NZQA Expiring unit standard
25912 version 2
Page 1 of 4
Title
Carry out salt mixing in a baking yeasts manufacturing operation
Level
3
Credits
5
Purpose
People credited with this unit standard are able to: prepare the
salt mixing equipment for operation; operate and monitor the
salt mixing equipment; shut down the salt mixing equipment;
record workplace information; and demonstrate knowledge of
the salt mixing process, 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
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 production schedules.
Checking equipment status – involves 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.
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
25912 version 2
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Prepare the salt mixing equipment for operation in a baking yeasts manufacturing
operation.
Evidence requirements
1.1
Workplace information is accessed to identify production requirements for salt
mixing in accordance with organisational requirements.
1.2
Materials and services necessary to the salt mixing process are confirmed and
available to meet production requirements.
1.3
Salt mixing equipment is checked in terms of status, condition and readiness for
use in accordance with organisational requirements.
1.4
The salt mixing equipment is set up to meet production requirements.
Outcome 2
Operate and monitor the salt mixing equipment in a baking yeasts manufacturing
operation.
Range
aspects of the equipment to be monitored may include but are not limited to –
agitation speed, flow rates, quantities, time, temperature;
monitoring may include but is not limited to – the use of production data such as
performance control charts which may be manual or involve the use of a
process control system.
Evidence requirements
2.1
The salt mixing equipment is started up in accordance with organisational
requirements.
2.2
Control points are monitored to confirm that performance is maintained to meet
production requirements.
Range
2.3
includes but is not limited to – setting volume.
Salt mixing 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
Mixed product meets production requirements.
2.5
Salt is added in quantities and sequence specified by recipe or batch
instructions.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
2.6
25912 version 2
Page 3 of 4
Out-of-specification product, processes, and equipment performance are
identified, rectified, and/or reported, in accordance with organisational
requirements.
Outcome 3
Shut down the salt mixing equipment in a baking yeasts manufacturing operation.
Evidence requirements
3.1
Salt mixing 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 salt mixing process in a baking yeasts manufacturing
operation.
Evidence requirements
5.1
The purpose of the salt mixing process is identified in terms of its relationship to
other baking yeasts manufacturing processes.
5.2
Quality characteristics of ingredients are identified in terms of crosscontamination risks and consequences including the use of common allergens.
5.3
The effects of salt mixing on the end product is identified and described.
Range
effects could include but are not limited to – microbiological,
product safety, quality characteristics.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
5.4
25912 version 2
Page 4 of 4
Methods of monitoring control points and maintaining control of the salt mixing
process are identified and described in terms of causes of variation and any
corrective actions required.
methods may include but are not limited to – recipe and process
specifications, procedures, operating parameters, equipment and
instrumentation components, materials and services, sampling
and testing, product safety, recording requirements, filters.
Range
5.5
Cleaning and sanitation requirements are identified in terms of changeovers
and types of shut-downs.
5.6
Safety issues are identified in terms of responsibilities for reporting problems.
safety issues may include but are not limited to – health and safety
hazards and controls, lockout and tag procedures, environmental
protection and controls.
Range
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
15 October 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.
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