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Cut and wrap shaped confectionery using automated production
equipment
Level
3
Credits
2
Purpose
This unit standard is for people who are currently working in jobs which
involve the use of automated production equipment to cut and wrap shaped
confectionery.
People credited with this unit standard are able to: use safe working
practices; prepare to cut and wrap shaped confectionery; and operate and
maintain automated confectionery production equipment. They are also able
to shut down and clean automated confectionery production 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 7644, Clean and sanitise food or
related product production equipment manually, 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
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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.
Attachments refers to ejector pins, paper knife, dough knife, tucks, pocket wheel,
setting knife.
Confectionery dough refers to low boil, high boil, rope;
Equipment automated refers to confectionery, (brand names like GD1200),
conveyors, rolling: batch, sizing; cooling mesh, and/or cooling equipment, and/or
probe thermometer.
Wrapping material refers to wax, metallic foil, under wrap.
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 cut and wrap shaped confectionery.
Performance criteria
2.1
Rolling and shaping equipment is available and fit for purpose.
2.2
Cutting and wrapping equipment is set up and fit for purpose within agreed
timeframe.
2.3
Correct wrapping material for product is available in sufficient quantity for
scheduled and anticipated production.
2.4
Loading of wrapping material to equipment conforms with equipment
specifications.
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2.5
Confectionery dough is available in correct quantity and condition for
production.
Range
condition – texture, firmness, temperature.
2.6
Temperature of cooling equipment is correct for scheduled production
requirements.
2.7
Preparation to cut and wrap shaped confectionery complies with organisational
procedures and legislation.
Element 3
Operate and maintain automated confectionery production equipment.
Performance criteria
3.1
Shape and size of confectionery dough is correct and conforms to product
specifications.
3.2
Shaped confectionery dough is cut and wrapped within agreed timeframe.
3.3
Wrapping on confectionery product is secure, identifies product, and is in
correct position on product.
3.4
Equipment operating speed is correct for dough consistency.
3.5
Production downtime due to operating and maintaining automated confectionery
production equipment is minimised.
3.6
Operation and maintenance of automated confectionery production equipment
comply with organisational procedures and legislation.
3.7
Variations in specified technical performance of automated confectionery
production equipment 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.
3.8
Documentation related to operation of automated confectionery equipment is
accurate and complete in accordance with organisational procedures.
3.9
Product wastage caused by operating and maintaining automated confectionery
production equipment is minimised, and opportunities to rework non-conforming
product are maximised.
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Element 4
Shut down and clean automated confectionery production equipment.
Performance criteria
4.1
Automated confectionery production equipment is available and ready for
cleaning within agreed timeframe.
4.2
Automated confectionery production equipment is clean and free from
contamination within agreed timeframe.
Range
4.3
contamination – product residue, dust, wrapping material, foreign
matter.
Disassembled parts are stored in correct location and available for next user.
Range
parts include but is not limited to – setting knife and/or pocket
wheel and/or sizing roller and/or paper knife and/or batch roller.
4.4
Power supply to automated confectionery production equipment is isolated.
4.5
Shut-down and clean of automated confectionery production equipment comply
with organisational procedures and legislation.
4.6
Documentation related to shut-down and clean of automated confectionery
production equipment is accurate and complete in accordance with
organisational procedures.
4.7
Opportunities to offer assistance to other personnel are identified, and are
actioned in a manner which promotes goodwill.
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