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National Certificate in Dairy Manufacturing (Laboratory Technology)
(Level 4) with optional strands in Chemistry, Microbiology, and Sensory
Evaluation
Level
4
Credits
44
This qualification has been reviewed. The last date to meet the requirements is 31
December 2018.
Transition Arrangements
This qualification has been reviewed and replaced by the New Zealand Certificate in
Primary Products Food Processing (Level 4) with strands in Laboratory Skills,
Environmental Systems, and Product Quality Auditing [Ref: 2918].
The last date for entry into programmes leading to this replaced qualification is
31 December 2016. The last date for assessments to take place for this replaced
qualification is 31 December 2018, when it will be designated as discontinued.
Candidates currently working towards this qualification may either complete the
requirements by 31 December 2018 or transfer their results to the replacement
qualification.
This qualification contains expiring unit standards for which replacement unit standards
have now been registered. For the purposes of this qualification, people who have gained
credit for the replacement unit standards are exempt from the requirement to gain credit
for the expiring unit standards.
Credit for
Exempt from
26551, 26552
6400, 6401, 6402
26551
6402
26552
6401
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Review
Review
Review
Version
1
2
3
4
Date
January 1999
January 2004
March 2007
July 2015
Primary Industry Training Organisation
SSB Code 101558
Last Date for Assessment
December 2006
December 2008
December 2018
December 2018
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Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone
Email
Website
04 801 9616
standards@primaryito.ac.nz
www.primaryito.ac.nz
Primary Industry Training Organisation
SSB Code 101558
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National Certificate in Dairy Manufacturing (Laboratory Technology)
(Level 4) with optional strands in Chemistry, Microbiology and Sensory
Evaluation
Level
4
Credits
44
Purpose
This qualification is designed for experienced dairy laboratory staff working with limited
supervision. The compulsory section focuses on health and safety, and quality systems
while the electives have an emphasis on technical skills and knowledge within the
specialist areas of chemistry, microbiology and sensory evaluation.
This qualification is accessible to people employed in different dairy laboratory workplaces.
People who meet the optional strand requirements, as part of meeting the Elective 1
requirements of the qualification, will be awarded a specialist strand. Elective 2 allows the
candidate opportunity to broaden their technical skills and knowledge and also allows for
some career development. The optional standards are not required as part of the
qualification, but may be needed in some employment contexts.
This qualification may be the next step in training and development for holders of the
National Certificate in Dairy Manufacturing (Technology) (Level 3) with an optional strand
in Process Improvement [Ref: 0027]. This qualification could lead to, or be used to
complement, the National Diploma in Science (Level 5) [Ref: 0234] or the National diploma
in Science (Level 6) with optional strands in Biology, Chemistry, Food Science,
Microbiology, and Molecular Biology/Biochemistry [Ref: 0235].
Special Notes
Recognition of current competence (RCC) acknowledges the skills and knowledge gained
from work and experience, or from courses or study undertaken. Candidates go through
an assessment process to gain credit for unit standards. The RCC process is carried out
by registered assessors and accredited providers. Candidates are encouraged to contact
NZITO for information regarding RCC for the purposes of this national certificate.
Credit Range
Compulsory
Elective 1
Level 3 credits
Level 4 credits
Level 5 credits
Minimum totals
Qualification total
4
8
12
Optional Strand totals (part
of Elective 1 credits)
Level 4 or above credits
Totals
Chemistry
Microbiology
24
24
24
24
Primary Industry Training Organisation
SSB Code 101558
8-24
0-16
24
Elective 2
0-8
0-8
8
44
Sensory
Evaluation
24
24
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Requirements for Award of Qualification
This qualification will be awarded to people who have met the requirements of the
compulsory and elective sections and achieved a minimum of 44 credits at Level 4 or
above. As part of meeting the Elective 1 requirements candidates may choose to meet the
requirements of an optional strand.
Compulsory
All standards listed are required.
Elective 1
A minimum of 24 credits at Level 4 or above is required from the standards listed. People
choosing to complete an optional strand must meet the specified strand requirements
below.
Optional Strands
Candidates who have met strand requirements, as part of meeting the Elective 1
requirements of the qualification, will be awarded a specialist strand.
Elective 2
The balance of credits required to achieve a minimum of 44 credits at Level 4 or above,
may come from the listed standards and subfields.
Optional
The optional standards are not required as part of the qualification, however, they may be
required in some employment contexts.
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in the Qualifications Authority Rules
and Procedures publications available at www.nzqa.govt.nz/ncea/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Detailed Qualification Requirements
Compulsory
All the standards listed below are required.
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
22045 Describe quality systems for a dairy industry laboratory
Primary Industry Training Organisation
SSB Code 101558
Level
4
Credit
8
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Domain
Dairy Workplace Health and Safety
Id
Title
22041 Demonstrate knowledge and ability to work safely in a dairy
industry laboratory
Level
3
Credit
4
Elective 1
A minimum of 24 credits at Level 4 or above is required from the standards listed. People
choosing to complete an optional strand must meet the specified strand requirements
below.
