Explain foot and mouth disease controls in the processing of milk in the dairy industry

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1 Page 1 of 5 Explain foot and mouth disease controls in the processing of milk in the dairy industry Level 3 Credits 4 Purpose People credited with this unit are able to: explain the features and characteristics of foot and mouth disease; describe the responsibilities for foot and mouth disease control in milk processing; explain the actions required to minimise foot and mouth disease spread; prepare and test sanitising mixture for use in the dairy industry; explain the responsibilities and actions contained in a site response plan; and explain requirements for categorising product and effluent into correct foot and mouth disease status. Subfield Domain Status Dairy Manufacturing Dairy Environmental Management Registered Status date 26 August 2002 Date version published 17 July 2009 Planned review date 31 December 2014 Entry information Accreditation Standard setting body (SSB) Open. Evaluation of documentation and visit by NZQA and industry. Primary Industry Training Organisation Accreditation and Moderation Action Plan (AMAP) reference 0022 This AMAP can be accessed at Special notes Definitions Organisational requirements refer to instructions to staff on policy and procedures which are documented in memo or manual format and are available in the workplace. These requirements include but are not limited to site specific requirements, company quality management requirements, and legislative requirements.

2 Page 2 of 5 Legislative requirements in this unit standard include but are not limited to compliance with Health and Safety in Employment Act 1992, Biosecurity Act 1993, Health and Safety in Employment Regulations 1995, Animal Products Act 1999, Animal Products (Dairy) Regulations 2005, relevant Dairy Specifications/Notices. Elements and performance criteria Element 1 Explain the features and characteristics of foot and mouth disease. 1.1 Features of the disease are explained in relation to its effect on animals and its significance to New Zealand. explanation includes but is not limited to definition of foot and mouth disease, the animals it affects. 1.2 The characteristics are explained in relation to how the virus is spread. explanation includes but is not limited to infected animals, wind, people, fomite spread. Element 2 Describe the responsibilities for foot and mouth disease control in milk processing. 2.1 Roles of site personnel involved in foot and mouth disease control are explained in accordance with organisational and legislative requirements. requirements include but are not limited to those pertaining to milk reception, milk treatment, process control, product identification and segregation, effluent treatment and disposal.

3 Page 3 of 5 Element 3 Explain the actions required to minimise foot and mouth disease spread. 3.1 Environmental controls of product, movement and waste disposal, in terms of safe disposal and product movement are explained in accordance with organisational requirements. organisational requirements include but are not limited to those pertaining to vehicles, personnel, clothing and footwear, amenities, housekeeping and pests, heat treatment, ph treatment, spilt milk, product wastes, rubbish, effluent, product identification, product segregation. 3.2 Requirements for decontamination of personnel moving out of high-risk area are explained in accordance with organisational requirements. organisational requirements include but are not limited to use of footbaths, clothing changes, showering, signage. Element 4 Prepare and test sanitising mixture for use in the dairy industry. 4.1 Approved chemicals are identified in accordance with organisational requirements. 4.2 Requirements for sanitising to control of foot and mouth disease are explained in accordance with legislative requirements. sanitising requirements include but are not limited to those pertaining to milk spills, reusable articles including overalls, wet weather gear, product waste, cleaning items and tools, sensitive items, high risk areas, tankers. 4.3 Sanitiser is prepared and the ph is tested in accordance with legislative requirements.

4 Page 4 of 5 Element 5 Explain the responsibilities and actions contained in a site response plan. 5.1 The features of the site response plan are explained in relation to areas of responsibility. explanation may include but is not limited to site and personnel control, milk and dairy raw materials treatment, processing and packaging areas, effluent disposal, warehouse and cool stores, laboratory, site services. Evidence is required for two areas of responsibility. 5.2 The immediate response features of the site response plan are explained in accordance with organisational requirements. features include but are not limited to notification of foot and mouth disease; emergency product and personnel control; movement restrictions within and out of processing site; high risk area, restricted places, and controlled area; decontamination procedures; changes to processing parameters and testing procedures; equipment and chemical requirements; product identification and segregation; effluent treatment and waste disposal procedures; attainment of approval to operate. 5.3 The controlled operations of the site response plan are explained in accordance with legislative requirements. features include but are not limited to site monitoring, maintaining and monitoring procedures implemented for control of product and personnel movement, product processing, testing and storage, effluent treatment. Element 6 Explain requirements for categorising product and effluent into correct foot and mouth disease status. 6.1 Terminology for categorising product and effluent is explained in accordance with legislative requirements. terminology includes but is not limited to treated, safe, suspect, untreated. 6.2 Factors which may cause the categorising of product and effluent to change are identified in accordance with legislative requirements.

5 6.3 Segregation and traceability of product is explained in accordance with legislative requirements. Please note version 4 Page 5 of 5 Providers must be accredited by NZQA, 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 NZQA before they can register credits from assessment against unit standards. 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.