NZQA Expiring unit standard
24595 version 3
Page 1 of 3
Title
Demonstrate knowledge of product safety programmes in the meat
industry
Level
3
Purpose
Credits
4
People credited with this unit standard are able to: describe the
benefits of a product safety programme in relation to product
safety in the meat industry; describe the monitoring and
recording of controls at Critical Control Points; and describe
corrective actions according to an applicable product safety
programme.
This unit standard is for people working within the meat
industry in an operational role following a product safety
programme.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes Animal Products Act 1999; Animal
Products (Ancillary and Transitional Provisions) Act 1999; Animal Products
Regulations 2000.
2
Resource documents including the Risk Management Programme Manual, (June
2004) can be accessed on the website of New Zealand Food Safety Authority
(NZFSA) at http://www.nzfsa.govt.nz.
3
This unit standard is
expiring
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.
HACCP – in this unit standard means Hazard Analysis Critical Control Point, a
system designed to identify hazards associated with processing and to ensure
control is established at critical points in the process.
Product safety programme – a programme based on product safety plans and the
principles of Hazard Analysis Critical Control Point. Such programmes are designed
to identify and control product safety risk factors, in order to establish and maintain
product safety. Risks may relate to procurement, production, manufacture,
packaging, storage, handling, and distribution of products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
24595 version 3
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Describe the benefits of a product safety programme in relation to product safety in the
meat industry.
Evidence requirements
1.1
The description outlines the difference between product safety techniques
based on prevention of contamination rather than on end product testing and
inspection.
1.2
The description identifies the difference between product safety and product
quality in terms of organisational requirements.
1.3
The description gives an example of the possible impact of a department failing
to comply with their product safety programme.
1.4
The description includes examples of hazards in the meat industry and their
control measures.
Range
hazards – biological, chemical, physical.
Outcome 2
Describe the monitoring and recording of controls at Critical Control Points in accordance
with an applicable product safety programme.
Evidence requirements
2.1
2.2
This unit standard is
expiring
The recording of controls at Critical Control Points is described in terms of
The monitoring of controls at Critical Control Points is described in terms of
observations and/or measurements in accordance with the product safety
programme.
observations and/or measurements in accordance with the product safety
programme.
Outcome 3
Describe the corrective actions according to an applicable product safety programme.
Evidence requirements
3.1
Observations and/or measurements are described in terms of comparison
against critical limits identified in the product safety programme.
3.2
Observations and/or measurements outside critical limits are described in terms
of matching the appropriate corrective actions in the product safety programme.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.3
24595 version 3
Page 3 of 3
The corrective action is explained in terms of recording and notification to
appropriate personnel and organisations in accordance with the product safety
programme.
Range
supervisors, management, quality officers, Ministry of Agriculture
and Forestry.
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
19 May 2008
31 December 2016
Review
2
27 January 2015
31 December 2016
Rollover
3
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.
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.
This unit standard is
Requirements for consent to assess and an outline of the moderation system that applies
expiring
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016