NZQA Expiring unit standard
15274 version 5
Page 1 of 3
Title
Work in a food business under a food safety programme
Level
3
Purpose
Credits
4
This unit standard is for people working in a food business in
an operational role following a food safety programme.
People credited with this unit standard are able to: describe the
benefits of a food safety programme in relation to food safety in
a food business; monitor and record control at critical control
points in accordance with a food safety programme; and take
corrective actions according to the food safety programme.
Classification
Hospitality > Food Safety
Available grade
Achieved
Explanatory notes
1
Definitions
critical limits – a criterion (for example a cooking temperature or time, or refrigeration
temperature) that must be met in order to ensure food safety;
establishment requirements – any policy, procedure, process or agreed requirement,
either written or oral, that is made known to the candidate prior to assessment
against this unit standard;
food business – an operation that engages in the production, manufacture,
preparation, packaging, storage, handling, transport, distribution, or sale of food
whether for profit or not;
food safety programme – a programme based on the principles of Hazard Analysis
Critical Control Point (HACCP), designed to identify and control food safety risk
factors, in order to establish and maintain food safety. Risks may relate to
production, manufacture, preparation, packaging, storage, handling, distribution, or
sale of food;
hazard – a biological, chemical, or physical agent with the potential to cause harm
when present at an unacceptable level.
2
All outcomes are to be assessed by observation and/or questioning as appropriate.
Outcomes and evidence requirements
Outcome 1
Describe the benefits of a food safety programme in relation to food safety in a food
business.
Evidence requirements
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15274 version 5
Page 2 of 3
1.1
The description outlines the benefit of food safety techniques based on
prevention of contamination rather than on end product testing.
1.2
The description identifies the difference between food safety and food quality in
terms of establishment requirements.
1.3
The description gives an example of the possible impact of an establishment
failing to comply with their food safety programme.
1.4
The description includes examples of hazards in a food business and their
control measures.
Range
1.5
hazards – biological, chemical, physical.
The principles of HACCP are outlined and explained in accordance with
New Zealand Food Safety Authority guidelines.
Outcome 2
Monitor and record control at critical control points in accordance with a food safety
programme.
Evidence requirements
2.1
Observations and/or measurements are made and recorded in accordance with
the food safety programme.
Outcome 3
Take corrective actions according to the food safety programme.
Evidence requirements
3.1
Observations and/or measurements are compared against critical limits
identified in the food safety programme.
3.2
Observations and/or measurements outside the critical limits are matched to the
appropriate corrective actions in the food safety programme.
3.3
The selected corrective action is taken and recorded according to the food
safety programme.
Replacement information
This unit standard has been replaced by unit standard
27955.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15274 version 5
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 September 1998
31 December 2016
Revision
2
15 November 2002
31 December 2016
Review
3
22 September 2004
31 December 2016
Rollover and
Revision
4
15 January 2010
31 December 2016
Review
5
12 December 2013
31 December 2016
Consent and Moderation Requirements (CMR) reference
0112
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.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016