7811 version 5
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Sugar coat confectionery products using automated equipment
Level
3
Credits
1
Purpose
This unit standard is for people who are currently working in jobs which
involve the use of automated equipment to sugar coat confectionery
products.
People credited with this unit standard are able to: use safe working
practices; prepare to sugar coat confectionery products; and operate sugar
coating automated equipment.
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.
 New Zealand Qualifications Authority 2016
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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.
Confectionary products refer to sugar centred, chocolate centred, jelly beans.
Equipment refers to pans and/or drums, stainless steel ladles and dippers, air lines
and/or steam lines, tubs, buckets, measuring cylinders.
Ingredients refers to sugars, cornflour, gums, waxes, colours, flavours.
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
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Element 2
Prepare to sugar coat confectionery products.
Performance criteria
2.1
Confectionery centres for sugar coating are available in sufficient quantity for
scheduled and anticipated production.
2.2
Quantity of ingredients for sugar coating confectionery products conforms to
production requirements.
2.3
Ingredients for sugar coating are stored in a position that maximises operator
handling effectiveness and efficiency.
2.4
Automated equipment is operational and fit for purpose prior to scheduled
production.
2.5
Preparation to sugar coat confectionery complies with organisational
procedures and legislation.
2.6
Lifting and handling techniques used minimise risk of injury to self and others.
2.7
Documentation related to preparation to sugar coat confectionery products is
accurate and complete in accordance with organisational procedures.
 New Zealand Qualifications Authority 2016
7811 version 5
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Element 3
Operate automated sugar coating equipment.
Performance criteria
3.1
Confectionery is coated with correct syrup, and is available in correct quantity
within agreed timeframe.
3.2
Sugar coated confectionery conforms to product specifications.
Range
specifications – colour, shape, glaze, texture, weight, depth of
coating.
3.3
Addition sequence of colours and flavours conforms to product specifications.
3.4
Temperature of air supply to panning equipment is maintained at correct level.
3.5
Rotation of pan is maintained at constant rate.
3.6
Operation of panning equipment complies with organisational procedures and
legislation.
3.7
Variations in specified technical performance of panning equipment are
identified, and corrective action is taken within a timeframe that optimises
performance.
Range
3.8
variations include but is not limited to – electrical faults and/or air
conditioning fluctuations and/or qualitative and/or quantitative
and/or safety.
Problems with sugar coated confectionery product quality are identified, and
action is taken within a timeframe that minimises product wastage.
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.
 New Zealand Qualifications Authority 2016
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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 qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016