7644 version 4

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Clean and sanitise food or related product production equipment manually

Level / 2
Credits / 2

Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve cleaning and sanitising food or related product production equipment and tools manually. This is a basic entry level unit standard for people who clean and sanitise manually as part of their normal work activity. It is not intended for people who are full-time cleaners.

People credited with this unit standard are able to: use safe working practices; and prepare to clean and sanitise, clean, and sanitise food or related product production equipment manually.

Subfield / Food and Related Products Processing
Domain / Food and Related Product Processing - Cleaning
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

Cleaning and sanitising agents refer to items such as detergents, foams, caustic soda, chlorine based products.

Cleaning and sanitising equipment refers to items such as brushes, mops, brooms, cloths, sponges, sprays, fogging, vacuum cleaner.

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.

Production equipment refers to items such as packaging, food processing, mixing, blending, cooking, bowls, tables, conveyors, tools, vats, tanks.

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

3 Range

Competence is to be demonstrated on two occasions of cleaning, and two occasions of sanitising, food or related product production equipment manually.

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 clean and sanitise food or related product production equipment manually.

Performance criteria

2.1 Preparation for cleaning and sanitising production equipment is carried out in accordance with organisational procedures.

2.2 Prior to scheduled cleaning, availability, and operability of cleaning and sanitising equipment is checked in accordance with organisational procedures.

2.3 Cleaning and sanitising agents are checked for availability, and correct quantity and dilution for scheduled and anticipated cleaning, in accordance with organisational procedures.

2.4 Personnel affected by scheduled cleaning are notified in accordance with organisational procedures.

Range personnel may include but are not limited to – upstream and/or downstream operators.

2.5 Production equipment for cleaning and sanitising is isolated from non-essential services and in correct configuration for cleaning and sanitising in accordance with organisational procedures.

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

Element 3

Clean food or related product production equipment manually.

Performance criteria

3.1 Production equipment is manually cleaned in accordance with organisational procedures.

Range may include but is not limited to – correct product(s), correct methods.

3.2 Production equipment is clean and free from contamination in accordance with organisational procedures.

Range contamination may include but is not limited to – residual product, cleaning agents, foreign objects, microbiological.

3.3 Production downtime caused by manual cleaning of production equipment is minimised in accordance with organisational procedures.

3.4 Wastage of cleaning agent during cleaning of production equipment is minimised in accordance with organisational procedures.

3.5 Cleaning equipment is cleaned and stored in accordance with organisational procedures.

Element 4

Sanitise food or related product production equipment manually.

Performance criteria

4.1 Production equipment is manually sanitised in accordance with organisational procedures.

4.2 Sanitising agent is applied in accordance with product specifications and organisational procedures.

Range may include but is not limited to – quantity, duration, safety.

4.3 Production equipment is sanitised and free from microbiological contamination in accordance with organisational procedures.

4.4 Production downtime caused by manual sanitising of production equipment is minimised in accordance with organisational procedures.

4.5 Wastage of sanitising agent during sanitising of production equipment is minimised in accordance with organisational procedures.

4.6 Sanitising equipment is cleaned and stored 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 if you wish to suggest changes to the content of this unit standard.

Ó New Zealand Qualifications Authority 2010