NZQA Expiring unit standard
12624 version 7
Page 1 of 4
Title
Monitor a meat processing operation under a HACCP system
Level
2
Credits
Purpose
8
People credited with this unit standard are able to: describe the
requirements of HACCP in relation to food safety in a meat
processing operation; explain individual responsibilities for
monitoring product safety policies, procedures and critical
control points; make observations and measurements in a meat
processing operation using HACCP principles; and take
corrective actions according to a HACCP plan in a meat
processing operation.
This unit standard is recommended for people who are required
to have a broad knowledge of Hazard Analysis Critical Control
Point (HACCP) system when monitoring a critical control point
during a meat processing operation.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
The current Industry Standards are available from the New Zealand Food Safety
Authority (NZFSA) at
http://www.nzfsa.govt.nz/animalproducts/meat/meatman/index.htm.
2
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999; Health and Safety in Employment Act 1992.
3
Definitions
HACCP – hazard analysis critical control point, a system which identifies, analyses
and controls hazards which are significant for food safety.
Hazard – a biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
Organisational requirements refer to instructions to staff on policy and procedures
which are documented in memo, electronic or manual format and are available in the
workplace.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12624 version 7
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Describe the requirements of HACCP in relation to food safety in a meat processing
operation.
Evidence requirements
1.1
HACCP and other food safety techniques are compared to determine their
differences.
Range
1.2
Consequences of a company failing to comply with their HACCP plan are
outlined.
Range
1.3
includes but is not limited to – statutory obligations, customer
requirements.
Measures used to control biological, chemical and physical hazards in a meat
processing operation are described.
Range
1.4
includes but is not limited to – food safety, food quality.
one example of each hazard and its control measure.
The principles of HACCP are outlined and explained in accordance with New
Zealand Food Safety Authority standards.
Outcome 2
Explain individual responsibilities for monitoring of product safety policies, procedures and
critical control points.
This unit standard is
Individual responsibilitiesexpiring
for monitoring and recording of product safety control
points are explained in accordance with organisational requirements.
Evidence requirements
2.1
2.2
Individual responsibilities for reporting of potential product safety hazards and
breaches of product safety policies and procedures are explained in accordance
with organisational requirements.
2.3
Individual responsibilities for identification and segregation of actual or potential
unsafe meat product are explained in accordance with organisational
requirements.
Outcome 3
Make observations and measurements in a meat processing operation using HACCP
principles.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12624 version 7
Page 3 of 4
Evidence requirements
3.1
Observations and measurements made are within established critical limits.
3.2
Observations and measurements are recorded in accordance with the HACCP
plan.
Outcome 4
Take corrective actions according to a HACCP plan in a meat processing operation.
Evidence requirements
4.1
Measurements outside the critical limit are matched to the appropriate
corrective actions in the HACCP plan.
4.2
The selected corrective action is followed according to the HACCP plan.
4.3
Corrective actions are recorded in accordance with the HACCP plan.
Replacement information
This unit standard and unit standard 12625 have been
replaced by unit standard 28263.
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
Review
Revision
1
9unit
November 1998
31 December
This
standard
is2016
2
30 August 1999
31 December 2016
3
19 July
2001
31 December 2016
expiring
Revision
4
12 August 2004
31 December 2016
Review
5
19 March 2010
31 December 2016
Review
6
27 January 2015
31 December 2016
Rollover
7
17 September 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0033
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
12624 version 7
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 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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016