7753 version 5
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Batch produce confectionery compounds using pressurised mechanical
production equipment
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 confectionery compounds using
pressurised mechanical production equipment.
People credited with this unit standard are able to: use safe working
practices; prepare equipment and product for production of confectionery
compounds; and operate and maintain pressurised mechanical confectionery
compound production 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
Recommended: Unit 7749, Produce liquid chocolate and
compound using mechanical conches, 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.
2
Definitions
 New Zealand Qualifications Authority 2016
7753 version 5
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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.
Confectionery compounds – rework, carob, dark and milk coverture, white coverture,
coconut paste.
Equipment – mechanical, brand names such as MacIntyre, pressurised, pumps,
trucks.
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 equipment and product for production of confectionery compounds.
Performance criteria
2.1
Production equipment is at correct pressure prior to start up in accordance with
organisational procedures.
2.2
Cooling systems are operational.
2.3
Equipment configuration is correct with outlet valves closed.
2.4
Correct confectionery compound ingredients are available, and are added in
correct sequence according to recipe specifications.
2.5
Documentation related to preparation of confectionery compound and
equipment is accurate and complete in accordance with organisational
procedures.
2.6
Preparation of equipment and product complies with organisational procedures,
and legislation.
Element 3
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Operate and maintain pressurised mechanical confectionery compound production
equipment.
Performance criteria
3.1
Correct pressure of mechanical production equipment is maintained.
3.2
Confectionery compound produced meets agreed recipe specifications.
3.3
Temperature of equipment is maintained during production.
3.4
Production equipment operation and maintenance complies with organisational
procedures and legislation.
3.5
Documentation related to operation and maintenance of confectionery
compound production equipment is accurate and complete in accordance with
organisational procedures.
3.6
Produced confectionery compound is stored in, or distributed to, correct place
within agreed timeframe.
3.7
Opportunities to improve production of confectionery compounds are identified,
and are actioned with personnel responsible for work area.
Range
3.8
opportunities include but is not limited to – quantitative and/or
qualitative and/or safety.
Product wastage due to operation and maintenance of pressurised mechanical
equipment 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.
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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