NZQA Expiring unit standard
7856 version 4
Page 1 of 4
Title
Sheet and laminate doughs using automated production equipment
Level
3
Purpose
Credits
6
This unit standard is for people who are currently working, or
who intend to work, in jobs which involve the sheeting and
laminating of doughs for bakery products.
People credited with this unit standard are able to: use safe
working practices; sheet doughs using automated production
equipment; and laminate doughs using automated production
equipment.
Classification
Food and Related Products Processing > Baking
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 7703, Sheet lifting doughs and laminate
lifting doughs using automated production 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; Resource Management
Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
Australia New Zealand Food Standards Code available at
http://www.foodstandards.govt.nz.
2
Range
Doughs – biscuit, cracker, croissants; sweet, savoury, Danish, butter, yeast, nonyeast.
Equipment – may include but is not limited to: automated production; extruder,
gauge, cross and multi rollers; conveyors, laminators, guillotines, cutters, flour
dusters, scales, knives, scrapers, retracting belt, dough break.
3
Definitions
Agreed refers to agreement of action between two or more people.
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
7856 version 4
Page 2 of 4
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 at least three occasions in sheeting and
laminating doughs using automated production equipments.
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
Sheet doughs using automated production equipment.
Evidence requirements
2.1
Production schedules and recipes are available, current, and complete.
2.2
Equipment is available and operational within agreed timeframe.
2.3
Roller temperature is correct in accordance with organisational procedures.
2.4
Correct dough is available in sufficient quantity to meet scheduled and
anticipated production within agreed timeframe.
2.5
Dough is sheeted from a consistent, relaxed dough supply, and is correct height
and weight in accordance with organisational procedures.
2.6
Sheeted dough conforms to product specifications.
2.7
Documentation related to sheeting dough is accurate and complete in
accordance with organisational procedures.
2.8
Sheeting of doughs complies with organisational procedures.
Outcome 3
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
7856 version 4
Page 3 of 4
Laminate doughs using automated production equipment.
Evidence requirements
3.1
Equipment settings are correct, and equipment is available and operational
within agreed timeframe in accordance with organisational procedures.
3.2
Speed of rollers and conveyor is correct in accordance with organisational
procedures.
3.3
Correct dough is available in sufficient quantity to meet scheduled and
anticipated lamination requirements.
3.4
Dough is laminated within agreed timeframe and conforms to organisational
procedures.
3.5
Laminated dough conforms to organisational procedures.
3.6
Variations in laminated dough are identified, and corrective action is taken
within a timeframe that optimises performance.
variations – qualitative and/or quantitative.
Range
3.7
Equipment is free from laminated dough residue before, during, and after
production.
3.8
Lamination of doughs complies with organisational procedures.
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
27 August 1996
31 December 2018
Revision
2
15 May 1998
31 December 2018
Review
3
25 July 2006
31 December 2018
Review
4
17 March 2016
31 December 2018
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
7856 version 4
Page 4 of 4
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 101571
 New Zealand Qualifications Authority 2016