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
