NZQA registered unit standard
26292 version 3
Page 1 of 3
Title
Demonstrate knowledge of Meat Industry Standard 3 – Hygiene and
Sanitation
Level
4
Purpose
Credits
10
This unit standard is for supervisors and compliance staff who
are employed in a meat processing operation and required to
have in-depth knowledge of meat industry hygiene and
sanitation.
People credited with this unit standard are able to demonstrate
knowledge of: MIS 3 and hygiene and sanitation requirements
for a meat processing operation; and the outcomes of noncompliance with MIS 3.
Classification
Meat Processing > Meat Quality
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999.
2
Resource documents include but are not limited to – Industry Standard 3/Industry
Agreed Standard 3 (IS3/IAS3) – Hygiene and Sanitation, available from the Ministry
for Primary Industries at http://www.foodsafety.govt.nz/industry/sectors/meat-ostrichemu-game/meatman/ias3vsc/index.htm.
3
Definitions
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
MIS 3 – Industry Standard 3/Industry Agreed Standard 3 (IS3/IAS3) – Hygiene and
Sanitation.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of MIS 3 and hygiene and sanitation requirements for a meat
processing operation.
Evidence requirements
1.1
MIS 3 is described in terms of purpose in a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
26292 version 3
Page 2 of 3
1.2
MIS 3 is described in terms of legislative requirements related to sanitation and
hygiene.
1.3
The definition of hygiene and sanitation is explained using industry specific
terms.
Range
1.4
terms include but are not limited to – clean, contaminant, hygiene,
protective clothing, sanitary, sanitation, sanitising, sterilising.
The definition of hygiene and sanitation is explained in terms of its elements.
Range
elements include but are not limited to – maintenance of facilities,
establishment and maintenance of a state of hygiene, work
practices of personnel, requirements for the hygiene of personnel.
1.5
The effects of having unsound hygiene practices in a meat processing operation
are identified.
1.6
The processes for ensuring that hygiene and sanitation requirements are met
are identified in terms of organisational requirements.
Range
1.7
processes include but are not limited to – surveillance
programmes, actioning defects, change to process layout, potable
water, plant maintenance, vermin control, pre-operational hygiene,
process room atmosphere, processing hygiene, conveying product
and by-product, food that comes in contact with non-food contact
surfaces, waste management, cleaning programmes, chemicals,
dust, odours, fumes and gases, health of personnel, hygienic
practices.
The technical reasons for MIS 3 are described in terms of a premise’s
sanitation, operational hygiene, and hygiene of personnel requirements.
Range
requirements include but are not limited to – surveillance
programmes, actioning defects, change to process layout, potable
water, plant maintenance, vermin control, pre-operational hygiene,
process room atmosphere, processing hygiene, conveying product
and by-product, food that comes in contact with non-food contact
surfaces, waste management, cleaning programmes, chemicals,
dust, odours, fumes and gases, health of personnel, hygienic
practices.
Outcome 2
Demonstrate knowledge of the outcomes of non-compliance with MIS 3.
Evidence requirements
2.1
Non-compliance with MIS 3 is analysed in terms of its impact and
consequences on the product.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
2.2
26292 version 3
Page 3 of 3
Corrective and preventative actions are formulated to meet MIS 3 requirements
and in accordance with organisational requirements.
Replacement information
This unit standard replaced unit standard 17683 and unit
standard 19452.
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
19 March 2010
31 December 2018
Review
2
27 January 2015
N/A
Revision
3
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 (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