NZQA Expiring unit standard
25903 version 2
Page 1 of 3
Title
Explain product safety control in a baking yeasts manufacturing
operation
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: identify
sources of, potential consequences of, and controls to prevent,
contamination of baking yeast products; explain hygiene
practices; and outline site environmental monitoring
procedures, in a baking yeasts manufacturing operation.
Classification
Baking Yeasts Manufacturing > Baking Yeasts Production
Quality Assurance and Safety Skills
Available grade
Achieved
Explanatory 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.
Site environmental micro-organism surveillance programme – refers to a programme
that is contained within site hygiene procedures.
This unit standard is
Outcomes and evidence requirements
expiring
2
Work must be carried out in accordance with organisational requirements, licensing
requirements, legislative requirements, and industrial agreements.
Outcome 1
Identify sources of, potential consequences of, and controls to prevent, contamination of
baking yeast products.
Evidence requirements
1.1
Sources of micro-organisms are identified in terms of potential for contamination
of baking yeast products.
Range
1.2
sources include but are not limited to – soil, air, water, people.
Factors that promote growth of micro-organisms are identified in terms of the
prevention of contamination and growth in baking yeast products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
1.3
effects include but are not limited to – product spoilage, out-ofspecification products.
Consequences of microbial contamination of baking yeast products are
identified in terms of potential market impacts.
Range
1.5
factors include but are not limited to – moisture, nutrients,
temperature growth range and tolerance, multiplication rate, pH
tolerance.
Consequences of micro-organism contamination of baking yeast manufacturing
products are identified in terms of potential effects on these products.
Range
1.4
25903 version 2
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impacts include but are not limited to – reduced shelf-life, reduced
performance.
Product safety controls are identified in terms of the prevention of contamination
and growth in baking yeast manufacturing products.
Range
controls include but are not limited to – factory and plant design
and maintenance, factory zoning and environmental surveillance,
people control, process control.
Outcome 2
Explain hygiene practices in a baking yeasts manufacturing operation.
Evidence requirements
2.1
Hygiene practices are explained in accordance with organisational hygiene
requirements.
includes but is not limited to – personal hygiene, dress standards,
This
unitplant
standard
is
entry procedures,
cleaning, handling product.
expiring
Range
Outcome 3
Outline site environmental monitoring procedures in a baking yeasts manufacturing
operation.
Evidence requirements
3.1
Locations of sampling sites in the candidate’s workplace are identified in
accordance with the site environmental micro-organism surveillance
programme.
3.2
Actions following a positive result of micro-organisms in an internal critical
environment are outlined in accordance with organisational hygiene
requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25903 version 2
Page 3 of 3
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 2016
Review
2
17 September 2015
31 December 2016
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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016