7632 version 4 Page 1 of 5 Prepare, implement, and review food or related product production plans Level 5 Credits 12 Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve the development of food or related product production plans. People credited with this unit standard are able to: use safe working practices; prepare food or related product production plans; implement and maintain food or related product production plans; and review food or related product production plans. Subfield Food and Related Products Processing Domain Food and Related Product Production Planning 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 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 7632 version 4 Page 2 of 5 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. 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 preparing, implementing, and reviewing food or related product production plans. 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 food or related product production plans. Range production plans may be any of – forecast, final, monthly, weekly, daily. Performance criteria 2.1 Production plan is prepared in accordance with organisational procedures. 2.2 Parties affected by the preparation of production plan are consulted in accordance with organisational procedures. 2.3 Prior to use, production plan is checked to ensure it is based on forecast information in accordance with organisational procedures. 2.4 Prior to use, production plan is checked to ensure it recognises existing stock levels, and caters for expected and anticipated product demand in accordance with organisational procedures. New Zealand Qualifications Authority 2016 7632 version 4 Page 3 of 5 2.5 Production plan minimises inventory and maximises production capacity in accordance with organisational procedures. 2.6 Potential constraints to implementation and/or maintenance of production plan are identified, and contingencies are planned to optimise flexibility within budget, in accordance with organisational procedures. Range constraints may include but are not limited to – breakdowns, supply availability, quality problems, storage availability, distribution arrangements; contingency plans may include but are not limited to – substitute products, staff utilisation, time slots. 2.7 Production plan is prepared in accordance with agreed budget and organisational procedures. 2.8 Prior to use, production plan is checked to ensure it is accurate, complete, and available within agreed timeframe in accordance with organisational procedures. 2.9 Production plan is available to affected personnel in accordance with organisational procedures. Element 3 Implement and maintain food or related product production plans. Performance criteria 3.1 Production plan is implemented in accordance with organisational procedures. 3.2 Required measurement criteria are used for implementation of production plan in accordance with organisational procedures. Range criteria may include but are not limited to – stock levels, production targets, material and staff resources, wastage, downtime, efficiencies, quality. 3.3 Production plan is maintained in accordance with organisational procedures. 3.4 Any constraints to implementation and/or maintenance of production plan are identified, and contingency plans are implemented to optimise performance, in accordance with organisational procedures. Range constraints may include but are not limited to – availability of equipment, ingredients, product, personnel; operational performance of equipment, personnel. New Zealand Qualifications Authority 2016 7632 version 4 Page 4 of 5 3.5 Opportunities to improve implementation and/or maintenance of production plan are identified and actioned with personnel responsible for initiating changes in accordance with organisational procedures. 3.6 Alterations to production plan to optimise production capacity and minimise cost are agreed with stakeholders and implemented in accordance with organisational procedures. 3.7 Personnel affected by alterations to production plan are notified in accordance with organisational procedures to optimise implementation and maintenance of plan. Element 4 Review food or related product production plans. Performance criteria 4.1 Production plan is reviewed at regular intervals in accordance with organisational procedures. Range intervals are any of – daily, weekly, monthly, incremental through implementation and maintenance of production plan. 4.2 Variances to production plan are identified and analysed in accordance with organisational procedures to minimise loss of production productivity. 4.3 Outcome of variance analysis is included in subsequent production plans. 4.4 Production plan review results are made known to affected personnel in accordance with organisational procedures. 4.5 Opportunities to improve production planning methodologies are identified, and recommendations for implementations are agreed with authorised personnel in accordance with organisational procedures. Range authorised personnel include but are not limited to – Planning Manager, Production Manager. 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. New Zealand Qualifications Authority 2016 7632 version 4 Page 5 of 5 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