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Liquefy bulk ingredients for chocolate and coverture manufacture
Level
2
Credits
2
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the melting of chocolate mass and other
ingredients for chocolate manufacture.
People credited with this unit standard are able to: use safe working
practices; prepare to liquefy ingredients for chocolate and coverture
manufacture; and operate and maintain bulk chocolate ingredient liquefying
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.
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.
Equipment – trays, storage tanks, alkalisation, programmed logic controlled; used for
melting.
Ingredients – cocoa mass: Ghana, non-Ghana, cocoa butter.
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 liquefy ingredients for chocolate and coverture manufacture.
Performance criteria
2.1
Ingredients are free from contamination.
Range
contamination – wrapping materials, foreign matter, plastic, wood.
2.2
Transfer of ingredients from storage to melting equipment protects product
integrity.
2.3
Equipment for melting ingredients is available and operational within agreed
timeframe.
2.4
Production downtime due to ingredient preparation is minimised.
2.5
Preparation to liquefy ingredients complies with organisational procedures and
legislation.
2.6
Documentation related to preparation of ingredients is accurate and complete in
accordance with organisational procedures.
2.7
Product wastage due to melting preparation is minimised, and opportunities to
rework non-conforming product are maximised.
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Element 3
Operate and maintain bulk chocolate ingredient liquefying equipment.
Performance criteria
3.1
Ingredients are liquefied in sufficient quantity for scheduled and anticipated
production within agreed timeframe.
3.2
Ingredients are in correct condition for production.
Range
condition – alkalised, free from contamination.
3.3
Correct ingredients are in correct storage container in accordance with
organisational procedures.
3.4
Equipment is operated in a manner that protects product integrity and operator
safety.
3.5
Documentation related to operation and maintenance of equipment is accurate
and complete in accordance with organisational procedures.
3.6
Production downtime due to operation and maintenance of equipment is
minimised.
3.7
Operation and maintenance of melting equipment comply with organisational
procedures and legislation.
3.8
Variations in equipment and ingredients are identified, and corrective action is
taken within a timeframe that optimises performance.
Range
variations include but is not limited to – qualitative and/or
quantitative and/or safety.
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