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