Unit of competency Outline

Date retreived
24/07/2026 1:57 AM AWST

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Operate a confectionery depositing process

Operate a confectionery depositing process

Unit of competency
National Code
FBPCON2005
State Code
BBH53
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process to deposit into solid or flexible moulds. This is sometimes known as starchless moulding.This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery depositing equipment in a confectionery production environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the depositing equipment and process for operation
  • 1.1 Confirm materials are available according to workplace procedure
  • 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 Fit and adjust machine components and related attachments according to equipment operating instructions
  • 1.5 Enter processing or operating parameters according to equipment operating instructions and confectionary specifications
  • 1.6 Check and adjust equipment performance according to operating parameters
  • 1.7 Carry out pre-start checks according to operating procedures
  • 1.8 Transfer syrup to depositing equipment according to operating procedures
2. Operate and monitor the depositing process
  • 2.1 Start and operate the depositing process safely according to operating instructions and safety procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures
  • 2.4 Confirm that specifications are met at each stage according to recipe
  • 2.5 Identify, rectify 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
3. Shut down the depositing process
  • 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
No information
No information
Replaces
State Code National Code Title Type
D4525 FDFCON2005A Operate a confectionery depositing process Unit of competency
Replaced By
State Code National Code Title Type
ODM01 FBPCON3004 Operate and monitor a confectionery depositing process Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification