NZQA registered unit standard
27955 version 12
Page 1 of 4
Title
Apply food safety practices in a food related business
Level
3
Purpose
Credits
5
This entry-level unit standard is for people working in a food
related business handling food and who need to use safe food
practices to prevent cross contamination.
People credited with this unit standard are able to: demonstrate
knowledge of food safety requirements; apply personal hygiene
requirements to work practices; and apply safe food practices
when handling food, in a food related business.
Classification
Hospitality > Food Safety
Available grade
Achieved
Explanatory notes
1
Definitions
Critical limits – a criterion (for example a cooking temperature or time, or refrigeration
temperature) that must be met in order to ensure food safety.
Establishment requirements – any policy, procedure, process or agreed requirement,
either written or oral, 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 Control Plan - as defined in the Food Act 2014HACCP – Hazard Analysis
Critical Control Point, a system used to identify hazards associated with a food
product and to ensure control is established at critical points in the processing and/or
handling of that product.
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 – the Food Act 1981,
Food Hygiene Regulations 1974, Food (Safety) Regulations 20022014, Health and
Safety in Employment Act 1992.
3
Evidence for the practical components of this unit standard must be gathered in the
workplace.
Outcomes and evidence requirements
Outcome 1
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015
NZQA registered unit standard
27955 version 12
Page 2 of 4
Demonstrate knowledge of food safety requirements in a food related business.
Evidence requirements
1.1
Food contamination hazards present in a food related business are identified
and explained in terms of their effects on food and the conditions they exist in.
Range
1.2
Methods for preventing cross contamination of food are identified and described
in terms of their effectiveness.
Range
1.3
evidence is required of one physical, one biological and one
chemical hazard.
evidence of three different methods is required.
The HACCP systemA Ffood Ccontrol Pplan and its impact on preventing cross
contamination in food is described in terms of legislative and establishment
requirements.
Outcome 2
Apply personal hygiene requirements to work practices in a food related business.
Evidence requirements
2.1
Body, clothing and footwear are clean and prepared for work in accordance with
establishment requirements.
2.2
Personal hygiene is maintained while working with food in accordance with
establishment requirements.
2.3
Personal hygiene techniques used to prevent cross contamination of food are
practiced in accordance with establishment requirements.
Range
2.4
evidence of three different techniques is required.
Any personal hygiene issues that impact on food safety are identified and
reported to a supervisor in accordance with establishment requirements.
Range
issues include but are not limited to – illness, skin conditions, cuts,
open wounds.
Outcome 3
Apply safe food practices when handling food in a food related business.
Evidence requirements
3.1
Food safety techniques used to prevent cross contamination of food are
practiced in accordance with establishment requirements.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015
NZQA registered unit standard
27955 version 12
Page 3 of 4
food safety techniques may include but are not limited to – correct
storage of goods, correct rotation of food, routine temperature
checks;
evidence of three food safety techniques is required.
Range
3.2
Work area and equipment are maintained in a clean and hygienic condition
during food service in accordance with establishment requirements.
3.3
Food items are maintained within expiry date and critical temperature and time
limits during food service in accordance with establishment requirements.
3.4
Rubbish is removed and any contamination issues identified and reported to a
supervisor in accordance with establishment requirements.
3.5
Any operational issues that impact on food safety are identified and reported to
a supervisor in accordance with establishment requirements.
Replacement information
This unit standard replaced unit standard 15274.
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
12 December 2013
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.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2015
NZQA registered unit standard
27955 version 12
Page 4 of 4
Comments on this unit standard
Please contact ServiceIQ 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