Unit of competency Outline

Date retreived
22/07/2026 7:56 PM AWST

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Implement and review the processing of confectionery products

Implement and review the processing of confectionery products

Unit of competency
National Code
FBPFST5017
State Code
OAL92
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 preparation and manufacture of confectionery products. This unit applies to individuals who have roles in product design, quality assurance and production management.The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. 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. Prepare for the manufacture of confectionery products
  • 1.1 Identify the statutory compositional requirements for the different types of confectionery products
  • 1.2 Select the required formulation of confectionery products
  • 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation
  • 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of confectionery products to ensure quality standards are met
  • 2.1 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements
  • 2.2 Set the production system to operating specifications before and during production
  • 2.3 Implement and monitor concentration and drying procedures
  • 2.4 Interpret and document data requirements and collection points appropriate for food safety, quality and production standards
  • 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product
  • 2.6 Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products
  • 3.1 Implement a sampling plan to produce samples for analysis
  • 3.2 Conduct sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
  • 3.3 Implement adjustments to inputs, process and equipment in response to analysed results
  • 3.4 Report problems to designated person
4. Review production processes
  • 4.1 Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan
  • 4.2 Review the operating procedures and the process control system for food safety and quality
  • 4.3 Review the safe work systems for processing
  • 4.4 Review the environmental impacts and energy efficiencies for processing
  • 4.5 Review controls of non-conforming products, including rework or safe disposal where required
No information
No information
Replaces
State Code National Code Title Type
S7928 FDFFST4036A Implement and review the processing of confectionery products Unit of competency