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Elements and Performance Criteria

1. Prepare for the manufacture of chocolate and sugar-panned products
   • Identify the statutory compositional requirements for chocolate and sugar-panned products
   • Select the required formulation for the products
   • Select the appropriate production system and a sequence of activity to prepare the system for operation
   • Prepare equipment and access the safe operating procedures for its operation
2. Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met
   • Implement the production schedule to ensure all resources and requirements are available and meet company requirements
   • Set the production system to operating specifications before and during production
   • Interpret and document data requirements and collection points for food safety, quality and production standards
   • Implement and monitor procedures to deal with non-conformance in relation to process and the final product
   • Implement and monitor concentration and drying procedures
   • Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products
   • Identify product defects and the cause
   • Conduct a sensory analysis and analyse results
   • Implement adjustments to inputs, process and equipment to maintain quality of product
   • Report problems to designated person
4. Review production processes
   • Review the critical control points and critical limits for product safety
   • Review the operating procedures and the process control system for food safety and quality
   • Review the safe work systems for processing
   • Review environmental impacts and energy efficiencies for processing