FIELD                        SERVICE SECTOR

 

Review of Food Safety unit standards

 

Subfield	Domain	Id
Hospitality	Food Safety	167, 168, 15274-15276

 

The Hospitality Standards Institute has completed the review of the unit standards listed above that were registered in December 1997 and September 1998.

 

Date new versions published                        September 2004

 

New comments by date                        September 2008

 

Expiry date of new versions of the unit standards                        December 2009

 

Summary of review and consultation process

 

The Hospitality Standards Institute has recently completed a review of the level 2, 3 and 4 unit standards in the domain of Food Safety.

 

STAGE ONE

Initially, the HSI advertised to stakeholders their intention to conduct a review.

 

STAGE TWO

The HSI sent out feedback forms to stakeholders, and also published information as to where they might obtain a form in order to give written feedback in the unit standards under review.  This feedback was collated into a summary document.

 

STAGE THREE

The HSI held regional forums around the country and invited industry leaders to attend.  Each unit standard was looked at individually, and changes, comments and feedback were recorded, under the guidance of facilitator, Adam Cunningham.

 

STAGE FOUR

The unit standards were rewritten to reflect the comments that were agreed in at the specific forums.  The rewritten unit standards were sent back to the attendees to make sure they were a true reflection of the feedback given.  Unit standards that were not reviewed at the forums, due to time constraints, were also sent out, requesting comments to be made.  Feedback was once again, collated and the unit standard was rewritten reflecting the comments made by the majority.

 

STAGE FIVE

Further changes to the unit standards were made to meet the requirements for registration.  The review report was written and sent with the unit standards to NZQA for evaluation.

 

Main changes resulting from the review

 

·        Changes made to some titles to ensure they accurately reflect the outcomes required of each unit standard.

·        Special notes added to the practical unit standards because some requirements were repeated in each element when they needed to be considered at all times during assessment.  For example, there is now the inclusion in the special notes where customers are greeted in a polite and friendly manner at all times.  The repeated performance criteria have been removed.

·        Performance criteria in some unit standards changed to reflect current practice in the hospitality industry.

·        Changes made to range statements, to reduce them or clarify requirements.

·        New Food Safety unit standard 20666 created.

 

Impact on existing provider accreditations

 

Current Accreditation for			Accreditation extended to
Nature of accreditation	Classification or Id	Level	Nature of accreditation	Classification or Id	Level
Subfield	Hospitality	2 4	Subfield	Hospitality	3 5
Domain	Food Safety	2 4	Domain	Food Safety	3 5

 

Impact on existing qualifications

 

Qualifications that contain the reviewed standards or classifications are tabled below.

 

Affected	The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard
Not materially affected	The qualification lists a standard that has a new title The qualification lists a standard that has a new classification

 

The following Hospitality Standards Institute qualifications are affected by the outcome of this review.  They will be updated when they are next revised/reviewed.

 

Qualification title	Standard in the qualification
National Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4) with strands in Food Service, Beverage Service, Wine Service, Gaming, Gueridon and Silver Service, and Function Supervision [Ref: 0915]	15274
National Certificate in Hospitality (Operations Supervision) (Level 4) [Ref: 0882]	15274

 

The following Hospitality Standards Institute qualifications are not materially affected by the changes.  They will be updated when they are next revised/reviewed.

 

Qualification title	Standard in the qualification
National Diploma in Hospitality (Business Management) [Ref: 0883]	15275
National Diploma in Hospitality Management [Ref: 0769]	15275

 

The following qualifications are also affected by the outcome of this review.  The standard setting bodies (SSBs) have been advised that they require revision.

 

Qualification title	Standard in the qualification	SSB Name
National Certificate in Dairy Manufacturing (Storage and Supply Chain) (Level 3) with an optional strand in Product Safety [Ref: 0747]	15274	New Zealand Industry Training Organisation
National Certificate in Snowsport (Level 2) (Food and Beverage Hospitality) [Ref: 0849]	15274	Sport, Recreation and Fitness Industry Training Organisation

 

Summary of main changes to standards' Ids, classification, titles, levels, and credits

 

The following summary shows the changes made to the standards as a result of the review.  All changes are in bold.

 

Key to review category
A	Dates changed, but no other changes are made - the replacement standard carries the same Id and a new version number
B	Changes made, but the overall outcome remains the same - the replacement standard carries the same Id and a new version number
C	Major changes that necessitate the registration of a replacement standard with a new Id
D	Standard will expire and not be replaced

 

Subfield            Hospitality

Domain            Food Safety

Id	Title	Level	Credit	Review Category
167	Practise food safety methods in a food business	2	4	B
168	Demonstrate knowledge of food contamination hazards, and control methods used in a food business	3	4	B
15274	Work in a food business under a food safety programme	2 3	4	B
15275	Supervise a food business under a food safety programme Supervise staff under a food safety programme	4	10	B
15276	Develop, implement, and verify the operation of a food safety programme for a food business	4 5	30 40	B
20666	Demonstrate a basic knowledge of contamination hazards and control methods used in a food business	2	2	New