NZQA Expiring unit standard
18407 version 6
Page 1 of 4
Title
Explain the workplace application of HACCP in the dairy industry
Level
4
Credits
8
Purpose
People credited with this unit standard are able to explain: the
legislative requirements for HACCP plans and their importance
in the dairy industry; the application of HACCP as a tool for
identifying and controlling potential food safety hazards; CCP’s
and critical food safety limits relevant to the individual’s
workplace or site; and corrective actions to be taken if food
safety limits are exceeded.
Classification
Dairy Manufacturing > Dairy Product Safety and Risk
Management
Available grade
Achieved
Explanatory notes
1
Definitions
Organisational requirements refer 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, hygiene, health and
safety, regulatory and legislative requirements.
HACCP – in this unit standard means Hazard Analysis Critical Control Point, a
system designed to identify hazards associated with food product and to ensure
control is established at critical points in the process.
Food safety hazard in this unit standard refers to a biological, chemical or physical
property, or condition of, food with the potential to cause an adverse health effect.
Critical control point (CCP) refers to a step in a process at which a control can be
applied which is essential to prevent, eliminate, or reduce a food safety hazard to an
acceptable level.
2
Routine explanations and reports may: be in everyday workplace language including
mathematical language and some commonly used technical terms; be presented
orally; be presented in writing using standard format, proforma, charts and diagrams;
include mathematical and other information from several sources.
3
Assessment against this unit standard must occur in the industry context, and should
take place primarily on-the-job under normal working conditions.
4
Mathematical operations may include routine estimation and calculation and involve
percentages, comparisons, and variations. Calculators may be used.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18407 version 6
Page 2 of 4
5
Descriptions of work practices must be in accord with codes of practice and
organisational requirements.
6
Legislative and regulatory requirements applicable to this unit standard may include –
Animal Products Act 1999, Animal Products (Dairy) Regulations 2005, relevant Dairy
Specifications/Notices.
Outcomes and evidence requirements
Outcome 1
Explain the legislative requirements for HACCP plans and their importance in the dairy
industry.
Evidence requirements
1.1
HACCP methodology is explained in terms of origin and importance to the dairy
industry.
Range
1.2
includes but is not limited to – Codex Alimentarius, export
licences, public health, reputation for quality, commercial risk.
Legislative requirements for HACCP plans are explained in accordance with
organisational requirements.
Outcome 2
Explain the application of HACCP as a tool for identifying and controlling potential food
safety hazards.
Evidence requirements
2.1
The explanation establishes the nature and significance of food safety hazards.
Range
chemical hazards, biological hazards, physical hazards;
legislation infringement.
2.2
The explanation establishes the application of the Codex Alimentarius Decision
Tree method to identify Critical Control Points (CCPs).
2.3
The explanation establishes the application of means to monitor and control a
CCP.
Range
preventative measure, critical limits, monitoring procedure and
frequency, corrective actions, recording, verification.
Outcome 3
Explain CCPs and critical food safety limits relevant to the individual’s workplace or site.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18407 version 6
Page 3 of 4
3.1
The significance of CCPs are identified and explained in terms of relevance to
the workplace or site requirements.
3.2
The critical food safety limits for each CCP in the workplace and/or operation
are identified and the consequences of exceeding each critical food safety limit
are explained in accordance with documented HACCP plan and/or procedures.
Outcome 4
Explain corrective actions to be taken if food safety limits are exceeded.
Evidence requirements
4.1
Corrective actions to be taken if food safety limits are exceeded are explained in
terms of responsibility, recording and reporting in accordance with
organisational requirements.
4.2
Actions to be taken for isolating product and/or bringing the process and/or
situation back into control if critical limits are exceeded are explained in
accordance with organisational requirements.
Range
internal policies and procedures, responsibilities, limits of
authority.
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
31 July 2001
31 December 2017
Review
2
28 May 2002
31 December 2017
Revision
3
13 June 2003
31 December 2017
Rollover and
Revision
4
17 July 2009
Review
5
15 October 2015
31 December 2017
Rollover
6
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
18407 version 6
Page 4 of 4
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