, environment and equipment; and security, in the
dairy industry.
Subfield
Dairy Manufacturing
Domain
Dairy Product Safety and Risk Management
Status
Registered
Status date
16 December 2003
Date version published
17 July 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0022
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
Definitions
Organisational requirements refer to instructions to staff on policy and procedures which
are documented in memo and/or manual format and are available in the workplace. These
requirements include but are not limited to – site specific requirements, company quality
management requirements, legislative requirements and standards for good
manufacturing practices.
Legislative requirements in this unit standard include but are not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999, Animal Products (Dairy)
Regulations 2005, relevant Dairy Specifications/Notices.
 New Zealand Qualifications Authority 2016
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Good manufacturing practices refer to organisational benchmark performance levels in
manufacturing practices aimed at ensuring product safety, housekeeping, plant standards,
and security standards.
Elements and performance criteria
Element 1
Demonstrate knowledge of good manufacturing practices in relation to control of hazards
in the dairy industry.
Performance criteria
1.1
Good manufacturing practices for keeping pathogens out of dairy products or
dairy processing environments are identified in terms of effectiveness to meet
organisational requirements.
Range
1.2
Physical hazards found in food products are identified in terms of type.
Range
1.3
includes but is not limited to – metal detection, cleaning
procedures, maintenance procedures, dress codes, house
keeping, glass management.
Chemical hazards found in food products are identified in terms of type.
Range
1.5
includes but is not limited to – foreign matter, glass, plastic, metal.
Good manufacturing practices for keeping physical hazards out of dairy
products are identified in terms of type of procedure used to meet organisational
requirements.
Range
1.4
includes but is not limited to – air locks, clothing exchanges, hand
washing, personal hygiene, housekeeping, cleaning and
sanitising, water and services management.
includes but is not limited to – chemicals, antibiotics, industrial
lubricants.
Good manufacturing practices for keeping chemical hazards out of dairy
products are identified in terms of type of procedure used to meet organisational
requirements.
Range
includes but is not limited to – milk sampling, in process testing,
cleaning procedures, maintenance procedures.
 New Zealand Qualifications Authority 2016
18404 version 4
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Element 2
Demonstrate knowledge of standards for good manufacturing practices in relation to
premises, environment and equipment in the dairy industry.
Performance criteria
2.1
Good manufacturing practice standards for premises and environment are
outlined in accordance with organisational requirements.
Range
2.2
includes but is not limited to – suitability of location, design and
layout of establishments, construction of establishments, facilities
layout and constructions (including lighting and ventilation).
Good manufacturing practice standards for equipment are outlined in
accordance with organisational requirements.
Range
includes but is not limited to – equipment design, temperature
control, repairs and maintenance, tool management.
Element 3
Demonstrate knowledge of standards for good manufacturing practices in relation to
security in the dairy industry.
Performance criteria
3.1
Good manufacturing practice standards for security are outlined in accordance
with organisational requirements.
Range
includes but is not limited to – premises and site security, stores
and transport security, vehicle access management, management
of visitors and contractors, laboratory security, security of raw
materials and ingredients, security of finished products, security of
documents and computer systems, security during emergencies.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
 New Zealand Qualifications Authority 2016
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Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016