NZQA Expiring unit standard
19963 version 4
Page 1 of 4
Title
Work with temperature controlled stock in the dairy industry
Level
4
Credits
4
Purpose
People credited with this unit standard are able to: store stock
to meet temperature control requirements; monitor and
maintain temperature of stock within specifications; identify and
rectify problems associated with controlled temperature
storage; and demonstrate knowledge of controlled temperature
storage.
Classification
Dairy Manufacturing > Dairy - Generic
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Open.
Explanatory notes
1
Work must be carried out in accordance with organisational requirements, licensing
requirements, legislative requirements, and industrial awards and agreements.
2
Work will involve the use of instrumentation such as temperature gauges, to monitor
stores and zone temperatures, and take core temperature of product.
3
Work may involve exposure to chemicals, dangerous or hazardous substances.
4
Definitions
Stock refers to produce and products made in the dairy industry. This may include but is
not limited to raw materials such as milk and final products such as milk powder,
cheese, butter.
Organisational requirements include instructions to staff on policy and procedures which
are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – site specific requirements,
company quality management and legislative requirements.
Legislative requirements include the Hazardous Substances and New Organisms Act
1996, Health and Safety in Employment Act 1992, Health and Safety in Employment
Regulations 1995, Animal Products Act 1999, Animal Products (Dairy) Regulations
2005, relevant Dairy Specifications/Notices.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19963 version 4
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Store stock to meet temperature control requirements.
Evidence requirements
1.1
Goods requiring temperature control are identified in terms of their storage
requirements.
Range
1.2
storage requirements may include but are not limited to –
temperature limits, short and long term storage requirements,
segregation and co-storage requirements.
Goods are located in appropriate storage temperature controlled facilities and
temperature zones to meet storage requirements.
Outcome 2
Monitor and maintain temperature of stock within specifications.
Evidence requirements
2.1
The temperature of goods is monitored in accordance with specified limits.
2.2
Temperature of storage areas are monitored in accordance with storage zone
limit.
2.3
Short term storage times are complied with to meet transit stock requirements.
2.4
Goods handling procedures are implemented to maintain temperature control.
Outcome 3
Identify and rectify problems associated with controlled temperature storage.
Evidence requirements
3.1
Out-of-specification store or product temperatures are identified, rectified and/or
reported in accordance with organisational requirements.
3.2
Damaged product is segregated in accordance with organisational
requirements.
Outcome 4
Demonstrate knowledge of controlled temperature storage.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19963 version 4
Page 3 of 4
Evidence requirements
4.1
The use of temperature controlled storage facilities is explained in terms of
temperature zones.
4.2
The operational requirements for controlled temperature storage are described
in terms of application to the workplace.
requirements may include but are not limited to – short term and
long term storage requirements of products, monitoring
procedures and instrumentation, stock handling and stock rotation
procedures, recording and reporting, operating procedures for
goods handling equipment, food safety control points.
Range
4.3
Safety issues are described in terms of controlled temperature storage.
safety issues may include but are not limited to – health and safety
hazards and controls, food safety risks and controls,
environmental protection, housekeeping.
Range
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 June 2003
31 December 2017
Rollover and
Revision
2
25 September 2006
31 December 2017
Rollover and
Revision
3
17 July 2009
31 December 2017
Review
4
15 October 2015
31 December 2017
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19963 version 4
Page 4 of 4
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016