Unit of competency Outline
Date retreived
23/07/2026 8:26 AM AWST
23/07/2026 8:26 AM 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.
Implement and review the production of gums and jellies
Implement and review the production of gums and jellies
Unit of competency
National Code
FDFFST4032A
FDFFST4032A
State Code
S7924
S7924
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to implement and review the standards and procedures for preparation and manufacture of gums and jellies.
Notes
Elements and Performance Criteria
1. Prepare for the manufacture of gums and jellies.
- 1.1 The statutory compositional requirements for the different types of gums and jellies is established
- 1.2 The required formulation of gums and jellies is selected
- 1.3 The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected
- 1.4 Equipment is prepared and safe operating procedures accessed for its operation
2. Monitor the manufacture of gums and jellies to ensure quality standards are met.
- 2.1 A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
- 2.2 Production system is set to operating specifications before and during production
- 2.3 Data requirements and collection points appropriate for food safety, quality and production standards are interpreted or documented
- 2.4 Procedures to deal with non-conformance in relation to process and the final product are developed
- 2.5 Cooking and molding procedures are implemented and monitored
- 2.6 Process control systems are implemented and monitored confectioneries
3. Diagnose, rectify and/or report problem arising from the preparation and manufacture of gums and jellies
- 3.1 Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of food
- 3.2 Identified adjustments to inputs, process & equipment are implemented
- 3.3 Problems are reported to designated person according to company policies and procedures
4. Review production processes
- 4.1 The critical control points (CCPs) and critical limits for product safety are reviewed
- 4.2 A sampling plan is developed and implemented
- 4.3 Sensory analysis is conducted and analysed
- 4.4 Food tests are undertaken and data generated for the product label
- 4.5 Operating procedures and the process control system are reviewed
- 4.6 Safe work systems for processing of gums and jellies are reviewed
- 4.7 Environmental impacts and energy efficiencies are reviewed for processing of gums and jellies
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements
legislation, regulations, Codes of practice
safety data sheets (SDSs)
enterprise and process specific occupational health and safety requirements
Gums and jellies
Gums and jellies include all confectionery products that include a gelatinising agent such as gelatine, starches, pectins and agar etc to give a characteristic gelled texture to the product. Can be consumed as is or included as a centre for processes such as chocolate enrobing, moulding or panning.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements
legislation, regulations, Codes of practice
safety data sheets (SDSs)
enterprise and process specific occupational health and safety requirements
Gums and jellies
Gums and jellies include all confectionery products that include a gelatinising agent such as gelatine, starches, pectins and agar etc to give a characteristic gelled texture to the product. Can be consumed as is or included as a centre for processes such as chocolate enrobing, moulding or panning.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to manufacture gums and jellies to specifications including: implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Observation of candidate carrying out product development and conducting a range of tests and procedures for gums and jellies
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to manufacture gums and jellies to specifications including: implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Observation of candidate carrying out product development and conducting a range of tests and procedures for gums and jellies
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAO22 | FBPFST5013 | Implement and review the production of gums and jellies | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |