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Plan and manage food or related product concept development
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 planning and managing of food or related
product concept development.
People credited with this unit standard are able to plan and manage food or
related product concept development.
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
Recommended: Unit 7622, Plan and develop recipes for
food or related products; Unit 7634, Perform food or
related product production trials; Unit 7646, Collate,
publish, and maintain specifications for food or related
products.
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.
 New Zealand Qualifications Authority 2016
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2
Related products may include: beverages, household products, or personal care
products.
3
Definition
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.
Elements and performance criteria
Element 1
Plan food or related product concept development.
Performance criteria
1.1
Product concepts are identified and prioritised to conform to time constraints of
customer.
Range
1.2
customer – internal and/or external.
Sources canvassed for product concept development are authorised, and
optimise potential for product creativity and market acceptance.
Range
sources – competitors, brain-storming sessions, recipes, own
ideas, trade displays, conferences, magazines, marketing,
literature searches (internal and external libraries).
1.3
Identified product concept ideas are recorded in agreed organisational format,
and are available within agreed timeframe.
1.4
Priority for product concept development is agreed by parties authorised to act.
Range
1.5
Product concept development planning complies with organisational policies,
procedures, and legislation.
Range
1.6
parties – marketing and/or sales and/or product development task
force and/or management.
policies and procedures – work instructions and/or manuals and/or
operating procedures and/or quality standards.
Opportunities to improve product concept development planning are identified
and actioned within a timeframe that optimises future planning.
Range
opportunities – improved quality and/or timeframe and /or output
and/or cost.
 New Zealand Qualifications Authority 2016
7624 version 4
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1.7
Constraints to planning product concept development are identified, and
solutions are developed to optimise performance.
Range
constraints – availability and/or performance of equipment and/or
product and/or personnel.
Element 2
Manage food or related product concept development.
Performance criteria
2.1
Methods and process of product concept development are recorded in a format
that is accurate, legible, and retrievable.
Range
format – hand written and/or computer documentation.
2.2
Management of product concept development ensures integrity of food concept
is retained.
2.3
Developed product concept conforms to requirements of customer, and is
available within agreed timeframe.
2.4
Ingredients used in product concept development are robust and fit for intended
commercial production processes.
2.5
Managing of product concept development complies with organisational
policies, procedures, and legislation.
Range
2.6
Results of managing product concept development are made available to
interested parties within agreed timeframe.
Range
2.7
policies and procedures – work instructions and/or manuals and/or
operating procedures and/or quality standards.
interested parties – accounting and/or engineering and/or sales
and/or marketing and/or production.
Documentation related to managing product concept development is accurate
and complete in accordance with organisational procedures.
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.
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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