NZQA Expiring unit standard
25909 version 2
Page 1 of 5
Title
Carry out a fermentation process in a baking yeasts manufacturing
operation
Level
3
Credits
8
Purpose
People credited with this unit standard are able to: prepare the
fermentation equipment for operation; operate and monitor the
fermentation equipment; shut down the fermentation
equipment; record workplace information; and demonstrate
knowledge of the fermentation process, in a baking yeasts
manufacturing operation.
Classification
Baking Yeasts Manufacturing > Baking Yeasts Manufacturing
Operations
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.
Workplace information may include but is not limited to – standard operating
procedures (SOPs), specifications and waste management schedules.
Checking equipment status may include but is not limited to – checking that hygiene
and sanitation standards are met, all safety guards are in place and equipment is
operational.
Control points – refer to those key points in a work process which must be monitored
and controlled. This includes food safety, quality and regulatory control points as
well as inspection points.
Fermentation equipment may include but is not limited to – water baths, cabinets,
tunnels, multipurpose tanks, fermentation tanks.
Materials used in fermentation may include but are not limited to – raw materials/preprocessed materials to be fermented, starters such as single strain cultures, mixed
strains.
Services may include but are not limited to – power, water, steam, gases, vacuum,
compressed and instrumentation air, refrigeration.
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25909 version 2
Page 2 of 5
Outcomes and evidence requirements
Outcome 1
Prepare the fermentation equipment for operation in a baking yeasts manufacturing
operation.
Evidence requirements
1.1
Workplace information is accessed to identify production requirements for
fermentation.
1.2
Materials and services necessary to the fermentation process are confirmed
and available to meet production requirements.
1.3
Fermentation equipment is checked in terms of status, condition, and readiness
for use, in accordance with organisational requirements.
Range
1.4
includes but is not limited to – clean-in-place (CIP), sanitisation,
steam sterilisation.
Fermentation equipment is set to meet production requirements in accordance
with organisational requirements.
Outcome 2
Operate and monitor the fermentation equipment in a baking yeasts manufacturing
operation.
Range
aspects of the equipment to be monitored may include but are not limited to –
time or temperature, flow rates, fermenter speed, seals and valves, control
devices, gauges;
monitoring may include but is not limited to – the use of production data such as
performance control charts and may be manual or involve the use of process
control systems.
Evidence requirements
2.1
The fermentation equipment is started up in accordance with organisational
requirements.
2.2
Control points are monitored to confirm that 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.
Fermentation 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
25909 version 2
Page 3 of 5
2.4
Fermentation meets production requirements.
2.5
Stock flow to and from the fermentation equipment is maintained to meet
production requirements during production and product/batch changeover.
2.6
Out-of-specification product, processes, and equipment performance is
identified, rectified, and/or reported, in accordance with organisational
requirements.
Outcome 3
Shut down the fermentation equipment in a baking yeasts manufacturing operation.
Evidence requirements
3.1
Fermentation equipment is shut down in accordance with organisational
requirements.
Range
3.2
shut down includes but is not limited to – routine, emergency
situation.
Waste is collected, treated, and disposed or stored for recycling in accordance
with organisational requirements.
Outcome 4
Record workplace information in a baking yeasts manufacturing operation.
Evidence requirements
4.1
Workplace information is recorded in accordance with organisational
requirements.
Outcome 5
Demonstrate knowledge of the fermentation process in a baking yeasts manufacturing
operation.
Evidence requirements
5.1
The purpose of the fermentation process is identified in terms of the relationship
to other baking yeasts manufacturing processes.
5.2
Stages during fermentation are identified in terms of the changes which occur.
5.3
Fermentation reactions in baking yeasts brewing are identified in terms of
parameters for efficient fermentation.
Range
5.4
includes but is not limited to – alcohol, feed rate, pH, temperature.
The effects of fermentation are identified in terms of the end products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
effects may include but are not limited to – microbiological, product
quality characteristics, chemical.
Range
5.5
25909 version 2
Page 4 of 5
Methods of monitoring control points and maintaining control of the fermentation
process are identified in terms of causes of variation and any corrective action
required.
methods may include but are not limited to – process
specifications, procedures, operating parameters, equipment and
instrumentation components, materials and services, sampling
and testing, recording requirements.
Range
5.6
Cleaning and sanitation requirements are identified in terms of changeovers
and types of shut-downs.
5.7
Safety issues are identified in terms of responsibilities for reporting problems.
safety issues include but are not limited to – health and safety
hazards and controls, lockout and tag procedures, environmental
protection and controls.
Range
Replacement information
This unit standard has been replaced by unit standard
28584
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
25909 version 2
Page 5 of 5
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