Unit of competency Outline

Date retreived
22/07/2026 8:04 AM AWST

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Implement and review the processing of high and low boil confectionery

Implement and review the processing of high and low boil confectionery

Unit of competency
National Code
FBPFST5016
State Code
OAL72
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to implement and review the manufacturing of high and low boil confectionery. This unit applies to individuals who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards
  • 1.1 Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery
  • 1.2 Assemble and prepare ingredients and check product formulations
  • 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation
2. Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met
  • 2.1 Implement standard operating procedures
  • 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company standards
  • 2.3 Set the production system to operating specifications before and during production
  • 2.4 Interpret and document data requirements for food safety, quality and production standards
  • 2.5 Determine data collection points consistent with equipment capabilities and data requirements
  • 2.6 Develop procedures to deal with non-conformance in relation to process and the final product
  • 2.7 Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery
  • 3.1 Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
  • 3.2 Implement adjustments to inputs, process and equipment in response to analysed results
  • 3.3 Report problems to designated person
4. Review production processes
  • 4.1 Review the critical control points and critical limits for product safety
  • 4.2 Implement a sampling plan
  • 4.3 Conduct a sensory analysis and analyse results
  • 4.4 Review the operating procedures and the process control system for food safety and quality
  • 4.5 Review the safe work systems for processing
  • 4.6 Review the environmental impacts and energy efficiencies for processing
No information
No information
Replaces
State Code National Code Title Type
S7927 FDFFST4035A Implement and review the processing of high and low boil confectionery Unit of competency