Elements and Performance Criteria
- Prepare for the manufacture of ice creams and frozen dairy products
- The statutory compositional requirements for the different types of ice creams and frozen dairy products is established
- The required formulation of ice creams and frozen dairy products is selected.
- The appropriate production system and the preferred sequence of activity to prepare the system for operation are selected.
- Equipment is prepared and safe operating procedures accessed for its operation
- Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met.
- Resource requirements for the preparation and manufacture of ice creams and frozen dairy products are identified and sourced.
- 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.
- Chilling and refrigeration procedures are tested
- Data requirements appropriate for food safety, quality and production standards are determined
- Data collection points consistent with equipment capabilities and data requirements are established
- Procedures to deal with non-conformance in relation to process and the final product are developed
- Process controls for the preparation and manufacture of ice creams and frozen dairy products are implemented and supervised.
- Diagnose, rectify and/or report problem arising from the preparation and manufacture of ice creams and frozen dairy products
- Potential product defects and their causes, which may arise in the preparation and manufacture of ice creams and frozen dairy products, are identified.
- Sensory evaluation and product testing protocols used to identify defects are established.
- A system to identify defects in the preparation and manufacture of ice creams and frozen dairy products is implemented.
- A sampling plan is developed and implemented for ice creams and frozen dairy products
- Sensory analysis is conducted and analysed
- Food tests are undertaken
- Adjustments to process & equipment, as identified, are made.
- Problems are recorded and reported to designated person according to company policies and procedures.
- Review production processes
- The critical control points (CCPs) and critical limits for product safety are reviewed
- Operating procedures are reviewed for food safety and quality
- Safe work systems for processing of ice creams and frozen dairy products are reviewed
- Environmental impacts and energy efficiencies are reviewed for processing of ice creams and frozen dairy products