12314 version 3
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Monitor a seafood processing operation under a Hazard Analysis
Critical Control Point system
Level
2
Credits
4
Purpose
This unit standard is intended for people carrying out Critical Control Point
(CCP) monitoring in a seafood business operating under a Hazard Analysis
Critical Control Point (HACCP) system.
People credited with this unit standard are able to: describe the purpose of
HACCP in relation to food safety in a seafood processing operation; describe
and complete the monitoring of a CCP in accordance with company
requirements; and describe and take corrective action in accordance with the
HACCP plan.
Subfield
Seafood
Domain
Seafood Risk Management
Status
Registered
Status date
23 January 2009
Date version published
23 January 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Definition
Company 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 – company specifications and
procedures, and legislative requirements.
 New Zealand Qualifications Authority 2016
12314 version 3
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2
A Guide to Hazard Analysis – Critical Control Point Systems in the Seafood Industry
is available from the New Zealand Food Safety Authority website
(http://www.nzfsa.govt.nz).
3
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999 and associated regulations. Those
operating as a domestic processor must comply with either the Animal Products Act
1999 or the Food Act 1981.
Elements and performance criteria
Element 1
Describe the purpose of HACCP in relation to food safety in a seafood processing
operation.
Performance criteria
1.1
The description outlines the reasons for using a HACCP based system to
control food safety rather than end product testing.
Range
1.2
The description identifies the differences between food safety and food quality.
Range
1.3
two differences.
The description gives an example of the possible impact of a company failing to
comply with their HACCP plan.
Range
1.4
two reasons.
two impacts.
The description includes the hazards that are being controlled by the CCP being
monitored by the candidate
Range
two hazards.
Element 2
Describe and complete the monitoring of a CCP in accordance with a HACCP plan.
Performance criteria
2.1
The description includes the details of the monitoring carried out at the CCP.
2.2
The monitoring of the CCP is carried out.
2.3
The monitoring of the CCP is recorded.
 New Zealand Qualifications Authority 2016
12314 version 3
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Element 3
Describe and take corrective action in accordance with the HACCP plan.
Performance criteria
3.1
The description includes the corrective action to be taken when monitoring
indicates the critical limits have been exceeded.
3.2
Corrective action is taken.
3.3
Corrective action taken is recorded.
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