Elements and Performance Criteria
- Prepare for the manufacture of confectionery products
- Identify the statutory compositional requirements for the different types of confectionery products
- Select the required formulation of confectionery 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 confectionery products to ensure quality standards are met
- 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
- Implement and monitor concentration and drying procedures
- Interpret and document data requirements and collection points appropriate 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 controls
- Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products
- Implement a sampling plan to produce samples for analysis
- Conduct 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
- Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan
- 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
- Review controls of non-conforming products, including rework or safe disposal where required