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Unit of competency details

FBPFST5017 - Implement and review the processing of confectionery products (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFST4036A - Implement and review the processing of confectionery 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

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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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 preparation and manufacture of confectionery products.

This unit applies to individuals who have roles in product design, quality assurance and production management. The individual is required to 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 confectionery products

1.1 Identify the statutory compositional requirements for the different types of confectionery products

1.2 Select the required formulation of confectionery 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 safe operating procedures for its operation

2. Monitor the manufacture of confectionery products to ensure quality standards are met

2.1 Implement the production schedule, ensuring 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 Implement and monitor concentration and drying procedures

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

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

2.6 Implement and monitor process controls

3. Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products

3.1 Implement a sampling plan to produce samples for analysis

3.2 Conduct sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product

3.3 Implement adjustments to inputs, process and equipment in response to analysed results

3.4 Report problems to designated person

4. Review production processes

4.1 Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan

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 the environmental impacts and energy efficiencies for processing

4.5 Review controls of non-conforming products, including rework or safe disposal where required

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

Oral communication
  • Use industry terminology

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

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPFST5017 Implement and review the processing of confectionery products

FDFFST4036A Implement and review the processing of confectionery 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 standards and procedures for the processing of at least two different confectionery products, including:

  • selecting, planning and implementing the production processes related to confectionery products
  • monitoring the output of each of the processes used
  • checking product against market specifications for confectionery
  • recognising the organoleptic properties of different types of confectionery
  • determining testing protocols for quality assessment
  • operating equipment and accessories used in the preparation and manufacture of confectionery products
  • completing data collection and documentation required for quality control records
  • 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 confectionery products
  • the range of confectionery products, including chocolate and compound chocolate confectionery, liquorice (both straps and allsorts), sugar confectionery types, 'sugar free' confectionery types, gum-based types and panned product types
  • the production system for the preparation and manufacture of confectionery 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
  • different formulations for confectionery products
  • the functionality of the major ingredients found in confectionery products
  • critical factors in the preparation and manufacture of confectionery products
  • identification and isolation of defects during production and of final products
  • stages of production, critical control points (CCPs) and critical limits according to relevant hazard analysis critical control point (HACCP)-based food safety plan
  • packaging procedures
  • quality and continuous improvement processes
  • sensory analysis techniques
  • health and safety hazards in the workplace 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 confectionery 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

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