NZQA Expiring unit standard
16125 version 3
Page 1 of 5
Title
Shape and cut bulk biscuit doughs using automated production
equipment
Level
3
Credits
10
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 to shape bulk biscuit doughs using
automated production equipment; shape bulk biscuit doughs
using automated production equipment; cut bulk biscuit doughs
using automated production equipment; and disassemble,
clean, and reassemble automated production equipment.
Classification
Food and Related Products Processing > Baking - Biscuit
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15742, Prepare and weigh ingredients for
bulk biscuit doughs using automated production equipment;
Unit 15743, Mix bulk biscuit doughs using automated
production equipment; and Unit 15745, Bake biscuit products
using continuous automated ovens; 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
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.
Equipment includes but is not limited to automated shaping equipment and
automated cutting equipment.
3
Definitions
Shaping refers to sheeting, rolling, moulding, extruding, depositing and/or imprinting.
Cutting refers to wire cutting, dye cutting, and/or rotary cutting.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16125 version 3
Page 2 of 5
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 shaping and cutting bulk
biscuit doughs using automated production 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 to shape bulk biscuit doughs using automated production equipment.
Evidence requirements
2.1
Equipment is clean, free from contamination, and operational in accordance with
organisational procedures.
2.2
Biscuit doughs are available in sufficient quantity and correct condition in
accordance with specifications for batter type.
2.3
Shaping equipment is loaded with biscuit doughs in a manner that optimises
equipment performance and production yield.
2.4
Lubrication equipment is loaded in a manner that optimises equipment
performance and production yield.
Range
may include but is not limited to – flour dusters, oil sprayers.
Outcome 3
Shape bulk biscuit doughs using automated production equipment.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16125 version 3
Page 3 of 5
Evidence requirements
3.1
Equipment is operated in accordance with organisational procedures.
3.2
Biscuit doughs are shaped in accordance with product specifications and
organisational procedures.
Range
specifications may include but are not limited to – height, width,
weight, consistency, colour, texture, shape, uniformity.
3.3
Dough wastage is minimised and opportunities to rework non-conforming dough
pieces are maximised in accordance with organisational procedures.
3.4
Variations in dough consistency and equipment are identified, and rectified
and/or reported in accordance with organisational procedures.
Outcome 4
Cut bulk biscuit doughs using automated production equipment.
Evidence requirements
4.1
Equipment is clean, free from contamination, and operational in accordance with
organisational procedures.
4.2
Equipment is operated in accordance with organisational procedures.
4.3
Biscuit doughs are cut in accordance with product specifications.
Range
specifications may include but are not limited to – shape, size,
weight, uniformity.
4.4
Cutting surfaces are free from excess dough.
4.5
If applicable, product changeovers and equipment repairs are effected with
minimum downtime in accordance with organisational procedures.
4.6
If applicable, cross-contamination of product during and after changeover is
prevented.
4.7
Variations in cut doughs and equipment are identified, and rectified and/or
reported in accordance with organisational procedures.
Outcome 5
Disassemble, clean, and reassemble automated production equipment.
Evidence requirements
5.1
Affected parties are notified of disassembly and cleaning in accordance with
organisational procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
affected parties may include but are not limited to – people
working upstream and/or downstream in production, colleagues,
team members, supervisor.
Range
5.2
16125 version 3
Page 4 of 5
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 15746 replaced unit
standard 7729.
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
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
16125 version 3
Page 5 of 5
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