NZQA Expiring unit standard
17614 version 5
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Title
Carry out a dairy product colouring and/or flavouring process
Level
3
Credits
5
Purpose
People credited with this unit standard are able to: prepare the
colouring and/or flavouring process for operation; carry out and
monitor the colouring and/or flavouring process; shut down the
colouring and/or flavouring process; and record information for
the colouring and/or flavouring process.
Classification
Dairy Manufacturing > Dairy Technology
Available grade
Achieved
Explanatory notes
1
Work must carried out in accordance with organisational requirements, licensing
requirements, legislative requirements and industrial arrangements.
2
Workplace information can include Standard Operating Procedures (SOPs),
specifications and production schedules.
3
Colouring and/or flavouring equipment may include mixers, blenders and tanks.
4
Confirming equipment status involves checking that hygiene and sanitation standards
are met, all safety guards are in place and equipment is operational.
5
Food colouring must comply with the joint Australian and New Zealand Food
Standards and may include natural, synthetic, caramel and carbon black additives.
6
Food flavouring must comply with the joint Australian and New Zealand Food
Standards and may include natural, artificial and smoke flavour additives.
7
Services may include power, water, steam, and compressed and instrumentation air.
8
Monitoring the process may involve the use of production data such as performance
control charts.
9
Process operation and monitoring functions may be manual or involve the use of a
process control system.
10
Control points refer to those key points in a work process which must be monitored
and controlled. This includes food safety (critical) quality and regulatory control
points as well as inspection points.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
17614 version 5
Page 2 of 5
11
Legislative requirements in this unit standard include but are not limited to
compliance with the Animal Products Act 1999, Food Act 1981, Resource
Management Act 1991, Animal Products (Dairy) Regulations 2005 local body
regulations, relevant codes of practice, and subsequent amendments.
12
Organisational requirements include instructions to staff on policy and procedures
which are documented in memo and/or manual format and are available in the
workplace. These requirements include but are not limited to – site specific
requirements, company quality management requirements.
Outcomes and evidence requirements
Outcome 1
Prepare the colouring and/or flavouring process for operation.
Evidence requirements
1.1
Workplace information is accessed to identify production requirements for
colouring and/or flavouring.
1.2
Materials and services necessary to the colouring and/or flavouring process are
confirmed and available to meet production requirements.
1.3
Colouring and/or flavouring equipment is checked in terms of status, condition
and readiness for use.
1.4
The colouring and/or flavouring process is set to meet production requirements.
Outcome 2
Carry out and monitor the colouring and/or flavouring process.
Range
monitoring could include but is not limited to – additive speed, agitation speed,
flow rates, time/temperature, valves, gauges, measuring devices.
Evidence requirements
2.1
The colouring and/or flavouring process is started up according to
organisational specifications.
2.2
Control points are monitored to confirm that performance is maintained within
the given specification.
Range
2.3
monitoring could include but is not limited to – taking samples and
conducting tests.
Colouring and/or flavouring equipment is monitored to confirm operating
condition.
Range
monitoring could include but is not limited to – carrying out routine
maintenance.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
17614 version 5
Page 3 of 5
2.4
Product colouring and/or flavouring meets production specifications.
2.5
Stock flow to and from colouring and/or flavouring process is maintained to
meet production requirements during production and product/batch changeover.
2.6
Out-of-specification product, process and equipment performance is identified,
rectified and/or reported according to organisational requirements.
2.7
Colouring and/or flavouring equipment is cleaned and sanitised to
organisational requirements.
Outcome 3
Shut down the colouring and/or flavouring process.
Evidence requirements
3.1
Colouring and/or flavouring process is shut down according to organisational
requirements.
Range
3.2
shutdown – routine, emergency situation.
Waste is collected, treated and disposed or recycled according to organisational
requirements.
Outcome 4
Record workplace information.
Evidence requirements
4.1
Workplace information is recorded according to organisational requirements.
Outcome 5
Demonstrate knowledge of the colouring and/or flavouring process.
Evidence requirements
5.1
The purpose of the colouring and/or flavouring process are identified in terms of
relationships between the colouring and/or flavouring process and other dairy
processes.
5.2
Stages and changes which occur during colouring and/or flavouring are
identified.
5.3
Types of colouring and flavouring additives are identified in terms of the
distinction between natural and artificial food additives.
5.4
The effects of colouring and/or flavouring on the end products is identified.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
effects could include but are not limited to – microbiological,
product quality characteristics.
Range
5.5
17614 version 5
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Methods of monitoring control points and maintaining control of the colouring
and/or flavouring process are identified in terms of cause of variation and
corrective action required.
methods could include but are not limited to – process
specifications, procedures, operating parameters, equipment and
instrumentation components, materials and services, sampling
and testing, recording requirements.
Range
5.6
Shutdown and cleaning and sanitation requirements are identified in terms of
changeovers and types of shutdowns.
5.7
Safety issues are identified in terms of responsibilities for reporting problems.
safety issues could include but are not limited to – health and
safety hazards and controls, lockout and tag procedures,
environmental protection and controls.
Range
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
25 November 2000
31 December 2017
Revision
2
13 June 2003
31 December 2017
Rollover and
Revision
3
26 January 2007
Review
4
15 October 2015
31 December 2017
Rollover
5
21 January 2016
31 December 2019
31 December 2017
Consent and Moderation Requirements (CMR) reference
0022
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
17614 version 5
Page 5 of 5
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016