25896 version 1
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Demonstrate knowledge of honey grading, creaming, and packing
Level
3
Credits
2
Purpose
People credited with this unit standard are able to demonstrate knowledge of:
the techniques and criteria used for honey grading; honey granulation, and
creaming; and the process of honey packing.
Subfield
Agriculture
Domain
Apiculture
Status
Registered
Status date
21 August 2009
Date version published
21 August 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA, industry
and teaching professional in the same field from another
provider.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0052
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation and standards include but are not limited to – Food Safety Programmes,
Food (Tutin in Honey) Standard 2008, Compliance Guide to the Food (Tutin in
Honey) Standard 2008.
2
Reference
Information on honey labelling requirements and the Food Standards Code can be
found at the NZFSA website –
http://www.nzfsa.govt.nz/animalproducts/publications/info-pamphlet/beeproducts/honey-label.htm.
 New Zealand Qualifications Authority 2016
25896 version 1
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Elements and performance criteria
Element 1
Demonstrate knowledge of the techniques and criteria used for honey grading.
Performance criteria
1.1
Honey grading for colour is described in terms of the techniques used, and the
relationship between colour and distance along the Pfund gradient.
Range
1.2
water white, extra white, white, extra light amber, light amber,
amber, dark.
Honey grading by testing and tasting is described in terms of the techniques
used and the range of acceptable results.
Range
optical density and specific gravity, aroma, taste, water content,
presence of hydroxy methyl furfural (HMF);
proportion of – levulose, dextrose, sucrose;
presence of enzymes – invertase, diastase, glucose oxidase.
1.3
Honey grading by pollen percentage and pollen total is described in terms of the
techniques used.
1.4
Honey grading by presence of hydrogen peroxide and non hydrogen peroxide
activity is described in terms of the techniques used.
Range
1.5
unique manuka factor (UMF), methylglyoxal (MGO).
Honey grading by presence of residues is described in terms of the techniques
used.
Range
paradichlorobenzene (PDB), antibiotics, tutin, pyrrolizidine
alkaloids, chloramphenicol, nitrofurans, pesticides.
Element 2
Demonstrate knowledge of honey granulation, and creaming.
Performance criteria
2.1
Granulation of honey is described in terms of the naturally-occurring process.
2.2
The procedures to control granulation by creaming are described in terms of the
process in the packing facility.
 New Zealand Qualifications Authority 2016
25896 version 1
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Element 3
Demonstrate knowledge of the process of honey packing.
Performance criteria
3.1
Honey packing is described in terms of the process.
Range
3.2
in the honey packing plant, in small operations.
Honey labelling is described in terms of the requirements of the Food Standards
Code.
Range
name of product, ingredients, nutritional information, address, net
weight, date of production, batch number.
Please note
Providers must be accredited by NZQA, 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 NZQA 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 standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016