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Prepare and mix syrups for food or related product production

Level 3

Credits 6

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

People credited with this unit standard are able to: use safe working
practices; prepare ingredients and equipment for syrup production; mix
syrups; and shut down and clean mixing equipment.

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 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.

2 Definitions

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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.
Products refer to items such as: confectionery, fruit syrups, sauces, related
household products, or personal care products.

3 Range
Competence is to be demonstrated on three occasions of preparing and mixing
syrups for food or related product production.

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 syrup production.

Range equipment may include but is not limited to mixers, kettles, steam jacket,
bowls, stirrers, ladles, measures, boilers, valves, pumps;
ingredients may include but are not limited to sugars, water, juice, colouring,
flavours, acids, glucose.

Performance criteria

2.1 Ingredients and equipment for syrup production are prepared in accordance
with organisational procedures.

2.2 Prior to use, availability of production schedule detailing product and production
specifications is checked in accordance with organisational procedures.

2.3 Availability of ingredients for syrup production is checked in accordance with

production specifications.

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2.4 Quantities of ingredients for syrup production are checked to ensure they
conform to production specifications in accordance with organisational
procedures.

2.5 Equipment for syrup production is checked for fitness of purpose, cleanliness,
and any possible contamination in accordance with organisational procedures.

Range contamination residual syrup, cleaning products.

2.6 Any constraints to syrup production are identified, and personnel authorised to
act are informed in accordance with organisational procedures, to minimise
production downtime.

Range constraints may include but are not limited to availability of

ingredients, personnel, equipment.

Element 3

Mix syrup for production.

Performance criteria

3.1 Syrup is mixed in accordance with organisational procedures.

3.2 During use, mixed syrup is checked and tested to ensure it conforms to product
specifications in accordance with organisational procedures.

Range specifications may include but are not limited to total solids,
viscosity, colour, flavour, microbiological, pH;
testing equipment may include but is not limited to
refractometers, thermometers, viscosity meter, pH meter.

3.3 Syrup is available in sufficient quantity for downstream production in

accordance with organisational procedures.

3.4 Temperature of mixed syrup for downstream production is checked in

accordance with organisational procedures.

3.5 Ingredients wastage due to mixing of syrup is minimised, and opportunities to

rework non-conforming syrup are maximised in accordance with organisational
procedures.

3.6 Production delays caused by mixing of syrup are minimised in accordance with
organisational procedures.

Element 4

Shut down and clean mixing equipment.

Performance criteria

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4.1 Mixing equipment is prepared for shut-down and cleaned in accordance with
organisational procedures.

4.2 Mixing equipment is shut down and free from product in accordance with
organisational procedures.

4.3 Services to mixing equipment are isolated in accordance with organisational

procedures.

Range services may include but are not limited to air, electricity, steam,
water, gas.

4.4 Mixing equipment is left available and in an operational condition for the next
user 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 qualifications@competenz.org.nz if you wish to suggest

changes to the content of this unit standard.

New Zealand Qualifications Authority