24529 version 1
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Demonstrate knowledge of the basic food and/or related products
processing quality requirements
Level
2
Credits
3
Purpose
This unit standard is for people working, or preparing to work, in a food
production environment who are required to understand and explain basic
food and/or related product quality requirements.
People credited with this unit standard are able to: identify and describe basic
quality requirements of products in the food and/or related products
processing industry; identify and describe the basic processes and
procedures used to maintain quality during food and/or related product
production processing.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Quality
Status
Registered
Status date
23 April 2008
Date version published
23 April 2008
Planned review date
31 December 2012
Entry information
Open
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995;
Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002;
Resource Management Act 1991; and their associated regulations and subsequent
amendments.
 New Zealand Qualifications Authority 2016
24529 version 1
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2
Definitions
Organisational procedures refer to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing, gloves, safety glasses/headwear/footwear, hearing protection,
safety devices.
Related products may include: beverages, household products, or personal care
products.
Responsibility for monitoring quality refers to immediate work responsibilities and
may require visual inspections and checks.
Elements and performance criteria
Element 1
Identify and describe basic quality requirements of products in the food and/or related
products processing industry.
Performance criteria
1.1
Basic quality requirements of food and/or related products are described in
accordance with organisational procedures.
Range
1.2
Methods used to check quality of products are identified and described in
accordance with organisational procedures.
Range
1.3
quality requirements may include but not limited to – appearance,
texture, flavour, grade, chemical, physical, and microbial.
quality checks may include but are not limited to – visual
inspection, taste tests, sample testing, temperature,
microbiological.
Common defects of food and/or related products are identified and appropriate
corrective action terms described in accordance with organisational procedures.
Range
defects may include but not limited to – appearance, taste, smell,
foreign matter, microbiological contamination.
corrective action may include but not limited to – reprocessing,
further processing, specific labelling, disposal.
Element 2
Identify and describe the basic processes and procedures used to maintain quality during
food and/or related product production processing.
Performance criteria
2.1
Work role responsibilities are described in relation to their importance to quality
procedures in food and/or related product production processing.
 New Zealand Qualifications Authority 2016
24529 version 1
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2.2
Work responsibilities for a range of food and/or related products and procedures
are identified and described in accordance with organisational procedures to
demonstrate comprehension of the tasks involved.
Range
2.3
tasks may include but are not limited to – signage, communicating
with key people, test records, corrective action plans;
evidence relating to a minimum of three food and/or related
products or procedures is required.
Importance of monitoring product during food and/or related product production
is described in relation to quality requirements of finished food and/or related
products in accordance with organisation procedures.
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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016