20697 version 2
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Set up and operate pumps in a food or beverage products processing
environment
Level
2
Credits
4
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the set up and operation of pumps in a food or
beverage products processing environment.
People credited with this unit standard are able to: use safe working
practices; demonstrate knowledge of pump types used in the food and
beverage products processing industry; and set up and operate pumps in a
food or beverage products processing environment.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Container Filling
Status
Registered
Status date
19 March 2010
Date version published
19 March 2010
Planned review date
31 December 2015
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Competenz
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995;
Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002;
Resource Management Act 1991; Weights and Measures Act 1987 and their
associated regulations and subsequent amendments.
 New Zealand Qualifications Authority 2016
20697 version 2
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2
Definitions
Organisational procedures refer 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.
Pump types refer to fixed, mobile, submersible, self-priming, centrifugal, diaphragm,
progressive cavity, and positive displacement.
Related products refer to beverages, and household or personal care products.
3
Range
Competence is to be demonstrated on at least three different types of pumps.
Elements and performance criteria
Element 1
Use safe working practices.
Performance criteria
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is 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.
Element 2
Demonstrate knowledge of pump types used in the food and beverage industry.
Performance criteria
2.1
Pumps types are described in terms of their operation and the type of product
they are used to move in accordance with organisational procedures.
2.2
Configuration of pump equipment set-up is described in terms of potential
problems during operation in accordance with organisational procedures.
Range
may include but is not limited to – delivery hose, delivery hose
pipe size, suction hose, suction hose pipe size, valving.
 New Zealand Qualifications Authority 2016
20697 version 2
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2.3
Steps and techniques used to avoid problems during operation are described in
accordance with organisational procedures.
Range
2.4
problems include but are not limited to – cavitation, running dry, air
locks, surge.
Potential hazards of setting up mobile pumps in a wet environment are
identified and measures to take to minimise or eliminate risks are described in
accordance with organisational procedures.
Element 3
Set up and operate pumps in a food or beverage products processing environment.
Performance criteria
3.1
Preparation to move product by pump is carried out in accordance with
organisational procedures.
Range
may include but is not limited to – confirmation of product and/or
product type, quantity.
3.2
Pump is set up in accordance with organisational procedures.
3.3
Pump equipment is checked in accordance with organisational procedures.
Range
operational, contamination free (product residue, cleaning agents,
foreign matter).
3.4
Correct valving and fittings are set up to optimise timing and preserve quality of
the product in accordance with organisational procedures.
3.5
Where pump is mobile, correct hoses are attached and fittings are secured in
accordance with organisational procedures.
Range
diameters, suction hose, delivery hose, hose tails and banding.
3.6
Pump is operated in accordance with organisational procedures.
3.7
Product wastage and/or leakage due to pump operation is minimised in
accordance with organisational procedures.
3.8
Problems with pump operation are identified, rectified, and/or reported in
accordance with organisational procedures.
3.9
Pump equipment is disassembled and cleaned in accordance with
organisational procedures.
 New Zealand Qualifications Authority 2016
20697 version 2
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Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP 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.
Comments on this unit standard
Please contact Competenz info@competenz.org.nz if you wish to suggest changes to the
content of this unit standard.
 New Zealand Qualifications Authority 2016