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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 prebatching of ingredients for food or related product production.
People credited with this unit standard are able to: use safe working practices; and prepare to prebatch, and prebatch, ingredients for food or related product production.
Subfield Food and Related Products Processing
Domain
Status
Status date
Date version published
Food and Related Product Production
Registered
19 March 2010
19 March 2010
Planned review date
Entry information
31 December 2015
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 hoppers, buckets, silos, scales, bins, trolleys, forklifts, block and tackle.
Ingredients refer to items such as wet or dry bulk foods, beverages, personal care or household products.
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New Zealand Qualifications Authority 2020

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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
3 Range
refer to beverages, household products, or personal care products.
Competence is to be demonstrated on two occasions of prebatching ingredients for food or related product production.
Element 1
Use safe working practices.
Performance criteria
1.1
1.2
PPE is used in accordance with organisational procedures.
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 work preparation and prebatching ingredients 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 prebatch ingredients for food or related product production.
Performance criteria
2.1 Ingredients for prebatching are prepared in accordance with organisational procedures.
2.2 Ingredients for prebatching are checked for availability in sufficient quantity for scheduled and anticipated production, and to ensure they conform to production specifications, in accordance with organisational procedures.
2.3 Prior to use, equipment is checked for operability, cleaniliness, and any possible contamination in accordance with organisational procedures.
2.4 Prior to use, containers for prebatched ingredients are checked for cleanliness, identification of intended contents, and availability of sufficient quantity for scheduled and anticipated prebatched ingredients.
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Element 3
Prebatch ingredients for food or related product production.
Performance criteria
Ingredients are prebatched in accordance with organisational procedures. 3.1
3.2 During use, prebatched ingredients are checked to ensure they conform to production specifications in accordance with organisational procedures.
3.3 Prebatched ingredients are stored in containers that protect ingredient integrity in accordance with organisational procedures.
3.4 Ingredient wastage due to prebatching is minimised, and opportunities to rework non-conforming product are maximised, 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.
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New Zealand Qualifications Authority 2020