Unit of competency Outline
Date retreived
22/07/2026 10:21 PM AWST
22/07/2026 10:21 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 confectionery depositing process
Operate and monitor a confectionery depositing process
Unit of competency
National Code
FBPCON3004
FBPCON3004
State Code
ODM01
ODM01
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
40
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a depositing process to deposit confectionery syrup into solid or flexible moulds. This is sometimes known as starchless moulding.This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of confectionery depositing equipment in a confectionery production environment.This unit does not apply to depositing chocolate. The skills and knowledge required for depositing chocolate are covered in FBPOPR2097 Operate a depositing process. 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 for product specification
- 1.2 Identify and confirm cleaning and maintenance requirements
- 1.3 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
- 1.4 Identify food safety requirements for the task and product
- 1.5 Fit and adjust machine components and related attachments according to equipment operating instructions
- 1.6 Enter processing or operating parameters according to equipment operating instructions and confectionery specifications
- 1.7 Check and adjust equipment performance according to operating parameters
- 1.8 Carry out pre-start checks according to operating procedures
- 1.9 Transfer syrup to depositing equipment according to operating procedures
2. Operate and monitor equipment
- 2.1 Start and operate the depositing process safely according to operating instructions and safety procedures
- 2.2 Monitor equipment to identify any blockages or any variation in operating conditions
- 2.3 Adjust equipment operations to meet product specification
- 2.4 Take samples and test product to confirm that specifications are met at each stage
- 2.5 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures
- 2.6 Maintain the work area according to workplace procedures
- 2.7 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
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH53 | FBPCON2005 | Operate a confectionery depositing process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |