NZQA Expiring unit standard
4817 version 6
Page 1 of 3
Title
Control pathogens in the dairy industry
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: identify
sources of, potential consequences of, and controls to prevent
pathogenic contamination of dairy products; implement site
hygiene practices; and implement site environmental pathogen
monitoring procedures.
Classification
Dairy Manufacturing > Dairy Product Safety and Risk
Management
Available grade
Achieved
Explanatory notes
Definitions
Pathogens – refer to any microorganism that may cause disease. Pathogens
relevant to this unit standard include but are not limited to – salmonella species,
listeria monocytogenes, staphylococcus aureus, E. coli, bacillius cereus, clostridium
perfringens, enterobacter zakazakii.
Site hygiene practices include but are not limited to compliance with – Animal
Products (Dairy) Regulations 2005.
Site environmental pathogen surveillance programme – refers to a programme that is
contained within site hygiene procedures.
Microbiocidal treatment – refers to a processing step that is intended to eliminate
microbiological hazards in food, or reduce them to acceptable levels. This includes
pasteurisation, UHT heat treatment, and other technologies such as micro-filtration,
high pressure processing and electric pulsed field technology.
Outcomes and evidence requirements
Outcome 1
Identify sources of, potential consequences of, and controls to prevent, pathogenic
contamination of dairy products.
Evidence requirements
1.1
Sources of pathogens are identified in terms of potential for post-microbiocidal
treatment contamination of dairy products.
Range
includes but is not limited to – people, environment, ancillary
services, pests, product contact surfaces, cross-contamination.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
1.2
Factors that promote growth of pathogens are identified in terms of the
prevention of contamination and growth in dairy products.
Range
1.3
4817 version 6
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factors include but are not limited to – moisture, nutrients,
temperature growth range and tolerance, multiplication rate.
Consequences of pathogenic contamination of dairy products are identified in
terms of potential effects on humans.
Range
effects include but are not limited to – food-poisoning, diarrhoea,
abdominal disorders, death.
1.4
Consequences of pathogenic contamination of dairy products are identified in
terms of potential market impacts.
1.5
Pathogen controls are identified in terms of the prevention of contamination and
growth in dairy products.
Range
controls include but are not limited to – exclusion from premises,
factory hygiene zoning and environmental surveillance, people
control, pest control.
Outcome 2
Implement site hygiene practices in the dairy industry.
Range
includes but is not limited to – personal hygiene, dress standards, entry
procedures.
Evidence requirements
2.1
Hygiene practices are explained in accordance with site hygiene procedures.
2.2
Hygiene practices are implemented in accordance with site hygiene procedures.
Outcome 3
Implement site environmental pathogen monitoring procedures.
Evidence requirements
3.1
Individual and composite environmental samples are taken in accordance with
the site environmental pathogen surveillance programme.
3.2
Environmental monitoring sample handling is explained in accordance with the
site environmental pathogen surveillance programme.
3.3
Actions following a positive result of pathogens in an internal critical
environment are explained in terms of key objectives.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4817 version 6
Page 3 of 3
Replacement information
This unit standard has been replaced by unit standard
28630
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
22 June 1995
31 December 2017
Review
2
5 July 1999
31 December 2017
Review
3
26 August 2002
31 December 2017
Revision
4
13 June 2003
31 December 2017
Rollover and
Revision
5
17 July 2009
Review
6
18 June 2015
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.
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