18405 version 3
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Comply with a product safety programme in the dairy industry
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: describe the benefits of a
product safety programme in relation to product safety in the dairy industry;
monitor and record control at Critical Control Points; and take corrective
actions according to an applicable product safety programme.
This unit standard is for people working within the dairy industry in an
operational role following a product safety programme.
Subfield
Dairy Manufacturing
Domain
Dairy Product Safety and Risk Management
Status
Registered
Status date
31 July 2001
Date version published
26 January 2007
Planned review date
31 December 2011
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
1
Organisational requirements refers to instructions to staff on policy and procedures
which are documented in memo and/or manual format and are available in the
workplace. These requirements include but are not limited to – site specific
requirements, company quality management requirements, approved codes of
practice and guidelines, and legislative requirements.
2
Legislative requirements in this unit standard refer to legislation and regulations that
include but are not limited to – Animal Products (Dairy) Regulations 2005; Animal
Products (Dairy Risk Management Programme Specifications) Notice 2005; and
subsequent amendments
 New Zealand Qualifications Authority 2016
18405 version 3
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3
HACCP – in this unit standard means Hazard Analysis Critical Control Point, a
system designed to identify hazards associated with processing and to ensure
control is established at critical points in the process.
4
Product safety programme – a programme based on the MAF dairy industry optimal
regulation model, product safety plans and the principles of Hazard Analysis Critical
Control Point. Such programmes are designed to identify and control product safety
risk factors, in order to establish and maintain product safety. Risks may relate to
procurement, production, manufacture, packaging, storage, handling, and distribution
of products.
Elements and performance criteria
Element 1
Describe the benefits of a product safety programme in relation to product safety in the
dairy industry.
Performance criteria
1.1
The description outlines the difference between product safety techniques
based on prevention of contamination rather than on end product testing and
inspection.
1.2
The description identifies the difference between product safety and product
quality in terms of organisational requirements.
1.3
The description gives an example of the possible impact of a department failing
to comply with their product safety programme.
1.4
The description includes examples of hazards in the dairy industry and their
control measures.
Range
hazards – biological, chemical, physical.
Element 2
Monitor and document control at Critical Control Points in accordance with an applicable
product safety programme.
Performance criteria
2.1
Observations and/or measurements are made in accordance with the product
safety programme.
2.2
Observations and/or measurements are recorded according to the product
safety programme.
Element 3
Take corrective actions according to an applicable product safety programme.
 New Zealand Qualifications Authority 2016
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Performance criteria
3.1
Observations and/or measurements are compared against critical limits
identified in the product safety programme.
3.2
Observations and/or measurements outside the critical limits are matched to the
appropriate corrective actions in the product safety programme.
3.3
The selected corrective action is followed according to the product safety
programme.
3.4
Corrective action is recorded in accordance with the product safety programme.
3.5
Notification of corrective action is made to appropriate personnel and
organisations.
Range
supervisors, management, quality officers, MAF.
Please note
Providers must be accredited by the Qualifications Authority, 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 the Qualifications Authority 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