7652 version 4
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Prepare and batch cook food products to pre-determined recipes
Level
3
Credits
6
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the batch cooking of food products to predetermined recipes.
People credited with this unit standard are able to: use safe working
practices; prepare to batch cook, and batch cook, food products to predetermined recipes; and shut down and clean 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
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.
 New Zealand Qualifications Authority 2016
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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.
Food products refer to items such as sauces, soups, jams, toppings.
Batch cooking equipment refers to vats, creme coils, kettles, steam injection, holding
tanks, meters etc.
3
Range
Competence is to be demonstrated on three occasions of preparing and batch
cooking food products to pre-determined recipes.
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 batch cook food products to pre-determined recipes.
Performance criteria
2.1
Preparation to batch cook food products is carried out in accordance with
organisational procedures.
2.2
Prior to use, product carrying lines and storage vessels are checked for
cleanliness and freedom from contamination in accordance with organisational
procedures.
2.3
Availability, correctness of configuration, and fitness for purpose of batch
cooking equipment is checked in accordance with organisational procedures.
2.4
Prior to use, recipe for scheduled product production is checked for availability,
currency, and accuracy.
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2.5
Ingredients are available in sufficient quantity for scheduled and anticipated
production, and meet ingredient specifications, in accordance with
organisational procedures.
Range
ingredients may be – wet, dry, raw, cooked, pastes, liquid sugar,
vegetables, slurries, oil, water, fruits.
2.6
Prior to use, ingredients are checked to ensure that they are stored in correct
containers and in a location that optimises access for production in accordance
with organisational procedures.
2.7
Test equipment is calibrated to within current specifications in accordance with
organisational procedures.
Range
test equipment may include but is not limited to: Brix meter, pH
meter, viscosity, thermometers, refractometers.
Element 3
Batch cook food products to pre-determined recipes.
Performance criteria
3.1
Automated batch cooking equipment is operated in a manner that optimises
production and protects operator safety in accordance with organisational
procedures.
3.2
Ingredients for batch cooking are added to automated cooking equipment in
correct sequence and quantity in accordance with organisational procedures.
3.3
Food product is batch cooked to pre-determined recipe specifications in
accordance with organisational procedures.
3.4
Whilst cooking food product, production downtime and waste are minimised in
accordance with organisational procedures.
3.5
Cooked food product is made available for intended purpose, in correct location,
and in accordance with organisational procedures.
Element 4
Shut down and clean batch cooking equipment.
Performance criteria
4.1
Batch cooking equipment is prepared for shut-down and cleaned in accordance
with organisational procedures.
4.2
Batch cooking equipment is shut down and free from product in accordance
with organisational procedures.
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4.3
Services to batch cooking equipment are isolated in accordance with
organisational procedures.
Range
services may include but are not limited to – air, electricity, steam,
water, gas.
4.4
Equipment is clean and free from contamination in accordance with
organisational procedures.
4.5
Clean batch cooking equipment is left available and in an operational condition
for the next user 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