NZQA registered unit standard
28609 version 1
Page 1 of 4
Title
Carry out a wet-side casein process in a dairy processing operation
Level
4
Purpose
Credits
5
This unit standard is for people carrying out milk product
processing in a dairy processing operation.
People credited with this unit standard are able to: demonstrate
knowledge of the wet-side casein process; prepare wet-side
casein equipment for operation; and operate and monitor wetside casein equipment, in a dairy processing operation.
Classification
Dairy Processing > Milk Products
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to Animal Products
Act 1999, Animal Products (Dairy) Regulations 2005, Health and Safety in
Employment Act 1992, Health and Safety in Employment Regulations 1995.
2
Definitions
Control points – those key points in a work process which must be monitored and
controlled. This includes product safety (critical), quality and regulatory control points
as well as inspection points.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Workplace information – Standard Operating Procedures, specifications, production
schedules and batch/recipe instructions.
3
This unit standard must be assessed in a realistic workplace environment. The
candidate must be under realistic time pressures and use relevant commercial
equipment.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the wet-side casein process in a dairy processing operation.
Evidence requirements
Primary Industry Training Organisation
SSB Code 101558
© New Zealand Qualifications Authority 2015
NZQA registered unit standard
28609 version 1
Page 2 of 4
1.1
Cleaning and sanitation requirements and procedures for a wet-side casein
process are outlined in terms of organisational requirements.
1.2
Components of wet-side casein equipment are identified and explained in terms
of the functions and basic operating principles.
Range
evidence is required of three components.
1.3
The effect of the quality, composition and physical characteristics of raw
materials is identified and explained in terms of process outcomes.
1.4
The wet-side casein process is explained in terms of basic principles.
1.5
The main wet-side casein controls and quality control points are identified and
outlined in terms of their effect on the quality of the product.
Range
1.6
controls and control points may include but are not limited to –
procedures, operating parameters, equipment and instrumentation
components, materials and services;
effects may include but are not limited to – physical quality,
functional quality, microbiological quality, consistency of quality;
evidence is required of three controls and three effects.
Critical control points (CCPs), if relevant, are explained in terms of key
operating parameters, monitoring and operational checks.
Outcome 2
Prepare wet-side casein equipment for operation in a dairy processing operation.
Evidence requirements
2.1
Workplace information is accessed to identify production requirements for
drying.
2.2
Materials and services necessary to the wet-side casein process are confirmed
and available to meet production requirements.
2.3
Wet-side casein equipment is checked in terms of status, condition and
readiness for use in accordance with organisational requirements.
Outcome 3
Operate and monitor wet-side casein equipment in a dairy processing operation.
Evidence requirements
3.1
Wet-side casein equipment is started up in accordance with organisational
requirements.
Primary Industry Training Organisation
SSB Code 101558
© New Zealand Qualifications Authority 2015
NZQA registered unit standard
3.2
28609 version 1
Page 3 of 4
Wet-side casein equipment, product and control points are monitored to confirm
that they meet production requirements.
Range
monitoring may include but is not limited to – monitoring control
points and parameters, adjusting operating parameters, plant
checks, identifying sampling and testing requirements, taking
samples, handling samples, dispatch of samples, conducting tests.
3.3
Any out-of-specification product, process and equipment performance is
identified, rectified and/or reported in accordance with organisational
requirements.
3.4
Wet-side casein equipment is cleaned and sanitised in accordance with
organisational requirements.
3.5
Waste is collected, treated, and disposed of or stored for recycling, in
accordance with organisational requirements.
3.6
Workplace information is recorded in accordance with organisational
requirements.
3.7
Wet-side casein equipment is shut down in accordance with organisational
requirements.
Range
shutdown includes but is not limited to – putting plant on standby,
routine, emergency situation.
Planned review date
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
18 June 2015
N/A
0022
Consent and Moderation Requirements (CMR) reference
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Primary Industry Training Organisation
SSB Code 101558
© New Zealand Qualifications Authority 2015
NZQA registered unit standard
28609 version 1
Page 4 of 4
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMRs). The
CMR 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 Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
© New Zealand Qualifications Authority 2015