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Provide professional and technical advice on food or related product
processing
Level
5
Credits
5
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the provision of professional and technical advice
on food or related product processing.
People credited with this unit standard are able to: maintain knowledge of
food or related product processing technologies and operations; and provide
professional and technical advice on food or related product processing.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Information Provision
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; Copyright Act 1994; and their associated regulations and subsequent
amendments.
 New Zealand Qualifications Authority 2016
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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.
Professional and technical advice refers to microbiology, food technology,
engineering, chemical, scientific, processing technology, operations technology.
Related products refer to beverages, household products, or personal care products.
Research refer to reading, discussion, debate, listening, viewing, networking,
databases, Internet, libraries, theory-based, practice-based, questioning, group
facilitation.
Professional information or professional advice refers to such things as professional
papers, discussion notes, journal articles, or magazine articles.
Technical information or technical advice refers to such things as food technical
briefs, food technical research evaluations, or microbiology data.
3
Range
Competence is to be demonstrated on three occasions of providing professional and
technical advice on food or related product processing.
Elements and performance criteria
Element 1
Maintain knowledge of food or related product processing technologies and operations.
Performance criteria
1.1
Opportunities to maintain professional and technical knowledge are identified,
and are pursued within boundaries of personal and organisational constraints.
Range
1.2
Networks with professional colleagues that promote effective transfer of
information are developed and maintained in accordance with organisational
procedures.
Range
1.3
opportunities may include but are not limited to – case study, field
research, meetings, networks, databases, specific research,
debates, dialogues, reading, questioning, factory trials;
constraints may include but are not limited to – legislative,
statutory, commercial sensitivity, access to information, resources,
time, financial, geographic, personal level of development.
networks may include but are not limited to – peers, colleagues,
competitors, national conferences, international conferences,
lectures, suppliers.
Personal and organisational details on professional mailing lists and meeting
invitation lists are maintained for currency and correctness.
Range
mailing lists may include but are not limited to – journals,
publications, newsletters, seminar notification lists.
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1.4
Membership and active presence on professional bodies is maintained.
Range
1.5
professional bodies may include but are not limited to –
associations, societies, committees, guilds, steering groups,
advisory groups.
Professional and technical information is recorded and filed, and is made
available for future reference and use in accordance with organisational
procedures.
Element 2
Provide professional and technical advice on food or related product processing.
Performance criteria
2.1
Professional and technical advice is based on current and scientifically validated
analysis and research.
Range
2.2
research may include but is not limited to – proven theoretical,
logically reasoned or deduced, field study, objective, controlled
experiment, pilot schemes, controlled trials.
Responses and types of information that optimise the likelihood of workplace
improvements are offered to requests for professional and technical advice in
accordance with organisational procedures.
Range
responses may include but are not limited to – discussion,
investigation, research, deferral, referral, discontinuation,
experimentation;
types of information may include but are not limited to – data,
questions, research plans, case studies, examples.
2.3
Professional and technical advice is conveyed at a level and pace that is
understood by the user.
2.4
Written professional and technical advice is provided in accordance with
organisational procedures.
Range
2.5
written advice may include but is not limited to – interim, final,
technical, feasibility, outcome, scope, resource requirements,
professional papers, research papers, technical briefs, seminar
papers, journal and/or magazine articles, lectures;
written advice must be – clear, concise, and formatted.
Opportunities to improve product and workplace processes through application
of professional and technical knowledge are identified. Identified improvements
are implemented with relevant personnel in accordance with organisational
procedures.
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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 Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016