18288 version 2
28-Jun-16
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
level:
5
credit:
8
planned review date:
July 2009
sub-field:
Commercial Road Transport
purpose:
This unit standard is intended primarily for despatchers and
supervisors in the road transport industry overseeing the
transportation of perishable products by road.
People credited with this unit standard are able to:
demonstrate knowledge of handling perishable products
during transportation by road; describe safe food handling of
perishable products during transportation by road; describe
loading and unloading, cartage, transfer, and cleaning
requirements when transporting perishable products by road;
and demonstrate knowledge of maintaining product quality
during emergency events when transporting perishable
products by road.
entry information:
Open.
accreditation option:
Evaluation of documentation and visit by NZQA and industry.
moderation option:
A centrally established and directed national moderation
system has been set up by the NZ Motor Industry Training
Organisation (Incorporated).
special notes:
1
Acts, regulations, Rules, codes, and standards to be
complied with include:
Food Hygiene Regulations 1974;
Food Act 1981;
Animal Products Act 1999;
Game Regulations 1975;
Dairy Industry Regulations 1990;
Resource Management Act 1991;
Biosecurity Act 1993.
 New Zealand Qualifications Authority 2016
18288 version 2
28-Jun-16
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
2
Any new, amended or replacement Acts, regulations,
Rules, standards, codes of practice, Ministry of
Agriculture and Forestry or New Zealand Food Safety
Authority or Land Transport New Zealand requirements
or conditions affecting this unit standard will take
precedence for assessment purposes, pending review
of this unit standard.
3
Definitions
The Cold Chain is a series of interdependent operations
engaged in manufacturing, transporting, storing,
servicing, and retailing temperature-sensitive food
products.
Emergency event as used in this unit standard is
defined as one of: failure of refrigeration system,
product damage or suspected product damage after an
accident, inability to complete journey due to
mechanical, climatic or other factors.
Organisational requirements include any legal
requirements,
standards,
codes
of
practice,
organisational and/or site requirements, industry best
practices, and manufacturers’ instructions. These must
be available to candidates, providers, and assessors.
These requirements may include site specific
requirements,
company
quality
management
requirements, industry codes of practice, and legislative
requirements.
Perishable products refers to products for human
consumption that are time-, temperature-, handlingand/or regulatory-sensitive such as meat, seafood,
baked goods, confectionery, dairy products, breads,
fruit and vegetables.
Risk-based food safety programmes are food product
safety programmes based on a Hazard Analysis and
Critical Control Point (HACCP) system to mitigate risk
to food products.
Traceability means a system of recording and
monitoring the temperature and quality of perishable
products during transportation from manufacturer to
retailer.
 New Zealand Qualifications Authority 2016
18288 version 2
28-Jun-16
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
4
Performance of the elements in this unit standard must
comply with the approved Code of Practice for the type
of product being carried, and with all requirements of
the New Zealand Food Safety Authority.
5
While food handling performance systems in
New Zealand are currently voluntary, the recommended
tool to use is the internationally agreed approach to
safe food handling, the Hazard Analysis and Critical
Control Point (HACCP) system.
Refer to An
introduction to HACCP – Food safety information for NZ
businesses, all obtainable from NZ Food Safety
Authority on http://www.nzfsa.govt.nz/processed-foodretail-sale/fsp/haccp.pdf.
6
Assessment for this unit standard will be undertaken
against the risk-based food safety programme(s)
relevant to the candidate’s workplace.
7
The reference for the dairy industry is:
Hazard Analysis and Critical Control Point (HACCP)
Systems and Guidelines for its Application, Supplement
to Volume 1B, Annex to CACRCP 1 – 1969, Rev 3,
1997, published by Codex Alimentarius Commission
(1997).
Elements and Performance Criteria
element 1
Demonstrate knowledge of handling perishable products during transportation by road.
performance criteria
1.1
The process of the Cold Chain is explained in terms of maintaining quality of
product and minimising transfer of heat.
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18288 version 2
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
1.2
Storage requirements for different states of a product are identified in terms of
maintaining quality of the product.
Range:
ambient, chilled, frozen.
1.3
The potential sources of contamination of products during loading, unloading or
while in transit are explained, including the implications of cross-contamination.
1.4
Procedures for disposal of contaminated products are described in terms of
legal and organisational requirements.
1.5
Procedures for recording traceability are explained in accordance with legal and
organisational requirements.
element 2
Describe safe food handling of perishable products during transportation by road.
performance criteria
2.1
The requirements of the New Zealand Food Safety Authority are described in
terms of codes, regulations, and/or product safety plans.
2.2
The description includes the seven basic principles of the HACCP.
2.3
The description includes the organisational risk-based food safety programme.
2.4
Legal and organisational requirements for protective clothing and footwear are
described in terms of safety and preventing contamination of food.
2.5
Hygiene standards for safe food handling are described in terms of the
New Zealand Food Safety Authority and organisational requirements.
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
element 3
Describe loading and unloading, cartage, transfer, and cleaning requirements when
transporting perishable products by road.
performance criteria
3.1
The description includes the negative impact of factors which must be
considered when loading or unloading temperature-sensitive goods.
Range:
layout, contact with non-food surfaces, air-flow, condensation,
transfer of heat, product quality, cross-contamination, load
security/gravity, segregation, delivery sequence.
3.2
Procedures to minimise physical damage and foreign matter contamination are
described in terms of organisational risk-based food safety programme.
3.3
The description includes an explanation of the different methods of stacking
perishable products in terms of type of product.
Range:
pallets, rails, shelves, crates, stillages, floors.
3.4
Procedures for transfer of perishable products are described in terms of legal
and organisational risk-based food safety programme.
3.5
Procedures for cleaning vehicle cargo areas and equipment are described in
terms of legal and organisational risk-based food safety programme.
element 4
Demonstrate knowledge of maintaining product quality during emergency events when
transporting perishable products by road.
performance criteria
4.1
Emergency events and procedures for dealing with them are described in
accordance with organisational risk-based food safety programme.
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ROAD TRANSPORT OPERATIONS
Demonstrate knowledge of the
transportation of perishable products by
road
4.2
Actions to be taken within the organisation when a driver reports that the
temperatures of a refrigerated container are outside the limits prescribed in the
contract of carriage are described in accordance with organisational risk-based
food safety programme.
4.3
Procedures for maintaining security of vehicle and product during an in transit
emergency stop are described in accordance with organisational risk-based
food safety programme.
Comments on this unit standard
Please contact the NZ Motor Industry Training Organisation (Incorporated)
info@mito.org.nz if you wish to suggest changes to the content of this unit standard.
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority 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 providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0092
http://www.nzqa.govt.nz/site/framework/search.html.
which can
be
accessed at
 New Zealand Qualifications Authority 2016