Unit of competency Outline

Date retreived
22/07/2026 6:18 AM AWST

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Operate a chocolate tempering process

Operate a chocolate tempering process

Unit of competency
National Code
FBPOPR2052
State Code
BBF93
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
20
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chocolate tempering process.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a chocolate tempering process and associated equipment.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 for work in processing area
  • 1.1 Confirm chocolate for tempering is available to meet operating requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements
  • 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the tempering equipment and process for operation
  • 2.1 Fit machine components and related attachments and adjust to meet operating requirements
  • 2.2 Enter processing and operating parameters to meet safety and production requirements
  • 2.3 Check equipment performance and adjust according to operating procedures
  • 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the tempering process
  • 3.1 Start, operate and monitor the process for variation in operating conditions
  • 3.2 Conduct and interpret temper tests and make required adjustments
  • 3.3 Monitor the process to confirm that specifications are met
  • 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the tempering process
  • 4.1 Identify the appropriate shutdown procedure
  • 4.2 Shut down the process according to work health and safety and operating procedures
  • 4.3 Identify and report maintenance requirements according to workplace requirements
  • 4.4 Maintain workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4640 FDFOP2052A Operate a chocolate tempering process Unit of competency
Replaced By
State Code National Code Title Type
ODL29 FBPCON2011 Operate a chocolate tempering process Unit of competency