Primary Industry Skills Level 2 - Primary Electives
497
Demonstrate knowledge of workplace health and safety requirements
People credited with this unit standard are able to identify and describe legislative rights and responsibilities for workplace health and safety; describe the systems approach to workplace health and safety; explain how risks and hazards are defined in the HSWA.
3 credits
4249
Describe obligations as an employeeÂ
People credited with this unit standard are able to describe obligations as an employee.
3 credits
30041
Describe personal health and safety when working in a primary products food processing operation
People credited with this unit standard are able to describe personal health and safety when working in a primary products food processing operation.
2 credits
30039
Describe hygiene and food safety requirements in a primary products food processing operation
People credited with this unit standard are able to describe food safety and hygiene requirements in a primary products food processing operation.
5 credits
7755
Demonstrate and apply knowledge of safe working practices in the food or related product processing workplace
People credited with this unit standard are able to: demonstrate knowledge of safe working practices in the food or related product processing workplace; and integrate safe working practices into the food or related product processing workplace.
5 credits
24528
Demonstrate knowledge of food processing industry workplace hygiene and food safety requirements
People credited with this unit standard are able to: describe personal hygiene and hygienic practices; and identify causes of product contamination and steps to prevent product contamination, in the food production processing industry.
5 credits
167
Practise food safety methods in a food business under supervision
This unit standard is for people training to work in a food business and includes a basic understanding of practices that result in safe food. People credited with this unit standard are able to: maintain effective personal hygiene when working with food; prevent contamination; and measure, record, and act on temperature of high-risk food, in a food business under supervision.
4 credits
24529
Demonstrate knowledge of the basic food and/or related products processing quality requirements
People credited with this unit standard are able to: identify and describe basic quality requirements of products in the food and/or related products processing industry; and identify and describe the basic processes and procedures used to maintain quality during food and/or related product production processing.
5 credits
29089
Apply product safety practices to own work area in a primary industry operation
People credited with this unit standard are able to: handle product hygienically; and monitor product safety in a work area, in a primary industry operation.
5 credits
28630
Apply hygiene and food safety procedures to own work area in a primary products food processing operation
People credited with this unit standard are able to: identify and describe sources, actions for prevention, and consequences of, product contamination, and describe control conditions; demonstrate knowledge of workplace hygiene requirements for the prevention of food borne diseases; and comply with hygiene procedures, in a primary products food processing operation.
5 credits
7682
Pack food and/or related products manually
People credited with this unit standard are able to pack food and/or related products manually.
2 credits
7758
Identify product and packaging faults on food or related products production lines
People credited with this unit standard are able to identify product and packaging faults on food or related products production lines.
5 credits
30040
Describe the care, use, storage, handling, sharpening, and maintenance of hand knives in a food processing operation
People credited with this unit standard are able to describe the: care, use, storage and handling of hand knives; and process of sharpening and maintaining hand knives, and maintenance of sharpening stones.
3 credits
28267
Sharpen a hand knife in a primary products food processing operation
People credited with this unit standard are able to: demonstrate knowledge of the process of sharpening a hand knife; and sharpen a hand knife, in a primary products food processing operation.
2 credits
28262
Use and maintain hand knives in a primary products food processing operation
People credited with this unit standard are able to: maintain hand knives; and cut product in a primary products food processing operation.
5 credits
28633
Demonstrate knowledge of cleaning and sanitation in a primary products food processing operation
This theory-based entry-level unit standard is for people who work in cleaning roles or who are responsible for cleaning their work area as part of their job role in a primary products food processing operation. People credited with this unit standard are able to demonstrate knowledge of: cleaning and sanitation chemicals; cleaning processes; safety data sheets (SDS), safe handling and storage of cleaning chemicals; and procedures to be followed when a cleaning chemical hazard occurs, in a primary products food processing operation.
5 credits
7756
Handle chemicals safely in food or related product production environments
People credited with this unit standard are able to prepare to handle chemicals safely; and handle chemicals safely in food or related product production environments.
2 credits
28263
Describe requirements and responsibilities for monitoring food safety using HACCP in a food processing operation
People credited with this unit standard are able to, in a food processing operation: describe the requirements of HACCP (hazard analysis and critical control point) in relation to food safety; describe individual responsibilities, processes and control measures used for food safety; demonstrate knowledge of monitoring a food processing operation in accordance with a HACCP application; and identify and record corrective and preventative actions for situations where limits are exceeded as documented in a HACCP application.
5 credits
