NZQA Expiring unit standard
Title
13489 version 7
Page 1 of 4
Demonstrate knowledge of hygiene practices that reduce the risk of animal product spoilage and food poisoning
Level
Purpose
3 Credits 4
This unit standard is for people who are employed in meat processing plants and require knowledge of food safety.
People credited with this unit standard are able to demonstrate knowledge of: causes and significance of contamination of products during processing; standards of personnel and workplace hygiene; causes of product spoilage and food poisoning; processing and cleaning practices required to prevent the build-up of micro-organisms on work surfaces and equipment in contact with edible product; the process for checking work surfaces and equipment for bacterial loads; and
HACCP and the product examiner’s role in the critical control point.
Classification Meat Processing > Meat Industry Generic
Available grade Achieved
Explanatory notes
1 Legislation relevant to this unit standard includes but is not limited to
– Animal
2 Industry standards include but are not limited to
– Ministry for Primary Industries
Manual 3 expiring game/meatman/index.htm
.
3 Definitions
Organisational requirements – instructions to staff on policies and procedures which are documented in memo, electronic or manual format and are available in the workplace.
HACCP – hazard analysis critical control point, a system which identifies, analyses and controls hazards which are significant for food safety.
Outcome 1
Demonstrate knowledge of causes and significance of contamination of products during processing.

New Zealand Qualifications Authority 2020 Primary Industry Training Organisation
SSB Code 101558
This unit standard is expiring
New Zealand Qualifications Aut

NZQA Expiring unit standard 13489 version 7
Evidence requirements
1.1 Common causes of contamination of meat and meat products during processing are described.
Page 2 of 4
Range causes include but are not limited to
– animal disease and abnormality, incorrect operator technique, inadequate workplace and personnel hygiene practices, contamination by extraneous matter.
1.2 Types of contamination are described.
Range types include but are not limited to
– physical contamination, chemical contamination, microbial contamination.
1.3 Consequences of product contamination are explained.
Range consequences include but are not limited to – product shelf life, food poisoning, export acceptability.
Outcome 2
Demonstrate knowledge of standards of personnel and workplace hygiene.
Evidence requirements
2.1 Hygiene requirements relating to protective clothing and equipment are described in terms of industry standards and organisational requirements.
2.2 Personnel hygiene practices required to minimise the risk of product contamination and operator infection are described in terms of industry This unit standard is
2.3
2.4 Requirements for handling contaminated products, surfaces, machinery, equipment and material are described in terms of industry standards and organisational requirements.
2.5 Procedures for reporting unhygienic conditions in the workplace are described in terms of organisational requirements.
Outcome 3
Demonstrate knowledge of causes of product spoilage and food poisoning.
Evidence requirements
3.1 Agents causing food poisoning and spoilage are described in terms of their effect on food products.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020
This unit standard is expiring
New Zealand Qualifications Aut

NZQA Expiring unit standard
Range
13489 version 7
Page 3 of 4 agents include but are not limited to – chemical, microbial, vermin, contaminants transferred during carcass dressing.
3.2 Micro-organisms involved in food poisoning are described in terms of where they commonly occur and how they are transferred to edible product.
3.3 The effects of micro-organisms on the shelf-life of the product and the health of the consumer are described.
Outcome 4
Demonstrate knowledge of processing and cleaning practices required to prevent the build-up of micro-organisms on work surfaces and equipment in contact with edible product.
Evidence requirements
4.1 Cleaning and sanitation practices that minimise bacterial build-up are described in terms of industry standards and organisational requirements.
4.2 Workplace practices that reduce the transfer of microbes to edible product by hygienic carcass dressing and meat product processing practices are described in terms of industry standards and organisational requirements.
4.3 Controls for area and equipment hygiene during processing that reduce bacterial build-up are described.
Outcome 5
Demonstrate knowledge of the process for checking work surfaces and equipment for bacterial loads. This unit standard is
Evidence requirements
5.1 expiring organisational requirements.
5.2 Laboratory processes for incubation of swab samples and identification of micro-organisms are described in terms of organisational requirements.
5.3 Process for interpreting the microbe count report is described in terms of compliance with organisational requirements.
Outcome 6
Demonstrate knowledge of HACCP and the product examiner’s role in the critical control point.
Evidence requirements
6.1 The principles of HACCP are explain ed in terms of the product examiner’s role.

New Zealand Qualifications Authority 2020 Primary Industry Training Organisation
SSB Code 101558
This unit standard is expiring
New Zealand Qualifications Aut

NZQA Expiring unit standard
Range
13489 version 7
Page 4 of 4 principles include but are not limited to – hazard analysis, critical control points (CCPs), critical limits, monitoring, corrective action, verification, documentation.
This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process Version Date Last Date for Assessment
Registration
Review
1
2
23 April 1998
23 June 2000
31 December 2014
31 December 2014
3 20 June 2006 31 December 2014 Rollover and
Revision
Review
Review
Review
4
5
6
25 February 2008
19 July 2012
27 January 2015
31 December 2014
31 December 2016
31 December 2016
Rollover 7 17 September 2015 31 December 2018
Consent and Moderation Requirements (CMR) reference 0033
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.
This unit standard is
NZQA before they can register credits from assessment against unit standards. expiring 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.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020
This unit standard is expiring
New Zealand Qualifications Aut