NZQA registered unit standard version 1 Page 1 of 5. Develop, implement and review a HACCP application for a food processing operation

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1 Page 1 of 5 Title Develop, implement and review a HACCP application for a food processing operation Level 5 Credits 20 Purpose This unit standard is for experienced people required to have in-depth knowledge of the Hazard Analysis and Critical Control Point (HACCP) system in order to develop and/or review a HACCP application for a food processing operation. People credited with this unit standard are able to: explain the elements for the application of HACCP principles to achieve food safety; outline the initial steps involved in developing a HACCP application; explain the types and sources of hazards relevant to food safety and their controls; develop and implement a HACCP application; and review a HACCP application, for a food processing operation. Classification Primary Products Food Processing > Primary Products Food Processing - Core Skills Available grade Achieved Explanatory notes 1 Legislation and references relevant to this unit standard include but are not limited to Animal Products Act 1999, Food Act 1981, 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 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. Critical limit a criterion which separates acceptability from unacceptability. Food processing operation a processing operation that operates at any level of the food chain from growing/harvesting to consumption. HACCP hazard analysis and critical control point; a system that identifies, analyses, and controls hazards which are significant for food safety. HACCP application 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. Industry guidelines refer to the specific industry the candidate works in.

2 Page 2 of 5 Internal verification verification that an operator or person undertakes on behalf of the primary processing operation. OMARS overseas market access requirements. Organisational requirements instructions to staff on policies and procedures that are documented in memo, electronic, or manual format and available in the workplace. Risk-based programmes the collective term used to cover programmes such as risk management programmes (RMPs) under the Animal Products Act and food safety programmes (FSPs)/food control plans (FCPs) under the Food Act. 3 Codex Alimentarius Commission Hazard Analysis and Critical Control Point (HACCP) Systems and Guidelines for its application, available from Primary ITO, 4 Evidence for the practical components of this unit standard must be appropriate to the candidate (i.e. food business, regulator, external verifier). Evidence for this unit standard can be supplied from an application the candidate has completed or from an application the candidate may verify in their role as a verifier or regulator. 5 A HACCP application may be used for product other than for human consumption e.g. product intended for animal consumption. Outcomes and evidence requirements Outcome 1 Explain the elements for the application of HACCP principles to achieve food safety in a food processing operation. Evidence Requirements 1.1 The seven principles of HACCP are explained in accordance with the CODEX definitions. 1.2 Other elements essential to the application of HACCP principles are explained in terms of relevant legislation and industry guidelines, including within a riskbased programme if required. other elements include but are not limited to scope, product description, process description. 1.3 The way all the elements are used in a risk-based programme is explained in terms of relevant legislation, industry guidelines and OMARs. Outcome 2 Outline the initial steps involved in developing a HACCP application in a food processing operation.

3 Page 3 of The factors that influence the composition of a HACCP team are outlined in terms of industry guidelines. 2.2 The scope for a HACCP application is outlined in terms of a food processing operation operating under a risk-based programme. 2.3 Types of products produced for a food processing operation are outlined in terms of their product descriptions. 2.4 Process steps taken to produce the products are outlined in terms of the relationship to a HACCP application. Outcome 3 Explain the types and sources of hazards relevant to food safety and their controls in a food processing operation. 3.1 The definition of a hazard is explained in terms of biological, chemical and physical food safety hazards. evidence is required of three examples of each type of hazard. 3.2 Sources of hazards are explained in terms of their impact on the food processing operation. evidence is required of a minimum of three types of sources and one example of each. 3.3 Options for control of hazards are explained in terms of relevant legislation and industry guidelines. options include but are not limited to CCP, general control measures, no control. Outcome 4 Develop and implement a HACCP application for a food processing operation. 4.1 The relationship between a HACCP application and the supporting systems is explained in terms of relevant legislation and industry guidelines. 4.2 The reasons for using supporting systems for hazard control rather than inclusion in a HACCP application are explained in terms of relevant legislation and industry guidelines.

4 Page 4 of The information required to document, support and implement the HACCP application is identified in terms of relevant legislation and industry guidelines. information includes but is not limited to documentation, records. 4.4 Food processing business roles responsible for the development, implementation and maintenance of a HACCP application are outlined in terms of relevant legislation and industry guidelines. roles include but are not limited to expected competencies, training. 4.5 Validation of a HACCP application is explained in terms of relevant legislation and industry guidelines. 4.6 The HACCP application is developed and implemented in accordance with relevant legislation and industry standard requirements. Outcome 5 Review a HACCP application for a food processing operation. 5.1 The process for internal verification of a HACCP application and the supporting systems meets relevant legislation and industry guidelines. internal verification includes but is not limited to reality checks, monitoring and corrective action records, record review. 5.2 Factors to be considered in a review of a HACCP application are identified and described in terms of relevant legislation and organisational requirements. factors include but are not limited to elements of the HACCP application, documentation amendments. 5.3 The HACCP application is reviewed in accordance with relevant legislation and organisational requirements. Replacement information This unit standard replaced unit standard Planned review date 31 December 2019

5 Page 5 of 5 Status information and last date for assessment for superseded versions Process Version Date Last Date for Assessment Registration 1 27 January 2015 N/A Consent and Moderation Requirements (CMR) reference 0022 This CMR can be accessed at 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. 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.