NZQA registered unit standard
27098 version 1
Page 1 of 3
Title
Demonstrate knowledge of potential sources of, and sampling for,
contamination in a seafood processing operation
Level
4
Credits
Purpose
15
This unit standard is designed for people working or involved in
the monitoring of food safety within a seafood processing
environment.
People credited with this unit standard are able to: explain the
potential sources of bacterial contamination; and identify the
sampling sites in order to find the potential sources of bacterial
contamination and explain sampling techniques in a seafood
processing operation.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
None.
Outcomes and evidence requirements
Outcome 1
Explain the potential sources of bacterial contamination in a seafood processing operation.
Evidence requirements
1.1
The explanation includes the potential sources of bacterial contamination in a
product in a seafood processing operation.
Range
1.2
includes but is not limited to – plant and equipment, raw materials
and ingredients, people, packaging, vermin, water supply,
condensation, waste water.
The explanation includes potential sources of bacterial contamination to water
and ice.
Range
includes but is not limited to – water source, reticulation system,
hose and hose fittings, ice making plant and equipment, ice
storage facilities and transportation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
27098 version 1
Page 2 of 3
Outcome 2
Identify the sampling sites in order to find the potential sources of bacterial contamination
and explain sampling techniques in a seafood processing operation.
Evidence requirements
2.1
Sampling sites to find potential sources of bacterial contamination in the
environment are identified and explained in terms of how sampling would take
place.
may include but is not limited to – plant, equipment, people, raw
materials and ingredients, packaging, environment outside the
premise.
Evidence is required for four sampling sites.
Range
2.2
Samples to find potential sources of bacterial contamination in product are
identified and the sampling plan and sampling time are explained in terms of
how sampling would take place.
includes but is not limited to – product in process, final product.
Range
2.3
Sampling sites to find potential sources of bacterial contamination in water and
ice are identified and explained in terms of how sampling would take place.
may include but is not limited to – reticulation system, hose and
hose fittings, ice maker, ice storage.
Evidence is required for two sampling sites.
Range
2.4
The explanation includes sampling techniques and the situations that are
appropriate for each technique to be used.
may include but is not limited to – aseptic technique, individual
sampling, composite sampling.
Evidence is required for two sampling techniques.
Range
Planned review date
31 December 2013
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 January 2011
N/A
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
27098 version 1
Page 3 of 3
Please note
Providers must be granted consent to assess against standards (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 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.
Consent 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016