7752 version 4
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Produce blended dry food or related products using automated
blending equipment
Level
2
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 blending equipment to
produce blended dry food or related products.
People credited with this unit standard are able to: use safe working
practices; prepare to blend, and blend, dry food or related products using
automated blending equipment.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Production
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 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
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.
 New Zealand Qualifications Authority 2016
7752 version 4
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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.
Related products refer to dry household or personal care products.
3
Range
Competence is to be demonstrated on two occasions of producing blended dry food
or related products using automated blending 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
hazards to – personnel, product, plant.
1.3
Safe techniques for lifting and handling in operating blending equipment are
used in accordance with organisational procedures.
1.4
Documentation is referred to and/or completed in accordance with
organisational procedures.
Element 2
Prepare to blend dry food or related products using automated blending equipment.
Performance criteria
2.1
Dry food and related products are prepared for blending in accordance with
organisational procedures.
2.2
Ingredients for blending are available in sufficient quantity for anticipated and
scheduled production in accordance with organisational procedures.
Range
ingredients may be – wet, dry, raw materials, chemicals.
2.3
Prior to use production, blending equipment is checked for cleaniness, dryness,
and operability in accordance with organisational procedures.
2.4
If used, storage containers for blended food and related products are checked
to ensure clean, dry, and available in sufficient quantity for scheduled and
anticipated production in accordance with organisational procedures.
 New Zealand Qualifications Authority 2016
7752 version 4
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Element 3
Blend dry food or related products using automated blending equipment.
Performance criteria
3.1
Blending equipment is operated in accordance with organisational procedures.
3.2
During use, dry products are checked for blend in sufficient quantity for
scheduled and anticipated production in accordance with organisational
procedures.
3.3
Blended dry product is checked to ensure it conforms to product specifications
in accordance with organisational procedures.
3.4
Ingredients are added in sequence, and ingredient blending time is checked to
ensure it conforms to product specifications in accordance with organisational
procedures.
3.5
If used, labels on storage containers containing blended product are checked to
ensure they are legible and give accurate content information in accordance
with organisational procedures.
3.6
Any variations to product specifications are identified and corrective actions are
taken to minimise product wastage 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.
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