NZQA Expiring unit standard
25906 version 2
Page 1 of 3
Title
Monitor product safety for own work area in a baking yeasts
manufacturing operation
Level
3
Credits
5
Purpose
People credited with this unit standard are able to: monitor
product safety in own work area; contribute to continuous
improvement in product safety in own work area; and
demonstrate knowledge of product safety implementation for
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
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.
Products and materials handled by the operator may include but are not limited to –
raw materials, ingredients, consumables and finished product.
Critical control points, inspection and test requirements – refer to requirements
outlined in the product safety plan.
Continuous improvement may include but is not limited to – participation in structured
improvement programmes and day-to-day problem solving and is typically
undertaken in consultation with the Hazard Analysis Critical Control Point (HACCP)
team.
Product safety hazards – depend on work context.
This unit standard is
expiring
2
Work must be carried out in accordance with organisational requirements, licensing
requirements, legislative requirements, and industrial agreements.
Outcomes and evidence requirements
Outcome 1
Monitor product safety in own work area in a baking yeasts manufacturing operation.
Range
includes but is not limited to – mixing batches, growing product, food stock
additions, air and water, product blending, drying, packaging.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
1.1
25906 version 2
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Critical control points are monitored in own work area in accordance with the
product safety plan.
Range
critical control points may include but are not limited to – checks,
inspections, tests.
1.2
Out-of-control processes or situations are identified and corrective action taken
in accordance with organisational requirements.
1.3
Product safety information is recorded to meet organisational requirements.
Outcome 2
Contribute to continuous improvement in product safety in own work area in a baking
yeasts manufacturing operation.
Range
includes but is not limited to – mixing batches, maximising culture growth,
drying, packaging.
Evidence requirements
2.1
Potential sources of product contamination are identified and reported in
accordance with organisational requirements.
2.2
Conditions which promote or inhibit culture growth are identified.
2.3
Work area performance is monitored against plant performance and any
problems identified in accordance with organisational requirements.
2.4
Situations in own work area which present a product safety risk are identified,
rectified and/or reported in accordance with organisational requirements.
This unit standard is
Demonstrate knowledge of productexpiring
safety implementation for own work area in a baking
yeasts manufacturing operation.
Outcome 3
Evidence requirements
3.1
Product safety policy, product safety procedures and product safety
responsibilities are identified in terms of their relationship to own work area.
3.2
Organisational requirements for quality checking materials, product and
processes are identified in terms of carrying out own work responsibilities.
3.3
Product safety hazards for own work area are identified in terms of
organisational requirements.
Range
product safety hazards may include but are not limited to –
conditions conducive to microbial growth; wild yeast
contamination; viruses; known allergens associated with products
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25906 version 2
Page 3 of 3
handled and processed; common types of physical, chemical, and
microbiological agents which can contaminate product; conditions
conducive to physical and chemical contamination; common
causes and evidence of cross-contamination, time, temperature,
pH, water activity.
3.4
Safety limits and parameters are identified in terms of each critical control point
in own work area.
3.5
Pest prevention and control methods are identified in terms of their use in own
work area.
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.
This unit standard is
Providers and Industry Training Organisations,
which have been granted consent and
expiring
which are assessing against unit standards must engage with the moderation system that
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
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