NZQA unit standard version 2 Page 1 of 5. Demonstrate understanding of a HACCP application in a food processing operation

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1 Page 1 of 5 Title Demonstrate understanding of a HACCP application in a food processing operation Level 4 Credits 10 Purpose This unit standard is for experienced operators and others required to have a full understanding of a Hazard Analysis Critical Control Point (HACCP) system in their workplace in a food processing operation. People credited with this unit standard are able to demonstrate understanding of: the application of HACCP as a tool for identifying and controlling potential food safety hazards; the factors that affect the implementation of a HACCP application; the uses of critical control points and critical limits; the content of a HACCP application and pre-requisite programmes; the corrective actions to be taken where critical limits are exceeded and the verification activities that confirm ongoing compliance and effectiveness of HACCP and documentation and record keeping, for a food processing operation. Classification Primary Products Food Processing > Primary Products Food Processing - Core Skills Available grade Achieved Guidance information 1 Demonstration of competency must be consistent with all relevant legislation and subsequent amendments; this includes but is not limited to: Animal Products Act 1999 Food Act 2014 Food Hygiene Regulations 1974 Food (Safety) Regulations 2002 New Zealand (Australia New Zealand Food Standards Code) Food Standards 2002, available at 2 Definitions Critical limit a criterion which separates acceptability from unacceptability. CCP critical control point, a step at which control can be applied. A critical control point is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level, which is a level of hazard considered essential for food safety. Food processing operation a processing operation that operates at any level of the food chain from growing/harvesting to consumption. HACCP hazard analysis critical control point; a system that identifies, analyses, and controls hazards which are significant for food safety.

2 Page 2 of 5 HACCP application (also known as HACCP plan) can be either a hazard identification and analysis with no critical control points or an application with one or more critical control points which involve the use of all of the HACCP principles. Hazard a condition of food or a biological, chemical, or physical agent in food with the potential to cause an adverse health effect. Organisational requirements instructions to staff on policies and procedures that are documented in memo, electronic, or manual format and available in the workplace. Prerequisite programmes (also known as supporting programmes or Good Operating Practice) cover all those activities which interact within and across various processes, that may influence the food safety outcomes of the product. These programmes and practices need to be built before a HACCP plan is developed. These programmes support the HACCP plan once implemented. Risk-based programmes the collective term used to cover programmes such as risk management programmes (RMPs) under the Animal Products Act 1999 and food safety programmes (FSPs)/food control plans (FCPs) under the Food Act Understanding means that there should be evidence of a learner s thorough comprehension of a topic. A learner with a good understanding of a topic should have applied, or should be able to apply what they have learnt to a workplace situation and will be able to alter their practices to the different contexts they are applying their learning to. Assessors should be confident that the learner s understanding is embedded in their practices and behaviour. 3 Codex Alimentarius Commission Hazard Analysis and Critical Control Point (HACCP) Systems and Guidelines for its application, available from the Primary ITO, 4 Evidence must be provided in an industry context. 5 A HACCP application may be used for product other than for human consumption e.g. a product intended for animal consumption. Outcomes and Outcome 1 Demonstrate understanding of the application of HACCP as a tool for identifying and controlling potential food safety hazards in a food processing operation. 1.1 Describe the seven principles of HACCP in combination with other elements in terms of the controlling potential food safety hazards. other elements include but are not limited to scope, product description, process description. 1.2 Describe the nature and significance of chemical, biological, and physical food safety hazards that can affect the production of product and their impact for a food processing operation.

3 Page 3 of Describe the method used to identify CCPs in accordance with the HACCP 1.4 Describe methods used to monitor and control a CCP in in accordance with the HACCP Outcome 2 Demonstrate understanding of the factors that affect the implementation of a HACCP application in a food processing operation. 2.1 Describe the benefits of HACCP for a food processing operation in relation to product safety. 2.2 Describe the factors required to establish a HACCP application for a food processing operation. factors may include but are not limited to HACCP team, documentation, process, products, people responsibilities and authorities, pre-existing good operating practice, resources; evidence is required for at least three factors. 2.3 Describe HACCP methodology in terms of its origin and importance to the workplace. origin Codex Alimentarius; importance includes but is not limited to NZ regulatory requirements, export, public health. Outcome 3 Demonstrate understanding of the uses of critical control points and critical limits in a food processing operation 3.1 Describe a critical control point in terms of its relationship with a HACCP 3.2 Identify critical control point/s used in the workplace and describe their use in the HACCP evidence is required for at least one critical control point. 3.3 Describe sources of industry standards in terms of their role in standard setting in the HACCP sources may include but are not limited to regulatory requirements, process requirements, specifications. evidence is required for at least one.

4 Page 4 of Describe the consequences of exceeding critical limits within a documented HACCP 3.5 Describe the monitoring of critical control point/s within the HACCP Outcome 4 Demonstrate understanding of the content of a HACCP application and pre-requisite programmes for a food processing operation. 4.1 Describe the role of prerequisite programmes in the implementation of a HACCP application in accordance with organisational requirements. 4.2 Describe the responsibilities within the HACCP application for roles in an organisation in terms of their specific requirements. roles include but are not limited to managers, supervisors, coordinators, operators. 4.3 Describe the organisational requirements for critical control points to be included in a HACCP application in accordance with organisational requirements. Outcome 5 Demonstrate understanding of the corrective actions to be taken where critical limits are exceeded in a food processing operation. 5.1 Describe corrective actions to be taken where critical limits are exceeded in accordance with the documented HACCP 5.2 Describe actions to be taken for isolating product and/or bringing the process and/or situation back into control and preventative reoccurrence if critical limits are exceeded in accordance with requirements. requirements include but are not limited to internal policies and procedures, responsibilities, limits of authority, regulatory/market access requirements.

5 Page 5 of 5 Outcome 6 Demonstrate understanding of the verification activities that confirm ongoing compliance and effectiveness of HACCP and documentation and record keeping for a food processing operation. 6.1 Describe activities, methods, procedures, or tests used to determine the process is compliant and remains effective. 6.2 Describe documentation and record-keeping in terms of their role in the HACCP Planned review date 31 December 2022 Last date for assessment for superseded versions Process Version Date Last Date for Assessment Registration 1 27 January December 2022 Review 2 20 July 2017 N/A Consent and Moderation Requirements (CMR) reference 0022 This CMR can be accessed at Comments on this unit standard Please contact the standards@primaryito.ac.nz if you wish to suggest changes to the content of this unit standard.