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

Release: 1

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

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