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Title / Monitor a HACCP system in own work area in a food processing operation
Level / 3 / Credits / 5
Purpose / This entry-level unit standard is for people who work on a production line operating under a Hazard Analysis Critical Control Point (HACCP) system in a food processing operation.
People credited with this unit standard are able to:demonstrate knowledge of the requirements of HACCP in relation to food safety; demonstrate knowledge of the individual responsibilities for monitoring product safety policies, procedures, and critical control points; monitor a food processing operation in accordance with a HACCP application; and take corrective and preventative actions for situations documented in a HACCP application in a food processing operation.
Classification / Primary Products Food ProcessingPrimary Products Food Processing -Core Skills
Available grade / Achieved
Explanatory notes
1Legislation and referencesrelevant to this unit standard include but are not limited to – Animal Products Act 1999, Food Act 1981, Food Hygiene Regulations 1974, Food (Safety) Regulations 2002 and New Zealand (Australia New Zealand Food Standards Code) Food Standards 2002, available at
2Definitions
CCP – critical control point, a step at which control can be applied when controlling food safety hazards. A critical control point is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
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 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 standards requirements – refer to the specific industry the candidate works in.
Organisational requirements – instructions to staff on policies and procedures that are documented in memo, electronic, or manual format and available in the workplace.
3Evidence for the practical components of this unit standard must be supplied from workplace examples.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the requirements of HACCP in relation to food safety in a food processing operation.
Evidence Requirements
1.1HACCP and other food safety techniques are compared to determine their differences.
1.2Consequences of a company failing to comply with its HACCP plan are described in terms of organisational requirements.
Rangeconsequences include but are not limited to – statutory obligations, customer requirements.
1.3Measures used to control biological, chemical, and physical hazards in a food processing operation are described in terms of organisational requirements.
Rangeone example of each hazard and its control measure.
1.4The principles of HACCP are outlined and described in accordance with regulatory, customer, and/or industry standards requirements.
Outcome 2
Demonstrate knowledge of individual responsibilities for monitoring product safety policies, procedures, and critical control points for a food processing operation.
Evidence requirements
2.1Individual responsibilities for monitoring and recording product safety control points are described in accordance with organisational requirements.
2.2Individual responsibilities for reporting potential product safety hazards and breaches of product safety policies and procedures are described in accordance with organisational requirements.
2.3Individual responsibilities for identification and segregation of actual or potentially unsafe products are described in accordance with organisational requirements.
Outcome 3
Monitor a food processing operation in accordance with a HACCP application.
Evidence requirements
3.1Supporting programmes operating at the site of the food processing operation in the candidate’s work area are identified and described in terms of their relationship to a HACCP application.
3.2Observations and measurements made are within established critical limits.
3.3Observations and measurements are recorded in accordance with a HACCP application.
3.4Monitoring sheets are used in accordance with a HACCP application.
3.5Monitoring of own performance is carried out in accordance with a HACCP application.
Outcome 4
Take corrective and preventative actions for situations documented in a HACCP application in a food processing operation.
Evidence requirements
4.1Corrective and preventative actions are taken in accordance with a HACCP application.
4.2Corrective and preventative actions are recorded in accordance with a HACCP application.
4.3Repetitive corrective actions are handled in accordance with a HACCP application and/or organisational requirements.
4.4Circumstances in a food processing operation not documented in a HACCP application are identified and described in terms of corrective actions required.
Replacement information / This unit standard replaced unit standard 12624 and unit standard 12625.Planned review date / 31 December 2019
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 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 Primary Industry Training Organisation if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018