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Prepare and cook emulsifiers for edible oil and fat production
Level
3
Credits
12
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which require the manufacture of emulsifiers using large scale
specialised pressure cookers.
People credited with this unit standard are able to: use safe work practices
and procedures while preparing and cooking emulsifiers; prepare to cook
emulsifiers; and cook emulsifiers, for edible oil and fat production.
Subfield
Food and Related Products Processing
Domain
Food Production - Edible Oils and Fats
Status
Registered
Status date
25 October 2007
Date version published
25 October 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 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
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.
 New Zealand Qualifications Authority 2016
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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.
Emulsifiers refer to any bonding agent that forms an emulsion between oil and water.
Equipment refers to cooking equipment, heat exchangers, vacuum, pumps, steam
pans, pipes, valves.
Ingredients refer to acids, alkalis, oils and fats.
Elements and performance criteria
Element 1
Use safe work practices while preparing and cooking emulsifiers for edible oil and fat
production.
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; caused by – personnel,
equipment, environment.
Documentation is completed in accordance with organisational procedures.
Element 2
Prepare to cook emulsifiers for edible oil and fat production.
Performance criteria
2.1
Equipment is available, operational, and fit for purpose within agreed timeframe.
2.2
Steam pan temperature is correct for ingredient preparation specifications.
2.3
Ingredients are handled in a manner that minimises risk of injury to self and
others.
2.4
Prepared ingredients are available in sufficient quantity for scheduled and
anticipated production of emulsifiers within agreed timeframe.
2.5
Ingredient preparation complies with organisational procedures, and legislation.
2.6
Documentation related to preparation for cooking emulsifiers is accurate and
complete in accordance with organisational procedures.
 New Zealand Qualifications Authority 2016
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Element 3
Cook emulsifiers for edible oil and fat production.
Performance criteria
3.1
Emulsifiers are cooked within agreed time-frame.
3.2
Temperature and pressure of cooking equipment is correct and conforms to
production specifications.
3.3
Prepared ingredients are introduced in correct quantity and sequence for
production of emulsifiers.
3.4
Operation of heat exchangers complies with organisational procedures.
Range
specifications – water flow, volume, temperature.
3.5
Operation of cooking equipment complies with organisational procedures, and
legislation.
3.6
Variations in specified performance of ingredient reactions are identified, and
corrective action is taken within a timeframe that optimises performance and
safety.
Range
variations – qualitative, quantitative, safety.
3.7
Emulsifiers are fit for purpose and conform to product specifications.
3.8
Opportunities to improve cooking process are identified, and are actioned with
personnel responsible for initiating changes.
Range
opportunities include but are not limited to – improved: efficiency,
effectiveness, quality, safety.
Please note
Providers must be accredited by the Qualifications Authority, 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 the Qualifications Authority 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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016