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