Refine and handle glucose syrups in confectionery manufacture
Overview
This standard is about how glucose syrup is manufactured and graded from maize sources. It also covers the safety aspects and methods of bulk storage and handling of syrups. This standard is about physically changing the properties of a product through organic or physical processes. 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 production of glucose syrups and the importance of using the correct methods for handling and storage.
Performance criteria
You must be able to:
Prepare for refining
prepare for refining 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 refining 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 refining
carry out refining 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 refining
finish refining 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 refining and handling sugar syrups
the uses and contents of glucose syrups
the process of wet milling of maize
the refining processes of acid hydrolysis and the acid/enzyme
method
- the grading of glucose syrups and what the term 'dextrose
equivalent' means
the properties and uses of the different types of syrups
the various methods of handling and storage bulk glucose syrups
what equipment and tools to use and their correct condition
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 conditioning and why it is
important to do so
how to obtain the necessary resources for refining
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