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Primary Products Food Processing - Core Skills
Level 4
28264 Unit Describe a Hazard Analysis Critical Control Point application in a food processing operation
10 Credits
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Version 4
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People credited with this unit standard are able to describe in a food processing operation: HACCP (hazard analysis and critical control point) as a means of identifying and controlling food safety hazards; the uses of critical control points and critical limits; the content of a HACCP application and good operating practice; actions taken where critical limits are exceeded; and the verification, documentation and record keeping activities that confirm ongoing compliance and effectiveness of a HACCP application.
Consent & Moderation Requirements: CMR 22

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Standard-setting body: Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Data as at 20 June 2024