Back

Manufacture hard boiled sweets

URN: IMPSC207
Business Sectors (Suites): Sweet Confectionery
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard covers the manufacture of hard boiled sweets. 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 hard boiled sweets. 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 hard boiled sweets

  1. prepare to produce hard boiled sweets in accordance with the

    legal or regulatory requirements, the organisational health and

    safety, hygiene and environmental standards and instructions

  2. check product specifications at the right time

  3. set up equipment according to specification

  4. check that material for producing hard boiled sweets is available

    and fit for use

  5. check that services meet requirements

  6. start up the plant and check that it is running to specification

  7. take action in response to operating problems

  8. maintain communication in accordance with organisational

    requirements

    Carry out production of hard boiled sweets

  9. carry out the production of hard boiled sweets according to the

    legal or regulatory requirements, the organisational health and

    safety, hygiene and environmental standards and instructions

  10. use equipment and check that it is supplied with materials and

    services

  11. measure and mix product in accordance with specifications

  12. cook the product using open-pan or continuous cooking method

  13. deposit or form the product following cooking in line with

    organisational requirements

  14. mould products according to organisational requirements

  15. check the product is transferred to the next stage in the

    manufacturing operation

  16. take action in response to operating problems within the limits of

    your responsibility

  17. maintain communication in accordance with organisational

    requirements

    Finish production of hard boiled sweets

  18. finish production of hard boiled sweets in accordance with the

    legal or regulatory requirements, the organisational health and

    safety, hygiene and environmental standards and instructions

  19. shut down equipment in accordance with organisational

    procedures

  20. deal with items that can be re-cycled or reworked

  21. dispose of waste in accordance with organisational requirements

  22. make equipment ready for future use after completion of the

    process

  23. maintain communication in accordance with organisational

    requirements

  24. complete all necessary documentation in accordance with

    organisational procedures

Knowledge and Understanding

You need to know and understand:

  1. the potential food safety risks, allergens and control procedures

    associated with manufacturing hard boiled sweets

    1. what the process and main manufacturing stages are for

    producing hard boiled sweets

    1. what the different types of measuring and mixing processes are

    2. what the critical quality checkpoints are in the measuring and

    mixing process

    1. what the differences are between open-pan and continuous

    cooking

    1. what the different types of cooker used are and the principles on

    which they work

    1. what the critical quality checkpoints are during cooking

    2. what the depositing or forming process is

    3. what the critical quality checkpoints are during depositing or

    forming

    1. what the different finishing processes are

    2. what the causes of rework are

    3. how rework can be incorporated back into the cooking process

    4. how rework could be avoided

    5. the basic recipes for hard boiled sweets

    6. how different cooking methods will affect recipes

    7. why it is important that ingredients are carefully measured, and

    what the effect would be if this does not happen

    1. what recording, reporting and communication is needed and how

    to carry this out and the reasons why it is important to do so

    1. what action to take when the process specification is not met

    2. how to carry out the necessary pre start checks and why it is

    important to do so

    1. how to follow the start up procedures for conditioning and why it is

    important to do so

    1. how to obtain the necessary resources for producing hard boiled

    sweets

    1. how to follow work instructions and why it is important to do so

    2. common sources of contamination during processing, how to

    avoid these and what might happen if this is not done

    1. how to operate, regulate and shut down the relevant equipment

    2. when it is necessary to seek assistance and how to seek it

    3. how to follow the relevant process control procedures and why it

    is important to do so

    1. what the limits of your own authority and competence are and why

    it is important to work within them

    1. how to deal with items that can be re-cycled or re-worked

    2. how to dispose of waste

    3. how to make equipment ready for future use

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

1

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Nsafd

Original URN

impsc207

Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

8111

Keywords

Hard boiled sweets; Finishing; Wrapping; Packing