Field Manufacturing
Review of Dairy Processing and Primary Products Food Processing unit standards
|
Subfield |
Domain |
ID |
|
Dairy Processing |
Milk Processing |
764, 28611, 32930-32934 |
|
Milk Products |
765, 766, 769, 770, 8960, 16304, 17617, 17622, 19739, 28606, 28607, 28928, 28930 |
|
|
Primary Products Food Processing |
Primary Products Food Processing - Core Skills |
28638, 28640, 28641, 28659, 28660 |
|
Primary Products Food Processing - Operational Skills |
28647 |
The Primary ITO has completed the review of the unit standards listed above.
Date new versions published April 2022
Planned review date December 2026
Summary
As a result of the new Level 5 dairy processing qualification the New Zealand Certificate in Dairy Processing with strands in Operational Leadership, and Dairy Technology [Ref: 4268] the Primary ITO reviewed Level 5 unit standards to better reflect the requirements of the updated qualification graduate outcomes.
Consultation was carried out from August to October 2021 where consent to assess holders had the opportunity to give comment on the email sent asking for feedback to amendments. This feedback was addressed where appropriate.
Main changes
· 5 new unit standards were developed to meet learning gaps for Level 4 dairy processing operators.
· Reviewed unit standards were moved to current template.
· Guidance information and Performance criteria were amended to ensure unit standards content remained fit for purpose.
· Titles were updated for some unit standards to better reflect outcomes.
· Credit values for unit standards 765, 766, 769, 770,8960, 17617, 28606, 28607, 28928, and 28930 were changed to reflect the actual time required to acquire the required knowledge and skills.
· Unit standards 764,17622, and 286114 were designated expiring as these are no longer required by the industry sector.
· Unit standard 764 was replaced with new standards 32930 and 32934 to better align with the needs of the industry sector.
· Standard setting body details were updated to Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council to reflect the change to standard setting responsibility from 4 October 2021.
Category C and D unit standards will expire at the end of December 2024
Impact on existing organisations with consent to assess
|
Current consent for |
Consent extended to |
||||
|
Nature of consent |
Classification or ID |
Level |
Nature of consent |
Classification or ID |
Level |
|
Standard |
764 |
2 |
Standard |
32930, 32934 |
2 |
Detailed list of unit standards – classification, title, level, and credits
All changes are in bold.
|
Key to review category |
|
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number |
|
C |
Major changes that necessitate the registration of a replacement standard with a new ID |
|
D |
Standard will expire and not be replaced |
Manufacturing > Dairy Processing > Milk Processing
|
ID |
Title |
Level |
Credit |
Review Category |
|
764
32930
32934 |
Explain a separation and standardisation process in a dairy processing operation Describe the design and operating principles of centrifugal separators used in a dairy processing operation Describe principles and application of separation and standardisation processes in a dairy processing operation |
5
5
5 |
20
15
15 |
C
|
|
28611 |
Explain general microbiology, routine testing and control of microorganisms in a dairy processing operation |
5 |
5 |
D |
|
32931 |
Apply fault finding techniques to assess the effectiveness of operating components in a dairy processing operation |
5 |
20 |
New |
|
32932 |
Describe performance measures and implement remedial actions to solve non-conformances in a dairy processing operation |
5 |
15 |
New
|
|
32933 |
Describe and apply project management techniques to an improvement project in a dairy processing operation |
5 |
20 |
New |
Manufacturing > Dairy Processing > Milk Products
|
ID |
Title |
Level |
Credit |
Review Category |
|
765 |
Explain the Fritz continuous buttermaking process in a dairy processing operation Describe the buttermaking process in a dairy processing operation |
5 |
20
15 |
B |
|
766 |
Explain anhydrous milkfat (AMF) manufacturing in a dairy processing operation Describe Anhydrous Milkfat manufacturing in a dairy processing operation |
5 |
20
15 |
B |
|
769 |
Explain membrane processing in a dairy processing operation Describe membrane processing in a dairy processing operation |
5 |
20
15 |
B |
|
770 |
Explain the natural cheese manufacturing process in a dairy processing operation Describe the cheese manufacturing process in a dairy processing operation |
5 |
20
15 |
B |
|
8960 |
Describe the manufacturing variables for processed cheese |
5 |
15 |
B |
|
16304 |
Explain the manufacture of cream products using scraped-surface heat exchange in a dairy processing operation Describe the manufacture of cream products using scraped-surface heat exchange in a dairy processing operation |
5 |
20 |
B |
|
17617 |
Explain specialty cheese making Describe cheese making in an artisan or boutique dairy processing operation |
5 |
15
|
B |
|
17622 |
Explain key parameters and process variables that influence the stickiness of a specialty spray dried dairy product |
5 |
5 |
D |
|
19739 |
Explain the operation of a milkfat fractionation process in a dairy processing operation Describe the operation of a milkfat fractionation process in a dairy processing operation |
5 |
20
|
B |
|
28606 |
Explain the spray drier process used in a dairy processing operation Describe the spray drying process used in a dairy processing operation |
5 |
20
15
|
B |
|
28607 |
Explain a wet and dry process for the production of casein and caseinate in a dairy processing operation Describe a wet and dry process for the production of casein and caseinate in a dairy processing operation |
5 |
20
15 |
B |
|
28928 |
Explain the manufacture of ultra-heat treated (UHT) products in a dairy processing operation Describe the manufacture of ultra-heat treated products in a dairy processing operation |
5 |
20
15 |
B |
|
28930 |
Explain the manufacture of cultured dairy products and dairy desserts in a dairy processing operation Describe the manufacture of cultured dairy products and dairy desserts in a dairy processing operation |
5 |
20
15 |
B |
Manufacturing > Primary Products Food Processing > Primary Products Food Processing - Core Skills
|
Title |
Level |
Credit |
Review Category |
|
|
28638 |
Coordinate compliance for food safety in a primary products food processing operation Manage compliance for food safety in a primary products food processing operation |
5 |
10 |
B |
|
28640 |
Coordinate environmental management systems in a primary products food processing operation
|
5 |
5 |
B |
|
28641 |
Coordinate health and safety practices and procedures in a primary products food processing operation
|
5 |
5 |
B |
|
28659 |
Coordinate quality assurance practices and procedures in a primary products food processing operation
|
5 |
10 |
B |
|
28660 |
Coordinate cross training to improve the competence of staff in a primary products food processing operation Manage cross training to improve the competence of staff in a primary products food processing operation |
5 |
10 |
B |
Manufacturing > Primary Products Food Processing > Primary Products Food Processing - Operational Skills
|
ID |
Title |
Level |
Credit |
Review Category |
|
28647 |
Manage plant operations in a primary products food processing operation |
5 |
10 |
B |