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Unit of competency details

FBPFST5011 - Implement and review the processing of chocolate and sugar-panned products (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFST4030A - Implement and review the processing of chocolate and sugar-panned productsUpdated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 18/Dec/2018


Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  18/Dec/2018 
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Unit Of competency

Modification History

Release 

Comments 

Release 1

This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the processing of chocolate and sugar-panned products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements 

Performance Criteria 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for the manufacture of chocolate and sugar-panned products

1.1 Identify the statutory compositional requirements for chocolate and sugar-panned products

1.2 Select the required formulation for the products

1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation

1.4 Prepare equipment and access the safe operating procedures for its operation

2. Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met

2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements

2.2 Set the production system to operating specifications before and during production

2.3 Interpret and document data requirements and collection points for food safety, quality and production standards

2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product

2.5 Implement and monitor concentration and drying procedures

2.6 Implement and monitor process controls

3. Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products

3.1 Identify product defects and the cause

3.2 Conduct a sensory analysis and analyse results

3.3 Implement adjustments to inputs, process and equipment to maintain quality of product

3.4 Report problems to designated person

4. Review production processes

4.1 Review the critical control points and critical limits for product safety

4.2 Review the operating procedures and the process control system for food safety and quality

4.3 Review the safe work systems for processing

4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill 

Description 

Reading

  • Interpret food safety guidelines and regulations
  • Interpret product specifications, quality and workplace procedures

Numeracy

  • Maintain and analyse data resulting from testing of products
  • Determine calibration procedures and schedule for test equipment

Navigate the world of work

  • Monitor adherence to legal and regulatory standards and responsibilities for self and others

Interact with others

  • Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPFST5011 Implement and review the processing of chocolate and sugar-panned products

FDFFST4030A Implement and review the processing of chocolate and sugar-panned products

Updated to meet Standards for Training Packages

Minor changes to Performance Criteria to clarify intent

Unit code updated to reflect AQF level

Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release 

Comments 

Release 1

This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different chocolate and sugar-panned products, including:

  • selecting and planning the production process for each product
  • implementing production systems and monitoring the output of each process
  • recognising the organoleptic properties of different types of chocolate and sugar-panned products
  • determining and conducting testing protocols for quality assessment
  • operating equipment and accessories used in the preparation and manufacture of chocolate and sugar-panned products
  • completing data collection and documentation required for quality control
  • assessing production procedures against food safety and quality requirements
  • identifying and addressing defects during production and of final products.

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:

  • the statutory compositional requirements for the different types of chocolate and sugar-panned products
  • the types of chocolate and sugar-panned products, their formulation, and the type of coating process used in their production
  • the relevant properties of the various centres used in panned products, including melting point, moisture content, shape, size, surface finish and preparation
  • crystallisation behaviour of fats, sugars and sugar substitute materials
  • the effect of air flow, air temperature and air humidity on the drying/setting rates of coatings and the relationship to product characteristics
  • polishing materials and methods and their application
  • production systems used for the production of panned products, including types of coating pans, methods of coating material addition, and process air supply requirements
  • the production system for the preparation and manufacture of chocolate and sugar-panned products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials
  • critical factors in the preparation and manufacture of chocolate and sugar-panned products
  • resource requirements and environmental impacts of the preparation and manufacture of chocolate and sugar-panned products
  • potential product defects and their causes, which may arise in the preparation and manufacture of chocolate and sugar-panned products
  • stages of production, critical control points and critical limits
  • quality and continuous improvement processes
  • sensory analysis techniques
  • health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace
  • resources, equipment and materials:
  • production process and related equipment, manufacturers’ advice and operating procedures
  • specifications:
  • tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4