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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.
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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.
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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.
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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.
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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