23359 version 1
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Demonstrate knowledge of packhouse hygiene and food safety
requirements and maintain personal hygiene
Level
2
Credits
5
Purpose
This unit standard is for people working, or intending to work in a packhouse.
People credited with this unit standard are able to describe workplace
hygiene requirements in the packhouse; and maintain personal hygiene
when working in a packhouse.
Subfield
Horticulture
Domain
Production Horticulture
Status
Registered
Status date
27 October 2006
Date version published
27 October 2006
Planned review date
31 December 2011
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0032
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Workplace procedures refer to written or verbal policies and procedures on safety,
operation and production set down by the employer or host organisation.
2
Standards refer to requirements laid down in quality assurance documentation and
industry standards as supplied by an industry body, agent or exporting company.
3
Legislation relevant to this unit standard includes but is not limited to the Health and
Safety in Employment Act 1992; Employment Relations Act 2000; Resource
Management Act 1991; Privacy Act 1993; Hazardous Substances and New
Organisms Act 1996 and related regulations; and Occupational Safety and Health
Approved Codes of Practice.
 New Zealand Qualifications Authority 2016
23359 version 1
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4
Produce may include fruit, vegetables, and flowers.
Elements and performance criteria
Element 1
Describe workplace hygiene requirements in the packhouse.
Performance criteria
1.1
Hygiene requirements relating to personal protective equipment are described
in accordance with workplace procedures and standards.
Range
1.2
may include but is not limited to – head wear, gloves, eye
protection, aprons, overalls, coats, footwear, reflective jackets.
Personal hygiene practices required to minimise the risk of product
contamination are described in accordance with workplace procedures and
standards.
Range
may include but is not limited to – requirements when entering the
workplace, hand washing facilities, dealing with exposed cuts,
jewellery, hands and nails, personal health including vomiting,
bathroom facilities, colds and flu, diarrhoea, hepatitis, use of
sticking plasters.
1.3
Procedures for identifying and reporting unhygienic conditions in the workplace
are described in accordance with workplace procedures.
1.4
Health conditions that could cause contamination are described.
Range
may include but is not limited to – measles; mumps; chicken pox;
campylobacter; conjunctivitis; gastroenteritis; hand, foot, and
mouth disease; meningitis; rubella; salmonella; slapped cheek;
gryptosporidium; giardia; glandular fever; hepatitis A & B;
streptococcal infections; whooping cough.
Element 2
Maintain personal hygiene when working in a packhouse.
Performance criteria
2.1
Personal protective equipment and clothing is worn in accordance with
workplace procedures and standards.
Range
may include but is not limited to – head wear, gloves, eye
protection, aprons, overalls, coats, footwear, and reflective jackets.
 New Zealand Qualifications Authority 2016
23359 version 1
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2.2
Work habits that prevent contamination are identified and implemented in
accordance with workplace procedures.
Range
2.3
Health conditions that may cause contamination are effectively managed in
accordance with workplace procedures.
Range
2.4
may include but is not limited to – jewellery, hands and nails, work
area is cleaned, protective clothing and equipment is maintained in
a sanitary condition.
may include but is not limited to – open cuts and wounds;
measles; mumps; chicken pox; campylobacter; conjunctivitis;
gastroenteritis; hand, foot, and mouth disease; meningitis; rubella;
salmonella; slapped cheek; gryptosporidium; giardia; glandular
fever, hepatitis A & B, streptococcal infections, whooping cough.
Personal habits that prevent contamination are identified and implemented.
Range
may include but is not limited to – hands cleaned after unhygienic
activities; no eating, drinking or smoking in the processing area; no
coughing or sneezing over produce.
Please note
Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP 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.
Comments on this unit standard
Please contact the Primary Industry Training Organisation www.primaryito.ac.nz if you
wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016