People credited with this unit standard are able to, in a food processing operation, demonstrate knowledge of: HACCP (hazard analysis and critical control point) principles, other elements, and factors to achieve food safety; the types and sources of hazards relevant to food safety and their controls; the verification and review process for a HACCP application; the development and implementation of a HACCP application. They are also able to present, justify and defend a HACCP application that has been developed and/or implemented in a food processing operation.
