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