NZQA registered unit standard
29090 version 1
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Title
Demonstrate knowledge of product safety practices and processes in
a primary products food processing operation
Level
3
Purpose
Credits
5
This theory-based entry-level unit standard is for people
working in an operational role following a product safety
programme in a primary products food processing operation.
People credited with this unit standard are able to demonstrate
knowledge of: product safety practices in relation to control of
food safety hazards; standards of product safety for premises,
environment, equipment, and security; and product safety plan
implementation for a specific work area, in a primary products
food processing operation.
Classification
Primary Products Food Processing > Primary Products Food
Processing - Core Skills
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard may include but is not limited to – Animal
Products Act 1999, Food Act 1981, Health and Safety in Employment Act 1992,
depending on the candidate’s work sector.
2
Definitions
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Primary products food processing operation – covers a meat processing, dairy
processing, seafood or baking yeasts manufacturing operation.
Product safety programme – a document containing or otherwise referencing the
policies and procedures relating to the management of product safety. These may
include Hazard Analysis and Critical Control Point (HACCP) methods.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of product safety practices in relation to control of food safety
hazards in a primary products food processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
1.1
Practices for ensuring food safety of products or processing environments are
identified and described in terms of their effectiveness.
Range
1.2
practices may include but are not limited to – clothing exchanges,
hand washing, personal hygiene, housekeeping, cleaning and
sanitising, water and services management;
evidence is required of two practices.
Any physical hazards found in food products are identified and described in
terms of type.
Range
1.3
29090 version 1
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types include but are not limited to – foreign matter, plastic, metal.
Practices for keeping physical hazards out of products are identified and
described in terms of type of procedures used.
Range
practices may include but are not limited to – cleaning procedures,
maintenance procedures, dress codes, housekeeping, product
scanning;
evidence is required of two practices.
Outcome 2
Demonstrate knowledge of standards of product safety for premises, environment, and
equipment in a primary products food processing operation.
Evidence requirements
2.1
Standards of product safety for premises and the environment are described in
terms of organisational requirements.
Range
2.2
standards may include but are not limited to – suitability of
location, design and layout of establishments, construction of
establishments, facilities layout and construction (including lighting
and ventilation);
evidence is required of two examples.
Standards of product safety for equipment are described in terms of
organisational requirements.
Range
standards may include but are not limited to – equipment design,
temperature control, repairs and maintenance, tool management;
evidence is required of two examples.
Outcome 3
Demonstrate knowledge of standards of product safety for security in a primary products
food processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3.1
29090 version 1
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Standards of product safety for security are described in accordance with
organisational requirements.
Range
standards may include but are not limited to – premises and site
security, stores and transport security, vehicle access
management, management of visitors and contractors, laboratory
security, security of raw materials and ingredients, security of
finished products, security of documents and computer systems,
security during emergencies;
evidence is required of three standards.
3.2
Observations or measurements outside the critical limits are identified and
described in terms of the appropriate corrective actions.
3.3
Process for recording and reporting corrective actions is described in terms of
organisational requirements.
Outcome 4
Demonstrate knowledge of product safety plan implementation for a specific work area in a
primary products food processing operation.
Performance criteria
4.1
Product safety policy, procedures and responsibilities are identified and
described in terms of their relationship to a specific work area.
4.2
The characteristics of materials, product and processes are identified and
described in terms of carrying out work responsibilities.
4.3
Product safety hazards are identified and described in terms of actions required
to isolate, minimise or eliminate them.
Range
product safety hazards may include but are not limited to –
conditions conducive to microbial growth; known allergens
associated with food handled and processed; common types of
physical, chemical, and microbiological agents which can
contaminate food; conditions conducive to physical and chemical
contamination; common causes and evidence of crosscontamination;
evidence is required of four hazards.
4.4
Safety limits and parameters are identified and described in terms of each
critical control point.
4.5
Pest prevention and control methods are identified and described in terms of
their use in the workplace.
Replacement information
Primary Industry Training Organisation
SSB Code 101558
This unit standard replaced unit standard 25903.
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
29090 version 1
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31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
17 September 2015
N/A
Consent and Moderation Requirements (CMR) reference
0033
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 (CMRs). 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