NZQA Expiring unit standard
25902 version 2
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Title
Apply sustainable environmental practices in own work area in a
baking yeasts manufacturing operation
Level
2
Credits
2
Purpose
People credited with this unit standard are able to apply
sustainable environmental practices in own work area, in a
baking yeasts manufacturing operation.
Classification
Baking Yeasts Manufacturing > Baking Yeasts Production
Quality Assurance and Safety Skills
Available grade
Achieved
Explanatory notes
1
Definition
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.
2
Work must be carried out in accordance with organisational requirements, licensing
requirements, legislative requirements, and industrial agreements.
3
Legislation
Legislative requirements relevant to this unit standard include – Health and Safety in
Employment Act 1992, Resource Management Act 1991, Hazardous Substances
and New Organisms Act 1996, related regulations and codes of practice.
Outcomes and evidence requirements
Outcome 1
Apply sustainable environmental practices in own work area, in a baking yeasts
manufacturing operation.
Evidence requirements
1.1
Work area is maintained in a clean and tidy condition in accordance with
organisational requirements.
1.2
Baking yeasts waste products are identified and sorted in terms of recycling
and/or disposal.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
1.3
Potential areas for loss and waste in baking yeasts manufacturing activities are
identified and minimised in accordance with organisational requirements.
includes but is not limited to – staff time, movements, process
steps, consumable resources, product yields, factory space.
Range
1.4
25902 version 2
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Policies and procedures relating to sustainable environmental practices in
baking yeasts manufacturing are applied in accordance with organisational
requirements.
includes but is not limited to – minimising negative environmental
impacts arising from production and supply chain activities.
Range
Replacement information
This unit standard has been replaced by unit standard
28624
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
15 January 2010
31 December 2017
Review
2
18 June 2015
31 December 2017
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 (CMR). The
CMR 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016