7809 version 4
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Prepare and mix discrete ingredients for food or related product
production
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 preparation and mixing of discrete ingredients
for food or related product production.
People credited with this unit standard are able to: use safe working
practices; and prepare, and mix, discrete ingredients for food or related
product production.
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
Discrete refers to non-bulk ingredients requiring precision weighing, preparation and
mixing.
Ingredients refer to items such as flavours, colours, enzymes, catalysts, activators.
 New Zealand Qualifications Authority 2016
7809 version 4
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Equipment refers to items such as cylinders, funnels, stirrers, storage containers,
pliers, markers, labels, scales, mixers, blenders.
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 beverages, household products, or personal care products.
3
Range
Competence is to be demonstrated on two occasions of preparing and mixing
discrete ingredients for food or related product production.
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 discrete ingredients for food or related product production.
Performance criteria
2.1
Discrete ingredients for production are prepared in accordance with
organisational procedures.
2.2
Prior to use, discrete ingredients 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
Equipment for preparing discrete ingredients is checked for cleanliness, any
possible contamination, and fitness for purpose in accordance with
organisational procedures.
2.4
Scales for weighing discrete ingredients are tared.
 New Zealand Qualifications Authority 2016
7809 version 4
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2.5
Containers for measuring discrete ingredients are checked for cleanliness and
any possible contamination, and have sufficient capacity for discrete ingredients
in accordance with organisational procedures.
2.6
Label identifying contents is checked for position on container, visibility, clarity,
and conciseness in accordance with organisational procedures.
Element 3
Mix discrete ingredients for food or related product production.
Performance criteria
3.1
Discrete ingredients are mixed in accordance with organisational procedures.
3.2
During use, sequence of addition of ingredients for mixing is checked to ensure
it conforms to recipe specifications in accordance with organisational
procedures.
3.3
Method for mixing discrete ingredients is checked to ensure it conforms to
recipe specifications in accordance with organisational procedures.
3.4
Discrete ingredients mix is checked to ensure it conforms to recipe
specifications in accordance with organisational procedures.
Range
3.5
may include but is not limited to – quantity, colour, flavour,
consistency.
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