7782 version 4
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Produce and dry granulated powders
Level
2
Credits
1
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the production of granulated food or related
product powders.
People credited with this unit standard are able to: use safe working
practices; prepare ingredients and equipment for granulated powder
production; mix ingredients for granulated powder production; produce
granulated powders; and dry granulated powders.
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
Equipment refers to items such as mixing, granulating, blending, fluid bed dryers,
ovens, bowls, plastic containers, buckets, scoops, spatula, bins, kettles, oven trays.
 New Zealand Qualifications Authority 2016
7782 version 4
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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.
Related products refer to pharmaceuticals, household products, or personal care
products.
3
Range
Competence is to be demonstrated on two occasions of producing granulated food or
related product powders.
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 ingredients and equipment for granulated powder production.
Performance criteria
2.1
Preparation to produce granulated powder from food or related products is in
accordance with organisational procedures.
2.2
Ingredients for production are checked for availability in sufficient quantity for
scheduled and anticipated production in accordance with organisational
procedures.
2.3
Prior to use, mixing and granulating equipment is checked to ensure it is free
from residual product, and is operational in accordance with organisational
procedures.
2.4
Temperature setting of drying equipment is checked to ensure it conforms to
product specifications in accordance with organisational procedures.
 New Zealand Qualifications Authority 2016
7782 version 4
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2.5
Prior to use, door seal of drying equipment is checked to prevent loss of heat
and product in accordance with organisational procedures.
2.6
Any constraints to preparation of ingredients and equipment for granulated
powder production are identified, reported and/or rectified in accordance with
organisational procedures.
Range
constraints may include but are not limited to – availability of
equipment, product, and/or personnel; performance of equipment,
product, and/or personnel.
Element 3
Mix ingredients for granulated powder production.
Performance criteria
3.1
Mixing equipment is operated in accordance with organisational procedures.
3.2
Consistency of mixed ingredients is checked to ensure it conforms to product
specifications in accordance with organisational procedures.
3.3
During use, mixed ingredients are checked for availability sufficient quantity for
scheduled and anticipated granulated powder production requirements.
3.4
Product wastage due to mixing ingredients is minimised, and opportunities to
rework non-conforming product are maximised, in accordance with
organisational procedures.
Element 4
Produce granulated powders.
Performance criteria
4.1
Granulating equipment is operated in accordance with organisational
procedures.
4.2
Granulated powder is checked for availability in sufficient quantity for scheduled
production in accordance with organisational procedures.
4.3
During use, granulated powder is checked to ensure it conforms to product
specifications in accordance with organisational procedures.
4.4
Product wastage due to granulation of powder is minimised, and opportunities
to rework non-conforming product are maximised, in accordance with
organisation procedures.
 New Zealand Qualifications Authority 2016
7782 version 4
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Element 5
Dry granulated powders.
Performance criteria
5.1
Drying equipment is operated in accordance with organisational procedures.
5.2
During use, temperature of drying equipment is checked to ensure it conforms
to production equipment specifications in accordance with organisational
procedures.
5.3
Check granulated powder is dried in sufficient quantity for scheduled production
in accordance with organisational procedures.
5.4
Dried granulated powder is checked to ensure it conforms to product
specifications in accordance with organisational procedures.
5.5
Equipment and production equipment is cleaned 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