16312 version 4
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Explain foot and mouth disease controls in the processing of milk in the
dairy industry
Level
3
Credits
4
Purpose
People credited with this unit are able to: explain the features and
characteristics of foot and mouth disease; describe the responsibilities for
foot and mouth disease control in milk processing; explain the actions
required to minimise foot and mouth disease spread; prepare and test
sanitising mixture for use in the dairy industry; explain the responsibilities and
actions contained in a site response plan; and explain requirements for
categorising product and effluent into correct foot and mouth disease status.
Subfield
Dairy Manufacturing
Domain
Dairy Environmental Management
Status
Registered
Status date
26 August 2002
Date version published
17 July 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0022
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
Definitions
Organisational requirements refer to 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 requirements, and legislative requirements.
 New Zealand Qualifications Authority 2016
16312 version 4
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Legislative requirements in this unit standard include but are not limited to compliance with
– Health and Safety in Employment Act 1992, Biosecurity Act 1993, Health and Safety in
Employment Regulations 1995, Animal Products Act 1999, Animal Products (Dairy)
Regulations 2005, relevant Dairy Specifications/Notices.
Elements and performance criteria
Element 1
Explain the features and characteristics of foot and mouth disease.
Performance criteria
1.1
Features of the disease are explained in relation to its effect on animals and its
significance to New Zealand.
Range
1.2
explanation includes but is not limited to – definition of foot and
mouth disease, the animals it affects.
The characteristics are explained in relation to how the virus is spread.
Range
explanation includes but is not limited to – infected animals, wind,
people, fomite spread.
Element 2
Describe the responsibilities for foot and mouth disease control in milk processing.
Performance criteria
2.1
Roles of site personnel involved in foot and mouth disease control are explained
in accordance with organisational and legislative requirements.
Range
requirements include but are not limited to those pertaining to –
milk reception, milk treatment, process control, product
identification and segregation, effluent treatment and disposal.
 New Zealand Qualifications Authority 2016
16312 version 4
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Element 3
Explain the actions required to minimise foot and mouth disease spread.
Performance criteria
3.1
Environmental controls of product, movement and waste disposal, in terms of
safe disposal and product movement are explained in accordance with
organisational requirements.
Range
3.2
organisational requirements include but are not limited to those
pertaining to – vehicles, personnel, clothing and footwear,
amenities, housekeeping and pests, heat treatment, pH treatment,
spilt milk, product wastes, rubbish, effluent, product identification,
product segregation.
Requirements for decontamination of personnel moving out of high-risk area are
explained in accordance with organisational requirements.
Range
organisational requirements include but are not limited to – use of
footbaths, clothing changes, showering, signage.
Element 4
Prepare and test sanitising mixture for use in the dairy industry.
Performance criteria
4.1
Approved chemicals are identified in accordance with organisational
requirements.
4.2
Requirements for sanitising to control of foot and mouth disease are explained
in accordance with legislative requirements.
Range
4.3
sanitising requirements include but are not limited to those
pertaining to – milk spills, reusable articles including overalls, wet
weather gear, product waste, cleaning items and tools, sensitive
items, high risk areas, tankers.
Sanitiser is prepared and the pH is tested in accordance with legislative
requirements.
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Element 5
Explain the responsibilities and actions contained in a site response plan.
Performance criteria
5.1
The features of the site response plan are explained in relation to areas of
responsibility.
Range
5.2
The immediate response features of the site response plan are explained in
accordance with organisational requirements.
Range
5.3
explanation may include but is not limited to – site and personnel
control, milk and dairy raw materials treatment, processing and
packaging areas, effluent disposal, warehouse and cool stores,
laboratory, site services.
Evidence is required for two areas of responsibility.
features include but are not limited to – notification of foot and
mouth disease; emergency product and personnel control;
movement restrictions within and out of processing site; high risk
area, restricted places, and controlled area; decontamination
procedures; changes to processing parameters and testing
procedures; equipment and chemical requirements; product
identification and segregation; effluent treatment and waste
disposal procedures; attainment of approval to operate.
The controlled operations of the site response plan are explained in accordance
with legislative requirements.
Range
features include but are not limited to – site monitoring,
maintaining and monitoring procedures implemented for control of
product and personnel movement, product processing, testing and
storage, effluent treatment.
Element 6
Explain requirements for categorising product and effluent into correct foot and mouth
disease status.
Performance criteria
6.1
Terminology for categorising product and effluent is explained in accordance
with legislative requirements.
Range
6.2
terminology includes but is not limited to – treated, safe, suspect,
untreated.
Factors which may cause the categorising of product and effluent to change are
identified in accordance with legislative requirements.
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6.3
Segregation and traceability of product is explained in accordance with
legislative requirements.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP 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.
 New Zealand Qualifications Authority 2016