Manufacture hard or soft sugar panned products
Overview
This standard covers the manufacture of hard or soft sugar panned products. This includes measuring and mixing, syrup preparation, the manufacturing process, drying and polishing as well as the packing and finishing process. It also covers the importance of checking the quality of the product. It also covers the ingredients which are used in producing hard or soft sugar panned products. It covers why these ingredients are used and what happens to them during the manufacturing 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 or soft sugar panned products
prepare to produce hard or soft sugar panned products 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 hard or soft sugar panned
products 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 hard or soft sugar panned products
carry out the production of hard or soft sugar panned products
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
manufacture the product using suitable equipment
check the quality of product during manufacture in line with
organisational requirements
undertake polishing in accordance with specifications
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 hard or soft sugar panned products
finish production of hard or soft sugar panned products 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 hard or soft sugar panned products
- what the process and main manufacturing stages are for
producing hard or soft sugar panned products
what the different types of measuring and mixing processes are
what the critical quality checkpoints are in the measuring and
mixing process
- what the different types of pan used are and the principles on
which they work
what the critical quality checkpoints are during cooking
what the different polishing processes are
what the causes of rework are
how rework can be incorporated back into the process
how rework could be avoided
the main ingredients in a hard or soft sugar panned product and
what function they have in the confectionery product
the basic recipes for hard or soft sugar panned product making
the key differences in ingredients and eating experience between
hard or soft sugar panned products
how different panning 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 hard or soft
sugar panned products
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