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Title / Monitor a meat processing operation under a HACCP system
Level / 2 / Credits / 8
Purpose / People credited with this unit standard are able to: describe the requirements of HACCP in relation to food safety in a meat processing operation; explain individual responsibilities for monitoring product safety policies, procedures and critical control points; make observations and measurements in a meat processing operation using HACCP principles; and take corrective actions according to a HACCP plan in a meat processing operation.
This unit standard is recommended for people who are required to have a broad knowledge of Hazard Analysis Critical Control Point (HACCP) system when monitoring a critical control point during a meat processing operation.
Classification / Meat Processing > Meat Industry Generic
Available grade / Achieved
Explanatory notes
1The current Industry Standards are available from the New Zealand Food Safety Authority (NZFSA) at
2Legislation relevant to this unit standard includes but is not limited to – Animal Products Act 1999; Health and Safety in Employment Act 1992.
3Definitions
HACCP – hazard analysis critical control point, a system which identifies, analyses and controls hazards which are significant for food safety.
Hazard – a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
Organisational requirements refer to instructions to staff on policy and procedures which are documented in memo, electronic or manual format and are available in the workplace.
Outcomes and evidence requirements
Outcome 1
Describe the requirements of HACCP in relation to food safety in a meat processing operation.
Evidence requirements
1.1HACCP and other food safety techniques are compared to determine their differences.
Rangeincludes but is not limited to – food safety, food quality.
1.2Consequences of a company failing to comply with their HACCP plan are outlined.
Rangeincludes but is not limited to – statutory obligations, customer requirements.
1.3Measures used to control biological, chemical and physical hazards in a meat processing operation are described.
Rangeone example of each hazard and its control measure.
1.4The principles of HACCP are outlined and explained in accordance with New Zealand Food Safety Authority standards.
Outcome 2
Explain individual responsibilities for monitoring of product safety policies, procedures and critical control points.
Evidence requirements
2.1Individual responsibilities for monitoring and recording of product safety control points are explained in accordance with organisational requirements.
2.2Individual responsibilities for reporting of potential product safety hazards and breaches of product safety policies and procedures are explained in accordance with organisational requirements.
2.3Individual responsibilities for identification and segregation of actual or potential unsafe meat product are explained in accordance with organisational requirements.
Outcome 3
Make observations and measurements in a meat processing operation using HACCP principles.
Evidence requirements
3.1Observations and measurements made are within established critical limits.
3.2Observations and measurements are recorded in accordance with the HACCP plan.
Outcome 4
Take corrective actions according to a HACCP plan in a meat processing operation.
Evidence requirements
4.1Measurements outside the critical limit are matched to the appropriate corrective actions in the HACCP plan.
4.2The selected corrective action is followed according to the HACCP plan.
4.3Corrective actions are recorded in accordance with the HACCP plan.
Replacement information / This unit standard and unit standard 12625 have been replaced by unit standard 28263.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 AssessmentRegistration / 1 / 9 November 1998 / 31 December 2016
Review / 2 / 30 August 1999 / 31 December 2016
Revision / 3 / 19 July 2001 / 31 December 2016
Revision / 4 / 12 August 2004 / 31 December 2016
Review / 5 / 19 March 2010 / 31 December 2016
Review / 6 / 27 January 2015 / 31 December 2016
Rollover / 7 / 17 September 2015 / 31 December 2018
Consent and Moderation Requirements (CMR) reference / 0033
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.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut