18403 version 3
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Explain food safety legislation and its application in the New Zealand
seafood industry
Level
4
Credits
10
Purpose
People credited with this unit standard are able to explain: the structure and
development of New Zealand food safety legislation; food safety legislative
requirements in the New Zealand seafood industry; and compliance with food
safety legislation in the New Zealand seafood industry.
Subfield
Seafood
Domain
Seafood Risk Management
Status
Registered
Status date
17 October 2008
Date version published
17 October 2008
Planned review date
31 December 2013
Entry information
Open.
Accreditation
Evaluation of documentation and visit 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
Definitions
Legislation in this unit standard refers to the food safety related aspects of legislation,
regulations and standards, that include but are not limited to – Food Act 1981; Animal
Products Act 1999; Animal Products (Ancillary and Transitional Provisions) Act 1999;
Health Act 1956; Health (Registration of Premises) Regulations, 1966; Health (Infectious
and Notifiable Diseases) Regulations 1966.
Organisations refer to government and non-government organisations. These include but
are not limited to – Ministry of Agriculture and Forestry, Ministry of Health, Australia New
Zealand Food Authority (ANZFA), New Zealand Seafood Industry Council, Seafood
Standards Council, Territorial Authorities, Public Health Units, and may include third party
verification or auditing bodies.
 New Zealand Qualifications Authority 2016
18403 version 3
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Elements and performance criteria
Element 1
Explain the structure and development of New Zealand food safety legislation.
Performance criteria
1.1
Explanation includes the structure of food safety legislation in New Zealand.
1.2
Explanation includes the government organisations responsible for the
development of food safety legislation in New Zealand.
1.3
Explanation includes the regulatory model in relation to food safety legislation in
New Zealand.
1.4
Explanation includes the international influences that impact on the
development of food safety legislation in New Zealand.
Range
International influences include but are not limited to – Codex
Alimentarius; World Trade Organisation (WTO); General
Agreement on Tariffs & Trade (GATT); specific country
requirements; consumer trends; customer requirements.
Element 2
Explain food safety legislative requirements in the New Zealand seafood industry.
Performance criteria
2.1
Explanation includes the specific food safety legislative requirements applicable
to the activities of the candidate’s company.
Element 3
Explain compliance with food safety legislation in the New Zealand seafood industry.
Performance criteria
3.1
Explanation outlines actions that ensure company compliance with legislative
requirements.
Range
3.2
Explanation outlines possible consequences of non-compliance with the
legislative requirements.
Range
3.3
actions include – monitoring, operator verification, external
verification, staff training.
evidence is required for three possible consequences.
Explanation outlines the process the company uses to implement new or
amended legislative requirements.
 New Zealand Qualifications Authority 2016
18403 version 3
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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