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Demonstrate knowledge of good manufacturing practices in the NewZealand dairy industry

Level / 3
Credits / 4

PurposePeople credited with this unit standard are able to demonstrate knowledge of good manufacturing practices in relation to: the control of hazards; the standards for premises, environment and equipment; and security, in the dairy industry.

Subfield / Dairy Manufacturing
Domain / Dairy Product Safety and Risk Management
Status / Registered
Status date / 16 December 2003
Date version published / 17 July 2009
Planned review date / 31 December 2014
Entry information / Open.
Accreditation / Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) / 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 and/or manual format and are available in the workplace. These requirements include but are not limited to – site specific requirements, company quality management requirements, legislative requirements and standards for good manufacturing practices.

Legislative requirements in this unit standard include but are not limited to –Health and Safety in Employment Act 1992, Animal Products Act 1999, Animal Products (Dairy) Regulations 2005, relevant Dairy Specifications/Notices.

Good manufacturing practices refer to organisational benchmark performance levels in manufacturing practices aimed at ensuring product safety, housekeeping, plant standards, and security standards.

Elements and performance criteria

Element 1

Demonstrate knowledge of good manufacturing practices in relation to control of hazards in the dairy industry.

Performance criteria

1.1Good manufacturing practices for keeping pathogens out of dairy products or dairy processing environments are identified in terms of effectiveness to meet organisational requirements.

Rangeincludes but is not limited to – air locks, clothing exchanges, hand washing, personal hygiene, housekeeping, cleaning and sanitising, water and services management.

1.2Physical hazards found in food products are identified in terms of type.

Rangeincludes but is not limited to – foreign matter, glass, plastic, metal.

1.3Good manufacturing practices for keeping physical hazards out of dairy products are identified in terms of type of procedure used to meet organisational requirements.

Rangeincludes but is not limited to – metal detection, cleaning procedures, maintenance procedures, dress codes, house keeping, glass management.

1.4Chemical hazards found in food products are identified in terms of type.

Rangeincludes but is not limited to – chemicals, antibiotics, industrial lubricants.

1.5Good manufacturing practices for keeping chemical hazards out of dairy products are identified in terms of type of procedure used to meet organisational requirements.

Rangeincludes but is not limited to – milk sampling, in process testing, cleaning procedures, maintenance procedures.

Element 2

Demonstrate knowledge of standards for good manufacturing practices in relation to premises, environment and equipment in the dairy industry.

Performance criteria

2.1Good manufacturing practice standards for premises and environment are outlined in accordance with organisational requirements.

Rangeincludes but is not limited to – suitability of location, design and layout of establishments, construction of establishments, facilities layout and constructions (including lighting and ventilation).

2.2Good manufacturing practice standards for equipment are outlined in accordance with organisational requirements.

Rangeincludes but is not limited to – equipment design, temperature control, repairs and maintenance, tool management.

Element 3

Demonstrate knowledge of standards for good manufacturing practices in relation to security in the dairy industry.

Performance criteria

3.1Good manufacturing practice standards for security are outlined in accordance with organisational requirements.

Rangeincludes but is not limited to – premises and site security, stores and transport security, vehicle access management, management of visitors and contractors, laboratory security, security of raw materials and ingredients, security of finished products, security of documents and computer systems, security during emergencies.

Please note

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 if you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2018