Unit of competency Outline

Date retreived
23/07/2026 2:04 AM AWST

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Operate and monitor a panning process

Operate and monitor a panning process

Unit of competency
National Code
FBPCON3006
State Code
ODL55
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a panning process to coat tablets and/or centres with a hard or soft coating that is sometimes polished.This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of panning equipment in a confectionery production environment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the panning equipment and process for operation
  • 1.1 Confirm materials are available for product specification
  • 1.2 Identify safety requirements and wear appropriate personal protective equipment and clothing, ensuring correct fit
  • 1.3 Identify food safety requirements for the task and product
  • 1.4 Select and prepare centres and coating according to batch or recipe instructions
  • 1.5 Identify and confirm cleaning and maintenance requirements
  • 1.6 Prepare the panning process to meet safety and production requirements
  • 1.7 Check and adjust equipment performance according to operating parameters
  • 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the panning process
  • 2.1 Start and operate the panning process safely according to operating instructions and safety procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Adjust equipment operations to ensure product meets specification
  • 2.4 Take samples and confirm that specifications for coating and conditioning are met at each stage
  • 2.5 Identify, adjust 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 panning 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
BBH25 FBPCON2007 Operate a panning process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification