NZQA registered unit standard
28584 version 1
Page 1 of 4
Title
Carry out bakers yeast manufacturing processes
Level
3
Purpose
Credits
3
This entry-level unit standard is for people working in a bakers
yeast manufacturing operation.
People credited with this unit standard are able to: carry out a
chemical mixing process; carry out a fermentation process; and
monitor blower operations, in a bakers yeast manufacturing
operation.
Classification
Dairy Processing > Baker's Yeast Manufacture
Available grade
Achieved
Explanatory notes
1
Legislation
Legislation relevant to this unit standard includes but is not limited to Animal Products
Act 1999, Animal Products (Dairy) Regulations 2005, Health and Safety in
Employment Act 1992, Health and Safety in Employment Regulations 1995.
2
Definitions
Control points – 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.
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.
3
This unit standard must be assessed in a realistic workplace environment. The
candidate must be under realistic time pressures and use relevant commercial
equipment.
Outcomes and evidence requirements
Outcome 1
Carry out a chemical mixing process in a bakers yeast manufacturing operation.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28584 version 1
Page 2 of 4
Evidence requirements
1.1
The chemical mixing process in a bakers yeast manufacturing operation is
described in terms of organisational requirements.
Range
1.2
The chemical mixing equipment is prepared for operation in accordance with
organisational requirements.
Range
1.3
chemical mixing process includes but is not limited to – cleaning
and sanitation requirements, equipment, raw materials, mixing
controls, quality control points.
preparation includes but is not limited to – accessing workplace
information, availability of materials and services, equipment
status.
The chemical mixing equipment is operated and monitored in accordance with
organisational requirements.
Range
operation includes but is not limited to – start-up, shut-down,
cleaning, waste collection, documentation;
monitoring includes but is not limited to – equipment, product,
control points.
Outcome 2
Carry out a fermentation process in a bakers yeast manufacturing operation.
Evidence requirements
2.1
The fermentation process in a bakers yeast manufacturing operation is
described in terms of organisational requirements.
Range
2.2
The fermentation equipment is prepared for operation in accordance with
organisational requirements.
Range
2.3
chemical mixing process includes but is not limited to – cleaning
and sanitation requirements, equipment, raw materials, mixing
controls, quality control points.
preparation includes but is not limited to – accessing workplace
information, availability of materials and services, equipment
status.
The fermentation equipment is operated and monitored in accordance with
organisational requirements.
Range
operation includes but is not limited to – start-up, shut-down,
cleaning, waste collection, documentation;
monitoring includes but is not limited to – equipment, product,
control points.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28584 version 1
Page 3 of 4
Outcome 3
Monitor blower operations in a bakers yeast manufacturing operation.
Evidence requirements
3.1
Blower plant operations are monitored and any non-compliance reported in
accordance with organisational requirements.
monitoring includes but is not limited to – equipment, personal
protective equipment, process, material and consumable levels,
documentation.
Range
3.2
The blowers are shut-down in accordance with organisational requirements.
Replacement information
Planned review date
This unit standard replaced unit standard 25909, unit
standard 25914 and unit standard 25915.
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
18 June 2015
N/A
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 (CMRs). 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
NZQA registered unit standard
28584 version 1
Page 4 of 4
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016