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
8967
Explain and apply sensory evaluation methods used within the
dairy industry
21991 Perform common detection testing for bacteria in the dairy
industry
21992 Perform culture maintenance for microbiological testing in the
dairy industry
21993 Perform environmental testing for micro-organisms in the dairy
industry
21994 Prepare culture media for microbiological testing in the dairy
industry
21995 Perform routine microbiological counts in the dairy industry
Level
4
Credit
8
4
6
4
5
4
5
4
6
4
6
Prepare samples for microbiological tests in the dairy
laboratory
Perform special microbiological counts in the dairy industry
4
6
4
7
4
6
4
7
4
5
22001
Perform special detection testing for bacteria in the dairy
industry
Perform microbiological testing of starter cultures in the dairy
industry
Explain and perform validation of materials for microbiological
testing in the dairy industry
Prepare chemical solutions in a dairy industry laboratory
4
3
22002
Perform fat tests in the dairy industry
4
8
22003
5
16
22004
Perform High Performance Liquid Chromatography (HPLC)
analyses in the dairy industry
Use infrared technology for analysis in the dairy industry
4
10
22005
Perform gravimetric tests in the dairy industry
4
6
22006
Perform physical tests in the dairy industry
4
6
22007
Perform spectrophotometric analyses in the dairy industry
4
12
22008
Perform titrations in the dairy industry
4
10
22009
Perform sensory evaluation of cream products in the dairy
industry
4
6
21996
21997
21998
21999
22000
Primary Industry Training Organisation
SSB Code 101558
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Id
22010
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Level
4
Credit
6
4
6
4
6
4
6
4
12
Domain
Dairy Technology
Id
Title
765
Explain the Fritz butter making process in the dairy industry
Level
4
Credit
32
770
4
32
22011
22042
22043
22444
Title
Perform sensory evaluation of protein products in the dairy
industry
Perform sensory evaluation of milk powder products in the
dairy industry
Perform advanced biochemical and/or microbiological tests in
the dairy industry
Perform sensory evaluation of cheese products in the dairy
industry
Perform protein tests in the dairy industry
Explain a cheese manufacturing process in the dairy industry
Optional Strands
Candidates who have met strand requirements, as part of meeting the Elective 1
requirements of the qualification, will be awarded a specialist strand.
Chemistry Optional Strand
A minimum of 24 credits is required from the following standards.
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
22001 Prepare chemical solutions in a dairy industry laboratory
Level
4
Credit
3
22002
Perform fat tests in the dairy industry
4
8
22003
5
16
22004
Perform High Performance Liquid Chromatography (HPLC)
analyses in the dairy industry
Use infrared technology for analysis in the dairy industry
4
10
22005
Perform gravimetric tests in the dairy industry
4
6
22006
Perform physical tests in the dairy industry
4
6
22007
Perform spectrophotometric analyses in the dairy industry
4
12
22008
Perform titrations in the dairy industry
4
10
22444
Perform protein tests in the dairy industry
4
12
Microbiology Optional Strand
A minimum of 24 credits is required from the following standards.
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Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
21991 Perform common detection testing for bacteria in the dairy
industry
21992 Perform culture maintenance for microbiological testing in the
dairy industry
21993 Perform environmental testing for micro-organisms in the dairy
industry
21994 Prepare culture media for microbiological testing in the dairy
industry
21995 Perform routine microbiological counts in the dairy industry
Level
4
Credit
6
4
5
4
5
4
6
4
6
Prepare samples for microbiological tests in the dairy
laboratory
Perform special microbiological counts in the dairy industry
4
6
4
7
Perform special detection testing for bacteria in the dairy
industry
Perform microbiological testing of starter cultures in the dairy
industry
Explain and perform validation of materials for microbiological
testing in the dairy industry
Perform advanced biochemical and/or microbiological tests in
the dairy industry
4
6
4
7
4
5
4
6
Level
4
Credit
8
4
6
4
6
4
6
4
6
Domain
Dairy Technology
Id
Title
765
Explain the Fritz butter making process in the dairy industry
Level
4
Credit
32
770
4
32
21996
21997
21998
21999
22000
22042
Sensory Evaluation Optional Strand
A minimum of 24 credits is required from the following standards.
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
8967
Explain and apply sensory evaluation methods used within the
dairy industry
22009 Perform sensory evaluation of cream products in the dairy
industry
22010 Perform sensory evaluation of protein products in the dairy
industry
22011 Perform sensory evaluation of milk powder products in the
dairy industry
22043 Perform sensory evaluation of cheese products in the dairy
industry
Explain a cheese manufacturing process in the dairy industry
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SSB Code 101558
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Elective 2
A balance of credits, if required, to meet the qualification requirements for a minimum of
44 credits at level 4 or above, may come from the following unit standards and subfields.
