NZQA Expiring unit standard
25904 version 2
Page 1 of 3
Title
Identify products and processes in a baking yeasts manufacturing
operation
Level
3
Credits
8
Purpose
People credited with this unit standard are able to: identify the
components of key raw materials and their influences on
baking yeasts processing and products; and identify baking
yeasts properties and manufacturing process steps in a baking
yeasts manufacturing operation.
Classification
Baking Yeasts Manufacturing > Baking Yeasts Manufacturing
Operations
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Open.
Explanatory notes
None.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Identify the components of key raw materials and their influences on baking yeasts
processing and products.
Evidence requirements
1.1
The components of the raw materials are identified in terms of the proportions
and factors that affect their proportions.
Range
1.2
components may include but are not limited to – baking yeast
cultures, vitamins, food stocks.
Effects of deterioration on the raw materials are identified in terms of their
relevance to product quality.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25904 version 2
Page 2 of 3
product quality includes but is not limited to – baking yeast
performance, odours.
Range
Outcome 2
Identify baking yeasts properties and manufacturing process steps in a baking yeasts
manufacturing operation.
Evidence requirements
2.1
Potential baking yeasts product safety hazards are identified in terms of
microbiological, physical, and chemical risks, and possible control strategies.
2.2
Baking yeasts product attributes are identified in terms of their relevance to the
manufacturer.
includes but is not limited to – viability of cultures, storage life,
moisture content.
Range
2.3
Process control points are identified in terms of manufacturing requirements for
a baking yeasts product.
Range
2.4
evidence of manufacturing requirements for key process
operations for one product is required.
Process control points are identified in terms of their effects on a baking yeasts
product.
effects may include but are not limited to – chemical, physical,
microbiological, sensory properties.
Range
This unit
standard is
Replaced by standard 29141
expiring
Replacement information
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 2018
Review
2
17 September 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25904 version 2
Page 3 of 3
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