7710 version 5
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Enrobe and finish food products manually
Level
2
Credits
3
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the enrobing of food products.
People credited with this unit standard are able to: use safe working
practices; prepare to enrobe and finish food products; and enrobe and finish
food products manually.
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 7746, Temper chocolate using
automated tempering equipment,or demonstrate
equivalent knowledge and skills
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.
2
Range
Enrobing products – chocolate and/or compound: white, dark, milk;
Equipment – scraper, stainless steel work table, water bath, icing bag, decorating
utensils (for example forks), bowls, and/or air conditioning unit;
Finishing products – hundreds and thousands and/or fruit peel and/or chocolate
and/or compound and/or nuts;
 New Zealand Qualifications Authority 2016
7710 version 5
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Food products – nuts and/or jelly and/or ginger and/or fruits and/or fondant and/or
caramel and/or macaroon.
3
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.
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 enrobe and finish food products.
Performance criteria
2.1
Food product for enrobing and finishing is available in sufficient quantity for
scheduled and anticipated production.
2.2
Temperature and consistency of enrobing product is correct in accordance with
organisational procedures.
2.3
Storage containers for enrobed product are clean and fit for purpose within
agreed timeframe.
2.4
Location of food, enrobing, and finishing products optimises production and
ease of use.
2.5
Enrobing equipment is free from contamination and dry prior to scheduled
production.
Range
contamination includes but is not limited to – water and/or food
product.
 New Zealand Qualifications Authority 2016
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2.6
Preparation to enrobe and finish food products complies with organisational
procedures, and legislation.
Element 3
Enrobe and finish food products manually.
Performance criteria
3.1
Food product is enrobed within agreed timeframe in accordance with
organisational procedures.
3.2
Product is enrobed with correct enrobing product and conforms to production
requirements.
3.3
Shape and encapsulation of enrobed product is correct and conforms to product
specifications.
3.4
Finishing on enrobed product is in correct position and conforms to product
specifications.
3.5
Enrobing and finishing of product comply 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.
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.
 New Zealand Qualifications Authority 2016