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Coordinate material supply for food or related product production
Level
4
Credits
4
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the coordination of material supply for food or
related product production.
People credited with this unit standard are able to: use safe working
practices; identify and select materials for food or related product production;
and maintain the material supply for food or related product production.
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.
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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.
Related products refer to beverages, household products, or personal care products.
3
Range
Competence is to be demonstrated on three occasions of coordinating material
supply 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
Identify and select materials for food or related product production.
Range
materials may include but are not limited to – stationery, packaging, cleaning
products, ingredients.
Performance criteria
2.1
Materials for production are identified and selected in accordance with
organisational procedures.
2.2
Accurate and current material requirements are identified from data to minimise
production delays in accordance with organisational procedures.
Range
2.3
data may include but is not limited to – historical, sales, marketing,
production schedules, forecasts, promotions.
Any constraints to availability of material are identified, and alternative material
supply is selected as required to prevent production delays, in accordance with
organisational procedures.
Range
constraints may include but are not limited to – lead times,
budgetary, transport, customs, quality, production schedule
changes, incorrect orders, incorrect stock levels.
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2.4
Material unit requirement is determined, including tolerance, and meets
requirements of production schedule, in accordance with organisational
procedures.
Range
2.5
Material suppliers are communication with in accordance with organisational
procedures.
Range
2.6
may include but is not limited to – manner, timeliness;
suppliers may include but are not limited to – external personnel,
internal stores, warehouse, sales, marketing.
Materials are ordered in accordance with organisational procedures.
Range
2.7
tolerances may include but are not limited to – allowing for
accidents, out of specification material, change in production
requirements.
may include but is not limited to – legible, accurate, timely, in
agreed format;
methods may include but are not limited to – phone, fax, mail,
email, courier.
Materials for production are sourced from authorised suppliers and checked to
ensure they conform to production requirements, in accordance with
organisational procedures.
Element 3
Maintain material supply for food or related product production.
Performance criteria
3.1
Material supply is maintained in accordance with organisational procedures.
3.2
Alterations to material requirements are identified and carried out within a
timeframe that minimises production downtime in accordance with
organisational procedures.
3.3
Stock levels are maintained at a level that minimises cost overheads and
maximises production in accordance with organisational procedures.
3.4
Sufficient materials at correct specification are available for scheduled and
anticipated production 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.
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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