Control depositing/moulding of chocolate
Overview
This standard is about the moulding process in chocolate manufacture. This involves pouring chocolate of the correct consistency into conditioned moulds to make either solid chocolate shapes or shells, or depositing onto a belt. This standard is about shaping the partly finished or final product. 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. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard. This standard is for you if you require a basic knowledge of the moulding processes used in manufacturing chocolate products.
Performance criteria
You must be able to:
Prepare for moulding
prepare for moulding in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
check product specifications at the right time
set up equipment according to specification
check that material for moulding is available and fit for use
check that services meet requirements
start up the plant and check that it is running to specification
take action in response to operating problems
maintain communication in accordance with organisational
requirements
Carry out moulding
carry out moulding in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
use equipment and check that it is supplied with materials and
services
achieve the required output to the correct specification
check the product is transferred to the next stage in the
manufacturing operation
take action in response to operating problems within the limits of
your responsibility
maintain communication in accordance with organisational
requirements
Finish moulding
finish moulding in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
check the specifications to time shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or reworked
dispose of waste in line with organisational requirements
make equipment ready for future use after completion of the
process
maintain communication in accordance with organisational
requirements
complete all necessary documentation in line with organisational
requirements
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 moulding processes
the purpose and importance of moulding chocolate
the importance of using tempered chocolate
what the processes involved in solid block and shell moulding are
and their purpose
the different types of moulding plants used, and their purpose
why it is important to condition moulds prior to moulding and what
would happen if this is not done
- how to store moulds and why this is important to the effectiveness
of moulding
- which materials are used to make moulds and their comparative
merits
- how chocolate is de-moulded and why the consistency of the
chocolate is important at this stage
how to obtain and interpret the relevant process or 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 moulding and why it is
important to do so
how to obtain the necessary resources for moulding
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