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Apply quality systems in the New Zealand dairy industry laboratory
Level
3
Credits
2
Purpose
People credited with this unit standard will be able to define quality
assurance and the quality control elements of a quality system as used in the
New Zealand dairy industry laboratory. They will be able to identify the
operations of a dairy industry laboratory including specifications, and test
methods, and be able to calculate and record results. They will be able to
use the quality manuals employed in the workplace.
Subfield
Dairy Manufacturing
Domain
Dairy Laboratory Methodology
Status
Registered
Status date
28 April 1995
Date version published
26 January 2007
Planned review date
31 December 2011
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0022
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
Reference documents
ISO/IEC 17025:2005 General requirements for the competence of testing and calibration
laboratories;
NZS/ISO 15789:2003 Medical Laboratories – particular requirements for quality and
competence;
Dairy Industry Laboratory Quality Manuals/Procedures;
Apply Quality Systems Unit Standard Resource Manual (1994) available from Primary
Industry Training Organisation, PO Box 10383, The Terrace, Wellington 6143;
New Zealand Technical Manuals (NZTM).
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Elements and performance criteria
Element 1
Identify the functions of a dairy industry laboratory, and the test methods used, and explain
how the international quality standards and quality assurance are applied in the dairy
industry.
Performance criteria
1.1
The functions of the dairy industry laboratory in relation to the manufacturing
site are described as per the Apply Quality Systems unit standard resource
manual.
1.2
A standard test method is analysed and the key steps described relevant to a
New Zealand Test Methods manual.
1.3
The dairy industry quality standards and guides are identified, including
descriptions of the content of the elements of the New Zealand Code of
Laboratory Management Practice.
Range
equipment, test methods, staff, environment, quality control, nonconformance, documentation, test records, audits.
1.4
Quality assurance and a quality system are defined as per the Apply Quality
Systems unit standard resource manual.
1.5
Quality assurance and its importance and relevance to the New Zealand dairy
industry are explained.
Range
reducing test errors, equipment breakdowns, customer
satisfaction.
Element 2
Explain quality control and its application within the New Zealand dairy industry.
Performance criteria
2.1
Quality control is defined as specified in NZS/ISO 15789:2003.
2.2
The Plan, Do, Check, Action (P.D.C.A) cycle is explained in terms of its
importance to quality control.
2.3
The key components of a product specification are listed and described.
Range
test frequency, quality codes, test parameters and specification
limits.
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2.4
A control procedure relevant to the individuals' job is outlined using the range
criteria.
Range
2.5
setting the standard, selecting the test method, raw material
control, process control, control charts, final product testing.
The five key steps required to institute a rationalised testing programme are
listed in accordance with the Apply Quality Systems unit standard resource
manual.
Element 3
Calculate and record results.
Performance criteria
3.1
The components of a completed result sheet are identified and an example is
given.
Range
legibility, permanency, accuracy, timeliness, errors and
corrections, uncharacteristic or unusual results.
3.2
Calculations are rounded off to obtain the significant figure and an example is
given.
3.3
Results are calculated in mathematical standard form and an example is given.
Element 4
Apply dairy industry laboratory quality manuals in the workplace.
Range
laboratory quality manual, test methods manual, product specification manual.
Performance criteria
4.1
The main elements in the dairy industry laboratory quality system manual are
described.
Range
4.2
equipment management, test methods, staff, environment, quality
control, non-conformance, documentation, test records, audits.
Results are calculated and recorded relevant to the job tasks as per the dairy
industry laboratory quality system manual.
Please note
Providers must be accredited by the Qualifications Authority, 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 accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
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Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation 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.
 New Zealand Qualifications Authority 2016