Assessor Resource
FBPFST5016
Implement and review the processing of high and low boil confectionery
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to implement and review the manufacturing of high and low boil confectionery.
This unit applies to individuals who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector.
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.
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