7732 Fill and Package Casks with Liquid Food Products Using Automated Equipment

7732 version 5 Page 1 of 4 Fill and package casks with liquid food products using automated equipment

Level 3

Credits 5

Purpose This unit standard is intended for those who are currently working, or intend to work, in jobs which involve filling and packaging casks with liquid foods.

People credited with this unit standard are able to: use safe working practices; prepare to fill and package casks with liquid food products; and fill and package liquid food casks

Subfield Food and Related Products Processing

Domain Food and Related Product Packaging

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; Resource Management Act 1991; Weights and Measures Act 1987 and their associated regulations and subsequent amendments.

Ó New Zealand Qualifications Authority 2018 7732 version 5 Page 2 of 4

2 Definitions Casks refer to ready-made plastic liners, semi-formed plastic liners, and ready-made foil-coated plastic liners. Equipment refers to automated equipment such as: tray and box forming equipment, filling equipment, heat tunnel, erector, closer, sealer, date stamper, video jet. Packaging refers to pre-formed and folded cardboard, flat unformed cardboard, and semi-formed and partially folded cardboard. 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. Products refer to canned foods, beverages, and household or personal care products. PPE refers to personal protective equipment and may include but is not limited to: protective clothing; gloves; safety glasses, headwear, and footwear; hearing protection; safety devices.

3 Range Competence is to be demonstrated on at least two occasions of filling and packaging casks with liquid food products using automated 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 kept 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 fill and package casks with liquid food products.

2.1 Filling and packaging preparation is carried out in accordance with organisational procedures.

2.2 Equipment for filling and packaging is set up and confirmed as operational in accordance with organisational procedures.

2.3 Casks and packaging material are checked in accordance with organisational procedures.

Range may include but is not limited to – size, shape, condition, quantity, printing and/or identification.

2.4 Product for packaging is checked in accordance with organisational procedures.

Range may include but is not limited to – correct type, quantity, quality.

Element 3

Fill and package liquid food products casks.

3.1 Operation of filling and packaging equipment is carried out in accordance with organisational procedures.

3.2 Filling of casks is carried out in accordance with organisational procedures.

Range may include but is not limited to – correct product, level, volume, weight.

3.3 Cask seals are confirmed as airtight in accordance with organisational procedures.

3.4 Materials used for packaging enclosure are monitored to identify variation in enclosure in accordance with organisational procedures.

3.5 Product wastage due to filling and packaging is minimised in accordance with organisational procedures.

3.6 Variations in specified technical performance of equipment are identified, rectified and/or reported in accordance with organisational procedures.

Range variations may include but are not limited to – sound of machine, safety, speed, quality, reliability.

3.7 Filled and packaged casks are confirmed ready for distribution preparation in accordance with product specifications and organisational procedures.

Range may include but is not limited to – presentation, rigidity, quantity.

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