7746 version 3
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Temper chocolate using automated tempering equipment
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 tempering of chocolate using automated
equipment.
People credited with this unit standard are able to: use safe working
practices; set up and operate automated tempering equipment; maintain
automated tempering equipment; and shut down automated tempering
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
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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 – milk, dark, white.
Tempering equipment – automated, brand names like: Sollich, Aasted; 4 stage
and/or 3 stage.
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
Set up and operate automated tempering equipment.
Performance criteria
2.1
Water circulated through automated tempering equipment is at correct
temperature and is correct volume.
2.2
Chocolate temperature is correct for use.
2.3
Holding kettles and lines are operational and at correct temperature.
2.4
Viscosity of chocolate is correct and meets recipe specification.
2.5
Test equipment is available and ready for immediate use.
Range
test equipment - temperature probes, refractometers, viscometers.
2.6
Set-up and operation of automated tempering equipment comply with
organisational procedures, and legislation.
2.7
Tempering equipment downtime is minimised.
 New Zealand Qualifications Authority 2016
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2.8
Documentation is accurate, complete, and available to authorised personnel.
Range
documentation includes but is not limited to – worksheets and/or
running sheets and/or logs and/or test results and/or production
volumes.
Element 3
Maintain automated tempering equipment.
Performance criteria
3.1
Equipment and product temperatures are within agreed operational tolerance
levels.
Range
tolerance levels include but is not limited to – volume and/or
temperature and/or flow.
3.2
Flow rate of chocolate is correct in accordance with organisational procedures.
3.3
Correct chocolate viscosity is maintained in accordance with recipe
specifications.
3.4
Opportunities to improve maintenance of automated tempering equipment are
identified, and are actioned with personnel responsible for work area.
Range
opportunities includes but is not limited to – improve effectiveness
and/or efficiency and/or productivity and/or safety.
3.5
Product wastage due to maintaining automated tempering equipment is
minimised, and opportunities to rework non-conforming product are maximised.
3.6
Documentation is accurate, complete, and available to authorised personnel.
Range
3.7
documentation includes but is not limited to – worksheets and/or
running sheets and/or logs and/or test records and/or operating
volumes.
Maintaining of automated tempering equipment complies with organisational
procedures and legislation.
Element 4
Shut down automated tempering equipment.
Performance criteria
4.1
Product and equipment temperatures for shut-down of automated tempering
equipment are correct in accordance with organisational procedures.
4.2
Automated tempering equipment is shut down within agreed timeframe.
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4.3
Automated tempering equipment is made available to personnel for operational
use within agreed timeframe.
4.4
Product wastage due to shut-down of automated tempering equipment is
minimised, and opportunities to rework non-conforming product are maximised.
4.5
Documentation is accurate, complete, and available to authorised personnel.
Range
4.6
Opportunities to improve shut-down of automated tempering equipment are
identified, and are actioned with personnel responsible for work area.
Range
4.7
documentation include but is not limited to – production schedule
and/or worksheets and/or tally sheets and/or production records.
opportunities include but is not limited to – effectiveness and/or
efficiency and/or ease of use and/or safety.
Shut-down of automated tempering equipment 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.
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