NZQA registered unit standard
28261 version 1
Page 1 of 4
Title
Apply sampling techniques in a meat processing operation
Level
4
Purpose
Credits
5
This unit standard is for experienced people who are employed
as official assessors responsible for carrying out compliance
checks in a meat processing operation.
People credited with this unit standard are able to: describe the
types of samples collected; demonstrate knowledge of the
principles of sampling; collect and record samples; and
package and record monitoring samples in a meat processing
operation.
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 – Animal Products (Export
Requirement: Inspection Agencies Ante-mortem and Post-mortem Inspection) Notice
2009, available from the Ministry for Primary Industries at
http://www.foodsafety.govt.nz/elibrary/industry/animal_productscarrying_postmortem.pdf.
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.
Official assessors – ante-mortem and post-mortem examiners appointed under
Section 79 of the Animal Products Act 1999 to carry out animal material and animal
product examinations.
Outcomes and evidence requirements
Outcome 1
Describe the types of samples collected in a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28261 version 1
Page 2 of 4
Evidence requirements
1.1
Samples collected from meat or meat products for microbiological tests are
described in terms of their types.
Range
1.2
Samples collected from meat or meat products for chemical tests are described
in terms of their types.
Range
1.3
samples may include but are not limited to – aerobic plate count,
Escherichia coli, E Coli 0157:H7, Staphylococci, Salmonella,
Listeria monocytogenes, Clostridium perfringens, sulphitereducing anaerobes;
evidence is required for two samples from the candidate’s
workplace.
samples may include but are not limited to – ash, carbohydrate,
fat, moisture, protein, calcium;
evidence is required for two samples from the candidate’s
workplace.
Samples collected from air and effluent discharges for testing are described in
terms of their types.
Range
evidence is required for two samples from the candidate’s
workplace.
Outcome 2
Demonstrate knowledge of the principles of sampling in a meat processing operation.
Evidence requirements
2.1
The process required to achieve a representative sample is described in terms
of underlying principles and organisational requirements.
2.2
The reasons for varying sampling requirements are explained in terms of their
effect on the sample.
Range
2.3
sampling requirements may include but are not limited to –
characteristics of product or material to be sampled, need to
monitor effectiveness of corrective action, sampling techniques,
nature of tests to be performed on the sample;
evidence is required of three sampling requirements.
Legislative requirements are identified in terms of their relationship to sampling.
Range
legislative requirements include but are not limited to – health,
safety, hygiene, labelling.
Outcome 3
Collect and record samples in a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28261 version 1
Page 3 of 4
Evidence requirements
3.1
Sampling requirements are identified in accordance with organisational
requirements.
3.2
Samples are collected in accordance with organisational and legislative
requirements.
3.3
Sample details are recorded in accordance with organisational requirements.
3.4
Any defects or abnormalities in the sample are identified and reported to
supervisory staff in accordance with organisational requirements.
Outcome 4
Package monitoring samples in a meat processing operation.
Evidence requirements
4.1
Samples from each carcass are individually packaged in leak-proof, durable,
packaging material and free from contamination in accordance with
organisational requirements.
4.2
Samples are labelled in accordance with organisational and statutory
requirements.
4.3
Samples are frozen and stored in accordance with organisational and statutory
requirements.
4.4
An anti-tampering device is used in accordance with organisational and
statutory requirements.
4.5
Samples are submitted for testing in accordance with organisational and
statutory requirements.
Outcome 5
Record monitoring samples in a meat processing operation.
Evidence requirements
5.1
Monitoring samples are recorded and retained in accordance with
organisational and statutory requirements.
Replacement information
This unit standard replaced unit standard 21624 and unit
standard 25843.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
28261 version 1
Page 4 of 4
31 December 2019
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
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