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Oversee operations on food and/or related product production line
Level
4
Credits
7
Purpose
People credited with this unit standard are able to: use safe work practices
and procedures while packaging food and/or related products; interpret
production instructions; coach and guide staff on production line; solve food
and or/related product processing production line problems; and evaluate
and improve procedures on food and or/related product processing
production line.
This unit standard is developed for the employee who works without
supervision.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Production Line Operation
Status
Registered
Status date
21 September 2007
Date version published
21 September 2007
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 may include 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.
 New Zealand Qualifications Authority 2016
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2
Related products may include: beverages, household products, or personal care
products.
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.
Elements and performance criteria
Element 1
Use safe work practices and procedures while packaging food and/or related products.
Performance criteria
1.1
Correct clothing protects personnel and product and conforms to company and
legislative requirements.
1.2
Work environment is clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards – to personnel, product, plant; caused by personnel,
equipment, environment.
Documentation is completed in accordance with organisational procedures.
Element 2
Interpret production instructions.
Performance criteria
2.1
Schedule is interpreted in accordance with organisational procedures.
Range
2.2
deadlines, specifications, quality, health and safety, staffing.
Production schedule is explained clearly to team members in accordance with
organisational procedures.
Element 3
Coach and guide staff on production line.
Performance criteria
3.1
Work priorities are established in accordance with organisational procedures.
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3.2
Production schedules are implemented in accordance with organisational
procedures.
3.3
Staff observance of company policy and terms of employment are reviewed and
outcomes communicated to staff and agreed to in accordance with
organisational procedures.
3.4
Staff follow company quality processes in accordance with organisational
procedures.
Element 4
Solve food and/or related product processing production line problems.
Range
non-routine operational/technical problems, non-routine reporting and personnel
related problems.
Performance criteria
4.1
Problems are solved in accordance with organisational procedures.
4.2
Problem solving methods are systematic and minimise disruption to food and/or
related product processing production line.
Range
includes but is not limited to – problem clarification,
recommendations, resource requirements, action plan,
communication, review.
Element 5
Evaluate and improve procedures on food and/or related product processing production
line.
Range
cost-effectiveness, health and safety, output, quality, ease of operation.
Performance criteria
5.1
Existing procedures are evaluated and recommendations for improvements are
presented to management in accordance with organisational procedures.
5.2
New industry developments are investigated and recommendations made to
management for their use in the company.
5.3
Work teams/line staff suggestions for production/work flow improvements are
used 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