Unit of competency Outline

Date retreived
23/07/2026 10:49 AM AWST

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Operate a complex chocolate depositing process

Operate a complex chocolate depositing process

Unit of competency
National Code
FBPCON3001
State Code
ODL05
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, adjust and shut down a depositing process that deposits chocolate parts, such as wafers, fillings and chocolate, into moulds.This unit applies to individuals who are responsible for the operation and monitoring of chocolate depositing 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 depositing equipment and process for operation
  • 1.1 Confirm materials are available according to product specification
  • 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
  • 1.3 Identify food safety requirements for the task and product
  • 1.4 Condition equipment and ingredients according to recipe
  • 1.5 Identify and confirm cleaning and maintenance requirements
  • 1.6 Fit and adjust machine components and related attachments according to equipment operating instructions
  • 1.7 Enter processing or operating parameters according to recipe and equipment operating instructions
  • 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the depositing process
  • 2.1 Start and operate the process safely according to operating instructions and safety procedures
  • 2.2 Deposit chocolate to achieve required mould coverage
  • 2.3 Deposit, place or apply back-off to extra parts of product into mould to meet requirements of end product
  • 2.4 Monitor equipment to identify variation in operating conditions
  • 2.5 Adjust equipment operations to meet product specification
  • 2.6 Take samples and confirm that product is appropriately assembled and formed to specification
  • 2.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
  • 2.8 Maintain the work area according to workplace procedures
  • 2.9 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
  • 3.4 Clean equipment and dispose of waste in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBG99 FBPCON2004 Operate a chocolate depositing or moulding process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification