Unit of competency details
FBPCON3004 - Operate and monitor a confectionery depositing process (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
09/Sep/2021 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 030717 | Plant And Machine Operations | 09/Sep/2021 | |
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Unit of competency
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
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Application
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a depositing process to deposit confectionery syrup into solid or flexible moulds. This is sometimes known as starchless moulding.
This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of confectionery depositing equipment in a confectionery production environment.
This unit does not apply to depositing chocolate. The skills and knowledge required for depositing chocolate are covered in FBPOPR2097 Operate a depositing process.
All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Unit Sector
Confectionery (CON)
Elements and Performance Criteria
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Elements
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Performance Criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Prepare the depositing equipment and process for operation
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1.1 Confirm materials are available for product specification
1.2 Identify and confirm cleaning and maintenance requirements
1.3 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
1.4 Identify food safety requirements for the task and product
1.5 Fit and adjust machine components and related attachments according to equipment operating instructions
1.6 Enter processing or operating parameters according to equipment operating instructions and confectionery specifications
1.7 Check and adjust equipment performance according to operating parameters
1.8 Carry out pre-start checks according to operating procedures
1.9 Transfer syrup to depositing equipment according to operating procedures
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2. Operate and monitor equipment
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2.1 Start and operate the depositing process safely according to operating instructions and safety procedures
2.2 Monitor equipment to identify any blockages or any variation in operating conditions
2.3 Adjust equipment operations to meet product specification
2.4 Take samples and test product to confirm that specifications are met at each stage
2.5 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures
2.6 Maintain the work area according to workplace procedures
2.7 Maintain workplace records according to workplace procedures
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3. Shut down the depositing process
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3.1 Identify the appropriate shutdown procedure according to operating instructions
3.2 Shut down the process safely according to shutdown procedures
3.3 Identify and report maintenance requirements according to workplace procedures
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Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
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Skill
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Description
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Reading
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- Interpret information in recipes, equipment operational instructions and workplace procedures
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Writing
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- Accurately enter operational data into production equipment
- Complete processing records using electronic, digital and/or paper-based formats
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Numeracy
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- Read and interpret equipment gauges and scales, including sugar content of syrup as percentage by mass (degrees Brix, °Bx)
- Apply basic calculations to quantities in recipes for production volume and equipment
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Unit Mapping Information
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Code and title current version
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Code and title previous version
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Comments
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Equivalence status
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FBPCON3004 Operate and monitor a confectionery depositing process
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FBPCON2005 Operate a confectionery depositing process
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Unit code and title updated to better match complexity of task
Minor changes to Performance Criteria
Foundation Skills refined
Performance Evidence clarified
Minor changes to Knowledge Evidence and Assessment Conditions
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Equivalent
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Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
Assessment requirements
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
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Performance Evidence
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has operated a confectionery depositing process to produce at least one batch of moulded confectionery to meet product specifications, including:
- applying food safety procedures to work practices
- following safe work procedures
- taking corrective action in response to typical faults and inconsistencies, including clearing blocked nozzles.
Knowledge Evidence
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
- purpose and basic principles of the depositing process, including product preparation and conditioning requirements and product depositing
- basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation
- services required, and action to take if services are not available
- the flow of the depositing process and the effect of outputs on downstream processes
- quality requirements of materials for depositing, and effect of variation on depositing process performance and outputs, including weight and measurement of individual items
- quality characteristics required of process outputs
- operating requirements and parameters, and corrective action required where operation is outside specified operating parameters
- typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems, such as sticky syrup and blocked nozzles
- methods used to monitor the depositing process, including inspecting, measuring and testing as required by the process
- typical tests used to monitor product, including viscosity of syrup, size, weight, appearance
- equipment used to measure product, including temperature readers and refractometer
- inspection or test points (control points) in the process and the related procedures and recording requirements
- good manufacturing practices (GMP) relevant to work task
- contamination and food safety risks associated with the depositing process, and related control measures
- health and safety hazards and controls relevant to confectionery depositing process
- requirements of different shutdowns as appropriate to the depositing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage
- isolation, lock-out and tag-out procedures and responsibilities
- procedures and responsibility for reporting production and performance information
- environmental issues and controls relevant to the depositing process, including waste and rework collection and handling procedures related to the process
- basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
- cleaning and sanitisation procedures for confectionery depositing equipment
- procedures to record traceability of product.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
- a workplace or an environment that accurately represents workplace conditions
- resources, equipment and materials:
- personal protective equipment
- depositing equipment
- sampling schedules and test procedures and equipment
- cleaning materials, equipment and procedures
- work procedures, including advice on safe work practices, food safety, quality and environmental requirements
- information on equipment capacity and operating parameters
- recipe/batch specifications, control points and processing parameters
- confectionery depositing process and related equipment and services
- documentation and recording requirements and procedures.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
