NZQA Expiring unit standard
25911 version 2
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Title
Carry out liquid baking yeasts preparation
Level
2
Credits
3
Purpose
People credited with this unit standard are able to: prepare the
batch production process for manufacturing liquid baking
yeasts; operate and monitor the system; and shut down the
system, in a baking yeasts manufacturing operation.
Classification
Baking Yeasts Manufacturing > Baking Yeasts Manufacturing
Operations
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 relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992.
Outcomes and evidence requirements
Outcome 1
Prepare the batch production process for manufacturing liquid baking yeasts.
Range
includes but is not limited to – culture feed stocks, additives.
Evidence requirements
1.1
Workplace information is accessed to identify liquid baking yeasts production
requirements in accordance with organisational requirements.
1.2
Samples are taken to the laboratory and materials and services necessary for
operating the system are confirmed and available to meet operational
requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
1.3
operational requirements may include but are not limited to –
materials, services, equipment, labour.
Systems equipment is checked in terms of status, condition, and readiness for
use in accordance with organisational requirements.
Range
1.4
25911 version 2
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may include but is not limited to – all equipment within the system
meets hygiene and sanitation standards, all safety guards are in
place, equipment is ready for operation.
Tanks are set up in accordance with organisational requirements.
Outcome 2
Operate and monitor the system in a baking yeasts manufacturing operation.
Range
aspects of the system to be monitored may include but are not limited to – use
of checksheets, observation of work procedures and systems, materials flow
and work in progress through the system, co-ordination of batch and/or product
changeovers, communication of information, operating efficiencies of the
system.
Evidence requirements
2.1
The system is started up in accordance with organisational requirements.
2.2
Control points are monitored to confirm that system performance is maintained
to meet baking yeasts specifications in accordance with organisational
requirements.
Range
2.3
monitoring may include but is not limited to – taking samples and
conducting tests.
System equipment is monitored in terms of operating condition in accordance
with organisational requirements.
Range
monitoring may include but is not limited to – carrying out routine
maintenance.
2.4
System outputs meet organisational requirements.
2.5
Out-of-specification product, processes and equipment performance are
identified, rectified, and/or reported, in accordance with organisational
requirements.
2.6
Waste generated by the system is monitored and cleared in accordance with
organisational requirements.
Outcome 3
Shut down the system in a baking yeasts manufacturing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25911 version 2
Page 3 of 4
Evidence requirements
3.1
The system is shut down in accordance with organisational requirements.
shut down includes but is not limited to – routine, emergency
situation;
parts of the system include but are not limited to – bew pots,
pumps, blending vessels, separators, dryers, packing plant.
Range
3.2
Cleaning requirements are identified and maintenance and cleaning procedures
planned to minimise disruption, in accordance with organisational requirements.
3.3
System equipment is prepared for cleaning in accordance with organisational
requirements.
3.4
System equipment is clean and maintained to meet liquid baking yeasts
production, packaging, and hygiene requirements.
3.5
Waste generated by both the process and cleaning procedures is collected,
treated, and disposed or recycled, in accordance with organisational
requirements.
Replacement information
This unit standard has been replaced by unit standard
25911
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25911 version 2
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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