Elements and Performance Criteria
- Prepare for the manufacture of chocolate products
- Identify the statutory compositional requirements for the different types of chocolate products
- Select the required formulation and design of chocolate products
- Select the appropriate production system and a sequence of activity to prepare the system for operation
- Prepare equipment and access safe operating procedures for its operation
- Monitor the manufacture of chocolate products to ensure quality standards are met
- Source bulk chocolate to meet the product specifications
- Implement the production schedule, ensuring 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 process control systems
- Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate products
- Implement a sampling plan to produce samples for analysis
- Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
- Implement adjustments to inputs, process and equipment in response to analysed results
- Report problems to designated person
- Review production processes