Required skills

Ability to

access workplace information to identify tempering process requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services

conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters cancelling isolation or lockouts as required confirming that equipment is clean and correctly configured for processing requirements positioning sensors and controls correctly ensuring any scheduled maintenance has been carried out and confirming that all safety guards are in place and operational

start operate monitor and adjust tempering process equipment to achieve required outcomes including monitoring control points and conducting inspections as required to confirm process remains within specification such as

setting pump speeds

checking temperaturezone settings

checking chocolate temperatures

monitor supply and flow of materials to and from the tempering process and equipment operation to confirm process remains within specification

demonstrate productbatch changeovers

conduct temper test interpret results and determine adjustments as required

take corrective action in response to outofspecification results

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock outtag out procedures as required to take tempering process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

purpose and basic principles of the tempering process including

basic understanding of the crystallisation behaviour of cocoa fat

relationship between crystal forms and melting pointstemperatures

process stages such as heating cooling agitating reheating and effect of each of these on outcomes

basic operating principles of equipment including main equipment components temperature zones status and purpose of guards equipment operating capacities and applicationsand the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the tempering process and the effect of outputs on downstream processes

quality characteristics required of chocolate for tempering and the effect of variation on tempering process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the tempering process including temper test procedures and the significance of results for tempering process adjustments

inspection or test points control points in the process and the related procedures and recording requirements

contaminationfood safety risks associated with the tempering process and related control measures

common causes of variation and corrective action required

operational health and safety OHS hazards and controls

requirements of different shutdowns as appropriate to the tempering process and workplace production requirements including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation lock out and tag out procedures and responsibilities

productprocess changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the tempering process including wasterework collection and handling procedures related to the process

basic operating principles of process control where relevant including the relationship between control panels and systems and the physical equipment

routine maintenance procedureswhere relevant

cleaning and sanitation procedureswhere relevant

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

conduct prestart checks on machinery used for chocolate tempering

start operate monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

recipebatch instructions

specifications control points and processing parameters

process and related equipment and services

chocolate to be tempered

tempermeter

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures materials and equipment as required

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface.

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Policies and procedures

Legislative requirements

Workplace information

Typical equipment for an automated process

Operation

Shutdown procedures

Services