7745 version 3
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Coat confectionery products with chocolate and compound using
automated panning equipment
Level
3
Credits
2
Purpose
This unit standard is for people who are currently working, or who intend to
work, in jobs which involve the use of automated panning equipment to coat
confectionery products.
People credited with this unit standard are able to: use safe working
practices; prepare coatings and equipment for panning; apply coatings to
confectionery products; and finish coated confectionery using automated
panning 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
Recommended: Unit 7811, Sugar coat confectionery
products using automated equipment, or demonstrate
equivalent knowledge and skills.
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
 New Zealand Qualifications Authority 2016
7745 version 3
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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.
Coatings – compound, chocolate: dark (Bournville) and/or milk;
Confectionery products – nuts: brazil, almonds, hazel; crunch confectionery: nuggets,
hokey pokey, kibbled.
Equipment – automated panning, rotary, stirrers, kettles, pumps, lines.
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 coatings and equipment for panning.
Performance criteria
2.1
Quantity and viscosity of coating conform to product specifications.
2.2
Compressed air is available to personnel in an agreed timeframe and in
accordance with organisational procedures.
2.3
Temperature of coating conforms to product specifications.
2.4
Temperature of panning equipment conforms to production specifications.
2.5
Products and storage containers are available prior to scheduled panning
operation.
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2.6
Opportunities to improve preparation of chocolate and equipment for panning
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.
2.7
Automated panning equipment is operational and available within agreed
timeframe.
2.8
Preparation of chocolate or compound and panning equipment complies with
organisational procedures and legislation.
Element 3
Apply coatings to confectionery products.
Performance criteria
3.1
Confectionery products are coated to correct specification using automated
panning equipment.
3.2
Weight of chocolate or compound coated confectionery is correct in accordance
with organisational procedures.
3.3
Coating of confectionery products with chocolate or compound complies with
organisational procedures and legislation.
3.4
Chocolate or compound coated confectionery is stored in correct place at
correct temperature.
3.5
Opportunities to improve coating of confectionery products are identified, and
are actioned with personnel responsible for initiating changes.
Range
3.6
opportunities include but not limited to – improved efficiency
and/or effectiveness and/or quality and/or safety.
Documentation related to chocolate or compound coating of confectionery
products is accurate and complete in accordance with organisational
procedures.
Element 4
Finish coated confectionery using automated panning equipment.
Performance criteria
4.1
Coated confectionery is glazed within agreed timeframe and conforms to
product specifications.
4.2
Correct glaze is used to finish chocolate-coated confectionery products.
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4.3
Glaze volume and application time are correct in accordance with organisational
procedures.
4.4
Conditions for glazing are maintained to production specifications.
4.5
Finished chocolate confectionery is stored in correct place at correct
temperature.
4.6
Product wastage due to finishing chocolate coated confectionery is minimised,
and opportunities to rework non-conforming product are maximised.
4.7
Opportunities to improve finishing of chocolate coated confectionery products
are identified, and are actioned with personnel responsible for initiating
changes.
Range
4.8
opportunities include but not limited to – improve efficiency and/or
effectiveness and/or ease of use and/or productivity and/or safety.
Finishing of chocolate or compound coated confectionery 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