NZQA Expiring unit standard
19524 version 6
Page 1 of 5
Title
Demonstrate knowledge required for the manufacture of liquid fresh
milk for the New Zealand market
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: demonstrate
knowledge of common food safety hazards for dairy food
processing; describe pathogenic contamination of dairy
products, including the health and economic consequences;
explain the components of a quality system and the
contribution of the individual to the maintenance of quality
standards in the dairy industry; explain the packaging
requirements of liquid milk products; explain the storage and
distribution requirements of liquid milk products; explain the
characteristics of, and legislative requirements relating to
products produced for the New Zealand liquid milk market; and
explain the composition of cow’s milk and the chemical and
physical changes that may occur during processing.
Classification
Dairy Manufacturing > Dairy Technology
Available grade
Achieved
Explanatory notes
1
Organisational requirements refer to instructions to staff on policy and procedures
which are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – site specific requirements,
company quality management requirements, approved codes of practice and
guidelines, and legislative requirements.
2
Legislative requirements include but are not limited to – Health and Safety in
Employment Act 1992, Health and Safety in Employment Regulations 1995, Food
(Safety) Regulations 2002, and subsequent amendments.
3
This unit standard contains skill and knowledge requirements that are included in
other Dairy Manufacturing unit standards. For element 1 – please see Unit 18404,
Demonstrate knowledge of good manufacturing practices in the New Zealand dairy
industry. For element 3 – please see Unit 4821, Explain quality standards in the
dairy industry. For element 4-6 – please see Unit 16684, Explain liquid milk products
processing and packaging in the dairy industry. For element 7 – please see Unit
4826, Explain milk composition and milk testing methods used in the dairy industry.
People who hold credit for any of those unit standards may use those results as
evidence towards meeting the requirements of the relevant element(s) and/or
performance criteria of this unit standard. They are not exempt from meeting the
requirements of this standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19524 version 6
Page 2 of 5
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the common food safety hazards for dairy food processing.
Range
food safety hazards may include but are not limited to – biological, physical,
chemical.
Evidence requirements
1.1
Common pathogens found in food are identified in terms of a recognised illness
or reaction.
Range
1.2
Pathogens are identified in terms of their location in the environment.
Range
1.3
includes but is not limited to – metal detection, cleaning
procedures, maintenance procedures, dress codes,
housekeeping.
Chemical hazards found in food products are identified in terms of type.
Range
1.7
includes but is not limited to – foreign matter, glass, plastic, metal.
Control methods for keeping physical hazards out of dairy products are
identified in terms of type of procedure used.
Range
1.6
includes but is not limited to – air locks, clothing exchanges, hand
washing, personal hygiene, housekeeping, cleaning, red line
procedures.
Physical hazards found in food products are identified in terms of type.
Range
1.5
location includes but is not limited to – air, water, soil, on people,
vermin, insects.
Control methods for keeping pathogens out of dairy products are identified in
terms of effectiveness.
Range
1.4
common pathogens include but are not limited to – E. coli, Listeria
monocytogenes, Salmonella spp.
includes but is not limited to – chemicals, antibiotics, industrial
lubricants.
Control methods for keeping chemical hazards out of dairy products are
identified in terms of type of procedure used.
Range
includes but is not limited to – milk sampling, in process testing,
cleaning procedures, maintenance procedures.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19524 version 6
Page 3 of 5
Outcome 2
Describe pathogenic contamination of dairy products, including the health and economic
consequences.
Range
includes but is not limited to – Bacillus cereus, Campylobacter spp, Clostridium
perringins, E. coli, Listeria monocytogenes, Salmonella spp, Staphylococcus
aureus, Yersinia spp.
Evidence requirements
2.1
The conditions for growth are identified in terms of microorganisms.
Range
2.2
The health effects on humans are identified in terms of common pathogens.
Range
2.3
environment, nutrients, pH, temperature, oxygen, moisture.
fatal, non-fatal, at risk groups.
The effects of product contamination are described in terms of economic
effects.
Range
product loss, recall costs, sales.
Outcome 3
Explain the components of a quality system and the contribution of the individual to the
maintenance of quality standards in the dairy industry.
Evidence requirements
3.1
Quality management processes are explained in terms of primary purpose and
application.
Range
3.2
quality, quality control, quality assurance, quality system,
procedures, specifications, process, traceability, records.
The concept of customer and/or supplier relationships is explained in relation to
identification of respective needs and maintenance of quality standards.
Range
internal and external customers, internal and external suppliers.
Outcome 4
Explain the packaging requirements of liquid milk products.
Evidence requirements
4.1
Packaging of liquid milk products is explained in terms of requirements for
protection of product during handling, storage and distribution.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.2
19524 version 6
Page 4 of 5
Packaging requirements are explained in terms of systems used for filling and
sealing liquid milk containers.
Range
may include but are not limited to – high density polyethylene
bottles, cartons, pouches, glass bottles.
Outcome 5
Explain the storage and distribution requirements of liquid milk products.
Evidence requirements
5.1
The storage and distribution of liquid milk products are explained in terms of
requirements for the achievement of guaranteed minimum shelf-life.
Range
temperature, microbiological standards.
Outcome 6
Explain the characteristics of, and legislative requirements relating to products produced
for the New Zealand liquid milk market.
Range
pasteurised wholemilk, standard homogenised milk, reduced fat liquid milks, low
fat milks, flavoured milks, cream.
Evidence requirements
6.1
The characteristics of liquid milk products are explained in terms of their typical
composition, nutritional and keeping properties.
6.2
Requirements relating to liquid milk products are explained in terms of the
legislative requirements for pasteurisation and minimum component levels.
Outcome 7
Explain the composition of cow’s milk and the chemical and physical changes that may
occur during processing.
Evidence requirements
7.1
The definition of milk is explained in accordance with legislative requirements.
7.2
The composition of dairy industry manufacturing milk is identified in terms of
levels and variations due to lactation, seasonal and environmental factors.
Range
composition – water, fat, protein, lactose, minerals.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19524 version 6
Page 5 of 5
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
20 September 2002
31 December 2017
Revision
2
13 June 2003
31 December 2017
Rollover and
Revision
3
20 June 2006
Rollover
4
17 July 2009
31 December 2017
Review
5
15 October 2015
31 December 2017
Rollover
6
21 January 2016
31 December 2019
31 December 2017
Consent and Moderation Requirements (CMR) reference
0022
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.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the 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