25901 version 1
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Level 2
Credits 4
Purpose People credited with this unit standard are able to: monitor quality of own work; conduct routine inspections of own work area; and demonstrate knowledge of quality assurance in relation to own work area, in a baking yeasts manufacturing operation.
Subfield Baking Yeasts Manufacturing
Domain
Status
Status date
Date version published
Planned review date
Baking Yeasts Production Quality Assurance and Safety
Skills
Registered
15 January 2010
15 January 2010
31 December 2014
Entry information
Accreditation
Open.
Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference 0022
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1 Definitions
Organisational requirements
– refer to instructions to staff on policy and procedures which are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – site specific requirements, company quality management requirements, legislative requirements.
Control points – refer to those key points in a work process which must be monitored and controlled. This includes product safety, quality and regulatory control points as well as inspection points.
Routine inspections – refer to visual inspections.
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New Zealand Qualifications Authority 2020

25901 version 1
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2 Work must be carried out in accordance with organisational requirements, licensing requirements, legislative requirements, and any applicable quality systems standards.
3 Re sponsibility for monitoring quality relates to the candidate’s immediate work responsibilities.
Element 1
Monitor quality of own work in a baking yeasts manufacturing operation.
Performance criteria
1.1 Control points are monitored to confirm quality of service or output in accordance with organisational requirements.
Range monitoring may include but is not limited to – documentation, instrumentation, sampling and testing, statistical monitoring of conformance.
Element 2
Conduct routine inspections of own work area in a baking yeasts manufacturing operation.
Performance criteria
2.1 Materials, equipment and outputs are inspected in accordance with organisational requirements.
Range materials include but are not limited to – baking yeast cultures, additives, packaging.
2.2 Variation or common faults are identified and actioned in accordance with organisational requirements.
2.3 The workplace is kept clean and housekeeping maintained in accordance with organisational requirements.
2.4 Inspection results are recorded in accordance with organisational requirements.
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New Zealand Qualifications Authority 2020

25901 version 1
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Element 3
Demonstrate knowledge of quality assurance in relation to own work area in a baking yeasts manufacturing operation.
Range includes but is not limited to – growing baking yeast cultures, nutritional additives, drying, packaging.
Performance criteria
3.1
The organisation’s quality policy, procedures and responsibilities are identified for a specified work area.
3.2 The quality assurance personnel are identified in terms of their respective responsibilities.
Range quality assurance personnel may include but are not limited to – laboratory technicians, external auditors.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if you wish to suggest changes to the content of this unit standard.
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New Zealand Qualifications Authority 2020