NZQA registered unit standard
28265 version 1
Page 1 of 5
Title
Develop, implement and review a HACCP application for a food
processing operation
Level
5
Purpose
Credits
20
This unit standard is for experienced people required to have
in-depth knowledge of the Hazard Analysis and Critical Control
Point (HACCP) system in order to develop and/or review a
HACCP application for a food processing operation.
People credited with this unit standard are able to: explain the
elements for the application of HACCP principles to achieve
food safety; outline the initial steps involved in developing a
HACCP application; explain the types and sources of hazards
relevant to food safety and their controls; develop and
implement a HACCP application; and review a HACCP
application, for 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 Act 2014, Food Hygiene
Regulations 1974, Food (Safety) Regulations 2002; New Zealand (Australia New
Zealand Food Standards Code) Food Standards 2002, available at
http://www.foodsafety.govt.nz/.
2
Definitions
CCP – critical control point, a step at which control can be applied. A critical control
point is essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level, which is a level of hazard considered essential for food safety.
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 and 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 guidelines – 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
28265 version 1
Page 2 of 5
Internal verification – verification that an operator or person undertakes on behalf of
the primary processing operation.
OMARS – overseas market access requirements.
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
Risk-based programmes – the collective term used to cover programmes such as risk
management programmes (RMPs) under the Animal Products Act and food safety
programmes (FSPs)/food control plans (FCPs) under the Food Act.
3
Codex Alimentarius Commission – Hazard Analysis and Critical Control Point
(HACCP) Systems and Guidelines for its application, available from Primary ITO,
http://www.primaryito.ac.nz.
4
Evidence for the practical components of this unit standard must be appropriate to
the candidate (i.e. food business, regulator, external verifier). Evidence for this unit
standard can be supplied from an application the candidate has completed or from
an application the candidate may verify in their role as a verifier or regulator.
5
A HACCP application may be used for product other than for human consumption
e.g. product intended for animal consumption.
Outcomes and evidence requirements
Outcome 1
Explain the elements for the application of HACCP principles to achieve food safety in a
food processing operation.
Evidence Requirements
1.1
The seven principles of HACCP are explained in accordance with the CODEX
definitions.
1.2
Other elements essential to the application of HACCP principles are explained
in terms of relevant legislation and industry guidelines, including within a riskbased programme if required.
Range
1.3
other elements include but are not limited to – scope, product
description, process description.
The way all the elements are used in a risk-based programme is explained in
terms of relevant legislation, industry guidelines and OMARs.
Outcome 2
Outline the initial steps involved in developing a HACCP application in a food processing
operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28265 version 1
Page 3 of 5
2.1
The factors that influence the composition of a HACCP team are outlined in
terms of industry guidelines.
2.2
The scope for a HACCP application is outlined in terms of a food processing
operation operating under a risk-based programme.
2.3
Types of products produced for a food processing operation are outlined in
terms of their product descriptions.
2.4
Process steps taken to produce the products are outlined in terms of the
relationship to a HACCP application.
Outcome 3
Explain the types and sources of hazards relevant to food safety and their controls in a
food processing operation.
Evidence requirements
3.1
The definition of a hazard is explained in terms of biological, chemical and
physical food safety hazards.
Range
3.2
Sources of hazards are explained in terms of their impact on the food
processing operation.
Range
3.3
evidence is required of three examples of each type of hazard.
evidence is required of a minimum of three types of sources and
one example of each.
Options for control of hazards are explained in terms of relevant legislation and
industry guidelines.
Range
options include but are not limited to – CCP, general control
measures, no control.
Outcome 4
Develop and implement a HACCP application for a food processing operation.
Evidence requirements
4.1
The relationship between a HACCP application and the supporting systems is
explained in terms of relevant legislation and industry guidelines.
4.2
The reasons for using supporting systems for hazard control rather than
inclusion in a HACCP application are explained in terms of relevant legislation
and industry guidelines.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
4.3
The information required to document, support and implement the HACCP
application is identified in terms of relevant legislation and industry guidelines.
Range
4.4
28265 version 1
Page 4 of 5
information includes but is not limited to – documentation, records.
Food processing business roles responsible for the development,
implementation and maintenance of a HACCP application are outlined in terms
of relevant legislation and industry guidelines.
Range
roles include but are not limited to – expected competencies,
training.
4.5
Validation of a HACCP application is explained in terms of relevant legislation
and industry guidelines.
4.6
The HACCP application is developed and implemented in accordance with
relevant legislation and industry standard requirements.
Outcome 5
Review a HACCP application for a food processing operation.
Evidence requirements
5.1
The process for internal verification of a HACCP application and the supporting
systems meets relevant legislation and industry guidelines.
Range
5.2
Factors to be considered in a review of a HACCP application are identified and
described in terms of relevant legislation and organisational requirements.
Range
5.3
internal verification includes but is not limited to – reality checks,
monitoring and corrective action records, record review.
factors include but are not limited to – elements of the HACCP
application, documentation amendments.
The HACCP application is reviewed in accordance with relevant legislation and
organisational requirements.
Replacement information
This unit standard replaced unit standard 12626.
Planned review date
31 December 2019
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28265 version 1
Page 5 of 5
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