Unit of competency Outline
Date retreived
23/07/2026 4:20 PM AWST
23/07/2026 4:20 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor a starch moulding process
Operate and monitor a starch moulding process
Unit of competency
National Code
FBPCON3008
FBPCON3008
State Code
ODM02
ODM02
TGA Status
Current
Current
DTWD Status
Approved
Approved
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
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down gel-based products using a starch moulding process.This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of starch moulding equipment and processes 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 starch moulding equipment and process for operation
- 1.1 Confirm materials are available for product specification
- 1.2 Condition starch for moulding according to production specifications
- 1.3 Identify and confirm cleaning and maintenance requirements
- 1.4 Identify food safety requirements for the task and product
- 1.5 Identify safety requirements and wear appropriate personal protective equipment and ensure correct fit
2. Manufacture the gel product
- 2.1 Prepare starch mould to meet production requirements
- 2.2 Prepare and cook syrup with flavour and colour to meet product specification
- 2.3 Enter processing or operating parameters for depositing syrup according to equipment operating instructions
- 2.4 Deposit syrup to moulding equipment for conditioning
- 2.5 Check and adjust equipment performance according to operating parameters
- 2.6 Carry out pre-start checks according to operating procedures
3. Operate and monitor equipment
- 3.1 Start and operate the process safely according to operating instructions and safety procedures
- 3.2 Monitor starch moulding process to identify any variation in operating conditions, and make adjustments to ensure product meets specification
- 3.3 Monitor finishing equipment to identify variation in operating conditions, and make adjustments to ensure product meets specification
- 3.4 Take samples and confirm that specifications are met at each stage, ensuring excess starch is removed and items are finished with oil-based coating
- 3.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
- 3.6 Maintain the work area according to workplace procedures
- 3.7 Maintain workplace records according to workplace procedures
4. Shut down the starch moulding process
- 4.1 Identify the appropriate shutdown procedure according to operating instructions
- 4.2 Shut down the process safely according to shutdown procedures
- 4.3 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG77 | FBPCON2009 | Operate a starch moulding process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |