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Plan and develop recipes for food or related products
Level
6
Credits
18
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the development of recipes for newly developed,
or existing, food or related products.
People credited with this unit standard are able to plan recipe development
and develop recipes for food or related products.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Development
Status
Registered
Status date
21 September 2007
Date version published
21 September 2007
Planned review date
31 December 2012
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
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 may include 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; and their associated regulations and
subsequent amendments.
2
Related products may include: beverages, household products, or personal care
products.
 New Zealand Qualifications Authority 2016
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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.
Ingredient refers to a component of a mixture.
Elements and performance criteria
Element 1
Plan recipe development.
Performance criteria
1.1
Authorised product profile for planned recipe development is available.
1.2
Requirements for completed recipe are accurate and recorded.
Range
requirements – timeframe, production quantities, methodologies,
customer, user.
1.3
Ingredients required to produce profiled product from recipe are identified, and
information is recorded.
1.4
Ingredients required to produce profiled product are sourced within
organisational constraints within agreed timeframe.
Range
1.5
constraints – financial and/or availability.
Constraints to planning recipe are identified, and solutions are implemented
within a timeframe that minimises planning delays.
Range
constraints – budgetary and/or equipment and/or personnel.
1.6
Documentation related to planning recipe development is accurate and
complete in accordance with organisational procedures.
1.7
Planning recipe development complies with organisational policies, procedures,
and legislation.
Range
policies and procedures – work instructions and/or manuals and/or
operating procedures and/or quality standards.
Element 2
Develop recipes for food or related products.
Performance criteria
2.1
Product recipe is developed within agreed timeframe.
 New Zealand Qualifications Authority 2016
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2.2
Product recipe specifications are clear, accurate, and communicate information
critical to successful reproduction of product.
2.3
Multiple trials confirm that product recipe is robust, and able to be reproduced in
a variety of situations.
Range
situations – laboratory and/or test kitchen and/or domestic and/or
commercial.
2.4
Information regarding formulation and preparation of product is concise,
accurate, and in a format that meets customer needs.
2.5
Customers agree that product developed from recipe meets their requirements,
and is fit for purpose.
2.6
Development of recipe complies with organisational policies, procedures, and
legislation.
Range
policies and procedures – work instructions and/or manuals and/or
operating procedures and/or quality standards.
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 qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016