Control panning of chocolate

URN: IMPSC108
Business Sectors (Suites): Sweet Confectionery
Developed by: Improve
Approved on: 01 Jan 2019

Overview

The standard is about the skills and knowledge of panning chocolate. It covers understanding the process of panning 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 panning 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 panning chocolate to cover centres.


Performance criteria

You must be able to:

Prepare for panning chocolate

  1. prepare for panning chocolate in accordance with the legal or

    regulatory requirements, the organisational health and safety,

    hygiene and environmental standards and instructions

  2. check the availability of products for panning against

    specifications

  3. set up panning machinery according to specifications

  4. start up panning machinery to specifications and check that it is

    working

  5. maintain communication in accordance with organisational

    requirements

  6. deal with problems to maintain schedules

    Carry out panning of chocolate

  7. carry out panning of chocolate in accordance with the legal or

    regulatory requirements, the organisational health and safety,

    hygiene and environmental standards and instructions

  8. control the infeed of products for panning to specifications

  9. control the progress of products during panning to specifications

  10. control the output of panned products to specifications

  11. deal with substandard or contaminated products

  12. take action in response to operating problems within the remit of

    your own authority

  13. control transfer of panned products to the next processing stage

    Finish panning chocolate

  14. finish panning chocolate in accordance with the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  15. shut down panning equipment in accordance with organisational

    procedures

  16. remove and dispose of coatings and product remains in

    accordance with organisational procedures

  17. check that panning equipment is ready for further use

  18. maintain communication in accordance with organisational

    requirements

  19. complete all necessary documentation in accordance with

    organisational procedures


Knowledge and Understanding

You need to know and understand:

  1. 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

    1. the potential food safety risks and control procedures associated

    with chocolate panning processes

    1. the purpose and importance of panning

    2. the stages involved in the panning process, the sequence in

    which they are performed and why this is important

    1. the importance of using untempered chocolate

    2. what the typical parts of an panning machine are and their

    functions

    1. why it is important to control air temperature during panning

    2. what happens if air temperature is not controlled

    3. how different centres affect the panning process and why

    4. how the types of centres and their temperature can affect the

    panning process and what would happen if they are not controlled

    1. how the shapes of centres are important in the panning process

    and why

    1. the importance of storing chocolate prior to polishing

    2. the ingredients required and the polishing process

    3. what materials to use and in what quantity

    4. how to obtain and interpret the relevant process or ingredient

    specification

    1. what recording, reporting and communication is needed and how

    to carry this out and the reasons why it is important to do so

    1. what action to take when the process specification is not met

    2. how to carry out the necessary pre start checks and why it is

    important to do so

    1. how to follow the start up procedures for panning and why it is

    important to do so

    1. how to obtain the necessary resources for panning

    2. how to follow work instructions and why it is important to do so

    3. common sources of contamination during processing, how to

    avoid these and what might happen if this is not done

    1. how to operate, regulate and shut down the relevant equipment

    2. when it is necessary to seek assistance and how to seek it

    3. how to follow the relevant process control procedures and why it

    is important to do so

    1. what the limits of your own authority and competence are and why

    it is important to work within them

    1. how to deal with items that can be re-cycled or re-worked

    2. how to dispose of waste

    3. how to make equipment ready for future use


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

01 Jan 2023

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impsc108

Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

8111

Keywords

Chocolate; Moulding; Mould; Shell; Consistency