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Cook food in sealed containers using batch cookers
Level
3
Credits
3
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the use of batch cooking equipment to cook food
in sealed containers.
People credited with this unit standard are able to: use safe working
practices; prepare to cook, and cook, food in sealed containers using batch
cooking 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 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 includes 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
Batch cooker may also refer to a retort.
Sealed containers refer to sealed cans, pouches, or jars.
Food refers to items such as fruit, vegetables, meat, soup, sauces.
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Equipment refers to crates, tippers, spike thermometer, lubricating equipment.
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.
3
Range
Competence is to be demonstrated on three occasions of cooking food using batch
cookers.
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 cook food in sealed containers using batch cooking equipment.
Performance criteria
2.1
Preparations to cook food using batch cooking equipment are carried out in
accordance with organisational procedures.
2.2
Prior to use, product and equipment preparation specifications are checked to
ensure they are current, accurate, and available prior to scheduled production in
accordance with organisational procedures.
2.3
Prior to use, batch cooking equipment is checked to ensure it conforms to
production specifications in accordance with organisational procedures.
Range
2.4
specifications may include but are not limited to – temperature,
pressure, drains, valves.
Availability, authorisation, and packaging of product for batch cooking are
checked, prior to scheduled production in accordance with organisational
procedures.
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2.5
Prior to use, internal temperature of sealed containers is checked to ensure it is
correct for batch cooking in accordance with organisational procedures.
2.6
Crates are fit for purpose and available in sufficient quantity for scheduled and
anticipated production in accordance with organisational procedures.
Element 3
Cook food in sealed containers using batch cooking equipment.
Performance criteria
3.1
During use, batch cooking equipment is checked to ensure it is operated in a
manner that optimises operator safety and product quality in accordance with
organisational procedures.
3.2
Cooking time of food in sealed containers is checked to ensure it conforms to
product specifications in accordance with organisational procedures.
3.3
Batch cooking equipment is shut down and cooled in accordance with
organisation procedures.
3.4
Container shape is checked, and seal and integrity are maintained, in
accordance with organisational procedures.
3.5
Cooked food in sealed containers is checked to ensure it conforms to product
specifications in accordance with organisational procedures.
3.6
Any technical variations in operation of batch cooking equipment are identified,
and reported and/or rectified in accordance with organisational procedures.
Range
3.7
variations may include but are not limited to – temperature drop,
valve failures, thermostat failure, chart stoppage, incorrect cooking
time.
Batch cooking 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.
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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