NZQA Expiring unit standard
19988 version 5
Page 1 of 4
Title
Implement a product safety plan for a work area in the dairy industry
Level
3
Credits
5
Purpose
People credited with this unit standard are able to: monitor
product safety in a work area or sub-system; contribute to
continuous improvement in a product safety plan; and
demonstrate knowledge of product safety plan implementation
relating to individual work area.
Classification
Dairy Manufacturing > Dairy Product Safety and Risk
Management
Available grade
Achieved
Explanatory notes
1
Work must be carried out in accordance with organisational requirements, licensing
requirements, legislative requirements, and industrial awards and agreements.
2
Workplace information can include Standard Operating Procedures (SOPs),
specifications and product safety plan advice.
3
Responsibility for monitoring product safety relates to work area, section or subsystem and is guided by the product safety plan.
4
Products and materials handled by the operator may include raw materials,
ingredients, consumables and finished product.
5
Control points, inspection and test requirements refer to those outlined in the product
safety plan.
6
Company product safety standards must be consistent with legal and quality
requirements.
7
Involvement in continuous improvement can include participation in structured
improvement programmes and day-to-day problem solving.
8
Examples of product safety hazards depend on work context and may include time,
temperature, pH and water activity.
9
Contribution to continuous improvement is typically undertaken in consultation with
the Hazard Analysis Critical Control Point (HACCP) team.
10
Product safety requirements in this unit standard encompass the company or
legislative requirements that underpin product safety programmes in the dairy
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19988 version 5
Page 2 of 4
industry. These include but are not limited to – Animal Products Act 1999, Animal
Products (Dairy) Regulations 2005, relevant Dairy Specifications/Notices.
11
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.
Outcomes and evidence requirements
Outcome 1
Monitor product safety in a work area or sub-system.
Evidence requirements
1.1
Critical control points are monitored to meet product safety requirements.
Range
critical control points may include but are not limited to – checks,
inspections, tests.
1.2
Out-of-control processes or situations are identified and corrective action is
taken in accordance with organisational requirements.
1.3
Product safety information is recorded in accordance with organisational
requirements.
Outcome 2
Contribute to continuous improvement in a product safety plan.
Evidence requirements
2.1
Potential sources of product contamination are identified and reported in
accordance with organisational requirements.
2.2
Conditions which promote microbial growth are identified.
2.3
Situations which present a product safety risk are identified, rectified and/or
reported in accordance with organisational requirements.
Outcome 3
Demonstrate knowledge of product safety plan implementation relating to individual work
area.
Evidence requirements
3.1
Product safety policy, procedures and responsibilities are identified in terms of
their relationship to individual work area.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19988 version 5
Page 3 of 4
3.2
The characteristics of materials, product and processes are identified in terms
of carrying out work responsibilities.
3.3
Product safety hazards are identified in terms of workplace requirements.
Range
common product safety hazards may include but are not limited to
– conditions conducive to microbial growth; known allergens
associated with food handled and processed; common types of
physical, chemical, and microbiological agents which can
contaminate food; conditions conducive to physical and chemical
contamination; common causes and evidence of crosscontamination.
3.4
Safety limits and parameters are identified in terms of each critical control point.
3.5
Pest prevention and control methods are identified in terms of their use in the
workplace.
Replacement information
This unit standard has been replaced by unit standard
28631
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
Rollover and
Revision
2
25 September 2006
Rollover and
Revision
3
25 July 2007
Rollover and
Revision
4
17 July 2009
Review
5
18 June 2015
31 December 2017
31 December 2017
31 December 2017
31 December 2017
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19988 version 5
Page 4 of 4
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016