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Elements and Performance Criteria

1. Prepare for the manufacture of chocolate and sugar-panned products
   • The statutory compositional requirements for the different types of chocolate and sugar-panned products is established
   • The required formulation of chocolate and sugar-panned products is selected
   • The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected.
   • Equipment is prepared and safe operating procedures accessed for its operation
2. Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met
   • A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
   • Production system is set to operating specifications before and during production
   • Data requirements and collection points appropriate for food safety, quality and production standards are documented
   • Procedures to deal with non-conformance in relation to process and the final product are developed
   • Concentration and drying procedures are implemented and monitored
   • Process controls for chocolate and sugar-panned products are monitored
3. Diagnose, rectify and/or report problem arising from the manufacture of chocolate and sugar-panned products
   • Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of product
   • Identified adjustments to inputs, process and equipment are implemented
   • Problems are reported to designated person according to company policies and procedures
4. Review production processes
   • The critical control points (CCPs) and critical limits for product safety are reviewed
   • A sampling plan is developed and implemented
   • Sensory analysis is conducted and analysed
   • Food tests are undertaken and data generated for the product label
   • Operating procedures and the process control system are reviewed for food safety and quality
   • Safe work systems for processing of chocolate and sugar-panned products are reviewed
   • Environmental impacts and energy efficiencies are reviewed for processing of chocolate and sugar-panned products

Required Skills

Required skills include

Ability to interpret market specifications for chocolate and sugarpanned products plan production processes to manufacture chocolate and sugarpanned products monitor the output of each of the processes used in the preparation and manufacture of chocolate and sugarpanned products implement production systems for preparation and manufacture of chocolate and sugarpanned products recognise the organoleptic properties of different types of chocolate and sugarpanned products operate equipment and accessories used in the preparation and manufacture of chocolate and sugarpanned products

Required knowledge includes

Knowledge of the types of chocolate and sugar panned products their formulation and the type of coating process used in their production the relevant properties of the various centres used in panned products including melting point moisture content shape size surface finish and preparation crystallisation behaviour of fats sugars and sugar substitute materials the effect of air flow air temperature and air humidity on the dryingsetting rates of coatings and the relationship to product characteristics polishing materials and methods and their application production systems used for the production of panned products including types of coating pans methods of coating material addition and process air supply requirements the production system for the preparation and manufacture of chocolate and sugarpanned products including production instruction quality assurance requirements and orspecifications production specification and orstandards production equipment production procedures cleaning procedures and materials and raw materials critical factors in the preparation and manufacture of chocolate and sugarpanned products resource requirements for the preparation and manufacture of chocolate and sugarpanned products potential product defects and their causes which may arise in the preparation and manufacture of chocolate and sugarpanned products stages of production CCPs and critical limits packaging procedures quality and continuous improvement processes sensory analysis techniques safe systems of work

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	A person who demonstrates competency in this unit must be able to review the preparation and manufacture of chocolate and sugarpanned products based on product testing and sensory analysis
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Critical aspects of assessment must include evidence of the ability to produce chocolate and sugarpanned products to specification including implementing process control procedures and data collection diagnosing and reporting problems for manufacturing carrying out sensory evaluation and product testing and reviewing the production system for food safety and quality and environmental impact
Context of and specific resources for assessment	Assessment of performance requirements in this unit should be undertaken within the context of food technology Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment Assessment must occur in a real or simulated workplace where the assessee has access to Production process and related equipment manufacturers advice and operating procedures Methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to production environment Tests used to report relevant productprocess information and recorded results
Method of assessment	The following assessment methods are suggested Observation of candidate manufacturing samples and conducting a range of tests and procedures Written andor oral questioning to assess knowledge and understanding Completing workplace documentation Third party reports from experienced practitioner Case studies Field Reports
Guidance information for assessment	Evidence should be gathered over a period of time in a range of actual or simulated environments

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures	Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements	legislation, regulations, Codes of practice safety data sheets (SDSs) enterprise and process specific occupational health and safety requirements
Chocolate and sugar-panned products	These include all products produced by a panning process including panned nuts, moulded chocolate balls and discs, gum, jelly beans and nougat balls

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