NZQA Expiring unit standard
Title
4309 version 5
Page 1 of 6
Apply laboratory fundamentals in the New Zealand dairy industry laboratory
3 Credits 3 Level
Purpose People credited with this unit standard will be able to identify dairy industry laboratory environmental controls, clean and sterilise laboratory equipment, and sample dairy products. In addition, they will be able to apply the rules of measurement to pH, volume, temperature and weight as used in the
New Zealand dairy industry laboratory.
Classification
Available grade
Entry information
Dairy Manufacturing > Dairy Laboratory Methodology
Achieved
Critical health and safety prerequisites
Open.
Explanatory notes
Reference documents
Laboratory Fundamentals Unit Standard Resource Manual (1994), available from
New Zealand Industry Training Organisation, PO Box 488, Hamilton;
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.
Outcome 1
Identify environmental controls used in a dairy industry laboratory.
Evidence requirements
1.1 The purpose of red line areas is described in accordance with NZS/ISO
15789:2003.
Primary Industry Training Organisation
SSB Code 101558
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New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut

NZQA Expiring unit standard
1.2
4309 version 5
Page 2 of 6
A checklist of dairy laboratory housekeeping requirements is designed in accordance with NZS/ISO 15789:2003.
1.3 The dairy laboratory environmental tests are described in accordance with
NZS/ISO 15789:2003.
Outcome 2
Explain sampling within the dairy industry.
Evidence requirements
2.1 The methods of sampling are described as specified in the
Fundamentals unit standard resource manual.
Laboratory
Range strategic, stratified, random, compositing, blending, auto samplers.
2.2 The contamination factors that affect sample integrity are listed as specified in the Laboratory Fundamentals unit standard resource manual.
2.3 The importance of sampling within the dairy industry is described.
Range product types, types of containers, sample rates, sample identification, sampling areas, handling and storage, special precautions.
Outcome 3
Explain the cleaning and sterilisation of dairy industry laboratory equipment.
Range glassware, plasticware, utensils.
Evidence requirements
3.1 The cleaning equation is stated.
3.2 A cleaning programme is designed.
Range soil type, surface type, standard required, safety.
3.3
3.4
Soil types and cleaning agents are matched to achieve clean surfaces.
Time, temperature, and chemical concentrations are listed for sterilisation to be achieved.
Range heat (dry), heat (wet), alcohol.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut

NZQA Expiring unit standard
Outcome 4
Use dairy industry laboratory glassware handling techniques.
Evidence requirements
4.1
4309 version 5
Page 3 of 6
Changes to the properties of glassware are explained as specified in the
Laboratory Fundamentals unit standard resource manual.
Range types of glass, chemical and heat resistance, co-efficient of expansion.
4.2 The safe handling of glassware is explained in relation to the properties of glass and the laboratory safety requirements as specified in NZS/ISO 15789:2003.
Range breakage, burns, implosion, explosion.
4.3 Glassware support and handling equipment is used.
Range
Outcome 5 clamps, bosshead, dessicators, gloves.
Measure volume.
Evidence requirements
5.1 Mathematical descriptions of volume measurement are made.
Range microlitre, ml, litre, cubic capacity.
5.2 Volume of water is measured.
Range pipette, burette, volumetric flask, measuring cylinder, micropipette.
5.3 A volumetric pipette is calibrated as specified in the Laboratory Fundamentals unit standard resource manual.
Outcome 6
Measure weight.
Evidence requirements
6.1 Mathematical descriptions of weight are made.
Range microgram, milligram, gram, kilogram, artifact standard, weight of liquids.
6.2 Balances are set up for use to the manufacturers' specifications.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut

NZQA Expiring unit standard
Range four decimal places, top-loading.
6.3
Fundamentals unit standard resource manual.
4309 version 5
Calibration checks on the balances are performed as specified in the
Page 4 of 6
Laboratory
Range four decimal places, top-loading.
6.4 The effects of temperature, electrostatics and evaporation on weight are shown under experimental conditions.
Outcome 7
Measure temperature.
Evidence requirements
7.1 The fundamental interval is defined as specified in the
Fundamentals unit standard resource manual.
Laboratory
7.2 The relationships between temperature units of measurement are explained mathematically.
Range fahrenheit, celsius, kelvin.
7.3 Thermometer calibration is described in terms of ice point, boiling point and traceability to the industry standard.
7.4 A mercury in glass thermometer is read in terms of the thermometer's accuracy limits.
Outcome 8
Measure pH.
Evidence requirements
8.1 Acids and bases are defined in relation to the measurement of pH.
8.2 Solutions are tested to effect a colour change on indicators.
Range litmus, phenolphthalein, methyl orange, bromothymol blue.
8.3
8.4 pH scale is defined showing logarithmic progression.
The care and maintenance of the pH meter and the electrodes are described as per the manufacturers' operating instructions manual.
8.5 A pH meter is calibrated in accordance with the manufacturers' operating instructions manual.
8.6 Four solutions are tested for pH, using a pH meter, and results are listed.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut

NZQA Expiring unit standard
Range
4309 version 5
Page 5 of 6 distilled water, milk, .01 M HCl, .01 M NaOH, .01 M lactic acid.
Outcome 9
Apply dairy industry laboratory practices in the workplace in accordance with the laboratory quality manuals.
Evidence requirements
Environmental controls operating in the dairy laboratory are identified. 9.1
9.2
9.3
The products relevant to the site are sampled.
Microbiological and chemistry glassware and utensils are cleaned.
9.4 Calibration status procedures of equipment and glassware are identified.
Range volumetric, temperature, weight, pH.
9.5
9.6
The balances are used for tests relevant to the job tasks in the workplace.
The pH meters are calibrated and used relevant to the job tasks in the workplace.
Replacement information This unit standard has been replaced by unit standard
28665.
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
Revision
Revision
1
2
3
28 April 1995
2 July 1999
13 June 2003
31 December 2018
31 December 2018
31 December 2018
Rollover 4 26 January 2007 31 December 2018
Review 5 17 September 2015 31 December 2018
Consent and Moderation Requirements (CMR) reference 0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do
.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut

NZQA Expiring unit standard
Please note
4309 version 5
Page 6 of 6
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.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020 New Zealand Qualifications Aut