NZQA registered unit standard
168 version 6
Page 1 of 4
Title
Demonstrate knowledge of food contamination hazards, and control
methods used in a food business
Level
3
Credits
Purpose
4
This entry-level theory-based unit standard is for all people
working, or preparing to work, in a food business.
People credited with this unit standard are able to demonstrate
knowledge of: hazards that cause food borne illness and food
spoilage; and methods used to control hazards that cause food
borne illness and food spoilage in a food business.
Classification
Hospitality > Food Safety
Available grade
Achieved
Explanatory notes
1
Definitions
Establishment requirements – any policy, procedure, process or agreed requirement,
either written or oral, that is made known to the candidate prior to assessment
against this unit standard.
Food business – an operation that engages in the production, manufacture,
preparation, packaging, storage, handling, transport, distribution, or sale of food
whether for profit or not.
Hazard – a biological, chemical, or physical agent with the potential to cause harm
when present at an unacceptable level.
Food Control Plan – as defined in Food Act 2014
2
Legislation and regulations to be complied with include but are not limited to – Food
Act 2014, Health and Safety in Employment Act 1992.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of hazards that cause food borne illness and food spoilage in a
food business.
Evidence requirements
1.1
Hazards are identified and described in terms of food borne illness.
Range
ServiceIQ
SSB Code 9068
hazards include but are not limited to – biological, chemical,
physical.
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
1.2
Sources of contamination are identified and described in terms of the hazard
they may cause.
Range
1.3
sources include but are not limited to – people, food, soil,
equipment, buildings, storage areas, preparation areas, service
areas, pests, rubbish.
The source of food borne illness is identified and described in terms of the food
most likely to be affected.
Range
1.4
168 version 6
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bacteria includes but are not limited to – Salmonella,
Campylobacter, Clostridium, Bacillus cereus, Listeria
monocytogenes, Yersinia enterocolitica, Escherichia coli,
Staphylococcus aureus;
viral – Noroviruses, cold, ‘flu, hepatitis A;
metal – cadmium, aluminium, mercury;
parasitic – Giardia intestinalis, Cryptosporidium;
fungal – aflotoxin;
chemical – natural, added;
toxic algae bloom;
allergenic – peanuts.
Causes and signs of food spoilage are identified and described in terms of the
food most likely to be affected.
Range
food spoilage causes include but are not limited to – biological,
chemical, physical.
Outcome 2
Demonstrate knowledge of methods used to control hazards that cause food borne illness
and food spoilage in a food business.
Evidence requirements
2.1
Methods used to kill, or control growth of bacteria and fungi in food are
identified and explained in terms of time and temperature, and preservation
procedures.
Range
2.2
time and temperature includes but is not limited to procedures for
– purchase, delivery, storage, preparation, cooking, cooling,
reheating, serving, selling;
preservation may include but is not limited to – moisture, air, pH;
bacteria include but are not limited to – Salmonella,
Campylobacter, Clostridium, Bacillus cereus, Listeria
monocytogenes, Yersinia enterocolitica, Escherichia coli,
Staphylococcus aureus.
Methods used to control food borne illness from causes other than bacteria and
fungi are identified and explained in terms of the source and spread of the
illness.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
viral – Noroviruses, cold, ‘flu, hepatitis A;
metal – cadmium, aluminium, mercury;
parasitic – Giardia intestinalis, Cryptosporidium;
chemical – natural, added;
toxic algae bloom;
allergenic – peanuts.
Range
2.3
Methods used to prevent chemical, physical and biological food spoilage are
identified and explained in terms of establishment requirements and legislation.
methods include but are not limited to – time, temperature, storage
procedures, quality checks.
Range
2.4
168 version 6
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The principles of a food control plan are outlined and explained in terms of
legislative requirements.
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
28 April 1993
31 December 2014
Review
2
30 September 1998
31 December 2014
Review
3
22 September 2004
31 December 2017
Rollover and
Revision
4
15 January 2010
31 December 2017
Review
5
20 February 2014
31 December 2017
Revision
6
19 November 2015
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the CMR. The CMR also includes useful information about
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
168 version 6
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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 ServiceIQ at qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016