7782 Produce and Dry Granulated Powders

7782 version 4 Page 1 of 4 Produce and dry granulated powders

Level 2

Credits 1

Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve the production of granulated food or related product powders.

People credited with this unit standard are able to: use safe working practices; prepare ingredients and equipment for granulated powder production; mix ingredients for granulated powder production; produce granulated powders; and dry granulated powders.

Subfield Food and Related Products Processing

Domain Food and Related Product Production

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 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.

2 Definitions Equipment refers to items such as mixing, granulating, blending, fluid bed dryers, ovens, bowls, plastic containers, buckets, scoops, spatula, bins, kettles, oven trays.

Ó New Zealand Qualifications Authority 2018 7782 version 4 Page 2 of 4

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. Related products refer to pharmaceuticals, household products, or personal care products.

3 Range Competence is to be demonstrated on two occasions of producing granulated food or related product powders.

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 ingredients and equipment for granulated powder production.

2.1 Preparation to produce granulated powder from food or related products is in accordance with organisational procedures.

2.2 Ingredients for production are checked for availability in sufficient quantity for scheduled and anticipated production in accordance with organisational procedures.

2.3 Prior to use, mixing and granulating equipment is checked to ensure it is free from residual product, and is operational in accordance with organisational procedures.

2.4 Temperature setting of drying equipment is checked to ensure it conforms to product specifications in accordance with organisational procedures.

2.5 Prior to use, door seal of drying equipment is checked to prevent loss of heat and product in accordance with organisational procedures.

2.6 Any constraints to preparation of ingredients and equipment for granulated powder production are identified, reported and/or rectified in accordance with organisational procedures.

Range constraints may include but are not limited to – availability of equipment, product, and/or personnel; performance of equipment, product, and/or personnel.

Element 3

Mix ingredients for granulated powder production.

3.1 Mixing equipment is operated in accordance with organisational procedures.

3.2 Consistency of mixed ingredients is checked to ensure it conforms to product specifications in accordance with organisational procedures.

3.3 During use, mixed ingredients are checked for availability sufficient quantity for scheduled and anticipated granulated powder production requirements.

3.4 Product wastage due to mixing ingredients is minimised, and opportunities to rework non-conforming product are maximised, in accordance with organisational procedures.

Element 4

Produce granulated powders.

4.1 Granulating equipment is operated in accordance with organisational procedures.

4.2 Granulated powder is checked for availability in sufficient quantity for scheduled production in accordance with organisational procedures.

4.3 During use, granulated powder is checked to ensure it conforms to product specifications in accordance with organisational procedures.

4.4 Product wastage due to granulation of powder is minimised, and opportunities to rework non-conforming product are maximised, in accordance with organisation procedures.

Element 5

Dry granulated powders.

5.1 Drying equipment is operated in accordance with organisational procedures.

5.2 During use, temperature of drying equipment is checked to ensure it conforms to production equipment specifications in accordance with organisational procedures.

5.3 Check granulated powder is dried in sufficient quantity for scheduled production in accordance with organisational procedures.

5.4 Dried granulated powder is checked to ensure it conforms to product specifications in accordance with organisational procedures.

5.5 Equipment and production equipment is cleaned 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