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Enrobe food products using automated enrobing equipment
Level
3
Credits
1
Purpose
This unit standard is for people who are currently working in jobs which
involve the use of automated enrobing equipment to enrobe food products.
People credited with this unit standard are able to: use safe working
practices; set up and operate automated enrobing equipment; maintain
performance of automated enrobing equipment; and shut down and clean
automated enrobing 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 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
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.
Enrobing equipment refers to mechanical and/or electronic: with brand names:
Sollich, Kasslick, Asteed.
Enrobing products refers to chocolate: milk, dark, (with brand names like Bournville);
coverture.
Food products refers to confectionery and/or biscuits and/or muesli bars and/or
starch moulded products and/or bars and/or individual chocolate confection.
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 enrobing equipment.
Performance criteria
2.1
Temperature of automated enrobing equipment is correct prior to equipment
start up.
2.2
Speed of automated production lines is correct.
2.3
Product volume, temperature, and viscosity is correct prior to automated
enrobing equipment operation.
2.4
Crystalline structure of enrobing product is correct.
2.5
Set-up and operation of automated enrobing equipment comply with
organisational procedures and legislation.
2.6
Product wastage due to set-up and operation of automated enrobing equipment
is minimised, and opportunities to rework non-conforming product are
maximised.
 New Zealand Qualifications Authority 2016
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2.7
Opportunities to improve set-up and operation of automated enrobing
equipment are identified, and are actioned with personnel responsible for
initiating change.
Range
opportunities include is not limited to – efficiency gains and/or
effectiveness gains and/or ease of use and/or productivity
improvements and/or product quality improvements.
Element 3
Maintain performance of automated enrobing equipment.
Performance criteria
3.1
Automated enrobing equipment is maintained at specified technical
performance levels.
3.2
Enrobed confectionery products meet agreed recipe specifications.
Range
3.3
specifications include but is not limited to – quality, chocolate
weight, gloss, hardness of chocolate, encapsulation, volume.
Automated enrobing equipment performance is maintained in a variety of
atmospheric conditions.
Range
atmospheric conditions include but is not limited to – hot and/or
cold and/or high humidity and/or low humidity and/or dry and/or
wet.
3.4
Production downtime caused by maintenance of performance of automated
enrobing equipment is minimised.
3.5
Documentation for maintaining automated enrobing equipment is accurate and
complete.
3.6
Opportunities to improve maintenance of performance of automated enrobing
equipment are identified, and are actioned with personnel responsible for
initiating changes.
Range
3.7
opportunities include but is not limited to – improved efficiency
and/or effectiveness and/or quality and/or safety.
Maintaining performance of automated enrobing equipment complies with
organisational procedures and legislation.
 New Zealand Qualifications Authority 2016
7711 version 5
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Element 4
Shut down and clean automated enrobing equipment.
Performance criteria
4.1
Automated enrobing equipment is shut down and cleaned within agreed
timeframe.
4.2
Product wastage due to shut-down and clean of automated enrobing equipment
is minimised, and opportunities to rework non-conforming product are
maximised.
4.3
Automated enrobing equipment is clean, dry, and free from contamination.
Range
contamination includes but is not limited to – residues of product
and/or chemical and/or rust.
4.4
Automated enrobing equipment is available and operational within agreed
timeframe.
4.5
Opportunities to improve shut-down and cleaning of automated enrobing
equipment are identified, and are actioned with personnel responsible for
initiating changes.
Range
4.6
opportunities include but is not limited to – improvement in quality
and/or effectiveness and/or efficiency and/or ease of use.
Shut-down and cleaning of automated enrobing equipment 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