NZQA registered unit standard
28644 version 1
Page 1 of 4
Title
Apply safe work practices in own work area in a primary products
food processing operation
Level
3
Purpose
Credits
3
This entry-level unit standard is for people who work in a
primary products food processing operation.
People credited with this unit standard are able to: demonstrate
knowledge of health and safety principles and procedures
relating to individual job and work area; follow safe work
practices and procedures relating to own work and follow
emergency procedures in a primary products food processing
operation.
Classification
Primary Products Food Processing > Primary Products Food
Processing - Core Skills
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Health and Safety in Employment Regulations 1995.
2
Definitions
Hazards and health and safety incidents relate to candidate’s job and work area.
Incidents include near misses, injuries and illnesses.
Health and safety principles and procedures – those developed by management in
consultation with the workforce to meet legislative requirements.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Responsibility for monitoring health and safety relates to candidate’s work function,
process or sub-system.
Workplace information – advice on health and safety which may be contained in
documents such as Standard Operating Procedures (SOPs) and material Safety
Data Sheets.
3
Evidence for the practical components of this unit standard must be supplied from the
workplace.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28644 version 1
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of health and safety principles and procedures relating to
individual job and work area in a primary products food processing operation.
Evidence Requirements
1.1
Duties and responsibilities for health and safety in a primary products food
processing operation are identified in accordance with legislative requirements.
Range
duties and responsibilities include but are not limited to –
employers, employees.
1.2
Right of refusal to perform unsafe work is identified in accordance with
organisational requirements.
1.3
Types of hazards encountered in a primary products food processing operation
are identified.
Range
1.4
Manual handling risks that arise in the workplace are identified and described in
terms of how injury could result from those situations.
Range
1.5
evidence is required of three different manual handling risks from the
candidate’s workplace.
Health and safety practices relating to an individual’s job and work area are
explained in terms of organisational requirements.
Range
1.6
hazard types include but are not limited to – physical, chemical,
electrical, biological, ergonomic, psychological.
health and safety practices may include but are not limited to
those associated with – fire, chemical spillage, electrical,
machinery, vehicles, noise, protective clothing and/or equipment,
signage, safety guarding, work permits, contaminated product,
work tools and equipment;
evidence is required of three health and safety practices.
Hazards and Incident recording, reporting and investigation requirements are
identified in accordance with organisational requirements.
Outcome 2
Follow safe work practices and procedures relating to own work in a primary products food
processing operation.
Evidence requirements
2.1
The location of health and safety information is identified in accordance with
organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Range
28644 version 1
Page 3 of 4
health and safety information may include but is not limited to
location of – emergency exits, safety signage, first aid facilities,
safety showers and eye wash stations, safety alarms, procedure
manuals, health and safety representatives;
evidence is required of two examples.
2.2
Workplace machinery, equipment and/or tools are used in accordance with
organisational requirements.
2.3
Personal protective clothing and/or equipment is worn and used in accordance
with organisational requirements.
2.4
Safe work practices are used while performing tasks to minimise risk of strain or
injury in accordance with organisational requirements.
2.5
Safe lifting practices are used in accordance with organisational requirements.
Range
2.6
lifting practices include but are not limited to – position of feet,
position of load, use of legs, speed of lifting, straightness and
angle of back and neck, hold-grip, use of body weight.
Reporting procedures in the event of an uncontrolled hazard, accident or a near
miss incident are completed in accordance with organisational requirements.
Outcome 3
Demonstrate knowledge of emergency procedures in a primary products food processing
operation.
Evidence requirements
3.1
Types of emergency situations that may occur at your workplace are described in
terms of procedures that you need to follow if the emergency situation occurs.
Range:
3.2
emergency situations may include but are not limited to: fire,
earthquake, chemical spill, ammonia leak;
evidence is required of two examples.
Emergency procedures, including shutdown procedures where relevant, are
followed in accordance with organisational requirements.
Range:
emergency procedures may occur in a practice/drill situation or
real/actual situation;
evidence is required of at least one emergency procedure being
followed.
Replacement information
Primary Industry Training Organisation
SSB Code 101558
This unit standard replaced unit standard 4818 and unit
standard 19976.
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
28644 version 1
Page 4 of 4
31 December 2020
Last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
N/A
1
18 June 2015
Consent and Moderation Requirements (CMR) reference
0022
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 (CMRs). 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 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