7787 Blend and Churn Frozen Food Products Using Automated Production Equipment

7787 version 4 Page 1 of 4 Blend and churn frozen food products using automated production equipment

Level 3

Credits 8

Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve the use of automated production equipment to blend and churn frozen food products.

People credited with this unit standard are able to: use safe working practices; prepare to blend and churn frozen food products; blend and churn frozen food products; and shut down and clean automated production equipment.

Subfield Food and Related Products Processing

Domain Food Production - Frozen Products

Status Registered

Status date 11 December 2009

Date version published 11 December 2009

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 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.

Ó New Zealand Qualifications Authority 2018 7787 version 4 Page 2 of 4

2 Definitions Additives refers to items such as liquids, solids, flavours, and colours. Equipment refers to items such as automated production churns, scraped surface heat exchangers, refrigeration, lines, mixing, rework, pumps, pipework, valves, taps, agitation, ingredient or additive feeders, and testing. Mix refers to liquid foods such as: ice cream or cheesecake which may be semi- processed, homogenised, or pasteurised. 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 such as protective clothing, gloves, safety glasses/headwear/footwear, hearing protection, and safety devices. Related products refers to beverages, household products, or personal care products.

3 Range Competence is to be demonstrated on three occasions of blending and churning frozen food products using automated production equipment.

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 hazards to – personnel, product, plant.

1.3 Documentation is referred to and/or completed in accordance with organisational procedures.

Element 2

Prepare to blend and churn frozen food products.

2.1 Preparation for blending and churning frozen food products is carried out in accordance with organisational procedures.

2.2 Automated production equipment is free from contamination and operational in accordance with organisational procedures.

Range contamination may include but is not limited to – residue from product, maintenance, chemicals.

2.3 Automated production equipment is set and configured to production specifications in accordance with organisational procedures.

2.4 Mix and additives for blending are measured up in accordance with recipe specifications and scheduled production in accordance with organisational procedures.

2.5 Any problems in preparing to blend and churn liquid food products are identified, rectified and/or reported in accordance with organisational procedures.

Range problems may include but are not limited to – availability of equipment, ingredients, product, quality, operational performance of equipment.

Element 3

Blend and churn frozen food products.

3.1 Blending and churning of frozen food products is in accordance with organisational procedures.

3.2 Mix and additives are blended in accordance with production specifications.

3.3 Blended liquid food product conforms to product specifications, and is available in sufficient quantity for churning in accordance with organisational procedures.

3.4 Blended liquid food product is uniform in colour and flavour in accordance with product specifications and organisational procedures.

3.5 Blended and churned frozen food product is in accordance with product specifications and organisational procedures.

Range specifications may include but are not limited to – consistency, temperature, flavour, colour.

3.6 Product wastage due to blending and churning frozen food products is minimised, and opportunities to rework non-conforming product are maximised in accordance with organisational procedures.

3.7 Any factors affecting blending and churning frozen food products are identified, and action is taken to optimise output and minimise downtime in accordance with organisational procedures.

Range factors may include but are not limited to – safety, availability of equipment, ingredients, product, operational performance of equipment.

Element 4

Shut down and clean automated production equipment.

4.1 Automated production equipment is shut down and free from contamination in accordance with organisational procedures.

4.2 Automated production equipment is isolated from non-essential services within an agreed timeframe.

Range services may include but are not limited to – water, air, power, gas.

4.3 Shut down and cleaning of automated production equipment is in accordance with organisational procedures.

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 [email protected] if you wish to suggest changes to the content of this unit standard.

Ó New Zealand Qualifications Authority 2018