7748 version 5

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Prepare, refine, and mill chocolate and compound using automated equipment

Level / 3
Credits / 2

Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve preparing, refining and milling chocolate and compound using automated equipment.

People credited with this unit standard are able to: use safe working practices; prepare and mix chocolate and compound; and refine and mill chocolate and compound.

Subfield / Food and Related Products Processing
Domain / Food Production - Confectionery
Status / Registered
Status date / 26 November 2007
Date version published / 26 November 2007
Planned review date / 31 December 2012
Entry information / Open
Accreditation / Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) / Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference / 0111

This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.

Special notes

1 Legislation relevant to this unit standard includes but is not limited to the: Health and Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995; Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002; Resource Management Act 1991; and their associated regulations and subsequent amendments.

2 Definitions

Organisational procedures refer to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements.

PPE refers to personal protective equipment and may include but is not limited to: protective clothing, gloves, safety glasses/headwear/footwear, hearing protection, safety devices.

Chocolate and compound refer to milk, dark, white, coverture, energy, (brand names like Bournville, Van Camp).

Equipment refers to brand names like Beetz mixers, Rolls (grinder).

Elements and performance criteria

Element 1

Use safe working practices.

Performance criteria

1.1 PPE is used in accordance with organisational procedures.

1.2 Work environment is clean and free from hazards in accordance with organisational procedures.

Range hazards to – personnel, product, plant.

1.3 Documentation is referred to and/or completed in accordance with organisational procedures.

Element 2

Prepare and mix chocolate and compound.

Performance criteria

2.1 Correct recipe is available and adhered to during preparation and mixing of chocolate and compound.

2.2 Correct ingredients are available in correct quantity.

2.3 Mixing equipment is operational and in correct configuration.

2.4 Correct quantities of ingredients are mixed to required recipe specification.

2.5 Production targets, within operator control, are met.

2.6 Documentation for preparing and mixing chocolate and compound is accurate, complete, and available to authorised users.

Range documentation includes but is not limited to – production schedule and/or worksheets and/or tally sheets and/or production records.

2.7 Opportunities to improve preparation and mixing of chocolate and compound are identified, and are actioned with personnel responsible for work area.

Range opportunities include but is not limited to – improved efficiency and/or effectiveness and/or ease of use and/or safety.

2.8 Preparation and mixing of chocolate and compound comply with organisational procedures and legislation.

Element 3

Refine and mill chocolate and compound.

Performance criteria

3.1 Correct chocolate and compound is refined and milled within agreed timeframe.

3.2 Refining and milling equipment is operational and within agreed tolerances.

Range tolerances – volume, temperature, flow.

3.3 Chocolate and compound is refined and milled to agreed specifications.

3.4 Refining and milling of chocolate and compound comply with organisational procedures and legislation.

3.5 Production of refined and milled chocolate and compound meets agreed targets, within operator control.

3.6 Production downtime due to refining and milling of chocolate and compound is minimised.

3.7 Documentation for refining and milling chocolate and compound is accurate, complete, and available.

Range documentation includes but is not limited to – information: history of shift performance and/or equipment operation and/or potential problem areas and/or helpful ideas for incoming shift operations and/or work sheets and/or manuals.

3.8 Product wastage due to refining and milling of chocolate and compound is minimised, and opportunities to rework non-conforming product are maximised.

Please note

Providers must be accredited by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by NZQA before they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact Competenz if you wish to suggest changes to the content of this unit standard.

Ó New Zealand Qualifications Authority 2007