Cool chocolate after processing
Overview
This standard is about the skills and knowledge of cooling chocolate after enrobing or moulding. Controlled cooling is critical to the final quality of the product and this standard covers why it is so important, the different type of coolers and their merits, as well as understanding about storage conditions after cooling. This standard is about removing heat to achieve the required change in the condition of the product or to preserve the product state and/or quality. 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 cooling chocolate in the final stage in the process of manufacturing chocolate products.
Performance criteria
You must be able to:
Prepare to cool chocolate after processing
prepare for cooling 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 temperature reduction 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 cooling of chocolate after processing
carry out cooling 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 cooling of chocolate after processing
finish cooling 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 accordance 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
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 cooling processes
the purpose and importance of temperature reduction
what the cooling process is and why it is important to control it
what the different types of coolers are and their relative merits
when and how you would use a temper meter and why
why temperature gradients are important in chocolate cooling
which systems of heat exchange are used in cooling tunnels
what the relevance of dew-point and relative humidity is in storing
chocolate
- what would happen if humidity levels were not controlled and the
effects this would have on the product
- why problems can occur in the cooling system, and what action
you could take to rectify those problems
- 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 cooling and why it is
important to do so
how to obtain the necessary resources for cooling
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