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Elements and Performance Criteria

1. Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards
   • Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery
   • Assemble and prepare ingredients and check product formulations
   • Select the appropriate production system and a sequence of activity to prepare the system for operation
2. Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met
   • Implement standard operating procedures
   • Implement the production schedule, ensuring all resources and requirements are available and meet company standards
   • Set the production system to operating specifications before and during production
   • Interpret and document data requirements for food safety, quality and production standards
   • Determine data collection points consistent with equipment capabilities and data requirements
   • Develop procedures to deal with non-conformance in relation to process and the final product
   • Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery
   • 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
4. Review production processes
   • Review the critical control points and critical limits for product safety
   • Implement a sampling plan
   • Conduct a sensory analysis and analyse results
   • Review the operating procedures and the process control system for food safety and quality
   • Review the safe work systems for processing
   • Review the environmental impacts and energy efficiencies for processing