Unit of competency Outline

Date retreived
22/07/2026 3:17 PM AWST

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Operate a chocolate tempering process

Operate a chocolate tempering process

Unit of competency
National Code
FBPCON2011
State Code
ODL29
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
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 in a food processing environment. It typically applies to the 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 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 for work in processing area
  • 1.1 Confirm chocolate is available to meet tempering requirements
  • 1.2 Identify and confirm equipment has been cleaned according to work health and safety and food safety requirements
  • 1.3 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring 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 Carry out pre-start checks according to workplace requirements
3. Operate and monitor equipment
  • 3.1 Start and operate the tempering process according to standard operating procedures
  • 3.2 Monitor tempering equipment to ensure optimal operations
  • 3.3 Conduct and interpret temper tests and make required adjustments to ensure that specifications are met
  • 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.5 Follow and apply workplace housekeeping and waste disposal procedures
4. Shut down the tempering process
  • 4.1 Identify the appropriate shutdown procedure
  • 4.2 Shut down the process according to safe work 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
BBF93 FBPOPR2052 Operate a chocolate tempering process Unit of competency