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Implement and maintain food or related product production schedules
Level
5
Credits
12
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve implementing and maintaining food or related
product production schedules.
People credited with this unit standard are able to: use safe working
practices; and implement and maintain food or related product production
schedules.
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
7659 version 4
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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.
Production schedules refer to short term plans in regards people, materials and
equipment to meet short term production targets.
Related products refer to beverages, household products, or personal care products.
3
Range
Competence is to be demonstrated on three occasions of implementing and
maintaining food or related product production schedules.
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
Implement food or related product production schedules.
Range
production schedules may be any of – seasonal, daily, weekly, monthly, annual.
Performance criteria
2.1
Production schedule is in required format and is implemented in accordance
with organisational procedures.
Range
2.2
format may include but is not limited to – computer generated,
shop orders, whiteboard, notebooks, diaries.
Prior to use, requisitions for material requirements are checked to ensure they
are identified in the schedule, and are received by the authorised purchasing
personnel, in accordance with organisational procedures.
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2.3
Prior to use, production schedule implementation is checked to ensure it
optimises production equipment capacity and minimises production downtime in
accordance with organisational procedures.
2.4
Production schedule is implemented in consultation with, and consideration of,
stakeholders affected by its contents in accordance with organisational
procedures.
Range
2.5
stakeholders may include but are not limited to – production staff,
supervisor, engineers, despatch, customer services, electricians,
manufacturers, material controllers.
Any constraints to schedule implementation are identified, and alternative
actions to optimise use of equipment and maximise production output are
carried out, in accordance with organisational procedures.
Range
constraints may include but are not limited to – people, product,
equipment;
actions may include but are not limited to – notify manager, amend
schedule.
2.6
Any changes to the planned production schedule to optimise the use of
production facilities are communicated to users in accordance with
organisational procedures.
2.7
Product wastage, due to implementation of production schedule, is minimised in
accordance with organisational procedures.
Element 3
Maintain food or related product production schedules.
Performance criteria
3.1
Production is maintained in accordance with the production schedule and
organisational procedures.
3.2
Any constraints to the production schedule in progress are identified, and
solutions to optimise the production schedule are implemented in accordance
with organisational procedures.
Range
3.3
constraints may include but are not limited to – material availability
or quality, equipment availability or performance, personnel
availability.
Factors influencing production schedule operation and maintenance are
identified and actioned with authorised personnel in accordance with
organisational procedures.
Range
factors may include but are not limited to – marketing and/or sales
requirements (eg promotions, new products).
 New Zealand Qualifications Authority 2016
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3.4
Production schedule is reviewed in accordance with organisational procedures
to minimise product wastage and equipment downtime.
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.
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