NZQA registered unit standard
28263 version 1
Page 1 of 4
Title
Monitor a HACCP system in own work area in a food processing
operation
Level
3
Purpose
Credits
5
This entry-level unit standard is for people who work on a
production line operating under a Hazard Analysis Critical
Control Point (HACCP) system in a food processing operation.
People credited with this unit standard are able to: demonstrate
knowledge of the requirements of HACCP in relation to food
safety; demonstrate knowledge of the individual responsibilities
for monitoring product safety policies, procedures, and critical
control points; monitor a food processing operation in
accordance with a HACCP application; and take corrective and
preventative actions for situations documented in a HACCP
application in a food processing operation.
Classification
Primary Products Food Processing > Primary Products Food
Processing - Core Skills
Available grade
Achieved
Explanatory notes
1
Legislation and references relevant to this unit standard include but are not limited to
– Animal Products Act 1999, Food Act 1981, Food Hygiene Regulations 1974, Food
(Safety) Regulations 2002 and New Zealand (Australia New Zealand Food Standards
Code) Food Standards 2002, available at www.foodsafety.govt.nz.
2
Definitions
CCP – critical control point, a step at which control can be applied when controlling
food safety hazards. A critical control point is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Critical limit – a criterion which separates acceptability from unacceptability.
Food processing operation – a processing operation that operates at any level of the
food chain from growing/harvesting to consumption.
HACCP – hazard analysis critical control point; a system that identifies, analyses and
controls hazards which are significant for food safety.
HACCP application – can be either a hazard identification and analysis with no
critical control points or an application with one or more critical control points which
involve the use of all of the HACCP principles.
Hazard – a condition of food or a biological, chemical or physical agent in food with
the potential to cause an adverse health effect.
Industry standards requirements – refer to the specific industry the candidate works
in.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28263 version 1
Page 2 of 4
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
3
Evidence for the practical components of this unit standard must be supplied from
workplace examples.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the requirements of HACCP in relation to food safety in a food
processing operation.
Evidence Requirements
1.1
HACCP and other food safety techniques are compared to determine their
differences.
1.2
Consequences of a company failing to comply with its HACCP plan are
described in terms of organisational requirements.
Range
1.3
Measures used to control biological, chemical, and physical hazards in a food
processing operation are described in terms of organisational requirements.
Range
1.4
consequences include but are not limited to – statutory obligations,
customer requirements.
one example of each hazard and its control measure.
The principles of HACCP are outlined and described in accordance with
regulatory, customer, and/or industry standards requirements.
Outcome 2
Demonstrate knowledge of individual responsibilities for monitoring product safety policies,
procedures, and critical control points for a food processing operation.
Evidence requirements
2.1
Individual responsibilities for monitoring and recording product safety control
points are described in accordance with organisational requirements.
2.2
Individual responsibilities for reporting potential product safety hazards and
breaches of product safety policies and procedures are described in
accordance with organisational requirements.
2.3
Individual responsibilities for identification and segregation of actual or
potentially unsafe products are described in accordance with organisational
requirements.
Outcome 3
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28263 version 1
Page 3 of 4
Monitor a food processing operation in accordance with a HACCP application.
Evidence requirements
3.1
Supporting programmes operating at the site of the food processing operation in
the candidate’s work area are identified and described in terms of their
relationship to a HACCP application.
3.2
Observations and measurements made are within established critical limits.
3.3
Observations and measurements are recorded in accordance with a HACCP
application.
3.4
Monitoring sheets are used in accordance with a HACCP application.
3.5
Monitoring of own performance is carried out in accordance with a HACCP
application.
Outcome 4
Take corrective and preventative actions for situations documented in a HACCP
application in a food processing operation.
Evidence requirements
4.1
Corrective and preventative actions are taken in accordance with a HACCP
application.
4.2
Corrective and preventative actions are recorded in accordance with a HACCP
application.
4.3
Repetitive corrective actions are handled in accordance with a HACCP
application and/or organisational requirements.
4.4
Circumstances in a food processing operation not documented in a HACCP
application are identified and described in terms of corrective actions required.
Replacement information
This unit standard replaced unit standard 12624 and unit
standard 12625.
Planned review date
31 December 2019
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28263 version 1
Page 4 of 4
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 January 2015
N/A
Consent and Moderation Requirements (CMR) reference
0022
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 Consent and Moderation Requirements (CMR). The
CMR 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016