7698 version 5
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Produce chocolate flake product using automated production
equipment
Level
2
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 chocolate flake products using
automated production equipment.
People credited with this unit standard are able to: use safe working
practices; prepare chocolate and equipment for production; operate
automated chocolate flake production equipment; and shut down and
disassemble automated chocolate flake 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
Open.
Accreditation
Evaluation of documentation 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.
 New Zealand Qualifications Authority 2016
7698 version 5
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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.
Production equipment refers to automated equipment, rollers, scrapers, blades,
formers, mixers, cooling tunnels.
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 chocolate and equipment for production.
Performance criteria
2.1
Chocolate production equipment is ready and operational within agreed
timeframe.
2.2
Correct packaging materials are available in sufficient quantity for scheduled
and anticipated production.
Range
2.3
packaging materials – outers, shippers, wrapping materials.
Correct ingredients for chocolate flake product production are available.
Range
ingredients – chocolate, additives, syrups.
2.4
Ingredients for chocolate flake production are at correct temperature, and are
stored in agreed place.
2.5
Prepared ingredients meet recipe specifications.
Range
specifications – recipe; consistency, texture.
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7698 version 5
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2.6
Preparation of chocolate and equipment complies with organisational
procedures and legislation.
2.7
Correct handling and lifting techniques used during chocolate and equipment
preparation minimise risk of injury to self and others.
Element 3
Operate automated chocolate flake production equipment.
Performance criteria
3.1
Automated chocolate flake production equipment is operated to agreed
specifications.
Range
3.2
Chocolate product weights are correct and recorded at agreed intervals.
Range
3.3
specifications – temperature, speed, safety requirements, settings.
intervals include but is not limited to – random, and/or every 15
minutes and/or 30 minutes and/or hourly.
Roller equipment is operated at correct specifications.
Range
specifications – temperature, height, weight, speed.
3.4
Correct clothing is worn in a manner that protects personnel and product and
complies with organisational policy and legislation.
3.5
Product wastage due to operation of automated chocolate flake production
equipment is minimised, and opportunities to rework non-conforming product
are maximised.
3.6
Production downtime due to operation of automated chocolate flake production
equipment is minimised.
3.7
Operation of automated chocolate flake production equipment complies with
organisational procedures and legislation.
3.8
Opportunities to improve operation of automated chocolate flake production
equipment are identified, and are actioned with personnel responsible for
initiating changes.
Range
opportunities include but are not limited to – improved efficiency
and/or effectiveness and/or quality and/or safety.
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7698 version 5
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Element 4
Shut down and disassemble automated chocolate flake production equipment.
Performance criteria
4.1
Power to chocolate flake production equipment is isolated.
4.2
Chocolate flake production equipment is free from confectionery product.
4.3
Chocolate flake production equipment is disassembled within agreed timeframe.
4.4
Product wastage due to shut-down and disassembly of automated chocolate
flake production equipment is minimised, and opportunities to rework nonconforming product are maximised.
4.5
Shut-down and disassembly of automated chocolate flake production equipment
comply with organisational procedures and legislation.
4.6
Opportunities to improve shut-down and disassembly of automated chocolate
flake production equipment are identified, and are actioned with personnel
responsible for initiating changes.
Range
opportunities include but is not limited to – improved efficiency
and/or effectiveness and/or quality and/or safety.
4.7
Correct lifting techniques for disassembly of chocolate flake production
equipment are used to minimise risk of injury to self and others.
4.8
Documentation related to shut-down and disassembly of automated chocolate
flake production equipment is accurate and complete in accordance with
organisational procedures.
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