Application
This unit of competency describes the skills and knowledge required to implement and review the processing of chocolate and sugar-panned products.
This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.
No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for the manufacture of chocolate and sugar-panned products | 1.1 Identify the statutory compositional requirements for chocolate and sugar-panned products 1.2 Select the required formulation for the products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 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 | 2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor concentration and drying procedures 2.6 Implement and monitor process controls |
3. Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products | 3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person |
4. Review production processes | 4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures |
Numeracy | Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment |
Navigate the world of work | Monitor adherence to legal and regulatory standards and responsibilities for self and others |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications |
Sectors
Food science and technology (FST)