Knowledge of: principles of preparing pastry margarine using a complector, including a basic understanding of crystallisation, the relationship between stages of crystal formation, work input and temperature; and the purpose and requirements of a holding stage basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation services required and action to take if services are not available the flow of this process and the effect of outputs on downstream processes quality characteristics to be achieved by the final pastry margarine (this will vary according to types of pastry margarine produced) quality requirements of flake used and effect of variation on 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 production process, such as inspecting, measuring and testing as required by the process inspection or test points (control points) in the process and the related procedures and recording requirements contamination/food safety risks associated with the process and related control measures common causes of variation and corrective action required occupational health and safety (OHS) hazards and controls product/process changeover procedures and responsibilities requirements of different shutdowns as appropriate to the 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 procedures and responsibility for reporting production and performance information environmental issues and controls relevant to the process, including waste/rework collection, and handling procedures related to the process and procedures for containing spills basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment sampling and testing associated with process monitoring and control where relevant operating procedures for related packaging equipment where relevant routine maintenance procedures where relevant cleaning and sanitation procedures where relevant |