NZQA Expiring unit standard
12625 version 7
Page 1 of 4
Title
Supervise a meat processing operation under a HACCP system
Level
3
Purpose
Credits
15
People credited with this unit standard are able to: describe the
content of a HACCP plan for a meat processing operation;
describe the supporting programmes relevant to the meat
processing operation under supervision; supervise a meat
processing operation in accordance with the HACCP plan; take
corrective and preventative actions for situations documented
in a HACCP plan for a meat processing operation; and
describe corrective actions for circumstances in a meat
processing operation not documented in the HACCP plan.
This unit standard is recommended for people supervising a
production line operating under a Hazard Analysis Critical
Control Point (HACCP) system or for people who wish to obtain
this position in a meat processing plant.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
2
Reference
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.
This unit standard is
Legislation relevant to this unitexpiring
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.
Outcomes and evidence requirements
Outcome 1
Describe the content of a HACCP plan for a meat processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12625 version 7
Page 2 of 4
1.1
The description outlines the role of supporting programmes in the
implementation of a HACCP plan.
1.2
The description outlines the roles and responsibilities of every individual in an
organisation with respect to the operation of a HACCP plan.
Range
includes but is not limited to – managers, supervisors, coordinators, operators.
1.3
The description identifies biological, chemical and physical hazards that can
affect the products produced.
1.4
The requirements for Critical Control Points to be included in the plan are
outlined.
Outcome 2
Describe the supporting programmes relevant to the meat processing operation under
supervision.
Evidence requirements
2.1
The description details the supporting programmes operating at the site for the
meat processing operation area under the candidate’s supervision.
Outcome 3
Supervise a meat processing operation in accordance with the HACCP plan.
Evidence requirements
3.1
3.2
This unit standard is
The supervision of operator
performance is carried out according to the HACCP
expiring
plan.
The supervision ensures that the monitoring sheets are used according to the
HACCP plan.
Outcome 4
Take corrective and preventative actions for situations documented in a HACCP plan in a
meat processing operation.
Evidence requirements
4.1
Corrective and preventative actions are taken in accordance with the HACCP
plan.
4.2
Corrective and preventative actions are recorded in accordance with the
HACCP plan.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.3
12625 version 7
Page 3 of 4
Repetitive corrective actions are handled in accordance with the HACCP plan
and/or company guidelines.
Outcome 5
Describe corrective actions for circumstances in a meat processing operation not
documented in the HACCP plan.
Evidence requirements
5.1
The description outlines corrective actions in accordance with HACCP
principles and the maintenance of product safety.
Replacement information
This unit standard and unit standard 12624 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
1
9 November 1998
31 December 2016
Review
2
30 August 1999
31 December 2016
Revision
3
19 July 2001
31 December 2016
Revision
4
12 August 2004
31 December 2016
Review
Review
Rollover
6
27
January 2015
31 December
This
unit
standard
is2016
7
17 September 2015
31 December 2018
expiring
5
19 March 2010
31 December 2016
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.
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12625 version 7
Page 4 of 4
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