7652 version 4 Page 1 of 4 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 7652 version 4 Page 2 of 4 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. New Zealand Qualifications Authority 2016 7652 version 4 Page 3 of 4 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. New Zealand Qualifications Authority 2016 7652 version 4 Page 4 of 4 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