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Mill dry food or related products in food and related product production
Level
4
Credits
10
Purpose
This unit standard is for people who are currently working in jobs which
involve the milling of dry food or related products to reduce particle size.
People credited with this unit standard are able to: use safe working
practices; prepare mill and dry food or related products for milling, and
operate and maintain milling equipment.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Production
Status
Registered
Status date
23 April 2008
Date version published
23 April 2008
Planned review date
31 December 2012
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
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
Range
Equipment – automated, mechanical, hammer mills, roller mills, pinmills, impact mills.
Products – soups, ingredients, cereals, grains, stockfood.
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3
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.
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.
Agreed indicates that a course of action is:
a agreed between two or more people (including the assessee) – eg action
completed in an agreed timeframe, and/or
b contained in stated policy and/or procedures (made known to the assessee) as
being the required performance standard – eg location for filing documentation.
4
Competence is to be demonstrated on at least three occasions of milling dry food or
related products.
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 mill and dry food or related products for milling.
Performance criteria
2.1
Availability of products for milling in correct condition and sufficient quantity for
scheduled and anticipated production is checked in accordance with
organisational procedures.
2.2
Mill is prepared for operation within agreed timeframe.
2.3
Preparation of mill conforms to finished product specifications.
Range
specifications – screw feed, clearance between rollers, type of
rollers, feed rate, roller scrapers, brushes.
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2.4
Availability of containers for receiving milled product is confirmed within agreed
timeframe.
2.5
Documentation related to preparing of mill and products for milling is completed
in accordance with organisational procedures.
2.6
Preparation of mill and dry food or related product for milling complies with
organisational procedures, and legislation.
Element 3
Operate and maintain milling equipment.
Performance criteria
3.1
Product is milled in correct quantity within agreed timeframe in accordance with
organisational procedures.
3.2
Granule size of milled product conforms to organsational procedures.
3.3
Flow rate of product to milling equipment is correct, and is maintained in
accordance with organisational procedures.
3.4
Milling equipment is operated to optimise product quality and equipment
performance in accordance with organisational procedures.
3.5
Wastage of product caused by operation of milling equipment is minimised, and
opportunities to rework non-conforming product are maximised.
3.6
Variations of milling equipment and product are identified, and personnel
authorised to act are informed within a timeframe that minimises production
downtime.
Range
variations include but not limited to – mechanical and/or electrical
and/or quantity and/or quality.
3.7
Operation of milling equipment complies with organisational procedures, and
legislation.
3.8
Milling equipment is free from residual product and available for next user within
agreed timeframe.
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.
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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 the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016