7696 version 4

Page 1 of 4

Prepare and mix syrups for food or related product production

Level / 3
Credits / 6

PurposeThis 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

Special notes

1Legislation 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.

2Definitions

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.

3Range

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

1.1PPE is used in accordance with organisational procedures.

1.2Work environment is clean and free from hazards in accordance with organisational procedures.

Rangehazards to – personnel, product, plant.

1.3Documentation is referred to and/or completed in accordance with organisational procedures.

Element 2

Prepare ingredients and equipment for syrup production.

Rangeequipment 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

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

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

2.3Availability of ingredients for syrup production ischecked in accordance with production specifications.

2.4Quantities of ingredients for syrup production are checkedto ensure they conform to production specificationsin accordance with organisational procedures.

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

Rangecontamination – residual syrup, cleaning products.

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

Rangeconstraints may include but are not limited to – availability of ingredients, personnel, equipment.

Element 3

Mix syrup for production.

Performance criteria

3.1Syrup is mixed in accordance with organisational procedures.

3.2During use, mixed syrup is checked and tested to ensure itconforms to product specificationsin accordance with organisational procedures.

Rangespecifications 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.

3.3Syrup is available in sufficient quantity for downstream production in accordance with organisational procedures.

3.4Temperature of mixed syrup for downstream production is checkedin accordance with organisational procedures.

3.5Ingredients wastage due to mixing of syrup is minimised, and opportunities to rework non-conforming syrup are maximised in accordance with organisational procedures.

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

Element 4

Shut down and clean mixing equipment.

Performance criteria

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

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

4.3Services to mixing equipment are isolated in accordance with organisational procedures.

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

4.4Mixing 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 you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2018