Unit of competency Outline

Date retreived
22/07/2026 5:34 PM AWST

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Operate and monitor a boiled confectionery process

Operate and monitor a boiled confectionery process

Unit of competency
National Code
FBPCON3002
State Code
ODL89
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
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a high boil and low boil confectionery process.This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment.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 high and low boil equipment and process for operation
  • 1.1 Confirm materials are available according to specification
  • 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
  • 1.3 Identify food safety requirements for the task and product
  • 1.4 Select and combine ingredients for syrup in the sequence specified by batch or recipe instructions
  • 1.5 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment
  • 1.6 Enter processing and operating parameters according to equipment operating instructions
  • 1.7 Check and adjust equipment performance according to batch requirements and operating parameters
  • 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor the high and low boil process
  • 2.1 Deliver ingredients and additives in the required quantities and sequence to meet recipe specifications
  • 2.2 Start and operate the process safely according to operating instructions and safety procedures
  • 2.3 Monitor equipment to identify variations in operating conditions
  • 2.4 Adjust operations to meet product specification
  • 2.5 Heat, cook and cool product according to specification
  • 2.6 Take samples and test product to ensure it meets specifications
  • 2.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
  • 2.8 Maintain the work area according to workplace procedures
  • 2.9 Maintain workplace records according to workplace procedures
3. Shut down the high and low boil 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
BBF95 FBPCON2002 Operate a boiled confectionery process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification