NZQA Expiring unit standard
16124 version 3
Page 1 of 5
Title
Prepare, mix, and apply bulk toppings and/or fillings for bakery
products using automated equipment
Level
3
Credits
12
Purpose
This unit standard is for people working or intending to work in
a bakery that uses automated production equipment. People
credited with this unit standard are able to: use safe working
practices; prepare and weigh ingredients for bulk toppings
and/or fillings; mix bulk toppings and/or fillings using automated
equipment; apply toppings and/or fillings using automated
equipment; and disassemble, clean, and reassemble
automated equipment.
Classification
Food and Related Products Processing > Baking
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15747, Prepare, mix, and apply bulk
icings and/or glazes for bakery products using automated
equipment, or demonstrate equivalent knowledge and skills.
Explanatory notes
1
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety)
Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food
Standards Code available at http://www.foodstandards.govt.nz.
2
Range
Bakery products to be topped and/or filled may include but are not limited to: cakes,
sponges, pastries, biscuits, buns, slices, breads, pizzas, pies.
Ingredients may include but are not limited to: dairy-based products, non-dairy
products, sugar, meat, poultry, seafood, fruits, vegetables, cereal-based products,
nuts, seeds, herbs, eggs, chocolate, carob, crumbles, streusel, rock salt, spices,
alcohol, fats, oils, low-fat products, fat replacers, thickeners, sweeteners, flavourings,
stabilisers, colourings, additives.
Equipment may include but is not limited to: mixers, boilers, kettles, pulping
equipment, weighing equipment, silos, mincers, bain marie, graters, dicers, seeders,
sifters, shakers, depositors, enrobers, extruders, strewer, spindle, conveyors,
compressed air, icing applicators, sprayers, strand conveyors, stencils, brushes,
knives.
Competenz
SSB Code 10171
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16124 version 3
Page 2 of 5
3
Definitions
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing; gloves; safety glasses, headwear, and footwear; hearing
protection; safety devices.
4
Competence is to be demonstrated on three occasions of preparing, mixing, and
applying bulk toppings and/or fillings for bakery products using automated
equipment.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is kept clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Outcome 2
Prepare and weigh ingredients for bulk toppings and/or fillings.
Evidence requirements
2.1
Ingredients are available in sufficient quantity to meet scheduled and anticipated
production.
2.2
Ingredients are checked for shelf-life and signs of contamination in accordance
with organisational procedures.
2.3
Ingredients are conditioned in accordance with recipe specifications.
Range
may include but is not limited to – sieved, melted, soaked,
hydrated, steamed, boiled, roasted, blended, chopped, diced,
grated, minced, whisked, washed, peeled, temperature.
2.4
Weighing systems are tared in accordance with organisational procedures.
2.5
Ingredients are weighed in accordance with scheduled production.
Competenz
SSB Code 10171
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16124 version 3
Page 3 of 5
2.6
Storage containers for mixed toppings and/or fillings are free from contamination
and available in sufficient quantity for scheduled and anticipated production.
2.7
Variations in ingredients and equipment are identified, and rectified and/or
reported in accordance with organisational procedures.
Outcome 3
Mix bulk toppings and/or fillings using automated equipment.
Evidence requirements
3.1
Equipment is clean, free from contamination, and operational in accordance with
organisational procedures.
3.2
Equipment is operated in accordance with organisational procedures.
3.3
Topping and/or filling ingredients are mixed in accordance with recipe
specifications.
Range
3.4
specifications may include but are not limited to – time, speed,
temperature, sequence and pace of ingredient addition.
Mixed toppings and/or fillings conform to product specifications.
Range
specifications may include but are not limited to – consistency,
viscosity, uniform distribution of ingredients, colour, temperature.
3.5
Mixed toppings and/or fillings are placed in storage containers and are stored in
assigned locations at specified temperatures in accordance with organisational
procedures.
3.6
Variations in equipment, and toppings and/or fillings are identified, and rectified
and/or reported in accordance with organisational procedures.
Outcome 4
Apply bulk toppings and/or fillings using automated equipment.
Evidence requirements
4.1
Toppings and/or fillings are available in sufficient quantity and condition for
scheduled production.
4.2
Equipment is loaded with toppings and/or fillings in a manner which prevents
jamming and maximises production.
4.3
Equipment is operated in accordance with organisational procedures.
4.4
Topping and/or filling temperature is maintained in accordance with recipe
specifications and production schedule.
Competenz
SSB Code 10171
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.5
Toppings and/or fillings are applied in accordance with product specifications.
specifications may include but are not limited to – sequence,
conveyor speed and tracking, flow, amount, uniformity, neatness.
Range
4.6
16124 version 3
Page 4 of 5
Variations in equipment, and toppings and/or fillings are identified, and rectified
and/or reported in accordance with organisational procedures.
Outcome 5
Disassemble, clean, and reassemble automated equipment.
Evidence requirements
5.1
Affected parties are notified of disassembly and cleaning in accordance with
organisational procedures.
affected parties may include but are not limited to – people
working upstream and/or downstream in production, colleagues,
team members, supervisor.
Range
5.2
Services to equipment are isolated in accordance with organisational
procedures.
services may include but are not limited to – electricity, air, water,
gas.
Range
5.3
Equipment is disassembled in accordance with organisational procedures.
5.4
Equipment is cleaned in accordance with organisational procedures.
5.5
Cleaned equipment is lubricated to specifications, reassembled, and left
operational in accordance with organisational procedures.
Replacement information
This unit standard and unit standard 15747 replaced unit
standard 7723.
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
10 February 1999
31 December 2018
Review
2
19 May 2006
31 December 2018
Review
3
17 March 2016
31 December 2018
Competenz
SSB Code 10171
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16124 version 3
Page 5 of 5
Consent and Moderation Requirements (CMR) reference
0111
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.
Competenz
SSB Code 10171
 New Zealand Qualifications Authority 2016