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Set up, maintain and repair food or related products production line
equipment
Level
4
Credits
16
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which entail setting up and maintaining food or related products
production line equipment.
People credited with this unit standard are able to: use safe working
practices; set up food and related products production line equipment;
maintain and monitor food and related products production line equipment;
and repair food and related products production line equipment.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Production Equipment
Status
Registered
Status date
11 December 2009
Date version published
11 December 2009
Planned review date
31 December 2015
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz
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; Electricity Act 1992; Electricity Regulations
1997; and their associated regulations and subsequent amendments.
 New Zealand Qualifications Authority 2016
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2
Definitions
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.
PPE refers to personal protective equipment, such as protective clothing, gloves,
safety glasses/headwear/footwear, hearing protection, and safety devices.
Production line equipment refers to equipment used in a production line, such as
vessels or boilers not requiring certification, pipework, fillers, pasteurisers, labellers,
crate or carton packers, high-speed wrappers, water lines, pumps, compressors,
dicers, and cutters.
Related products refers to beverages, household products, or personal care
products.
3
Range
Competence is to be demonstrated on two different types of production line
equipment set up, three different types of maintenance, and three occasions of
repair.
Elements and performance criteria
Element 1
Use safe working practices.
Performance criteria
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Element 2
Set up food or related products production line equipment.
Range
set-up may include but is not limited to – installing, adjusting, or adapting
equipment; or connecting incoming services, wastes, peripherals, couplings.
Performance criteria
2.1
Tools and equipment required for production line equipment set-up are
available, operational, and fit for purpose in accordance with organisational
procedures.
2.2
Tools and equipment for production line equipment set-up are used in a manner
that optimises performance, and protects user and operator safety.
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2.3
Faults with production line equipment are identified, and corrective action is
taken to optimise production in accordance with organisational procedures.
Range
faults may include but are not limited to – worn and/or faulty
equipment, exposed wiring, unsafe work environment.
2.4
Production line equipment is set up in correct configuration in accordance with
production specifications and organisational procedures.
2.5
Equipment operators are notified of set-up completion in accordance with
organisational procedures.
Element 3
Maintain and monitor food or related products production line equipment.
Range
maintenance may include but is not limited to – periodic or scheduled electrical
or mechanical maintenance involving checking, lubrication, adjustment, or
repair.
Performance criteria
3.1
Stakeholders are aware of maintenance downtime requirements in accordance
with organisational procedures.
Range
may include but is not limited to – managers, supervisors, team
members of upstream and/or downstream operations, operators of
equipment.
3.2
Maintenance schedule for production line equipment is followed in accordance
with organisational procedures.
3.3
Maintenance of production line equipment is completed within authorised
budgetary limitations in accordance with organisational procedures.
3.4
Maintenance downtime of production line equipment is minimised in accordance
with organisational procedures.
3.5
Faults or variations from normal operation on production line equipment are
identified, and corrective action is taken in accordance with organisational
procedures.
Range
faults or variations may include but are not limited to – low/high
pressure; broken belts; blocked and/or clogged oil, water, and air
filters; jumping, slipping, or broken chains; out of specification
shafts and bearings; transmission failures and/or breakages;
equipment failures and leakages;
corrective action may include but is not limited to – lubrication,
parts replacement, adjustment, cleaning, welding.
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3.6
Ongoing monitoring ensures production line equipment operates within
technical specifications and in accordance with organisational procedures.
Element 4
Repair foods or related products production line equipment.
Performance criteria
4.1
Causes of equipment faults or variations are identified and, where applicable,
are incorporated into future maintenance criteria in accordance with
organisational procedures.
4.2
Stakeholders are informed of downtime required for repair in accordance with
organisational procedures.
Range
may include but is not limited to – managers, supervisors, team
members of upstream and/or downstream operations, operators of
equipment.
4.3
Production line equipment is repaired in accordance with organisational
procedures.
4.4
Repairs to production line equipment are within agreed budget in accordance
with organisational procedures.
4.5
Production line equipment is repaired within a timeframe that minimises loss of
production in accordance with organisational procedures.
4.6
Where possible, opportunities to minimise volume of repairs to production line
equipment are identified and actioned with personnel responsible for initiating
changes.
Range
opportunities may include but are not limited to – preventative
maintenance, operator training, system improvement, lubrication,
timely adjustment.
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.
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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 info@competenz.org.nz if you wish to suggest changes to the
content of this unit standard.
 New Zealand Qualifications Authority 2016