25897 version 1
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Describe risk management programmes (RMPs) and the Code of
Practice (COP) for honey houses
Level
4
Credits
6
Purpose
People credited with this unit standard are able to describe: the requirements
of the Animal Products Act 1999 relevant to RMPs for bee products, and the
process of verification of RMP; the components of RMP for honey houses;
the types and sources of hazards relevant to honey, and their controls; the
relevance of the COP for honey houses; and the labelling requirements for
honey.
Subfield
Agriculture
Domain
Apiculture
Status
Registered
Status date
21 August 2009
Date version published
21 August 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA, industry
and teaching professional in the same field from another
provider.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0052
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation includes but is not limited to the – Animal Products Act 1999, Biosecurity
Act 1993, Food Act 1981, Health and Safety in Employment Act 1992, and their
subsequent amendments.
 New Zealand Qualifications Authority 2016
25897 version 1
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2
References
Code of Practice: Processing of Bee Products, available from the New Zealand Food
Safety website, http://www.nzfsa.govt.nz/animalproducts/publications/code-ofpractice/bee/index.htm, referred to as the COP.
Australia and New Zealand Food Standards Code, available from
www.foodstandards.gov.au/thecode/.
3
Definitions
Critical Control Point (CCP) – a step at which control can be applied and is essential
to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Hazard Analysis and Critical Control Point (HACCP) – a system which identifies,
analyses and controls hazards which are significant for food safety.
Hazard – a biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
Overseas Market Access Requirements (OMARs) – outline overseas country
requirements for animal products exported from New Zealand.
RMP – a risk management programme that is put in place by the beekeeper to
ensure that bee product processing complies with the Animal Products Act 1999.
COP – a document which specifies the conditions under which beekeepers are
required to operate honey houses in order to comply with the RMP.
Elements and performance criteria
Element 1
Describe the requirements of the Animal Products Act 1999 relevant to RMPs for bee
products, and the process of verification of RMP.
Performance criteria
1.1
RMPs for bee products are described in terms of their use in achieving
compliance with the Animal Products Act 1999.
1.2
The responsibilities of the NZFSA are described in relation to RMPs for bee
products.
1.3
The development and use of standards and specifications are described in
relation to RMPs for bee products.
1.4
The role of the operator of RMP for honey houses is described in terms of their
legal obligations.
1.5
The process of verification of RMP is described in terms of the Animal Products
Act 1999.
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25897 version 1
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Element 2
Describe the components of RMP for honey houses.
Performance criteria
2.1
The components of RMP for honey houses are described in terms of legislative
requirements.
2.2
The advantages and disadvantages of inclusion or exclusion of OMARs in RMP
are described.
Element 3
Describe the types and sources of hazards relevant to honey, and their controls.
Performance criteria
3.1
Hazards are described in terms of the three types of hazards relevant to honey.
Range
3.2
Sources of hazards are described in terms of those relevant to honey.
Range
3.3
biological, chemical, physical.
hazards prior to entry to honey house include but are not limited to
– tutin, agricultural chemicals;
hazards during normal processing include but are not limited to –
presence of foreign matter, inappropriate use of chemicals, lack of
personal hygiene.
The options for hazard control are described for each of the sources listed in
performance criterion 3.2, consistent with relevant legislation and guidelines.
Range
CCP, other control measures, no control.
Element 4
Describe the relevance of the COP for honey houses.
Performance criteria
4.1
The COP is described in terms of the requirements for honey houses.
Range
4.2
design, construction and maintenance of buildings and equipment,
potable water, cleaning and sanitation, personnel competency and
training, health and hygiene, control of chemicals, pest control,
packaging materials, receipt and processing of honey.
The COP is described in terms of the documentation and record keeping
requirements for honey houses.
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Element 5
Describe the labelling requirements for honey.
Performance criteria
5.1
Labelling requirements for honey are described in accordance with the current
Food Standards Code.
Range
domestic market, overseas market.
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.
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