NZQA Expiring unit standard
25031 version 4
Page 1 of 4
Title
Demonstrate knowledge of good manufacturing processes in the
meat processing industry
Level
3
Purpose
Credits
4
This unit standard is for people working within the meat
processing industry in an operational role following a product
safety programme without supervision.
People credited with this unit standard are able to demonstrate
knowledge of: good manufacturing practices in relation to
control of food safety hazards; standards for good
manufacturing processes in relation to premises, environment,
equipment, and security; in the meat processing industry.
Classification
Meat Processing > Meat Industry Generic
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999; Health and Safety in Employment Act 1992.
2
Resource documents include but are not limited to – Industry Standard 6 Processing
of Edible Product, available from the New Zealand Food Safety Authority (NZFSA) at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emugame/meatman/is6/index.htm.
3
This unit standard is
Definitions
Organisational requirements –expiring
instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Good manufacturing practices – organisational benchmark performance levels in
manufacturing practices aimed at ensuring product safety, housekeeping, plant
standards, and security standards.
Product safety programme – document containing or otherwise referencing the
policies and procedures relating to the management of product safety. These may
include Hazard Analysis and Critical Control Point (HACCP) methods.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25031 version 4
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of good manufacturing practices in relation to control of food
safety hazards in the meat processing industry.
Evidence requirements
1.1
Processes for ensuring food safety of meat products or meat processing
environments are identified and explained in terms of their effectiveness for
meeting good manufacturing practices.
Range
1.2
Any physical hazards found in food products are identified and explained in
terms of type.
Range
1.3
may include but is not limited to – clothing exchanges, hand
washing, personal hygiene, housekeeping, cleaning and
sanitising, water and services management.
includes but is not limited to – foreign matter, plastic, metal.
Processes for keeping physical hazards out of meat products are identified and
explained in terms of type of procedure used to meet good manufacturing
practices.
Range
may include but is not limited to – cleaning procedures,
maintenance procedures, dress codes, housekeeping, product
scanning.
Outcome 2
This unit standard is
Evidence requirements
expiring
Demonstrate knowledge of standards for good manufacturing processes in relation to
premises, environment, and equipment in the meat processing industry.
2.1
Good manufacturing practice standards for premises and environment are
outlined in accordance with organisational requirements.
Range
2.2
includes but is not limited to – suitability of location, design and
layout of establishments, construction of establishments, facilities
layout and construction (including lighting and ventilation).
Good manufacturing practice standards for equipment are explained in
accordance with organisational requirements.
Range
includes but is not limited to – equipment design, temperature
control, repairs and maintenance, tool management.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25031 version 4
Page 3 of 4
Outcome 3
Demonstrate knowledge of standards for good manufacturing processes in relation to
security in the meat processing industry.
Evidence requirements
3.1
Good manufacturing practice standards for security are outlined in accordance
with organisational requirements.
may include but is not limited to – premises and site security,
stores and transport security, vehicle access management,
management of visitors and contractors, laboratory security,
security of raw materials and ingredients, security of finished
products, security of documents and computer systems, security
during emergencies.
Range
3.2
Observations or measurements outside the critical limits are matched to the
appropriate corrective actions in the product safety programme.
3.3
The selected corrective action is followed in accordance with the product safety
programme.
3.4
Corrective action is recorded in accordance with the product safety programme.
3.5
Notification of corrective action is made to personnel and organisations in
accordance with organisational requirements.
may include but are not limited to – supervisors, management,
quality officers, meat inspectors, veterinarians, NZFSA.
Range
This unit standard is
Status information and last date for
assessment for superseded versions
expiring
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Process
Version
Date
Last Date for Assessment
Registration
1
21 August 2009
31 December 2012
Review
2
21 July 2011
31 December 2016
Review
3
27 January 2015
31 December 2016
Rollover
4
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25031 version 4
Page 4 of 4
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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016