Outcomes and evidence requirements


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NZQA Expiring unit standard

15274 version 5 Page 1 of 3

Title

Work in a food business under a food safety programme

Level

3

Purpose

Credits

4

This unit standard is for people working in a food business in an operational role following a food safety programme. People credited with this unit standard are able to: describe the benefits of a food safety programme in relation to food safety in a food business; monitor and record control at critical control points in accordance with a food safety programme; and take corrective actions according to the food safety programme.

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, that is made known to the candidate prior to assessment against this unit standard; food 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 safety programme – a programme based on the principles of Hazard Analysis Critical Control Point (HACCP), designed to identify and control food safety risk factors, in order to establish and maintain food safety. Risks may relate to production, manufacture, preparation, packaging, storage, handling, distribution, or sale of food; hazard – a biological, chemical, or physical agent with the potential to cause harm when present at an unacceptable level.

2

All outcomes are to be assessed by observation and/or questioning as appropriate.

Outcomes and evidence requirements Outcome 1 Describe the benefits of a food safety programme in relation to food safety in a food business. Evidence requirements ServiceIQ SSB Code 9068

© New Zealand Qualifications Authority 2013

NZQA Expiring unit standard

15274 version 5 Page 2 of 3

1.1

The description outlines the benefit of food safety techniques based on prevention of contamination rather than on end product testing.

1.2

The description identifies the difference between food safety and food quality in terms of establishment requirements.

1.3

The description gives an example of the possible impact of an establishment failing to comply with their food safety programme.

1.4

The description includes examples of hazards in a food business and their control measures. Range

1.5

hazards – biological, chemical, physical.

The principles of HACCP are outlined and explained in accordance with New Zealand Food Safety Authority guidelines.

Outcome 2 Monitor and record control at critical control points in accordance with a food safety programme. Evidence requirements 2.1

Observations and/or measurements are made and recorded in accordance with the food safety programme.

Outcome 3 Take corrective actions according to the food safety programme. Evidence requirements 3.1

Observations and/or measurements are compared against critical limits identified in the food safety programme.

3.2

Observations and/or measurements outside the critical limits are matched to the appropriate corrective actions in the food safety programme.

3.3

The selected corrective action is taken and recorded according to the food safety programme.

Replacement information

This unit standard has been replaced by unit standard 27955.

This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below. ServiceIQ SSB Code 9068

© New Zealand Qualifications Authority 2013

NZQA Expiring unit standard

15274 version 5 Page 3 of 3

Status information and last date for assessment for superseded versions Process Version Date Last Date for Assessment Registration

1

30 September 1998

31 December 2016

Revision

2

15 November 2002

31 December 2016

Review

3

22 September 2004

31 December 2016

Rollover and Revision

4

15 January 2010

31 December 2016

Review

5

12 December 2013

31 December 2016

0112 Consent and Moderation Requirements (CMR) reference 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 2013