NZQA Expiring unit standard
12626 version 7
Page 1 of 6
Title
Coordinate the development and/or verification of a HACCP plan or
application for a meat processing operation
Level
5
Purpose
Credits
30
This unit standard is recommended for people who are required
to have an in-depth knowledge of the Hazard Analysis Critical
Control Point (HACCP) system when applying or verifying a
HACCP system within a risk-based programme for a meat
processing operation.
It is not expected that the HACCP coordinator will have the
technical skills for all of the areas covered by a meat
processing operation but will be able to call on technical
expertise where required.
People credited with this unit standard are, in a meat
processing operation, able to: explain the elements for the
application of HACCP principles to achieve food safety; outline
the initial steps involved in developing a HACCP plan or
application; explain the types and sources of hazards relevant
to food safety and their controls; present a HACCP plan or
application; outline the implementation and/or maintenance of a
HACCP plan or application; and outline the internal verification
process for a HACCP plan or application and relevant
supporting systems.
Classification
Meat Processing > Meat Industry Generic
This unit standard is
Available grade
Achieved
expiring
Explanatory notes
1
The credit value of this unit standard is based on the assumption that the candidate
has had experience in the meat processing industry at the supervisor level or above
and has knowledge of basic microbiology, biochemistry, and chemistry.
2
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.
3
Legislation relevant to this unit standard includes but is not limited to – Animal
Products Act 1999.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12626 version 7
Page 2 of 6
4
Codex Alimentarius Commission – Hazard Analysis and Critical Control Point
(HACCP) Systems and Guidelines for its application, available from NZITO,
http://www.nzito.co.nz.
5
Definitions
Application – is understood to mean applied use in the context of industry where this
system is central to market access and licensing for a given company or operation.
CCP – critical control point, a step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Critical limit – a criterion which separates acceptability from unacceptability.
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.
Internal verification – verification that an operator or person undertakes on behalf of
the meat processing operation.
Meat processing operation – including or parts of the slaughter and dressing of
animals for collection of red meats or offals.
Operator – in relation to an animal product business means the owner or other
person in control of the business.
Risk-based programmes – the collective term currently used to cover programmes
such as risk management plans (RMPs) under the Animal Products Act, and food
safety plans (FSPs) under the Food Act.
Verification – means the application of methods, procedures, tests and other checks
to confirm:
A – compliance of the risk-based programme to legislation;
B – compliance of the operation to the documented risk-based programme; and
C – the applicability of the risk-based programme to the operation.
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.
This unit standard is
Outcome 1
expiring
Explain the elements for the application of HACCP principles to achieve food safety in a
Outcomes and evidence requirements
meat processing operation.
Evidence requirements
1.1
The seven principles of HACCP are listed and explained in accordance with the
CODEX definitions.
1.2
Other elements essential to the application of HACCP principles are explained
in terms of relevant legislation and industry standards requirements.
Range
other elements include but are not limited to – scope, product
description, process description.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12626 version 7
Page 3 of 6
Outcome 2
Outline the initial steps involved in developing a HACCP plan or application in a meat
processing operation.
Evidence requirements
2.1
The factors that influence the composition of a HACCP team are outlined in
terms of industry requirements.
2.2
The scope for a HACCP plan or application is defined in terms of a meat
processing operation operating under a risk-based programme.
2.3
Types of products produced for a meat processing operation are outlined in
terms of their product descriptions.
Range
2.4
evidence of a minimum of two products is required.
Steps taken to produce the products identified in evidence requirement 2.3 are
outlined in terms of the relationship to a HACCP plan or application.
Range
evidence includes a flow diagram.
Outcome 3
Explain the types and sources of hazards relevant to food safety and their controls in a
meat processing operation.
Evidence requirements
3.1
The definition of a hazard is explained in terms of its relevance to food safety.
hazards include but are not limited to – biological, chemical,
This
unit standard is
physical.
Sources of hazards are explained
in terms of their differences.
expiring
Range
3.2
Range
3.3
sources include but are not limited to – inputs, process steps;
evidence of a minimum of three sources is required.
Options for hazard control for the sources identified in evidence requirement 3.2
are explained in terms of relevant legislation and industry standards
requirements.
Range
options include but are not limited to – CCP, critical limits, control
measures.
Outcome 4
Present a HACCP plan or application for a meat processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12626 version 7
Page 4 of 6
4.1
The relationship between the presented HACCP plan or application and
inherent supporting systems is identified in terms of industry requirements.
4.2
The reasons for the use of supporting systems for hazard control rather than
inclusion in a HACCP plan or application are explained.
4.3
The elements of the presented HACCP plan or application are identified in
terms of relevant legislation and industry standards requirements.
Range
elements include but are not limited to – CODEX principles, scope,
product description, process description.
4.4
The information required to document and support the decision-making process
of the presented HACCP plan or application is identified in terms of relevant
legislation and industry standards requirements.
4.5
The process of hazard analysis is explained in terms of potential sources and
options for hazard control.
Range
4.6
process includes but is not limited to – hazard types, inputs,
process types, CCPs, control measures.
The relationship between HACCP applications and risk-based programmes is
identified in terms of the key components.
Outcome 5
Outline the implementation and/or maintenance of a HACCP plan or application for a meat
processing operation.
This unit standard is
expiring
Staff roles and responsibilities in relation to the implementation and/or
Evidence requirements
5.1
5.2
Factors that may influence the implementation and maintenance of a HACCP
plan or application are outlined in terms of organisational requirements.
maintenance of a HACCP plan or application are outlined in terms of
organisational requirements.
5.3
Staff training required to implement and/or maintain a HACCP plan or
application is outlined in terms of organisational requirements.
5.4
The methods used to confirm the validity of a HACCP plan or application are
outlined in accordance with relevant legislation and industry standards
requirements.
Outcome 6
Outline the internal verification process for a HACCP plan or application and relevant
supporting systems for a meat processing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
12626 version 7
Page 5 of 6
Evidence requirements
6.1
Internal verification of the plan or application and supporting systems is outlined
in terms of relevant legislation and industry standards requirements.
6.2
Factors to be considered in a review of the plan or application are outlined in
terms of organisational requirements.
6.3
Documents and records within the scope of the plan or application are
structured and maintained in accordance with HACCP, legislative and
organisational requirements.
Replacement information
This unit standard has been replaced by unit standard
28265.
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
26 November 1997
31 December 2016
Review
2
30 August 1999
31 December 2016
Revision
3
17 April 2000
31 December 2016
Revision
4
19 July 2001
31 December 2016
Revision
5
12 August 2004
31 December 2016
This
unit
standard
is2016
7
27
January 2015
31 December
expiring
Consent and Moderation Requirements
(CMR) reference
0033
Review
6
26 November 2007
31 December 2016
Review
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
12626 version 7
Page 6 of 6
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