Handle and store chocolate
Overview
This standard is about the handling and storing of solid and liquid chocolate for manufacture. It is about the importance of temperature and continuous stirring of liquid chocolate as well as the methods employed for moving chocolate around a manufacturing plant. You will need to be able to select goods and materials for storage and correct locations. You also need to show you can arrange and put stock in allocated locations, ensuring awareness of the principles of first in/first out, and stock control. You must also show you can report difficulties and check documentation. This standard is about ensuring that there are sufficient and timely supplies of materials to meet production requirements. It covers matching production needs with availability of supplies as well as maintaining that supply to ensure smooth running in production. This standard is for you if you require a basic knowledge of how to handle and store chocolate during the process of manufacturing chocolate products.
Performance criteria
You must be able to:
Select goods and materials for storage and correct
locations
identify the right stock to be put in selection and storage locations
identify the correct storage location and keep it hygienic and safe
meet customers' requirements regarding storage where possible,
taking into account what facilities are available and the storage
conditions
Arrange and put stock in allocated locations
handle chocolate in accordance with safe and hygienic working
practices
maintain stock condition by using the correct handling techniques
check the product visually to make sure it meets customer or
company specification
put the correct stock in the correct location and in the allocated
space within the time specified
place goods and materials so that they can be accessed in the
order required to meet stock rotation requirements
store goods and materials in a way that makes best use of
available space
Report difficulties and check documentation
report difficulties in placing goods and materials which cannot be
immediately resolved to the relevant person
complete stock records and pass them on as required
make sure that documentation is complete
Maintain an organised and tidy work area
identify the service and supply needs of the production area and
work stations
check the volume of supplies to meet demands
forecast stock required to meet the demands of production
deliver the required quantity of supplies to the production areas
and/or work stations
maintain stock levels within production areas and/or work stations
to the specified levels
maintain storage environments within production areas and/or
work station to the required specifications
follow stock rotation requirements for products and materials to
the required specification
record change of supplier where relevant
check that stock is on site and available for production
prepare contingency plans when low or no product available
report any discrepancies in the supplies to the relevant person
follow safe and hygienic working practices
complete all records and promptly
follow relevant legal and regulatory; health and safety, hygiene
and environmental standards or instructions
Knowledge and Understanding
You need to know and understand:
the potential food safety risks and control procedures associated
with chocolate handling and storing processes
how liquid chocolate is stored
at what temperature liquid chocolate is stored and what could
happen if the correct temperature is not maintained
- how and why liquid chocolate is stirred during storage, and what
effect not stirring would have on the product
- why it is important to regulate the speed of stirring chocolate in
storage and how the speed is determined
- what the relative humidity of the area used to store liquid
chocolate should be
- why chocolate should be protected from moisture and what would
happen to the product if it was not
- what methods are used to move liquid chocolate around
manufacturing plants
- what needs to be considered when moving liquid chocolate
through pipelines and why it is important to maintain these
pipelines
what the best conditions are for storing wrapped chocolate blocks
why chocolate is not spoiled by bacteria