Manufacture toffee, tablet, fudge and fondant
Overview
This standard covers the manufacture of toffee, tablet, fudge and fondant. This includes measuring and mixing, cooking, depositing and cutting as well as the packing and finishing process. It also covers the importance of checking the quality of the product. This standard covers use of all ingredients in the manufacture of toffee, tablet, fudge and fondant. It covers why these ingredients are used and what happens to them during the cooking process. Also, why it is important to get the right balance of ingredients at the start of the process, and what the effect can be if this does not happen.
Performance criteria
You must be able to:
Prepare for producing toffee, tablet, fudge or fondant
prepare to produce toffee, tablet, fudge or fondant 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 producing toffee, tablet, fudge or fondant 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 production of toffee, tablet, fudge or fondant
carry out the production of toffee, tablet, fudge or fondant
according to 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
measure and mix product in accordance with specifications
cook the product using open-pan or continuous cooking method
deposit or form the product following cooking in line with
organisational requirements
mould products according to organisational requirements
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 production of gums, jellies and pastilles
finish production of gums, jellies and pastilles in accordance with
the legal or regulatory requirements, the organisational health and
safety, hygiene and environmental standards and instructions
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 in accordance with
organisational procedures
Knowledge and Understanding
You need to know and understand:
the potential food safety risks, allergens and control procedures
associated with manufacturing toffee, tablet, fudge and fondant
- what the process and main manufacturing stages are for
producing toffee, tablet, fudge and fondant
what the different types of measuring and mixing processes are
what the critical quality checkpoints are in the measuring and
mixing process
- what the differences are between open-pan and continuous
cooking
- what the different types of cooker used are and the principles on
which they work
what the critical quality checkpoints are during cooking
what the depositing or forming process is
what the critical quality checkpoints are during depositing or
forming
what the different finishing processes are
what the causes of rework are
how rework can be incorporated back into the cooking process
how rework could be avoided
the basic recipes for toffee, tablet, fudge and fondant
the key differences in ingredients and eating experience between
toffee, tablet, fudge and fondant
how different cooking methods will affect recipes
why it is important that ingredients are carefully measured, and
what the effect would be if this does not happen
- 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 producing toffee, tablet,
fudge and fondant confectionery
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