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Cook food in sealed containers using continuous 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 continuous cookers to process food in
sealed containers.
People credited with this unit standard are able to: use safe working
practices; and prepare to cook, and cook, food in sealed containers using
continuous cookers.
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
Sealed containers refer to sealed cans or jars.
Equipment refers to rotary or hydrostatic continuous cookers (including brand names
such as FMC and Stork).
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Food refers to items such as fruit, vegetables, meat, soup, sauces, and pasta.
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
continuous 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 continuous cookers.
Performance criteria
2.1
Preparations to cook food using continuous cookers are conducted in
accordance with organisational procedures.
2.2
Production and process details are checked for availablility, accuraccy, and
currency in accordance with organisational procedures.
2.3
Prior to use, sequence of continuous cooking equipment preparation is checked
in accordance with the manufacturer's specifications and organisational
procedures.
2.4
Prior to use, continuous cooking equipment is checked for cleanliness,
operability, and fitness for purpose in accordance with organisational
procedures.
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2.5
Prior to use, conveyor systems for continuous cooking equipment are checked
for operability, and fitness for purpose in accordance with organisational
procedures.
2.6
Downstream and upstream operations affected by these preparations are kept
informed of preparation progress in accordance with organisational procedures.
Range
upstream and downstream operations may include but are not
limited to – product production, packing, warehousing.
Element 3
Cook food in sealed containers using continuous cookers.
Performance criteria
3.1
Continuous cooker operation is monitored and maintained in accordance with
organisational procedures.
3.2
During use, operation of continuous cooker is checked to ensure it conforms to
production specifications and is in accordance with organisational procedures.
3.3
Steam and water supply to continuous cooker equipment is checked for
uninterrupted flow in accordance with organisational procedures.
3.4
Any variations in performance of continuous cooker are identified, and reported
and/or rectified in accordance with organisational procedures.
3.5
Conveyor speed of sealed containers through continuous cooker is checked to
ensure it conforms to processing specifications in accordance with
organisational procedures.
3.6
Cooked food in sealed containers is checked to ensure it exits continuous
cooker at correct temperature and conforms to product quality specifications in
accordance with organisational procedures.
3.7
Product changeovers are planned and executed in a manner that minimises
equipment downtime and maximises production capacity in accordance with
organisational procedures.
3.8
Personnel affected by changes to continuous cooker operation are notified in
accordance with organisational procedures.
Range
personnel – upstream and/or downstream.
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.
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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