2001 version 4
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Oversee operations in food and/or related product processing
laboratory
Level
4
Credits
6
Purpose
People credited with this unit standard are able to: oversee laboratory
operations and staff in the laboratory; maintain operation of laboratory
equipment; and liaise with internal and external customers.
This unit standard is developed for the employee who will work without
supervision.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Laboratory Practice
Status
Registered
Status date
21 September 2007
Date version published
21 September 2007
Planned review date
31 December 2012
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard may include but is not limited to the: Health
and Safety in Employment Act 1992; Health and Safety in Employment Regulations
1995; Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations
2002; Resource Management Act 1991; and their associated regulations and
subsequent amendments.
2
Related products may include: beverages, household products, or personal care
products.
 New Zealand Qualifications Authority 2016
2001 version 4
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3
Definition
Organisational procedures refer to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
Elements and performance criteria
Element 1
Oversee laboratory operations in food and/or related product process laboratory.
Performance criteria
1.1
Laboratory staff are kept up-to-date on all relevant legislative requirements and
company specifications and procedures.
1.2
Tests and procedures conducted by laboratory staff are performed in
accordance with organisational procedures.
1.3
Specified test results are reviewed for accuracy in accordance with
organisational procedures.
1.4
Laboratory methods and procedures are developed in accordance with
organisational procedures.
1.5
Testing, measuring and sampling procedures for quality assurance in the
laboratory are reviewed in accordance with organisational procedures.
1.6
New test methods are researched and authorised in accordance with
organisational procedures.
Element 2
Oversee staff in the laboratory.
Performance criteria
2.1
Staff performance is supervised in accordance with organisational procedures.
Range
rosters, production programmes and schedules, company policy,
problem solving, quality, interdepartmental liaison, communication,
health and safety, training, performance reviews, performance
rewards.
 New Zealand Qualifications Authority 2016
2001 version 4
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Element 3
Maintain operation of laboratory equipment.
Performance criteria
3.1
Fault notification procedure is established and implemented in accordance with
organisational procedures.
Range
accuracy of fault description, speed, personnel informed,
correction achieved.
3.2
Equipment maintenance programme is developed and implemented in
accordance with organisational procedures.
3.3
New equipment is purchased in accordance with organisational procedures.
Range
3.4
specifications, market research, recommendations, purchase
negotiation, implementation programme, budgets.
Staff are trained to operate equipment to company standards in accordance
with organisational procedures.
Element 4
Liaise with internal and external customers.
Performance criteria
4.1
Customer needs as they relate to food production are identified in accordance
with organisational procedures.
4.2
Non-conforming products are rectified in accordance with organisational
procedures and legislative requirements.
4.3
Customer feedback is given and action agreed in accordance with
organisational procedures.
Element 5
Evaluate and improve procedures on production line.
Range
cost-effectiveness, health and safety, output, quality, ease of operation.
Performance criteria
5.1
Existing procedures are evaluated and recommendations for improvements are
presented to management in accordance with organisational procedures.
5.2
New industry developments are investigated and recommendations made to
management for their use in the company.
 New Zealand Qualifications Authority 2016
2001 version 4
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5.3
Work teams/line staff suggestions for production/work flow improvements are
used in accordance with company specifications and procedures and legislative
requirements.
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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016