1095 version 4
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Develop a food and/or related product processing production line
quality system
Level
4
Credits
4
Purpose
This unit standard is intended for an employee who works without direct
supervision in a food and/or related product processing production line.
People credited with this unit standard are able to identify needs for a food
and/or related product processing production line quality system; develop a
food and/or related product processing production line quality system;
implement the quality system; and evaluate and revise the operation of a
food and/or related product processing production line quality system.
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 and visit 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
1095 version 4
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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.
Quality management requirements may include but are not limited to compliance with
ISO 9000 and ISO 22000 series standards.
Elements and performance criteria
Element 1
Identify needs for a food and/or related products processing production line quality system.
Performance criteria
1.1
Characteristics of food industry are identified in terms of food production line
process.
Range
1.2
Food safety potential hazards and risks are identified in accordance with
organisational procedures.
Range
1.3
size, risk, layout, production equipment, facilities, rethermalisation.
hazard analysis, identification.
Mismatches between existing organisational procedures and food safety
programme reguirements are identified.
Range
worksite rules, codes, and practices; production specifications;
documented quality system.
Element 2
Develop a food and/or related product processing production line quality system.
Performance criteria
2.1
Food quality system is designed to reflect the characteristics and needs of the
food and/or related products production line.
2.2
Production flow chart is developed and critical control points in the food and/or
related products production line are identified and methods of control are
established in accordance with organisational procedures.
2.3
Food and/or related products suppliers are identified and quality supply
specification is documented in accordance with organisational procedures.
2.4
Staff training needs are identified and training delivery is developed to meet the
quality system requirements of a food and/or related product processing
production line.
 New Zealand Qualifications Authority 2016
1095 version 4
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Element 3
Implement the quality system on a food and/or related product processing production line.
Performance criteria
3.1
Quality system requirements are communicated to relevant people in the
organisation in accordance with organisational procedures.
3.2
Employee understanding of quality system requirements is checked in
accordance with organisational procedures.
3.3
User friendly documentation system to explain the requirements of quality
system is developed in accordance with organisational requirements.
3.4
Control procedures and strategies to prevent quality non-comformance are
implemented in accordance with organisational procedures.
Element 4
Evaluate and revise the operation of a food and/or related product processing production
line quality system.
Performance criteria
4.1
Operation and results of quality system is monitored according to schedule and
in consultation with production line staff and management.
4.2
Work practices and procedures are reviewed to identify possible factors which
increase the likelihood of quality non-conformance.
4.3
Tests and/or measures to confirm that required food safety standards are being
met are carried out in accordance with organisational procedures.
4.4
Quality system is revised to incorporate identified amendments and/or additions
in accordance with organisational procedures.
4.5
Required process changes to production line are recorded and communicated
to all relevant production line personnel before implementation in accordance
with organisational 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.
 New Zealand Qualifications Authority 2016
1095 version 4
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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