Control enrobing of chocolate
Overview
The standard is about the skills and knowledge of enrobing chocolate. It covers understanding the process of enrobing and the techniques involved in covering different types of centres. It also requires an understanding of the manufacturing process and the critical areas of temperature control. This standard is about controlling enrobing machinery to cover products. It details the skills required to start up, run and shut down equipment, as well as being able to take action should operating problems occur. It is also about working to product specifications and production schedules. This standard is for you if you require a basic knowledge of the processes involved in using chocolate to enrobe centres.
Performance criteria
You must be able to:
Prepare for enrobing chocolate
prepare for enrobing chocolate in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
check the availability of products for enrobing against
specifications
set up enrobing machinery according to specifications
start up enrobers to specifications and check that it is working
maintain communication in accordance with organisational
requirements
deal with problems to maintain schedules
Carry out enrobing chocolate
carry out enrobing chocolate in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
control the infeed of products for enrobing to specifications
control the progress of products during enrobing to specifications
control the output of enrobed products to specifications
deal with substandard or contaminated products
take action in response to operating problems within the remit of
your own authority
control transfer of enrobed products to the next processing stage
Finish enrobing chocolate
finish enrobing chocolate in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
shut down enrobers in accordance with organisational procedures
remove and dispose of coatings and product remains in
accordance with organisational procedures
check that enrobers are ready for further use
maintain communication in accordance with organisational
requirements
complete all necessary documentation in accordance with
organisational procedures
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, hygiene and environmental standards and
instructions are and what may happen if they are not followed
- the potential food safety risks and control procedures associated
with chocolate enrobing processes
the purpose and importance of enrobing
the stages involved in the enrobing process, the sequence in
which they are performed and why this is important
the importance of using tempered chocolate
what the typical parts of an enrobing machine are and their
functions
why it is important to control air temperature during enrobing
what happens if air temperature is not controlled
how different centres affect the enrobing process and why
how the types of centres and their temperature can affect the
enrobing process and what would happen if they are not
controlled
- how the shapes of centres are important in the enrobing process
and why
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient
specification
- what recording, reporting and communication is needed and how
to carry this out and the reasons why it is important to do so
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for enrobing and why it is
important to do so
how to obtain the necessary resources for enrobing
how to follow work instructions and why it is important to do so
common sources of contamination during processing, how to
avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
when it is necessary to seek assistance and how to seek it
how to follow the relevant process control procedures and why it
is important to do so
- what the limits of your own authority and competence are and why
it is important to work within them
how to deal with items that can be re-cycled or re-worked
how to dispose of waste
how to make equipment ready for future use