NZQA registered unit standard
28661 version 1
Page 1 of 4
Title
Demonstrate knowledge of an automated clean-in-place (CIP)
process in a primary products food processing operation
Level
4
Purpose
Credits
10
This theory-based unit standard is for people who are
responsible for operating automated clean-in-place systems 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: the characteristics of soils encountered in the
workplace and CIP control systems, in a primary products food
processing operation.
Classification
Primary Products Food Processing > Primary Products Food
Processing - Core Skills
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Hazardous
Substances and New Organisms Act 1996; Health and Safety in Employment Act
1992, Health and Safety in Employment Regulations 1995, Resource Management
Act 1991.
2
Definitions
Clean-in-place (CIP) – systems where cleaning solutions are circulated through plant
and pipework for cleaning and sanitising purposes.
Primary food processing operation – covers a meat processing, dairy processing,
seafood or baking yeasts manufacturing operation.
Soil - the residues left behind on processing equipment at the end of production.
Soil can be residues from the primary product process, and/or water residues.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the characteristics of soils encountered in the workplace in a
primary products food processing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28661 version 1
Page 2 of 4
Evidence requirements
1.1
Soil characteristics are described in terms of processes from which they are
derived.
Range
1.2
Soil characteristics are described in terms of compositional groups they
possess.
Range
1.3
evidence is required of three compositional groups from the
candidate’s workplace.
Soil characteristics are described in terms of the effects of processing
conditions on the deposition of soils.
Range
1.4
evidence is required of three processes carried out in the
candidate’s workplace.
characteristics include but are not limited to – pH, temperature,
product concentration, time.
CIP is described in terms of equipment and methods used for the provision of
mechanical action and factors that influence their effectiveness.
Range
factors include but are not limited to – spray nozzles, spray balls,
flow rate, turbulence.
Outcome 2
Demonstrate knowledge of CIP control systems used in a primary products food
processing operation.
Evidence requirements
2.1
Temperature control is described in terms of control objectives, means of
heating and consequences of non-conformance.
Range
2.2
control objectives include but are not limited to – optimum
temperature maintenance, minimising downtime or holds;
methods of heating include but are not limited to – plate heat
exchange, shell and tube, direct steam injection.
Concentration control is described in terms of methodology and/or means of
measurement.
Range
methodology and/or means of measurement may include but is
not limited to – timer/spanned dose, slugged dose, achieving
square curve dosing, conductivity, timer dosing, calibrated vessel,
volumetric dosing;
evidence is required of three methods and/or means of
measurement.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
2.3
CIP time control is described in terms of requirements to achieve optimum
conditions and impact of holds.
time control includes but is not limited to – sequencing (step
times), pulsing, rinsing, circulating.
Range
2.4
Flow and pressure control are described in terms of requirements to achieve
optimum CIP performance.
flow and pressure requirements may include but is not limited to –
flow rates, return flow rates.
Range
2.5
Monitoring of key parameters of the CIP system is described in terms of
methods used and data generated.
parameters include but are not limited to – chemical strength, time,
temperature, pressure, flow rate, turbidity;
monitoring includes but is not limited to – automated and manual
monitoring methods.
Range:
2.6
28661 version 1
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Data interpretation is described in terms of use of monitoring of system
performance and system improvement.
Planned review date
31 December 2020
Last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
N/A
1
18 June 2015
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMRs). The
CMR also includes useful information about special requirements for organisations wishing
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28661 version 1
Page 4 of 4
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016