7696 version 4
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Prepare and mix syrups for food or related product production
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 mixing of syrups for food and related product
production.
People credited with this unit standard are able to: use safe working
practices; prepare ingredients and equipment for syrup production; mix
syrups; and shut down and clean mixing 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.
Products refer to items such as: confectionery, fruit syrups, sauces, related
household products, or personal care products.
3
Range
Competence is to be demonstrated on three occasions of preparing and mixing
syrups 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 ingredients and equipment for syrup production.
Range
equipment may include but is not limited to – mixers, kettles, steam jacket,
bowls, stirrers, ladles, measures, boilers, valves, pumps;
ingredients may include but are not limited to – sugars, water, juice, colouring,
flavours, acids, glucose.
Performance criteria
2.1
Ingredients and equipment for syrup production are prepared in accordance
with organisational procedures.
2.2
Prior to use, availability of production schedule detailing product and production
specifications is checked in accordance with organisational procedures.
2.3
Availability of ingredients for syrup production is checked in accordance with
production specifications.
2.4
Quantities of ingredients for syrup production are checked to ensure they
conform to production specifications in accordance with organisational
procedures.
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2.5
Equipment for syrup production is checked for fitness of purpose, cleanliness,
and any possible contamination in accordance with organisational procedures.
Range
2.6
contamination – residual syrup, cleaning products.
Any constraints to syrup production are identified, and personnel authorised to
act are informed in accordance with organisational procedures, to minimise
production downtime.
Range
constraints may include but are not limited to – availability of
ingredients, personnel, equipment.
Element 3
Mix syrup for production.
Performance criteria
3.1
Syrup is mixed in accordance with organisational procedures.
3.2
During use, mixed syrup is checked and tested to ensure it conforms to product
specifications in accordance with organisational procedures.
Range
specifications may include but are not limited to – total solids,
viscosity, colour, flavour, microbiological, pH;
testing equipment may include but is not limited to –
refractometers, thermometers, viscosity meter, pH meter.
3.3
Syrup is available in sufficient quantity for downstream production in
accordance with organisational procedures.
3.4
Temperature of mixed syrup for downstream production is checked in
accordance with organisational procedures.
3.5
Ingredients wastage due to mixing of syrup is minimised, and opportunities to
rework non-conforming syrup are maximised in accordance with organisational
procedures.
3.6
Production delays caused by mixing of syrup are minimised in accordance with
organisational procedures.
Element 4
Shut down and clean mixing equipment.
Performance criteria
4.1
Mixing equipment is prepared for shut-down and cleaned in accordance with
organisational procedures.
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4.2
Mixing equipment is shut down and free from product in accordance with
organisational procedures.
4.3
Services to mixing equipment are isolated in accordance with organisational
procedures.
Range
4.4
services may include but are not limited to – air, electricity, steam,
water, gas.
Mixing 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