Unit of competency Outline

Date retreived
22/07/2026 7:39 AM AWST

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Implement and review the production of chocolate products

Implement and review the production of chocolate products

Unit of competency
National Code
FBPFST5014
State Code
OAO26
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 chocolate products. This unit applies to individuals who are responsible for maintaining product safety, 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 from 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 chocolate products
  • 1.1 Identify the statutory compositional requirements for the different types of chocolate products
  • 1.2 Select the required formulation and design of chocolate 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 chocolate products to ensure quality standards are met
  • 2.1 Source bulk chocolate to meet the product specifications
  • 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements
  • 2.3 Set the production system to operating specifications before and during production
  • 2.4 Interpret and document data requirements and collection points 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 control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate products
  • 3.1 Implement a sampling plan to produce samples for analysis
  • 3.2 Establish 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 and critical limits for product safety
  • 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 environmental impacts and energy efficiencies for processing
No information
No information
Replaces
State Code National Code Title Type
S7925 FDFFST4033A Implement and review the production of chocolate products Unit of competency