NZQA Expiring unit standard
16301 version 5
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Title
Explain microbiological sampling, testing methods and prevention of
contamination in dairy products
Level
4
Credits
4
Purpose
People credited with this unit standard are able to explain: inprocess and final product microbiological sampling of dairy
products; guidelines for laboratory accreditation for
microbiological testing of dairy products; the enumeration of
microorganisms; the isolation and identification of
microorganisms; the influence of milk quality on product quality;
and the prevention of the growth and survival of
microorganisms during dairy processing.
Classification
Dairy Manufacturing > Dairy Product Safety and Risk
Management
Available grade
Achieved
Explanatory notes
Definition
Laboratory accreditation in this unit standard refers to the programme for the accreditation
of New Zealand dairy industry and associated testing laboratories that has been
developed by Telarc SAI and Ministry of Agriculture and Forestry.
Outcomes and evidence requirements
Outcome 1
Explain in-process and final product microbiological sampling of dairy products.
Evidence requirements
1.1
In-process and final product microbiological sampling of dairy products is
explained in terms of controls for aseptic sampling.
Range
people, environment, sampling equipment, replicate samples,
sample protection.
1.2
In-process and final product microbiological sampling of dairy products is
explained in terms of requirements for assuring comprehensive results.
1.3
In-process and final product microbiological sampling of dairy products is
explained in terms of restrictions on re-sampling and re-testing of final dairy
products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16301 version 5
Page 2 of 4
Outcome 2
Explain guidelines for laboratory accreditation for microbiological testing of dairy products.
Evidence requirements
2.1
Guidelines for laboratory accreditation for microbiological testing of dairy
products are explained in terms of the identification of activities for which
registration is granted.
2.2
Guidelines for laboratory accreditation for microbiological testing of dairy
products are explained in terms of participation in inter-laboratory comparisons.
2.3
Guidelines for laboratory accreditation for microbiological testing of dairy
products are explained in terms of quality controls required for laboratory
accreditation.
Outcome 3
Explain the enumeration of microorganisms.
Evidence requirements
3.1
The enumeration of microorganisms is explained in terms of the production of a
homogenous dilution of the product from which the maximum number of
microorganisms can be isolated.
3.2
The enumeration of microorganisms is explained in terms of the procedure for
plating of microorganisms in, or on, nutrient agar.
3.3
The enumeration of microorganisms is explained in terms of temperature and
time requirements for incubation of agar plates.
3.4
The enumeration of microorganisms is explained in terms of requirements for
expression and recording of colony counts.
Outcome 4
Explain the isolation and identification of microorganisms.
Evidence requirements
4.1
The isolation and identification of microorganisms are explained in terms of the
use of appropriate media for identification of particular genera and species of
microorganisms.
4.2
The isolation and identification of microorganisms are explained in terms of the
use of enrichment where there are too few microorganisms to enumerate by
plate counting.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.3
16301 version 5
Page 3 of 4
The isolation and identification of microorganisms are explained in terms of
tentative identification using the gram stain and catalase test.
Outcome 5
Explain the influence of milk quality on product quality.
Evidence requirements
5.1
The influence of milk quality on product quality is explained in terms of bacterial
count levels that will cause measurable changes in pH.
5.2
The influence of milk quality on product quality is explained in terms of how
psychrotrophic microorganisms may influence product quality.
5.3
The influence of milk quality on product quality is explained in terms of how
lactic acid bacteria and coliforms may influence the pH of milk.
5.4
The influence of milk quality on product quality is explained in terms of the
influence of thermoduric microorganisms on the quality of dairy products.
5.5
The influence of milk quality on product quality is explained in terms of the
influence of somatic cells on final product quality.
Outcome 6
Explain the prevention of the growth and survival of microorganisms during dairy
processing.
Evidence requirements
6.1
The prevention of the growth and survival of microorganisms during dairy
processing is explained in terms of conditions required for growth and survival
of environmental microorganisms.
Range
6.2
The prevention of the growth and survival of microorganisms during dairy
processing is explained in terms of conditions required for growth and survival
of in-process microorganisms.
Range
6.3
airborne microorganisms, water borne microorganisms, vermin
and faecal carried microorganisms.
mesophiles, thermophiles, non-starter lactic acid bacteria.
The prevention of the growth and survival of microorganisms during dairy
processing is explained in terms of the use of microbiological in-process trend
data and process information to prevent and resolve microbiological problems.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16301 version 5
Page 4 of 4
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
5 July 1999
31 December 2017
Revision
2
13 June 2003
31 December 2017
Rollover and
Revision
3
17 July 2009
Review
4
15 October 2015
31 December 2017
Rollover
5
21 January 2016
31 December 2019
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 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