7681 version 4
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Clean food or related product production equipment using automated
clean-in-place systems
Level
3
Credits
2
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the use of automated clean-in-place equipment to
clean food and related product production equipment.
People credited with this unit standard are able to: use safe working
practices; prepare to operate, and operate, automated clean-in-place
systems to clean food or related product production equipment.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Processing - Cleaning
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 and visit 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 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
7681 version 4
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2
Definitions
Clean-in-place equipment refers to a clean-in-place unit and may include items such
as pipes, valves, control panel, and air lines.
Cleaning solution refers to items such as caustics, acids, and water.
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/footwear, hearing protection,
safety devices.
Production equipment refers to items such as filters or tanks.
Related products refer to beverages, household products, or personal care products.
3
Range
Competence is to be demonstrated on three occasions of using automated clean-inplace systems on food or related product production equipment.
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
Prepare to operate automated clean-in-place systems to clean food or related product
production equipment.
Performance criteria
2.1
Clean-in-place system is prepared for operation in accordance with
organisational procedures.
2.2
Cleaning solution is checked for availability in sufficient quantity for scheduled
and anticipated cleaning.
2.3
Prior to use, cleaning solution strength and temperature is checked to ensure it
is correct for scheduled cleaning in accordance with cleaning specifications.
 New Zealand Qualifications Authority 2016
7681 version 4
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2.4
Prior to use, configuration of automated cleaning system is checked to ensure it
is correct for scheduled cleaning in accordance with organisational procedures.
2.5
Personnel affected by preparation to operate automated clean-in-place
equipment are notified in accordance with organisational procedures.
Range
2.6
personnel may include but are not limited to – upstream and/or
downstream operators.
Production equipment for cleaning is free from product and prepared for
cleaning in accordance with organisational procedures.
Element 3
Operate automated clean-in-place systems to clean food or related product production
equipment.
Performance criteria
3.1
Clean-in-place system is operated in accordance with organisational
procedures.
3.2
Cleaning solution strength, flow, and temperature are maintained in accordance
with organisational procedures.
3.3
Variations in technical performance of clean-in-place system are identified, and
reported and/or rectified in accordance with organisational procedures.
Range
variations may include but are not limited to – low cleaning
solution levels, power failures, blockages.
3.4
Production downtime due to operation of clean-in-place system is minimised in
accordance with organisational procedures.
3.5
Wastage of cleaning solution due to operation of automated clean-in-place
system is minimised in accordance with organisational procedures.
3.6
Food and related product production equipment is clean and free from
contamination in accordance with organisational procedures.
Range
contamination may include but is not limited to – environment,
microbiological, residual product, foreign matter.
3.7
Where applicable, cleaning solution is reclaimed and stored for future use in
accordance with organisational procedures.
3.8
Where applicable, production equipment is reassembled in accordance with
organisational procedures.
 New Zealand Qualifications Authority 2016
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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 qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016