NZQA registered unit standard
15275 version 45
Page 1 of 3
Title
Monitor staff under a food safety programmecontrol plan in a food
related business
Level
4
Purpose
Credits
15
This unit standard is for people monitoring workers who are
operating under a food safety programmecontrol plan in a food
related business.
People credited with this unit standard are able to: demonstrate
knowledge of a food safety programme systemcontrol plan;
verify critical control points of a food safety programmecontrol
plan; and ensure corrective actions are taken for risk situations
documented in the food safety programmecontrol plan, in a
food related business.
Classification
Hospitality > Food Safety
Available grade
Achieved
Explanatory notes
1
Definitions
Establishment requirements – any policy, procedure, process or agreed requirement,
either written or oral, that is made known to the candidate prior to assessment
against this unit standard.
Food related business – an operation that engages in the production, manufacture,
preparation, packaging, storage, handling, transport, distribution, or sale of food
whether for profit or not.
Food safety programme – a programme based on the principles of Hazard Analysis
Critical Control Point (HACCP), designed to identify and control food safety risk
factors, in order to establish and maintain food safety. Risks may relate to
production, manufacture, preparation, packaging, storage, handling, distribution, or
sale of food.
Food Control Plan - as defined in the Food Act 2014
Hazard – a biological, chemical, or physical agent with the potential to cause harm
when present at an unacceptable level.
2
Legislation to be complied with includes but is not limited to – Food Act 2014, Health
and Safety in Employment Act 1992.– the Health and Safety in Employment Act
1992, Food Hygiene Regulations 1974, Food (Safety) Regulations 2002, Food Act
1981.
3
Evidence for the practical components of this unit standard must be gathered in the
workplace.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015
NZQA registered unit standard
15275 version 45
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of a food safety programme systemcontrol plan in a food related
business.
Evidence requirements
1.1
The importance of a food safety programmecontrol plan is explained in terms of
its potential impact on the business.
1.2
The role of HACCP is explained in terms of the relationship to the food control
planfood safety programme.
1.3
The importance of individual positions in a food related business is explained in
terms of the operation of a food control planfood safety programme.
1.4
The potential hazards to the food products of the business are identified and
described in terms of the actions required to minimise them.
1.5
The critical control points, monitoring procedures and corrective actions for the
food products of the business are identified and described in terms of
establishment requirements.
Outcome 2
Verify critical control points of a food food control plan safety programme in a food related
business.
Evidence requirements
2.1
Staff are trained to use critical control point monitoring sheets in accordance
with the food food control plan safety programme and establishment
requirements.
2.2
Consistency of critical control point monitoring sheets is verified in accordance
with the food food control plan safety programme and establishment
requirements.
Outcome 3
Ensure corrective actions are taken for risk situations documented in the food food control
plan .safety programme.
Evidence requirements
3.1
Corrective actions are taken in accordance with the food control plan
documented food safety programme and establishment requirements.
3.2
Corrective actions are recorded in accordance with the food control plan food
safety programme and establishment requirements.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015
Formatted: Indent: Left: -2 cm, Tab
stops: 0 cm, Left + Not at 2 cm
NZQA registered unit standard
15275 version 45
Page 3 of 3
3.3
Repetitive corrective actions are reported in accordance with establishment
requirements.
3.4
Documented procedures for dealing with unforeseen circumstances are
described in accordance with the food control plan food safety programme and
establishment requirements.
Planned review date
31 December 2018
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 September 1998
31 December 2014
Review
2
22 September 2004
31 December 2014
Rollover and
Revision
3
15 January 2010
31 December 2016
Review
4
12 December 2013
N/A31 December 2016
Revision
5
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
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.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR 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 Service IQ qualifications@serviceiq.org.nz if you wish to suggest changes
to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015