Field
Education
Subfield
Generic Education and Training
Domain
Assessment of Learning
Id
Title
4098
Use standards to assess candidate performance
Level
4
Credit
5
Level
4
Credit
6
4
4
4
8
4
3
4
6
Domain
Dairy People Skills
Id
Title
19336 Prepare and present one to one on-job instruction in a dairy
industry workplace
Level
4
Credit
6
Domain
Dairy Product Safety and Risk Management
Id
Title
8969
Apply the principles of pathogen management in the
New Zealand dairy industry
Level
4
Credit
6
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Id
Title
8962
Evaluate sampling methods used within the New Zealand dairy
industry
8971
Explain the chemical structures and the chemical reactions that
can occur in milk
21988 Calibrate and maintain laboratory test equipment in the dairy
industry
21990 Use handheld instruments in a dairy industry laboratory
22044
Perform functional tests in the dairy industry
Field
Health
Manufacturing
Sciences
Subfield
Occupational Health and
Safety
Dairy Manufacturing
Science
Domain
Any
Any
Any
Optional
The following optional unit standards are not required as part of the qualification, however,
they may be required in some employment contexts.
Field
Community and Social Services
Subfield
Community and Workplace Fire and Emergency Management
Domain
Workplace Fire and Emergency Response
Id
Title
Level
3271
Suppress fire with hand extinguishers and fixed hose reels
2
Primary Industry Training Organisation
SSB Code 101558
Credit
1
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Field
Health
Subfield
Health Studies
Domain
Core Health
Id
Title
6400
Manage first aid in emergency situations
Level
3
Credit
2
6401
Provide first aid
2
1
6402
Provide resuscitation level 2
1
1
3
4
Level
2
Credit
5
Field
Manufacturing
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
21989 Use computer application software in a dairy industry
laboratory
Subfield
Manufacturing Skills
Domain
Competitive Manufacturing
Id
Title
21501 Apply competitive manufacturing practices in a competitive
manufacturing organisation
Transition Arrangements
Version 3
Version 3 was issued following a review to account for changes in the industry and to
recognise the on-job skills required in the industry.
Changes to structure and content
 The qualification has been restructured and now includes Elective 1 and Elective 2;
Elective 1 allows candidates the alternative of selecting one of the three internal
optional strands – Chemistry, Microbiology, and Sensory Evaluation.
 Titles, levels, credits and classifications have been updated to reflect unit standard
review.
 Overall credit total increased from 40 to 44.
 Standard 8961 in the compulsory section and standards 8964, 8965, and 8968 in the
elective section have been replaced by standards 22045, 22044, 22043 and 22042
respectively. Standard 762 has been removed from the compulsory section and
substituted with standard 22041.
 Standards 8963, 8966, 8967, 8970, 8972, 8973 and 17620 have been removed from
the elective section and standards 8962, 8969, 8971 and 19336 have been moved to
Elective 2.
 New standards 21998, 21990, and 22044 and standard 4098 have been added to
Elective 2 along with subfields Dairy Manufacturing, Occupational Health and Safety,
and Science.
 The Chemistry Optional Strand is composed of new standards 22001-22008 and 22444.
Minimum credit required for strand is 24.
 The Microbiology Optional Strand is composed of new standards 21991-22000 and
22042. Minimum credit required for strand is 24.
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 The Sensory Evaluation Optional Strand is composed of standards 765, 770, 8967 and
new standards 22009-22011 and 22043. Minimum credit required for strand is 24.
 An Optional section with standards 3271, 6400, 6401, 6402, 21989 and 21501 has been
added.
People currently enrolled in programmes leading to the award of version 2 of this
qualification may either complete that version or transfer to version 3. However, there are
substantial differences between the two versions.
For detailed information see Review Summaries on the Qualifications Authority website.
This qualification contains standards that replace earlier standards. For the purposes of
this qualification people who have gained credit for these standards are exempt from the
requirement to gain credit for the replacement standards.
Credit for
4308
8961
8964
8965
8968
19718
Exempt from
22041
22045
22044
22043
22042
21501
It is not intended that anyone is disadvantaged by this review, and the above
arrangements have been designed for a smooth transition. However, anyone who feels
disadvantaged by these transition arrangements may appeal to the New Zealand Industry
Training Organisation at the address below.
Previous versions of the qualification
Version 2 was issued following the reclassification and review of Dairy Manufacturing
standards. There were no transition consequences resulting from these changes.
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
The review of this qualification is planned to take place in 2012.
Other standard setting bodies whose standards are included in the
qualification
Fire and Rescue Services Industry Training Organisation (FRSITO)
Forest Industries Training and Educational Council (FITEC)
NZQA
Certification
The certificate will display the logos of NZQA and the New Zealand Industry Training
Organisation.
Primary Industry Training Organisation
SSB Code 101558
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Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
DAS Classification
Code
Description
470
Manufacturing/Dairy Processing
NZSCED
Code
Description
019909 Natural and Physical
Sciences/Other Natural and
Physical Sciences/Laboratory
Technology
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Primary Industry Training Organisation
SSB Code 101558
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6402
Level 1
6401
Level 2
6400
4830
4833
765
770
Level 3
Level 4
Key
Not in qualification
Recommended
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016