NZQA Expiring unit standard
15742 version 3
Page 1 of 4
Title
Prepare and weigh ingredients for bulk biscuit doughs using
automated production equipment
Level
2
Credits
9
Purpose
This unit standard is for people working or intending to work in
a bakery which uses automated production equipment. People
credited with this unit standard are able to: use safe working
practices; prepare biscuit dough ingredients for weigh up; and
weigh up ingredients for bulk biscuit doughs using automated
weighing equipment.
Classification
Food and Related Products Processing > Baking - Biscuit
Available grade
Achieved
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 may be hard or soft.
Ingredients may include but are not limited to: flour, sugar, water, butter, fats, eggs,
baking powder, salt, yeast, essences, flavourings, preservatives, chocolate chips,
fruits, nuts, grains, specialty ingredients, humectants.
Equipment may include but is not limited to: scales, automated weighing systems,
silo systems, depositors, lift hoists, metal detectors, sieves.
3
Definitions
Bulk refers to large quantities of ingredients and dough normally associated with
plant baking production lines.
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 preparing and weighing ingredients for bulk
dough using automated production equipment for each of: biscuits; cookies; and
crackers.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15742 version 3
Page 2 of 4
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
hazards to – personnel, product, plant.
1.3
Handling and lifting techniques used for ingredients are in accordance with
organisational procedures.
1.4
Documentation is referred to and/or completed in accordance with
organisational procedures.
Outcome 2
Prepare biscuit dough ingredients for weigh up.
Evidence requirements
2.1
Production schedules and recipes are available, current, and complete in
accordance with organisational procedures.
2.2
Ingredients are available in sufficient quantity to meet scheduled and anticipated
production.
2.3
Ingredients are checked for shelf life and signs of contamination in accordance
with organisational procedures.
Range
2.4
Ingredients are prepared in accordance with organisational procedures and
recipe specifications.
Range
2.5
contamination may include but is not limited to – infestation,
rodent, bird, foreign matter.
specifications may include but is not limited to – temperature,
hydration, sieving, blending, melting, washing and conditioning of
fruit, consistency.
Baked biscuit doughs to be re-worked are crumbed and blended in accordance
with organisational procedures.
Outcome 3
Weigh up ingredients for bulk biscuit doughs using automated weighing equipment.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15742 version 3
Page 3 of 4
Evidence requirements
3.1
Weighing systems are tared in accordance with organisational procedures.
3.2
Ingredients are weighed up in accordance with recipe specifications and
scheduled production.
3.3
Reactive ingredients are kept separate during preparation and weigh up.
may include but is not limited to – aerating agents, sugar, salt.
Range
3.4
Weighing of ingredients is performed in accordance with organisational
procedures.
Replacement information
This unit standard, unit standard 15740, unit standard
15741, and unit standard 15743 replaced unit standard
7702.
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
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
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15742 version 3
Page 4 of 4
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