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Level 3
Credits 1
Purpose This unit standard is for people who are currently working, or who intend to work, in jobs which involve the production of liquid chocolate and compound using mechanical conches.
People credited with this unit standard are able to: use safe working practices; set up and operate mechanical conches; and maintain mechanical conches.
Subfield Food and Related Products Processing
Domain
Status
Status date
Date version published
Planned review date
Entry information
Food Production - Confectionery
Registered
26 November 2007
26 November 2007
31 December 2012
Recommended: Unit 7748, Prepare, refine, and mill chocolate and compound using automated equipment, or demonstrate equivalent knowledge and skills.
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.
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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 refers to dark, milk, white, coverture.
Conches refers to Petzholtz and/or Stamp.
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
Element 2
Documentation is referred to and/or completed in accordance with organisational procedures.
Set up and operate mechanical conches.
Performance criteria
2.1 Conch is set up in correct configuration and is operational within agreed timeframe.
2.2
2.3
Gear ratios are correct in accordance with production specifications.
Correct ingredients are added in correct sequence in accordance with recipe specifications.
Range ingredients – wet, dry, additives, as per recipe.
2.4 Set-up and operation of mechanical conch comply with organisational procedures and legislation.
2.5 Product wastage due to set-up and operation of mechanical conch is minimised, and opportunities to rework non-conforming product are maximised.
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3.2
3.3
2.6 Documentation is accurate, complete, and available to authorised personnel.
Range documentation includes but is not limited to – production schedule and/or worksheets and/or tally sheets and/or production records.
2.7 Variations in specified technical performance of mechanical conch are identified, and corrective action is taken within a timeframe that optimises performance.
Range variations includes but is not limited to – qualitative and/or quantitative and/or safety.
Element 3
Maintain mechanical conches.
Performance criteria
3.1 Mechanical conch is maintained within agreed performance parameters during normal operations.
Range performance parameters – speed, temperature, time, volumes.
Liquefied chocolate and compound meets recipe specifications.
Test equipment is available and ready for use.
Range test equipment
– thermometers, refractometers, sampling equipment.
3.4
3.5
Test equipment is used in accordance with manufacturer's specifications.
Product wastage due to maintenance of mechanical conch is minimised, and opportunities to rework non-conforming product are maximised.
3.6 Correct liquefied chocolate and compound is stored in correct place in accordance with organisational procedures.
3.7 Documentation is accurate, complete, and available to authorised personnel.
Range documentation includes but is not limited to
– production schedule and/or worksheets and/or tally sheets and/or production records.
3.8 Maintenance of mechanical conches complies with organisational procedures, and legislation.
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.
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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 qualifications@competenz.org.nz
if you wish to suggest changes to the content of this unit standard.
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New Zealand Qualifications Authority 2020